Get ready to experience a mind-blowing dessert that will make your taste buds dance with joy! This isn't just another cake - it's a heavenly combination of hearty oatmeal and creamy peanut butter that transforms an ordinary dessert into an extraordinary culinary adventure. Imagine a moist, tender cake with warm cinnamon notes, topped with a rich, smooth peanut butter icing that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new favorite go-to dessert that promises to impress and satisfy!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup rolled oats
- 1 1/2 cups boiling water
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup peanut butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- In a medium bowl, combine rolled oats and boiling water. Let the mixture sit for 15 minutes, allowing the oats to soften and absorb the water.
- In a large mixing bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation.
- Stir the softened oat mixture into the butter mixture until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared 9x13 inch baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the peanut butter icing by mixing peanut butter, milk, vanilla extract, and powdered sugar until smooth and spreadable.
- Once the cake has cooled completely, spread the peanut butter icing evenly over the top.
- Cut into 12 equal squares and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Ensure your oats are fully softened by letting them sit in boiling water for exactly 15 minutes - this is crucial for the cake's moisture.
- Room temperature ingredients are key! Take out your butter, eggs, and milk about 30 minutes before baking to ensure smooth mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- Use an instant-read thermometer or toothpick test to check cake doneness - it should come out clean with just a few moist crumbs.
- For the smoothest peanut butter icing, sift your powdered sugar to prevent lumps and ensure a silky finish.
- Let the cake cool completely before icing to prevent the frosting from melting or sliding off.
- For extra flavor, try using brown butter instead of regular softened butter, or add a sprinkle of sea salt on top of the icing for a gourmet touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 65mg
