If you have a love for all things peanut butter and crave a dessert that’s rich, moist, and utterly irresistible, this Peanut Butter Cake Recipe is going to steal your heart. Every bite melts in your mouth with a perfect balance of nutty flavor, buttery softness, and just the right touch of sweetness. Whether you’re serving it at a family gathering or simply treating yourself after a long day, this cake is a celebration of peanut butter done right, promising smiles and happy taste buds all around.
Ingredients You’ll Need
This Peanut Butter Cake Recipe relies on a handful of simple but well-chosen ingredients, each one playing a crucial role in delivering that dreamy texture, rich flavor, and beautiful golden color. Trust me, when you bring these together, you’re in for something special.
- All-purpose flour: The backbone of the cake’s soft yet sturdy crumb.
- Baking powder and baking soda: These leaveners ensure your cake rises perfectly light and fluffy.
- Salt: Balances the sweetness and enhances the peanut flavor.
- Unsalted butter: Adds richness and tenderness to the cake.
- Creamy peanut butter: The star ingredient delivering that deep, nutty essence in both cake and frosting.
- Granulated sugar and brown sugar: These bring sweetness with a hint of caramel depth from the brown sugar.
- Eggs: They bind everything together and give the cake structure.
- Vanilla extract: A touch of warmth and aromatic complexity.
- Whole milk and sour cream: Provide moisture and richness while keeping the crumb tender.
- Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
How to Make Peanut Butter Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by heating your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and flouring them or lining them with parchment paper. This little step ensures your cake layers will come out cleanly without sticking, which is always a win in the kitchen.
Step 2: Combine Dry Ingredients
Mix together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures that your leaveners and salt are evenly distributed throughout the batter, helping your cake rise uniformly and taste balanced.
Step 3: Cream Butter, Peanut Butter, and Sugars
In a large bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step is crucial because it incorporates air that makes for a lighter cake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then add the vanilla extract and mix until just combined. This helps bind your ingredients strongly and adds that aromatic layer we all love.
Step 5: Alternate Dry Ingredients with Milk and Sour Cream
Gradually add the dry ingredient mixture to your wet mix, alternating with the whole milk and sour cream. Start and finish with dry ingredients, mixing gently after each addition. This technique keeps your batter smooth, moist, and tender without overworking the gluten.
Step 6: Bake Your Cake Layers
Divide the batter evenly between the two prepared pans and slide them into the oven. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. This is the joyful moment when your kitchen fills with the nutty, warm scent of almost-ready cake.
Step 7: Cool the Cakes
Let the cakes rest in their pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling fully is key before frosting so everything stays neat and your frosting doesn’t slide off.
Step 8: Whip Up the Peanut Butter Frosting
While the cakes cool, beat together the peanut butter and butter until creamy. Slowly add powdered sugar, milk, vanilla, and a pinch of salt, beating until fluffy and smooth. You can adjust the milk a bit to get your desired frosting consistency—spreadable but rich.
Step 9: Frost Your Cake
Carefully spread a layer of frosting atop the first cooled cake layer, then stack the second layer and frost all around it. Take your time here—this cake deserves a beautiful, luscious finish.
How to Serve Peanut Butter Cake Recipe
Garnishes
For a simple yet stunning touch, sprinkle chopped peanuts or drizzle some melted chocolate over the top. These add crunch and contrast to the creamy frosting, making each slice a feast for the eyes as well as the palate.
Side Dishes
Serve your peanut butter cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess pairs wonderfully with the rich peanut flavor, creating a balance everyone will appreciate.
Creative Ways to Present
Try serving your cake in individual jars layered with crushed graham crackers or crumbled cookies for a fun twist. You can also pipe decorative swirls of frosting on top with a star tip for an elegant look that’s perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly in an airtight container at room temperature for up to two days, or refrigerate to extend freshness to about five days. Just let refrigerated cake come to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and then in foil for up to three months. Thaw them overnight in the refrigerator and re-frost before serving. Freezing does not diminish the deliciousness of this peanut butter cake recipe in the slightest.
Reheating
Since this is a cake rather than something like bread, reheating isn’t really necessary. But if you prefer your cake slightly warm, a brief 10-15 second zap in the microwave can soften the frosting and make it oh-so-comforting.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Just expect a slightly different texture and possibly a bit more oil separation. Stir natural peanut butter well before using to keep the batter smooth.
Is this cake suitable for freezing after frosting?
You can freeze the fully frosted cake, but it’s best to wrap it carefully to prevent freezer burn and thaw it slowly in the fridge to keep the frosting intact.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure your baking powder is also gluten-free. The texture might be slightly different but still delicious.
How do I avoid a dry peanut butter cake?
Use the sour cream and milk exactly as the recipe directs, and avoid over-mixing the batter to keep it tender and moist.
Can I add chocolate chips or other mix-ins?
Definitely! Chocolate chips complement peanut butter beautifully. Fold in about 1 cup of chips gently into the batter before baking for a delightful surprise in every slice.
Final Thoughts
This Peanut Butter Cake Recipe is one of those treasures that you’ll want to make again and again. It brings together simple ingredients to create a rich, satisfying dessert that feels like a warm hug in cake form. So go ahead, give it a try—your taste buds will thank you, and your friends and family will be asking for seconds in no time!
Print
Peanut Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and creamy Peanut Butter Cake features a moist peanut butter-infused batter layered and frosted with a luscious peanut butter buttercream. Perfect for peanut butter lovers, this classic cake balances sweet and salty flavors with a tender crumb and silky frosting, making it a crowd-pleasing dessert for any occasion.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup whole milk (or more as needed)
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Make the cake batter dry mix: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream the peanut butter and butter: In a large mixing bowl, beat the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes. This ensures proper aeration for a tender cake.
- Add the eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk and sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the frosting: While the cakes cool, prepare the frosting by beating together the creamy peanut butter and softened butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, then add milk, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth. Adjust consistency with additional milk if needed.
- Frost the cake: Once the cakes are completely cool, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top, then evenly frost the top and sides of the entire cake for a smooth finish.
- Serve: Slice the cake into servings, serve, and enjoy the rich, creamy peanut butter flavor in every bite!
Notes
- Ensure all ingredients, especially butter, are at room temperature for best mixing results.
- Do not overmix the batter once liquids and dry ingredients are combined, to keep the cake tender.
- The frosting consistency can be adjusted by adding more or less milk depending on preference.
- For a nuttier flavor, use natural peanut butter or chunky peanut butter in the frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake back to room temperature before serving for best texture and flavor.
