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How to make Peanut Butter Fudge Cake
Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter
For the icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
Place butter in a medium saucepan. Melt over medium heat.
Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
Transfer batter to prepared pan and spread evenly.
Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 478 kcal | Total Fat: 23.3 g | Saturated Fat: 12.4 g | Cholesterol: 70 mg | Sodium: 177 mg | Total Carbohydrates: 64.4 g | Dietary Fiber: 1.5 g | Total Sugars: 51.4 g | Protein: 5.5 g
Frequently Asked Questions:
Can I use natural peanut butter instead of creamy peanut butter for this recipe?
Yes, you can use natural peanut butter, but keep in mind that it might affect the texture and taste slightly.
Creamy peanut butter usually contains added oils and sugars that contribute to the fudgy consistency and flavor of the cake.
Can I use a different size baking pan if I don’t have a 9” x 13” pan?
Yes, you can use a different size pan, but it might affect the baking time and thickness of the cake.
Adjust the baking time accordingly and keep an eye on the cake to ensure it’s cooked through.
Can I substitute buttermilk with regular milk?
In most baking recipes, buttermilk adds a tangy flavor and helps with the cake’s texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes before using.
Can I use a different type of icing instead of the cocoa-based one?
Certainly! If you’re not a fan of chocolate, you can opt for a vanilla icing or cream cheese icing instead.
Just make sure the consistency is appropriate for spreading over the cake.
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