Killer Peanut Butter Cake

Peanut Butter Cake 8 sm

Two things:  1)  I need more food props, and 2) to quote my husband, “Every time you use the white table cloth and that plant it looks like something out of a 1970′s cookbook.”  (Thanks, Todd.  Love you, too.)

Combine points one and two:  No more 70′s food pics.  Need.  More.  Food.  Props.

Now for the subject of the actual photo:  This cake will kill you.

Seriously.  If you were to eat the whole thing your arteries would likely clog and you would go into cardiac arrest.

Notice the name of the cake?  Yeah. “Killer” has a double meaning here.

As much as I want to promote my food, I also feel a certain moral obligation to look out for you.  This is a straight forward, squeeky clean, honest cooking blog.  That means no deception, no taking advantage of, nothing that’s going to knowingly harm you in any way.

Which is why this cake comes with a warning label:  This cake is dangerous.  Eat in moderation only.

Still interested?  Then keep reading…

I created this cake by way of request from Elizabeth via the Make a Request! link.  She asked me if I would create a peanut butter cake that is “moist, peanuty and delicious,” like the kind she enjoyed from her childhood.  I didn’t have any more information than that to go on.  Sheet cake or layered?  Frosting or glaze?  Moist crumb or goopey?  So many options.  At first I was thinking along the lines of a peanut butter layered cake with a hot honey glaze drizzled over it and left to seep down into the cake, resulting in a super moist, slightly goopey texture.  Then maybe even add a layer of peanut butter frosting on top.  I may still get around to creating that.  In the end I settled for the more traditional version:  A peanut butter layer cake with a rich peanut butter frosting.  I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out.  Buttermilk also does wonders for creating a soft and moist crumb.  So we’ve got both in here!

Peanut butter lovers – this is definitely the cake for you.

Is it good?  Oh, it’s good alright.  It’s also one of the most fattening cakes you will ever eat.

Again, the warning label:  This cake is extremely rich.  Killer rich.  Eat in moderation only.

Still interested?  Okay…here are the directions.  But don’t say I didn’t warn you.

*  Now, if you want to cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top (the “death factor” in this cake lies primarily in the frosting).

Also, for a moister, goopier version, see notes in recipe box.  I haven’t actually tried this, merely conceptualized it in my mind, but I think it would work wonderfully ;)

Before we continue – If you haven’t already, come “Like” The Daring Gourmet on Facebookso you never miss a recipe!  

So happy to have you on board!

Alright, let’s go to that killer cake!

Combine the brown sugar, oil, and peanut butter in a large mixing bowl.

Peanut Butter Cake prep 1

Beat until combined and add the eggs and vanilla extract.  Continue to beat until combined.

Peanut Butter Cake prep 2

In a medium bowl, sift the flour, baking powder, baking soda and salt.

Peanut Butter Cake prep 3

Alternately add the flour and buttermilk, beating just until combined.  Do not over-beat or the cake will be dense and dry.

Peanut Butter Cake prep 4

It’s okay if there are a few small lumps of flour.

Peanut Butter Cake prep 5

Grease a 9×3 inch round baking pan and pour the batter in.  (I used 9×3 – a 9×2 inch pan should be fine, too).  I use the hand-forged aluminum pan by Magic Line, made in the USA.  Love it!

Peanut Butter Cake prep 6 Peanut Butter Cake prep 7

Bake in a preheated oven at 350 degrees F for about 30 minutes or until a toothpick inserted into the middle comes out “moist” – not wet with batter, but moist.  If it’s dry, it’s over-baked and the cake will be dry.

Peanut Butter Cake prep 8

Let the cake sit in the pan for 5 minutes before inverting it onto a wire rack to cool completely.

Peanut Butter Cake prep 9

To make the frosting, place the peanut butter and butter in a large mixing bowl.

Peanut Butter Cake prep 10

Cream the two together until smooth.

Peanut Butter Cake prep 11

Add the powdered sugar one cup at a time.  Add the heavy cream a little at a time until the frosting becomes a spreadable consistency.  Note:  This is a fairly stiff frosting.  Be sure to keep it at room temperature or will be stiffen even more.

