Time: 6 hours 10 minutes
Complexity: average
Servings: 12-14

Those who adore peanut butter and its salty-sweet flavor will be delighted with this cake. This beloved treat is incorporated into all components of the cake: the layers, the buttercream, and even used to coat the layers before frosting. The cake is made with two tall layers, which are then sandwiched with peanut butter and buttercream, creating a four-tiered cake that looks substantial and massive, yet tastes delicate and unique. Garnish the assembled cake with peanut brittle for an even more interesting texture.

Ingredients:

Cakes

• 165 g butter, room temperature + extra for greasing the pans
• 2.5 cups of flour
• 1 teaspoon baking powder
• 3/4 tsp fine salt
• 0.5 tsp of soda
• 1 cup brown sugar
• 2/3 cup creamy peanut butter
• 0.5 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup of milk

Butter cream

• 1 and 1/4 cups granulated sugar
• Protein of 5 large eggs
• A pinch of fine salt
• 1 and 1/4 cups creamy peanut butter
• 450 g butter, cut into 4 cm pieces, room temperature
• 0.5 tsp vanilla extract
• Shattered peanut brittle, for decoration
• Special equipment: 2 cake pans, 22cm in diameter.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, premium flour, brown sugar, Peanut butter, sugar, eggs, vanilla extract, milk

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Preparation:

Step 1
• Cakes: Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease two 9-inch (22-cm) cake pans and line the bottoms with a round sheet of parchment paper. Sift the flour, baking powder, salt, and baking soda together onto the parchment paper or into a large bowl.
Step 2
• In a large bowl, beat the butter, brown sugar, peanut butter, and granulated sugar with a mixer on medium-high speed until light and creamy, about 5 minutes. Scrape down the sides of the bowl if necessary. Add the eggs one at a time, beating well after each addition. Continue beating until light and creamy, about 2 minutes. Stir in the vanilla. Reduce the mixer speed to medium-low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Beat until combined.
Step 3
• Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of a cake comes out clean, 30-35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. Invert the cakes onto the rack and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for up to 1 day.)
Step 4
• Butter cream: In a saucepan large enough to fit the heat-resistant bowl of a stand mixer, add a few centimeters of water and bring to a boil.
Step 5
• Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over simmering water and beat until the mixture is warm to the touch and the sugar is completely dissolved. Transfer the bowl to a stand mixer fitted with the whisk attachment and beat on medium-high speed until the whites cool and hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter. Then beat in the butter, a couple of pieces at a time, completely incorporating after each addition. Continue beating on medium-high speed until the mixture thickens and forms stiff peaks. (The mixture may appear very runny at some point, but keep beating.) Beat in the vanilla.
Step 6
• Assembling the cake: Cut each cake layer in half horizontally to make 4 layers. Spread the remaining 1/2 cup peanut butter evenly over 3 layers. Place 1 cake layer on a cake stand or serving platter, peanut-side up, and spread about 3/4 cup buttercream on top, leaving about a 1/2-inch border. Repeat with 2 more layers of peanut butter-spread cake layers and buttercream. Place the final cake layer (without the peanut butter) on top. Cover the entire cake with the remaining buttercream. Refrigerate the cake until the frosting is set (this will make it easier to slice neatly), at least 4 hours or overnight. Sprinkle the cake with peanut butter brittle before serving. Serve chilled or at room temperature.

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