Peanut Butter Crunch Cake
Peanut butter was first invented by the Aztecs and Incas over 2000 years ago.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Peanut Butter Crunch Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is cooling, prepare the peanut butter frosting. In a mixing bowl, beat together the peanut butter, powdered sugar, and heavy cream until smooth and creamy.
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Once the cake has cooled, spread the peanut butter frosting evenly over the top.
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Chop the peanut butter cups into small pieces and sprinkle them over the frosting.
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Drizzle the chocolate syrup over the top and sprinkle with crushed peanuts.
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Allow the cake to rest for at least 1 hour before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