Note:  For a chocolate frosting, simply add a couple of tablespoons of good quality cocoa powder.

Peanut Butter Cake prep 12 Peanut Butter Cake prep 13

Cut the cake in half.

Peanut Butter Cake prep 14

Spread the bottom half with frosting, frosting down the sides as well.

Peanut Butter Cake prep 15

Place the top layer on top.  Ignore the picture.  I accidentally put it on wrong and I didn’t want to try and pick it up again.  The top cake layer should have been put on upside down so that the top edges don’t slope down.

But if the cake’s going to kill you anyway, what does it matter if it wasn’t perfect, right?

Peanut Butter Cake prep 16

Oh, I forgot to mention.  I faced a serious challenge here.  You’ll remember from my Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream Cheese Frosting that I absolutely LOVE the combination of peanut butter and Nutella.  I probably stood at my kitchen table staring at this jar of Nutella for a good 10 minutes, debating whether or not to add some to the frosting or maybe swirl some into the batter.  Or a swirled peanut butter Nutella frosting… Oh, it was so hard deciding what to do!  In the end I decided to stick to the classic peanut butter cake.

Sorry, my dear, beloved, adored Nutella.  Don’t take this as a rejection.  It just means I have more of you to enjoy for another time.

Peanut Butter Cake prep 17

Spread the frosting on the top layer and down the sides.

Peanut Butter Cake prep 18

This is where you can now become creative with your cake decorating skills.  Piping, crumbled up Reese’s Peanut Butter Cups, you name it.  My 3 year old was eagerly waiting for me to take him and his baby sister to Petco to see the animals, so I kept it simple.

Another variation:  Pour some chocolate ganache over it for some ultra decadence!

Peanut Butter Cake prep 19

Warning:  Do not cut yourself a piece as big as the one in the subsequent pictures.  Start with a sliver.

Peanut Butter Cake 2 sm Peanut Butter Cake 3 sm

Killer Peanut Butter Cake
 
:
Serves: 8-10
Ingredients
  • For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner's) sugar
  • up to ½ cup heavy cream (at room temperature)
  • For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup coconut or vegetable oil (I use coconut oil)
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting)
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Notes
To cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring ¼ cup honey, ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven't actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!

 

Peanut Butter Cake 3_edited

127 Responses

  1. Candy

    wrote on

    Ohh this cake is so evil!!! ..i was the lucky one to tried the same cake pictured in the photo made by the awesome hands of Kimberly!!!..ohh how lucky i am!!…It was a killer!!!..thanks Kimberly :)

    • The Daring Gourmet

      wrote on

      Yes, thanks for taking it off my hands!! It was making me nervous just having it around, haha! ;)

  2. wrote on

    Dear Kimberly, this cake looks absolutely delicicous! I love peanutbutter!!

    • The Daring Gourmet

      wrote on

      Thanks, Brigitte! Yes, this cake is only for the most passionate of peanut butter fans – it’s very peanuty!

  3. wrote on

    For some strange reason your killer cake warnings only make me want it more! Your cake looks so good!

    • The Daring Gourmet

      wrote on

      Hahahaha! Reverse psychology is a powerful thing ;)

  4. wrote on

    Mmm I just might have to live dangerously and try this killer cake! As a huge peanut butter fan, I’m sure it’s worth it!

    • The Daring Gourmet

      wrote on

      It’s delicious, but as to worth it…I’m still weighing the pros and cons in the balance ;)

  5. wrote on

    I just pinned this masterpiece (and included a health warning–LOL!). Wow! That’s all can say. Wow!

    • The Daring Gourmet

      wrote on

      Good job passing on the warning label, Kathleen – you are now cleared of any liability, law suits, etc. ;)

  6. Anonymous

    wrote on

    Great cake but the receipt box needs to be at the top. I almost left the page before I found it.

