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Delicious slice of the best peanut butter cake topped with creamy frosting.

Peanut Butter Cake

A delightful Peanut Butter Cake topped with creamy frosting, this recipe is a nostalgic and comforting dessert perfect for birthdays and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand for the best texture.
  • 2 cups granulated sugar A standard sweetener; brown sugar can be substituted for a richer flavor.
  • 1 cup creamy peanut butter Choose a natural peanut butter for a fresher taste.
  • 1 cup buttermilk Gives the cake moisture—milk mixed with a tablespoon of lemon juice can work in a pinch.
  • 1 cup unsalted butter, softened High-fat butter will yield a more tender crumb.
  • 4 large eggs Room temperature eggs help with even mixing.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise.
  • 1 teaspoon baking soda Works well alongside baking powder for a fluffy texture.
  • 1 teaspoon vanilla extract Pure extract for a deeper flavor.
  • ½ teaspoon salt Enhances the sweetness of the cake.
For the Frosting
  • 1 cup creamy peanut butter Match the cake for a harmonious flavor.
  • ½ cup unsalted butter, softened Same as above to maintain continuity.
  • 4 cups powdered sugar To sweeten and thicken the frosting.
  • 2-3 tablespoons milk Adjust for desired frosting consistency.
  • 1 teaspoon vanilla extract Adds depth to the frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed, until the mixture is light and fluffy, about 3 to 5 minutes.
  3. Add 1 cup of creamy peanut butter to the butter-sugar mixture and mix until well combined.
  4. Beat in the 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract, ensuring each egg is fully incorporated before adding the next.
  5. In a separate bowl, whisk together the 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well mixed.
  6. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing for a tender crumb.
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake has a golden-brown top.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. In the meantime, prepare the frosting. In a bowl, beat together 1 cup of creamy peanut butter and ½ cup of softened butter until smooth.
  2. Gradually mix in 4 cups of powdered sugar and 2 to 3 tablespoons of milk until you achieve your desired consistency. Add 1 teaspoon of vanilla extract and mix well.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then carefully place the second layer over it.
  2. Frost the top and sides of the cake with the remaining frosting.

Notes

Use buttermilk for a moist texture; if you don't have buttermilk, try Greek yogurt. Mix the batter just until combined to keep the cake light and airy. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. For nut allergies, use sun butter or almond butter as alternatives. Store the cake at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake layers tightly wrapped for up to 3 months.