Peanut Butter Cake with Butterscotch Topping
I love butterscotch. I love cake. And that is the inspiration for this Butterscotch Peanut Butter Cake!
Servings: 8 people
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
- 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.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- 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.
- Bake in two prepared 9-inch round cake pans at 350°F for 25-35 minutes.
Butterscotch Topping
- Melt butter and peanut butter in medium saucepan over medium-low heat.
- 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.