I have seen this cake in several cookbooks but have never attempted it. The cooked frosting always scared me. How could you put hot frosting on a warm cake? Well, the results are divine. I would place this cake in the top 5 cakes I have ever eaten. This cake is easy to make and comes out moist and flavorful.
I used Almond butter instead of the traditional Peanut butter in my recipe because I love the flavor of almonds but you could substitute Peanut butter if you like. Once you make this cake it will become part of your regular rotation (everyone has a regular cake rotation right?).
Ingredients
For the Cake:
1 1/2 cups flour
1 1/2 cups sugar
3/4 tsp baking soda
3/4 tsp salt
6 tbsps butter
3/4 cup water
6 tbsps almond butter
1/4 cup vegetable oil
2 large eggs, room temperature
3/8 cup buttermilk, room temperature
1 tsp vanilla extract
For the Frosting:
6 tbsps butter
6 tbsps almond butter
4 tbsps buttermilk (you might need a touch more if your frosting is too stiff)
1 tsp vanilla extract
2 1/4 cups confectioner's sugar
Garnish (optional)
1/2 sliced almonds
Directions
Preheat oven to 350°F
Spray a 8x8 pan
Cake:
Mix together the flour, sugar, baking soda, and salt and set aside.
Place the butter and water in a small saucepan and bring it to a boil. Remove from the heat and whisk in the almond butter and oil until smooth. Let cool for a few minutes.
Measure the buttermilk, then add the eggs and vanilla to the measuring cup and whisk until well blended.
Add the wet ingredients to the dry ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 32-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
Frosting:
Add the butter, almond butter, and buttermilk to a medium sized saucepan and bring to a full boil. Remove from the heat and beat in the vanilla and powdered sugar. Add the powdered sugar one cup at a time, stirring constantly, until the frosting is smooth. Pour the hot frosting over the cake. The cake will still be warm. Work quickly because the frosting sets up immediately. Spread evenly over the cake. Let the cake cool before serving.
If your frosting is stiff and not pourable, add a little more buttermilk to thin it out.
For the Cake:
1 1/2 cups flour
1 1/2 cups sugar
3/4 tsp baking soda
3/4 tsp salt
6 tbsps butter
3/4 cup water
6 tbsps almond butter
1/4 cup vegetable oil
2 large eggs, room temperature
3/8 cup buttermilk, room temperature
1 tsp vanilla extract
For the Frosting:
6 tbsps butter
6 tbsps almond butter
4 tbsps buttermilk (you might need a touch more if your frosting is too stiff)
1 tsp vanilla extract
2 1/4 cups confectioner's sugar
Garnish (optional)
1/2 sliced almonds
Directions
Preheat oven to 350°F
Spray a 8x8 pan
Cake:
Mix together the flour, sugar, baking soda, and salt and set aside.
Place the butter and water in a small saucepan and bring it to a boil. Remove from the heat and whisk in the almond butter and oil until smooth. Let cool for a few minutes.
Measure the buttermilk, then add the eggs and vanilla to the measuring cup and whisk until well blended.
Add the wet ingredients to the dry ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 32-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
Frosting:
Add the butter, almond butter, and buttermilk to a medium sized saucepan and bring to a full boil. Remove from the heat and beat in the vanilla and powdered sugar. Add the powdered sugar one cup at a time, stirring constantly, until the frosting is smooth. Pour the hot frosting over the cake. The cake will still be warm. Work quickly because the frosting sets up immediately. Spread evenly over the cake. Let the cake cool before serving.
If your frosting is stiff and not pourable, add a little more buttermilk to thin it out.
After serving this to your family or guests you will definitely be thanking me! I am sure your family will think it is just as Mangialicious as mine. Enjoy!
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