The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » BEST Peanut Butter Cake

BEST Peanut Butter Cake

April 19, 2013

As an Amazon Associate I earn from qualifying purchases.
52661shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This Peanut Butter Cake recipe is simply THE BEST EVER!  But don’t take our word for it, check out all the rave reviews and then experience this cake for yourself!

peanut butter cake recipe best ever homemade frosting natural unsweetened

BEST Peanut Butter Cake Recipe

Before we get to the peanut butter cake recipe, two things:  1)  I need more food props, and 2) to quote my husband, “Every time you use the white table cloth and that plant it looks like something out of a 1970’s cookbook.”  It’s sadly true.  But it doesn’t change the fact that the cake is downright amazing.

Combine points one and two:  No more 70’s food pics.  Need.  More.  Food.  Props.

But on to the subject of this recipe post:  Peanut butter lovers – this is definitely THE cake for you!

Is it good?  Oh, it’s good alright.  So good that it comes with a warning label:  This peanut butter cake is extremely rich.  Like if you eat the whole thing in one sitting you may experience cardiac arrest.  And we really don’t want that to happen.  So eat in moderation only.

I created this cake by way of request from Elizabeth via the Make a Request! link.  She asked me if I would create a peanut butter cake that is “moist, peanuty and delicious,” like the kind she enjoyed from her childhood.  I didn’t have any more information than that to go on.  Sheet cake or layered?  Frosting or glaze?  Moist crumb or goopey?  So many options.  At first I was thinking along the lines of a peanut butter layered cake with a hot honey glaze drizzled over it and left to seep down into the cake, resulting in a super moist, slightly goopey texture.  Then maybe even add a layer of peanut butter frosting on top.  I may still get around to creating that.  In the end I settled for the more traditional version:  A peanut butter layer cake with a rich peanut butter frosting.  I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out.  Buttermilk also does wonders for creating a soft and moist crumb.  So we’ve got both in here!

Note: If you want to cut back on calories (and save yourself some work), bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top (the “death factor” in this cake lies primarily in the frosting).

Also, for an even more moist, “goopier” version, see notes in recipe box.  I haven’t actually tried this, merely conceptualized it in my mind, but I think it will work wonderfully :)

Before we continue – If you haven’t already, come “Like” The Daring Gourmet on Facebook! so you never miss a recipe!  

How to Make Peanut Butter Cake

Alright, let’s go to that cake!

Combine the brown sugar, oil, and peanut butter in a large mixing bowl.

Beat until combined and add the eggs and vanilla extract.  Continue to beat until combined.

In a medium bowl, sift the flour, baking powder, baking soda and salt.

Alternately add the flour and buttermilk, beating just until combined.  Do not over-beat or the cake will be dense and dry.  It’s okay if there are a few small lumps of flour.

Grease a 9×3 inch round baking pan and pour the batter in.  (I used 9×3 – a 9×2 inch pan should be fine, too).  I use the hand-forged aluminum pan by Magic Line, made in the USA.  Love it!

Bake in a preheated oven at 350 degrees F for about 30 minutes or until a toothpick inserted into the middle comes out “moist” – not wet with batter, but moist.  Be careful not to over-bake or the cake will be dry.

 Let the cake sit in the pan for 5 minutes before inverting it onto a wire rack to cool completely.  The cut the cake in half.

Now let’s make the frosting:

Place the peanut butter and butter in a large mixing bowl.  Cream the two together until smooth.

Add the powdered sugar one cup at a time.  Add the heavy cream a little at a time until the frosting becomes a spreadable consistency.  Note:  This is a fairly stiff frosting.  Be sure to keep it at room temperature or will be stiffen even more.

Note:  For a chocolate frosting, simply add a couple of tablespoons of good quality cocoa powder.

Spread the bottom half with frosting, frosting down the sides as well.

Place the top layer on top.  Ignore the picture.  I accidentally put it on wrong and I didn’t want to try and pick it up again.  The top cake layer should have been put on upside down so that the top edges don’t slope down.

Spread the frosting on the top layer and down the sides.

This is where you can now become creative with your cake decorating skills.  Piping, crumbled up Reese’s Peanut Butter Cups, you name it.  My 3 year old was eagerly waiting for me to take him and his baby sister to Petco to see the animals, so I kept it simple.

