Peanut Butter Cinnamon Honey Cake Recipe
By Hadley Go Lucky
This recipe is not for the faint of heart! Are you ready to take your baking night with your girlfriends or kiddos to the next level? We’re talking flour on your nose, peanut butter in your hair kind of baking!
If you think you’re ready for that kind of pressure, dive into this delicious peanut-butter filled cake recipe shared with us by Hadley Go Lucky!
For the Honey Cake
Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
3/4 cup orange juice
Instructions:
Preheat the oven to 350°F. Lightly grease two 6 inch round cake pans. Line the bottom with lightly greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
Using an electric stand mixer, combine the ingredients well to make a thick batter.
Spoon the batter into the prepared pans. Place the cake pans in the oven and bake until the cake springs back when you touch it gently in the center. Bake for about 45 minutes.
Let the cake stand for 15 minutes before removing it from the pan. Remove from the pan and let cool completely on a wire rack.
For the Peanut Butter Americano Frosting:
Ingredients:
1 cup unsalted butter (2 sticks), softened to room temperature
1/2 cup Peanut Butter Americano cinnamon honey peanut butter (or more to taste!)
3 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cream
1 pinch salt
Instructions:
Beat the butter in an electric stand mixer until light and fluffy.
Slowly incorporate the powdered sugar until well incorporated.
Combine remaining ingredients and beat until light and fluffy.
For the Sauce:
Ingredients:
1/2 cup cream
1/4 cup sugar
1/4 cup light Karo syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup creamy peanut butter (or chunky Peanut Butter Americano!)
Instructions:
Combine all ingredients except the peanut butter in a saucepan over low heat, stirring constantly until all ingredients are dissolved.
Let the mixture cool completely. Add the peanut butter and stir thoroughly.
Keep stirring until smooth. The end product will have a slightly grainy texture from the peanut butter.
Let cool before topping your cake, otherwise the cake’s buttercream will melt!
Assembly:
When cool, torte the two cakes to create three even layers. You will have an extra layer left over that you can use to make cake pops. Alternatively, you can always build the cake one layer higher! Make sure that it will fit in your fridge first… Distribute the cinnamon honey peanut butter buttercream between the cake layers using a large round piping tip. I applied frosting to the outside of the cake in thick strokes to create a billowy, fluffy look. Because the Peanut Butter Americano contains chunks of peanuts, achieving a super smooth look can be frustrating; the solids leave indented trails in the buttercream when you’re smoothing the sides with a bench scraper. I suggest a loose, fluffy technique instead for this cake! When complete, drizzle the cooled peanut butter sauce over the top in your desired pattern. Garnish with Honeycomb cereal. Enjoy!
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