Buffalo Peanut Stick Cake
Cuisine: Dessert
Serves: 1 3-layer 8-inch cake
For the Yellow Peanut Stick Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cups buttermilk, room temperature
For the Roasted Honey Peanut Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 1 ½ pounds powdered sugar
  • 1 ¾ cups creamy peanut butter
  • ⅓ cup heavy cream, room temperature
  • 1 ½ tablespoons buckwheat honey
  • 1 ½ tablespoons vanilla extract
  • ¼ teaspoon fine salt
To assemble the Buffalo Peanut Stick Cake:
  • 1 ½ cups finely ground honey roasted peanuts
To make the Yellow Peanut Stick Cake:
  1. Preheat oven to 350 degrees F, grease three 8-inch cake pans with baking spray, set aside.
  2. Whisk flour, baking powder, and salt in a bowl, set aside.
  3. Cube butter into a stand mixer fitted with a paddle attachment, add sugar and cream at medium-high speed, until light, pale, and fluffy, about 3 to 4 minutes. Scrape down bowl and paddle.
  4. Lower mixer speed to medium and beat in eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla and scrape bowl and paddle.
  5. Lower speed to low. Add dry-ingredients in 3 additions alternately with buttermilk in two additions, beginning and ending with the dry-ingredients. Give the batter a few scrapes by hand with a rubber spatula.
  6. Divide batter evenly between prepared pans, smoothing top and whacking batter to even out top. Bake for 20 to 25 minutes, rotating halfway. When done, cakes will be golden around the edges and a toothpick inserted will result with a few moist, not wet, crumbs. Do not over bake. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely. For a moister cake, wrap cooled cake layers individually in plastic wrap and refrigerate overnight.
To make the Honey Roasted Peanut Frosting:
  1. Cube butter into a stand mixer fitted with a paddle attachment and beat until pale, light, and fluffy, about 3 minutes, frequently scraping the bowl and paddle. With mixer on low, gradually add powdered sugar alternately with the peanut butter, that way the mixture doesn't get too thick. Beat in heavy cream, vanilla, honey, and salt. Raise speed to medium-high and beat until whipped and fluffy, about 6 minutes, scrape the bowl and paddle to ensure a smooth frosting.
To assemble the Buffalo Peanut Stick Cake:
  1. If cakes have domes, use a serrated knife to level off the layers. Dollop a bit of frosting onto a cake board and secure the first layer. Apply a layer of frosting, sprinkle an even layer of crush peanuts, pressing peanuts into the frosting. Secure the second cake layer. Repeat process all over again, finishing the process by topping with the final third layer. Do a crumb coat to secure the cake. Chill in the freezer for 20 minutes. Apply a thicker, even layer of frosting and apply crush peanuts all over cake. Create a boarder using a star tip.
Cake and frosting by Layer Cake Parade
Recipe by Layer Cake Parade at https://layercakeparade.com/buffalo-peanut-stick-cake/