Another variation:  Pour some chocolate ganache over it for some ultra decadence!

Oh, I forgot to mention.  I faced a serious challenge here.  You’ll remember from my Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream Cheese Frosting that I absolutely LOVE the combination of peanut butter and Nutella.  I probably stood at my kitchen table staring at this jar of Nutella for a good 10 minutes, debating whether or not to add some to the frosting or maybe swirl some into the batter.  Or a swirled peanut butter Nutella frosting… Oh, it was so hard deciding what to do!  In the end I decided to stick to the classic peanut butter cake.  But I mention this because you may decide to add some Nutella – it’s a delicious option.

peanut butter cake recipe best ever

Enjoy!

peanut butter cake recipe best ever homemade frosting natural unsweetened

Simply the best peanut butter cake ever!  Check out all the rave reviews in the comments below and then give it a try to experience it for yourself!

peanut butter cake recipe best ever homemade frosting natural unsweetened

PIN ME!

peanut butter cake recipe best ever natural unsweetened

 

BEST Peanut Butter Cake

Kimberly Killebrew
Simply THE best peanut butter cake EVER!
Print Recipe
4.81 from 63 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10
Calories 597 kcal

Ingredients
 
 

  • For the Frosting:
  • 1 cup natural unsweetened peanut butter (if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar)
  • 1/2 cup unsalted butter softened
  • 3 cups powdered confectioner's sugar
  • up to 1/2 cup heavy cream at room temperature
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter
  • 1/3 cup natural unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk (can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5-10 minutes then use as recipe directs)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  • Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  • Grease a 9X3 inch round baking pan (I use Magic Line pans)
  • Pour the batter into the pan.
  • Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  • Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  • In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting)
  • Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

Notes

To cut back on calories (and save yourself some work), bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring 1/4 cup honey, 1/4 cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven't actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!

Nutrition

Calories: 597kcal | Carbohydrates: 56g | Protein: 21g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 98mg | Sodium: 482mg | Potassium: 865mg | Fiber: 2g | Sugar: 39g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 462mg | Iron: 2mg
Keyword Peanut Butter Cake
Tried this recipe?Click HERE to rate it!

 

best homemade peanut butter cake recipe frosting

52661shares
  • Share
  • Tweet
  • Email

Filed Under: Affiliate, All Recipes, America, By Country or Region, Dessert, Disclosure, Food, North America Tagged With: brown sugar, buttermilk, cake, dessert, frosting, heavy cream, nuts, peanut butter, peanut butter cake, peanuts, recipe, sweet

« Sichuan Chicken and Cashew Noodles
Sincronizadas (Mexican Ham and Cheese Melts) »

397 Responses

  1. Estela says

    January 5, 2021 at 3:32 am

    Heey if i want to make the cake less dry and of chocolate what should i put?

    Reply
  2. Suparna Kapur says

    December 22, 2020 at 8:26 pm

    Everybody loved it. It was a perfect cake. Baked muffins and served it with orange marmalade.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 24, 2020 at 1:39 pm

      Fantastic, Suparna, thank you so much!

      Reply
  3. Hilda B Johnson says

    November 14, 2020 at 11:27 am

    I made this today and used 2 9 x 1 1/2″ pans. Baked 23 minutes and they turned out great. One using 8oz. Of cream cheese, 1 cup of peanut butter, 3 cups of powdered sugar and a few drips of milk! We’ll eat it tomorrow. I hope it fabulous.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 15, 2020 at 6:53 pm

      Fantastic, Hilda, thanks so much for the feedback!

      Reply
  4. Sara says

    August 23, 2020 at 9:44 am

    Amazing recipe. Turned out great the first time. Everyone loved it.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2020 at 10:50 pm

      Fantastic, Sara, thank you so much!

      Reply
  5. Kelly says

    August 15, 2020 at 9:04 am

    Wish the ingredients list was cake first, then frosting. First time making it, I used 1 cup peanut butter in the cake, instead of 1/3 cup. I think our brains are trained to start at the top of the list of ingredients when reading instructions.

