Print

Peanut Butter Cake with Butterscotch Topping

I love butterscotch. I love cake. And that is the inspiration for this Butterscotch Peanut Butter Cake!

Course Dessert
Cuisine American
Keyword peanut butter cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
Author Amanda Rettke

Ingredients

Peanut Butter Cake

  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 1 cup chunky peanut butter
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 3 cups brown sugar
  • 2 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk

Butterscotch Topping

  • 1/2 c chunky peanut butter
  • 1 1/2 sticks butter
  • 1 1/2 bags 11 oz butterscotch chips

Instructions

Peanut Butter Cake

  1. In the bowl of a stand mixer with paddle attachment, cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. 
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the sugar mixture, alternating with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of the flour mixture, remaining buttermilk, then remaining flour.
  4. Bake in two prepared 9-inch round cake pans at 350°F for 25-35 minutes.

Butterscotch Topping

  1. Melt butter and peanut butter in medium saucepan over medium-low heat. 

  2. Once they are fully melted and combined, add in butterscotch chips. Stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok.