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
Scale
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.