    Reply
    • Anonymous says

      September 12, 2020 at 8:43 am

      I agree. I did it right, but had to keep double checking

      Reply
  6. Gunjan Sharma says

    August 1, 2020 at 7:30 pm

    Hi. Is there any way of dropping off the eggs? What can i use instead? Thanks very much.

    Reply
    • anonymous says

      September 23, 2020 at 10:11 am

      Mashed bananas or milk works fine in place of eggs

      Reply
  7. Lisa says

    July 5, 2020 at 5:31 am

    I made this cake recipe exactly as written in a 13×9 pan. (I did not make the frosting.) I cut the cake into individual servings and used in an assembly: a dollop of marshmallow fluff, warm piece of peanut butter cake seated on it, topped with vanilla gelato and a dusting of sweet ground cocoa. Truly an amazing dessert. This cake was perfect as it is not too sweet. I rarely find great recipes online, but this one is! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 5, 2020 at 9:09 am

      That’s wonderful, Lisa, thank you so much for the feedback!

      Reply
  8. cande says

    June 25, 2020 at 3:37 am

    hii, can you give me the recipe in grams please? thank uu

    Reply
    • Kimberly @ The Daring Gourmet says

      June 25, 2020 at 10:35 pm

      Hi Cande, under the list of ingredients in the recipe box you’ll see in blue writing “US Customary – Metric.” Click on “Metric” and it will show you the metric conversions. Happy baking!

      Reply
  9. Mary says

    June 20, 2020 at 3:45 pm

    Hi ! I made this for a Birthday cake! Delicious! I put a fudge chocolate icing in the middle layer as a surprise !Thanks for the recipe. It was a hit, and a small piece is enough to make me happy. I think next time I might try it as mini cupcakes.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2020 at 10:00 pm

      Fantastic, Mary, thank you so much!

      Reply
  10. Robert Harding says

    May 21, 2020 at 8:08 pm

    So I was having a bad a day…I was a little stressed out. Instead of putting 1/3 cup peanut butter in the cake batter, I added an entire cup. And instead of baking in one 9 inch pan, I divided the batter and baked it in two 9 inch pans. When it was in the oven and I discovered my mistakes, I almost pulled them out to toss them in the trash but I decided to forge ahead. As they were cooling, I decided to pull back on the peanut butter when it came time to make the frosting, so I used what was left in the jar – maybe 1/2 a cup? And then I decided to crush some salted nuts to embellish the top of the cake. I mean, at that point, what did I have to lose? Moral of the story? Sometimes mistakes don’t lead to the disasters you think they will and sometimes you CAN make a silk purse out of a sow’s ear because the cake was amazing!!! If the “disaster” cake was this good, I can’t wait to make it as the recipe is written!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 21, 2020 at 9:08 pm

      Woohoooo!! That’s so awesome, Robert, I’m thrilled it was a success in the end, thanks so much for sharing!

      Reply
  11. Shaon says

    May 9, 2020 at 7:58 pm

    Well I just made the cake and frosting. Taste tests of batter and frosting are good. Cake not too sweet and frosting just right. Raised beautifully and even in 9 x 13 pan. Hope DIL likes as she requested something sweet with PB!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 9, 2020 at 8:11 pm

      I’m so glad, Shaon, I hope your DIL enjoys it also!

      Reply
  12. chitchay says

    April 14, 2020 at 10:57 pm

    I made this cake today and it was really good. My frosting though looked crumbly. I used regular extra creamy peanut butter. If it gets stuck on my spatula, it lifts up and reveals the cake. Too oily? 😆 Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 15, 2020 at 9:03 pm

      Keeping the ingredients at room temp is key so make sure the butter is room temp. Also if you refrigerate the finished frosting or iced cake that will also happen.

      Reply
  13. Kellie says

    March 18, 2020 at 5:11 pm

    Would cake flour work for this recipe instead of all purpose flour?

    Reply
  14. jedbird says

    March 6, 2020 at 1:20 pm

    This cake is incredible. I made the cake exactly as instructed, then baked it in two 6″ pans, and it turned out moist, delicious, and full of peanut flavor–my partner says it’s the best cake I’ve ever made. I already had some excellent chocolate buttercream that I wanted to use up and whipped a little peanut butter into that–and of course peanut butter and chocolate are pretty awesome together. Thank you so much for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 6, 2020 at 1:24 pm

      Fantastic, jedbird, I’m so glad you enjoyed it, thank you!

