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Peanut Butter Cake: The Ultimate Recipe and Baking Guide

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Description

A moist and delicious peanut butter cake with creamy peanut butter frosting. Perfect for peanut butter lovers!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup buttermilk
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/2 cup milk, plus more as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chopped peanuts
  • Mini peanut butter cups, halved
  • Chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the peanut butter and beat until well combined. Scrape down the sides of the bowl.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. In a large bowl (or stand mixer), cream together the softened butter and peanut butter until smooth and creamy.
  10. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  11. Add the milk and vanilla extract and beat until light and fluffy. Add more milk as needed to reach desired consistency.
  12. Stir in a pinch of salt to balance the sweetness.
  13. If cakes have a dome, level them with a serrated knife.
  14. Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting evenly over the top.
  15. Carefully place the second cake layer on top of the frosting.
  16. Frost the top and sides of the cake with the remaining peanut butter frosting.
  17. Decorate with chopped peanuts, halved mini peanut butter cups, or chocolate shavings.
  18. Chill the cake in the refrigerator for at least 30 minutes before serving.
  19. Slice and serve.

Notes

  • Use room temperature ingredients for a smooth batter and even baking.
  • Don’t overmix the batter.
  • Use high-quality peanut butter for the best flavor.
  • Adjust sweetness of frosting to taste.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

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Find it online: https://www.chefstrawberry.com/peanut-butter-cake/