    • The Daring Gourmet

      wrote on

      I can understand why it might be a little confusing. For whatever reason, the trend for food blogs is to post the actual recipe at the very bottom. Many food blogs post step-by-step pictures as a visual aid for the preparation process and then at the bottom of the pictures is the actual recipe. I’m happy you stayed long enough to find it! :)

  7. wrote on

    how much cup of oil and peanut butter are used?
    Thank you very much!

    • The Daring Gourmet

      wrote on

      Hi Rehbin! Scroll down to the very bottom of the page (past all of the preparation pictures) and you’ll see the recipe box with all of the ingredients, quantities and instructions.

  8. Maria

    wrote on

    This was the best cake i ever made! And the instructions are easy. Thank you!! :)

    • The Daring Gourmet

      wrote on

      Hi Maria! AWESOME!! Thank you for such glowing feedback! I’m so happy you enjoyed it so much and, above all, that you’re still alive and well after eating it! ;) Thanks again for your feedback and I hope you’ll continue to try some of my recipes!

  9. Anonymous

    wrote on

    My kids loooveee this cake!!!

    • The Daring Gourmet

      wrote on

      Yayyyyy!! So happy it was a hit! Thanks for making it and for your feedback!

  10. Mandy Byren

    wrote on

    Hi Kimberley, This cake looks amazing! and with all these glowing reviews, I can’t wait to give it a try.
    I would just like to ask one silly little question.
    Can this cake be covered in Fondant/Plastic Icing/Pettinice?
    Kind regards
    Mandy

    • The Daring Gourmet

      wrote on

      Hi Mandy! Thanks for the compliment! I don’t know a whole lot about cake decorating, but I don’t see why you wouldn’t be able to use fondant. If you decide to try it, be sure to let me know how it went!

  11. wrote on

    I made this for my sons 15th birthday and WOW was it a huge huge hit..the poor cake never made it passed the first day :) I halved the frosting recipe which was perfect for us and sprinkled the top with chocolate shavings. This cake is without a doubt the best when it comes to the peanut butter flavor. It’s moist and even when it’s slightly cold from sitting in the fridge it still stands up..infact we LOVED the frosting even more when it was cold. The cake become slightly dense and man was that even better! So thank you..from one VERY happy 15 year old boy and his mom who was declared the best peanut butter cake baker..lol

    • The Daring Gourmet

      wrote on

      Hi Sonya! I am soooo delighted and happy to hear that!! Truly, it makes my morning :) It’s funny you should mention its texture after having been refrigerated. I noticed the same thing. The quality of the frosting created an almost ice cream-like cake effect. So glad you all enjoyed it…and survived it ;) And congratulations on your newly bestowed title as the “Peanut Butter Cake Baking Queen”!

  12. Anonymous

    wrote on

    Delicious! Best PB cake recipe I’ve ever found! This is my husband’s favorite cake. I’ll use this recipe every time…from here on in! Thanks

    • The Daring Gourmet

      wrote on

      I am SO happy you liked it!! Thank you for making it and for your feedback!

  13. gretchen

    wrote on

    how much vegetable oil and peanutbutter for the cake(not the frosting) ? I looked at the recipe box from my wii and it just has a square where those 2 measurements should be.

    • The Daring Gourmet

      wrote on

      Hi Gretchen! Not sure why those two items are blocked out on your wii – it’s 1/3 cup of each. Thanks for visiting and I look forward to your feedback if you make the cake!

  14. Stefanie

    wrote on

    I just made this cake and it really is KILLER! The only change was that I made it with a plain cream cheese frosting. It was seriously perfect. Not too sweet or too savory, very moist and had great texture. I will definitely be making this again….oh and it totally won over my boyfriend and his mom!

    • The Daring Gourmet

      wrote on

      Hello, Stefanie! AWESOME!! I’m so happy it was such a success! Thank you for your feedback, I really appreciate it. And congratulations on the “big win”! ;)

  15. jess

    wrote on

    thank you so much for this recipe! i used it to make pb&j cupcakes (the recipe will make 30, baked @ 350F for 15 minutes); after the cupcakes cooled i filled their centers with strawberry jelly, then iced each one with your pb frosting and topped them with chopped peanuts and a couple of strawberry slices. awesome!