      Reply
  15. Rain says

    February 18, 2020 at 1:42 pm

    Can i use water instead of buttermilk or will it not activate the baking powder/soda as an acid is needed?

    Reply
  16. Anne says

    February 17, 2020 at 8:15 am

    Can I use regular peanut butter for this recipe and if so, should I increase the amount of oil?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 17, 2020 at 8:30 am

      Hi Anne, yes you can use regular. The only adjustment I would make is to decrease the amount of sugar since regular peanut butter already has a lot of sugar in it.

      Reply
  17. Mack says

    February 8, 2020 at 4:16 pm

    I made this cake and it turned out AMAZING
    The amount of sugar in the cake was perfect but I found the icing to be a bit too sweet. I would definitely cut down the sugar for the icing next time.
    Other than that it was divine!!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 8, 2020 at 5:40 pm

      I’m so glad you enjoyed it, Mack, thank you!

      Reply
  18. Stewpot says

    February 4, 2020 at 2:48 am

    Very moist cake. I greased the pan and it stuck. I melted the icing. Very peanut butter. Great recipe. I used regular on. Next time I’ll use unsalted. Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2020 at 12:52 pm

      Fantastic, Stewpot, thank you!

      Reply
      • Pamela Terry says

        May 18, 2020 at 8:08 pm

        Can you use regular milk instead of buttermilk?

        Reply
        • Kimberly @ The Daring Gourmet says

          May 18, 2020 at 9:38 pm

          Hi Pamela, the acid in the buttermilk is needed to activate the baking soda. An easy and effective substitute for the buttermilk is to use 1 cup of milk with 1 tablespoon of either white vinegar or lemon juice mixed in. Let it sit for 5-10 minutes and then use it as the directions instruct.

          Reply
  19. Sabrina Brackfield says

    January 12, 2020 at 11:59 am

    Can I use this recipe for cupcakes

    Reply
    • Kimberly @ The Daring Gourmet says

      January 12, 2020 at 1:41 pm

      Yes you can, Sabrina. They’ll need to bake for about 14-18 minutes.

      Reply
  20. Barbara Braccio says

    November 2, 2019 at 6:11 pm

    I always use 2 —8 or 9 “ cake pans so the cake is higher-do I have to double the batter then? Never used just 1pan for a 2layer cake..

    Reply
    • Kimberly @ The Daring Gourmet says

      November 2, 2019 at 6:18 pm

      Hi Barbara, no need to double the batter, you can use the 2 cake pans you have and just put an equal amount of batter in each one. Those two thin cakes will be the two layers. You’ll just need to reduce the baking time. Happy baking!

      Reply
  21. Bronwyn says

    October 17, 2019 at 7:18 am

    I frosted the interior of half of it with Nutella, the other half with PB (so people could choose – PB/chocolate or all PB flavor). I marked the side of the cake with the Nutella by putting reese’s Pub cups around the outside of that half and salted crushed peanuts on the other half. The entire thing was gone and the recipient said he’d never had a better birthday cake. Thank you for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 18, 2019 at 6:52 pm

      That’s a great idea, Bronwyn, and I’m so happy it was a hit, thank you!

      Reply
  22. Ann says

    October 14, 2019 at 6:19 pm

    My friends and family loved this cake and the frosting was just right – not too sweet. I drizzled chocolate over the top. I will definitely make again. Thank you

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:23 pm

      Fantastic, Ann, thank you!

      Reply
  23. susanne Marvin says

    October 8, 2019 at 8:02 pm

    This was an excellent cake. I made one change. I whipped the cream for the frosting and then it only needed 1 cup of powdered sugar. It was a wonderful fluffy frosting and was the perfect sweetness. Will definitely make it again.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 9, 2019 at 3:10 pm

      Fantastic, Susanne, thank you!

      Reply
  24. Jamie says

    September 11, 2019 at 11:33 am

    So I started this cake for my husbands birthday. I put it in the oven, then 10 minutes later I have to leave the house, he called me out the blue. Do you think it will still come out the same if I put it in the oven after 2 hours. It is in the fridge now.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 11, 2019 at 3:42 pm

      Hi Jamie, I don’t really know because I’ve never had that predicament :) All I can say is that at this point you have nothing to lose by trying. Good luck!

