Peanut Butter Flag Cake
For the cake:
2 cups all-purpose flour, sifted + more for the cake pan
2 tsp baking powder
3/4 tsp baking soda
½ cup salted butter, softened
1 cup + 2 tbsp granulated sugar
3 large eggs
3/4 cup 2% skim milk
2 tsp vanilla extract
Shortening to grease pan
For the filling:
1 1/2 cups The Bee’s Knees peanut butter
1/2 cup salted butter
16 oz vanilla frosting
4 oz blueberries
8 oz raspberries, halved
Pre-heat the oven to 350F. Amply grease a 9” x 11” or 9” x 13” baking pan with shortening, then dust with flour.
In a mixing bowl combine the flour, baking powder, baking soda, and salt, whisking to combine. Next, in the bowl of a stand mixer add the butter and sugar, then beat on medium speed until light and fluffy, about 5 minutes. Next beat in the eggs, one at a time, until combined. Reduce mixer speed to low, then add the dry ingredients and the milk to the bowl in alternating doses until the batter takes shape. Lastly beat in the vanilla.
Transfer the cake batter to the greased and floured baking pan, then bake on oven middle rack for 30 – 35 minutes until a toothpick comes out of the center clean.
Meanwhile, when there are 5 minutes left for the cake to bake, in a small saucepan melt the peanut butter and butter over low heat.
As soon as the cake is out of the oven, poke with large holes – we used a fat straw to make mine!
Pour the melted peanut butter into the holes, spreading the excess over the top of the cake. Allow cake to cool at room temperature for 1 hour, then for another 3-4 hours in the refrigerator, uncovered.
When ready, use a metal spatula to gently remove the cake out of the cake pan, then transfer to a serving plate. Frost on all sides with vanilla frosting, then arrange the blueberries and raspberries in the shape of the American flag. Enjoy!