    • The Daring Gourmet

      wrote on

      Jess, that sounds fabulous!! Thanks so much for your feedback and for your creative cupcake ideas! I’d love to eat one of those cupcakes right now!!

  16. Lora

    wrote on

    If I were to use “regular” (not unsweetened) peanut butter, how much should I cut back on thecsugar!

    • Lora

      wrote on

      Please excuse typos – IPad keyboard is frustrating. ;- ).

    • The Daring Gourmet

      wrote on

      Hi Lora and great question! For the cake itself I’d say cut back by about 1/4 cup. For the frosting you can cut back even more on the powdered sugar, but will need to use less heavy cream accordingly (add it slowly until the desired consistency is reached).

  17. James

    wrote on

    Hi Kimberly! I understand that the dry ingredients are sifted together but I’m curious to know how you measure your flour. A cup and a half sifted, spooned or scooped out of the bag? Thanks

    • The Daring Gourmet

      wrote on

      Hi James! I measure the flour in the measuring cup first and then sift it with the baking powder/soda.

      • James

        wrote on

        Hello again! Before you replied I went ahead and spooned the flour into the measuring cup. 170 grams of flour is what I ended up with. I made this for my wife’s birthday and we took it to her mothers house. The reviews were excellent. Thanks for sharing this. My wife, Frannie, has requested this for her birthday next year. I might dip into the nutella next time. Thanks again and have a great weekend!

        James

        • The Daring Gourmet

          wrote on

          James, I’m SO happy to hear it was such a success! Thanks so much for making it and I really appreciate your feedback!

  18. Kelly

    wrote on

    If I were to split the cake into two separate cake pans instead of one pan and cutting it, do I need to adjust the baking time? Thanks!! I only have short cake pans!

    • The Daring Gourmet

      wrote on

      Hi Kelly! Yes, you’d need to reduce the baking time by a few minutes. Check the cake after 20 minutes with the “toothpick” test and continue to bake as necessary until the toothpick comes out clean but moist. Good luck and be sure to let me know what you think once you’ve tried it!

  19. wrote on

    made this cake for my husband’s birthday, everyone loved it! Used my own peanut butter frosting for the top and sides, along w/ chocolate frosting for the in-between layers and poured a chocolate ganache on top! WONDERFUL! Thanks, this is going to be a keeper…

    • The Daring Gourmet

      wrote on

      Hi Carrie! Thanks for making this cake and for your feedback! The ganache sounds wonderful!

  20. Bill Curren

    wrote on

    This cake is great! I think the the icing may need some fine tuning, probably a technique thing on my part, the icing got greasy a bit and even separated while in the bowl. But beyond that, greatness even from someone that never bakes cakes. I did try the glaze too. It adds a nice flavor, but it is kind of sandwichy.
    Thanks for the recipe, I will be doing others of yours soon.

    • The Daring Gourmet

      wrote on

      Hi Bill! I am so flattered that despite not being a cake baker you decided to make this! :) You know, the greasiness factor most likely has to do with the peanut butter not having been adequately stirred. Natural peanut butter is extremely oily and requires a lot of stirring – it can be a bit of a beast to work with. But I am so happy you liked the cake and even happier that you’re planning on making more or my recipes!! I look forward to your feedback!

  21. wrote on

    This looks amazing, something for the weekend! :)

    • The Daring Gourmet

      wrote on

      Thank you, diamondkids, and thanks so much for visiting!

  22. Melanie

    wrote on

    Your cakes look so good that you don’t need to use props! (Tell Todd I said that ;)

    • The Daring Gourmet

      wrote on

      Hello, Melanie, and thank you! You’re an angel for saying so! :)

  23. wrote on

    OMG – you are absolutely right on the richness of this cake…..I love the frosting but it is so rich….but I still LOVE it……Thank you so much for sharing :)

    • The Daring Gourmet

      wrote on

      Jackie, I know, right?! So dangerous…but so good!! At least anyone who makes this can’t say I didn’t warn them ;)

  24. Beth R

    wrote on

    I would seriously consider doubling the cake ingredients and making a four layer cake…. that would be awesome.