      Reply
  25. Essie says

    August 28, 2019 at 10:10 am

    Hi,
    I have tried a few recipes recently for PB cakes for a special birthday coming up and most of them come out dry, except this one – it’s great! So delicious, but very tender. Do you think that I will have a problem stacking three of the layers with frosting in between? Thank you!

    Reply
    • Essie says

      August 28, 2019 at 10:25 am

      Forgot to mention that I halved the recipe to make one 8″ cake to test, and I know that I will have to adjust the recipe to get 3 layers. I’ll most likely be using my 8″ pans.

      Reply
    • Kimberly @ The Daring Gourmet says

      August 28, 2019 at 12:01 pm

      I’m so glad, Essie, thanks so much for the feedback! Three layers should work just fine.

      Reply
  26. D levy says

    July 16, 2019 at 4:23 pm

    Great recipe. Followed recipe except used regular Jiff. Cake and icing were both great. Family loved it. Rich though.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 17, 2019 at 8:40 am

      I’m glad you enjoyed, it, D levy, thank you!

      Reply
  27. Wangeci says

    June 24, 2019 at 8:53 am

    Cake is super moist and peanut taste is just right. Thank you for this recipe

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2019 at 5:17 pm

      Fantastic, Wangeci, thank you!

      Reply
  28. Janis Seward says

    May 29, 2019 at 2:55 pm

    I may well have missed it (admittedly) but other than a major threat about calories, did you ever divulge just how many calories might be in a logically-sized piece of this cake?

    Reply
  29. Julie says

    May 25, 2019 at 5:19 am

    I added cream cheese to the frosting. Oh goodness what a beautiful cake. I’ve made it twice in two weekends now!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 26, 2019 at 2:05 pm

      Awesome, Julie, I’m so glad you enjoyed it, thank you! I’ll have to give it go with the cream cheese next time!

      Reply
  30. Jen says

    May 17, 2019 at 1:37 pm

    I will bake it again tomorrow…its just way toooooo good. My friends and I loved it!!! And it took a lot of effort to change all the messureing from cup to ml or gramm- so it means a lot if I am doing the math again…I live in germany :) The cake is very evil: love,love,love!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 17, 2019 at 8:45 pm

      So awesome, Jen, I’m absolutely thrilled you enjoy it as much as we do, thanks so much for the feedback!

      Reply
      • Jen says

        May 18, 2019 at 5:51 am

        I made cupcakes with that recipe. I am dying!!! Little evil cakes! I LOVE it! Would love to send pictures!

        Reply
        • Kimberly @ The Daring Gourmet says

          May 18, 2019 at 8:20 am

          Awesome, Jen!! I’d love to see them – you can email them to daringgourmet at yahoo.com or post on our Facebook page!

          Reply
  31. nicolthepickle says

    April 25, 2019 at 10:15 am

    I made this for a birthday cake. I used vegetable oil for the oil and 3/4 tsp salt. I used a chocolate ganache for frosting the cake. It was nice, soft, fluffy and moist. A very good texture. I would definitely make it again.

    Thank you for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 25, 2019 at 3:18 pm

      Wonderful, thanks so much for the feedback!

      Reply
  32. sophia says

    April 5, 2019 at 6:28 pm

    OMG!!!! BEST PEANUT BUTTER CAKE EVER IN LIFE!! AMAZING!! TOTALLY APPRECIATE THE RECIPE!!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 5, 2019 at 9:14 pm

      I’m so happy you enjoyed it, Sophia, thank you!

      Reply
  33. Gigi says

    March 17, 2019 at 6:20 pm

    This cake came out really well. I made it for my father who loves peanut butter. Persons who don’t like peanut butter commented that the cake tasted really good. We followed the directions and didn’t change anything save for using almond milk to make the buttermilk. The cake wasn’t too sweet and paired well with the peanut butter icing. I also topped it with chocolate and walnuts. Another difference is that I had to leave it in for an hour to adjust for my gas oven. I will definitely make it again.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 17, 2019 at 10:59 pm

      I’m so happy to hear that, Gigi, thanks for the feedback!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

· Copyright © 2021 The Daring Gourmet - All Rights Reserved ·

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop