Peanut Butter Cake with Butterscotch Topping
I love butterscotch. I love cake. And that is the inspiration for this Butterscotch Peanut Butter Cake!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Keyword: peanut butter cake
Servings: 8 people
Author: Amanda Rettke
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
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.