Peanut Butter Crunch Cake
Indulge in the ultimate sweet-and-salty dessert with this irresistible Peanut Butter Crunch Cake! This decadent creation features moist layers of buttery vanilla cake crowned with a luscious, creamy peanut butter frosting. The star of the show? A satisfying crunch from crushed pretzels, sprinkled both between the layers and on top, adding the perfect balance of texture and a savory twist. With an optional garnish of mini chocolate chips to elevate the flavor profile, this cake is as visually stunning as it is delicious. Whether you’re baking for a special occasion or satisfying a peanut butter craving, this crowd-pleasing dessert is sure to impress. Quick to prepare and easy to assemble, it's a showstopper that delivers on flavor, texture, and presentation. Perfect for peanut butter lovers looking for something extraordinary!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Creamy peanut butter
- 2 cups Powdered sugar
- 0.25 cups Heavy cream
- 1.5 cups Crushed pretzels
- 0.5 cups Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the peanut butter frosting. In a mixing bowl, beat the peanut butter and powdered sugar together until smooth. Add the heavy cream, 1 tablespoon at a time, until your desired consistency is reached.
Place one cake layer on a serving plate. Spread a thin layer of frosting over the top, then sprinkle with half of the crushed pretzels for added crunch.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate the cake with the remaining crushed pretzels and optional mini chocolate chips for garnish, pressing them lightly into the frosting.
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set. Serve and enjoy!
Nutrition Facts
Calories |
7690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.9 g | 436% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 1066.7 g | 388% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 622.5 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 749 mg | 58% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2977 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
