Georgia Peanut Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Fluffy Peanut Butter Cake:
  • 3 cups all-purpose flour
  • ¼ cup powdered peanut butter
  • 2 ½ teaspoons baking powder
  • 3 cups granulated sugar
  • ¾ teaspoon fine salt
  • 2 tablespoons 1 tablespoon vanilla bean paste
  • 1 cup (abut 6 to 7 each) egg whites, room temperature
  • 1 ½ cups buttermilk, room temperature
  • ¼ cup vegetable oil
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
For the Peanut Butter Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 16 ounces cream cheese, room temperature
  • 1 ½ cups peanut butter
  • 1 tablespoon vanilla extract
  • 8 cups powdered sugar, sifted
For the Whipped Peanut Butter Filling:
  • 1 cup of peanut butter frosting
  • 1 ½ cups heavy cream
For the Drippy Peanut Butter Ganache:
  • 1 cup peanut butter chips
  • ½ cup heavy cream
For the Braided White Border:
  • 2 ounces unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 to 4 cups powdered sugar, sifted
Instructions
To make the Fluffy Peanut Butter Cake:
  1. Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray, set aside.
  2. In the bowl of a stand mixer, fitted with a paddle attachment, combine the flour, powdered peanut butter, baking powder, sugar, and salt. Mix the dry ingredients on the stir speed.
  3. In a large bowl, whisk together the vanilla bean paste, egg whites, buttermilk, and vegetable oil. Set aside.
  4. On the lowest speed, add the butter to the dry ingredients, a few tablespoons at a time, until the chunks of butter are incorporated and the mixture looks like a fine crumble.
  5. Continuing on a low speed, add ⅓rd of the wet ingredients to the dry-butter mixture. Turn mixture up to a medium speed and beat until a pale paste-like thick batter forms. Scrape down the sides and bottom of the bowl.
  6. Add another ⅓rd of the wet ingredients and beat on a medium-high speed to 4 minutes. Again scrape down the sides and bottom of the bowl. Pour in the final ⅓rd of the wet ingredients and beat now on a medium speed for a final 5 minutes.
  7. Divide the batter evenly between the cake pans and bake for 26 to 35 minutes, rotating halfway, until a tooth pick comes out mostly clean (not wet) and the sides begin to pull away from the pan.
  8. Allow the cakes to rest in the pans for 5 minutes before removing them onto wire racks to cool completely.
To make the Peanut Butter Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until smooth and lump-free, about 2 minutes. Scrape the sides and bottom of the bowl down.
  2. Add the peanut butter and vanilla extract and beat until blended.
  3. Scrape down the sides and bottom of the bowl again and then, on the lowest speed, slowly add the powdered sugar, mixing until incorporated.
To make the Whipped Peanut Butter Filling:
  1. Place 1 cup of the peanut butter frosting in a large bowl, set aside.
  2. With a stand mixer fitted with a whisk attachment whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter frosting.
  4. Store in an airtight container in the refrigerator until needed.
To make the Drippy Peanut Butter Ganache:
  1. Combine the peanut butter chips and the heavy cream in a microwave safe bowl. In 20 second intervals, melt the mixture in the microwave. Stir to melt and combine the chips and the cream together.
To make the Braided White Border:
  1. Cream together the butter and cream cheese in a stand mixer fitted with a paddle attachment. Beat until combine and lump-free, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and salt.
  2. On the stir speed, slowly add the powdered sugar. Scrape down the sides and bottom of the bowl and then give the frosting a final beat for 45 seconds.
To assemble the Cake:
  1. If the cakes have domes, use a serrated knife to level off the cake layers.
  2. Put some of the peanut butter frosting into a pastry bag to pipe out a ring on the cake layer's perimeter. This will act as a moat for a filling. Spoon the Whipped Peanut Butter Filling onto the cake layer. Repeat this step with the second layer.
  3. Give the cake a crumb coating with the Peanut Butter Frosting. Place in the freezer for 15 to 20 minutes. Frosting the cake with a final coating of frosting, and freeze it for a final 10 minutes. In the meantime, put the ganache into a pastry bag. Remove the cake from the freezer. Create drips in varying lengths around the cake, finish with two thick rings on the top of the cake. Pipe a ganache border on the bottom as well, smooth this out with an offset spatula. In a pastry bag fitted with a large star tip, pipe a braided border with the white frosting.
Recipe by Layer Cake Parade at https://layercakeparade.com/georgia-peanut-cake/