This cake pays homage to peanut butter and honey sandwiches, a combo just as delicious as PB&J. Topped with a creamy honey frosting and crunchy honey-roasted peanuts, it’s a treat to make the everyday feel extra special.
Peanut Butter and Honey Cake
Makes 1 (9-inch) cake
Ingredients
- 1¾ cups (219 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ¾ cup (165 grams) firmly packed light brown sugar
- ½ cup (128 grams) creamy peanut butter
- 6 tablespoons (84 grams) neutral oil
- 3 tablespoons (63 grams) honey
- 2 large eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (240 grams) whole buttermilk, room temperature
- Honey Buttercream (recipe follows)
- Garnish: honey, chopped honey-roasted peanuts
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large bowl, whisk together brown sugar, peanut butter, oil, and honey until combined and creamy, about2 minutes. Add eggs, one at a time, whisking until well combined after each addition. Whisk in vanilla.
- Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after each addition. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 50 to55 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Spread Honey Buttercream onto cooled cake. Garnish with honey and peanuts, if desired. Refrigerate in an airtight container for up to 3 days.
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Honey Buttercream
Makes about 2 cups
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (113 grams) cream cheese, softened
- 1 teaspoon (4 grams) vanilla extract
- 1 tablespoon (21 grams) honey
- 2 cups (240 grams) confectioners’ sugar
- â…› teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and vanilla at medium speed until smooth and creamy, stopping to scrape bottom and sides of bowl. Add honey, beating until combined. Gradually add confectioners’ sugar and salt, beating until smooth and well combined, stopping to scrape bottom and sides of bowl and paddle. Use immediately.
Tried this recipe?Let us know how it was!
