I’ve been baking with The Cake Slice Bakers now for almost a year and every January they choose a new cake cookbook from which we bake the rest of the year. We have a special treat this year from America’s Test Kitchen and you know what a fan of them I am. Their new cake cookbook is coming out around the end of March this year and is called “The Perfect Cake.” A great cookbook choice for our little group (which, by the way, is accepting new members if you’re interested.)
Again, this book won’t be out until March, but America’s Test Kitchen (#atkcake) was gracious enough to let us preview, bake, and review some of the cake recipes in the book. I chose this Peanut Butter Pretzel cake as my January cake bake and could hardly wait to dig in!
This is my first attempt at a three-layer cake and it was very interesting. Mainly because I only have two 8-inch cake pans, so had to bake two of the layers, then clean one of the pans out and bake the third layer. After baking this Peanut Butter Pretzel Cake I’ve decided to invest in a third pan. I’ll be making it again!
The cake itself is not peanut butter, just the frosting. But the cake does have a good amount of pretzel “flour” (pretzels ground to a fine grain in the food processor) and the pretzel flour gives the cake almost a multi-grain texture.
The star, though, is that peanut butter frosting. Rather, I might say the butter, butter peanut butter frosting (lots ‘o butter). It’s creamy, fluffy, sweet, and a little salty. Like a big buttery peanut buttery cloud. Seriously, it’s one of the best frostings I’ve ever had and it really completes the barely sweet cake.
I won’t be posting the recipe upon the request of ATK, but you can preorder the book if you are wanting it. So far, I highly recommend it. I’ve seen a few more of the upcoming cake choices from the book (Saffron-Orange Bundt Cake, Fallen Chocolate Cakes, King Cake) and am making sure my name is on the waiting list!