    • The Daring Gourmet

      wrote on

      Whoa, a double killer, huh?! Oh yes, that would be quite the cake alright – just be sure to call the medics in advance! ;)

  25. wrote on

    I have some granular honey, do you think I’d be able to replace half the brown sugar with that? Just looking to lower my sugar intake.

    • The Daring Gourmet

      wrote on

      Hi Rachel, you bet! I regularly bake with honey and it works great – and I love the flavor.

      • wrote on

        Fantastic! Thanks :) Sometimes trading in liquid honey changes the outcome in a not good way, so nice to know there’s some flexibility there.

        I’m planning on pairing it with peanut butter ganache and honey-vanilla ice cream for a home made ice cream birthday cake. Fingers crossed that everything works!

        • The Daring Gourmet

          wrote on

          That’s true. I’ve have good luck each time I’ve used honey and since you’re only substituting half it should be okay. Ooooooh, your birthday cake creation sounds absolutely AMAZING!! Let me know how it goes!

  26. Joan

    wrote on

    When I was in school (long time ago) the ladies in the lunch room made sheet cakes that were peanut butter with peanut butter and crushed pineapple frosting. Talk about something good? This was delish.

    • The Daring Gourmet

      wrote on

      H Joan! I never would have thought of that combination, but that does sound delish!

  27. wrote on

    This is super-delicious looking cake!!

    • The Daring Gourmet

      wrote on

      Thanks so much, Winnie! :)

  28. Dan Keeler

    wrote on

    I have to confess I messed up the recipe a bit by adding a whole cup of PB to the cake mix instead of 1/3 of a cup. Nevertheless (or perhaps because of this) this cake was a huge hit. To give you an idea of how huge, my mother-in-law who hitherto has never liked PB cakes, loves it. “It’s just soooooo peanut-buttery” is the general verdict. Thanks, Kimberly, for making me a baking star!
    By the way, I made it in two 1.5″ deep 9″ cake tins and it came out fine – but it was cooked in less than 25 minutes.

    • The Daring Gourmet

      wrote on

      Haha, that’s awesome, Dan!! A whole cup PLUS all that peanut butter in the icing, woah!! So happy to hear it was such a hit and that you even won over the MIL as a result! :)

  29. Genny Williams

    wrote on

    Hi Kimberly,
    I’m making this for my step-dad’s birthday and he’s forever requesting stuff I’ve never heard of. Was wondering if/how much I should cut back on sugar in batter and frosting if using regular creamy Jif peanut butter? Miraculously, I have everything on else on hand and would love to avoid going to the store (cause I’m a lazy bum).

    • The Daring Gourmet

      wrote on

      Haha! I’m always looking for ways to avoid going to the store, too ;) You know, I don’t think I’d even bother cutting back on the sugar. Someone told me they used an entire cup of regular peanut butter instead of 1/3 and they loved how it turned out! If you were to cut back, I’d say just a couple of tablespoons or so. If your step-dad’s a peanut butter fan, this cake should win him over! Let me know how it goes!

  30. wrote on

    I made this cake for my brother’s birthday yesterday. Normally, our family doesn’t bother with home made cakes and just springs for store bought ones. I was a bit nervous about making a cake, since I haven’t made a cake since I was a kid using store bought cake mix.

    This cake was most certainly a hit. Everyone loved it! I added a bit of coco powder to the frosting, but only enough to give it a darker color and just a hint of flavor.

    • The Daring Gourmet

      wrote on

      I’m so happy to hear that! And flattered that, not having made a cake for so long – and one from scratch at that – you decided to make mine! Awesome! What a nice thing to do for you brother and I’m glad it was a hit. Thanks so much for your feedback!

  31. Marcus

    wrote on

    where can i find unsweetened peanut butter

    • The Daring Gourmet

      wrote on

      Hi, Marcus! You can find it in any larger grocery store. Adams is a common brand, for example. It will say “100% natural”, meaning no added sugar.

    • wrote on

      If you live in an area that has Harris Teeter grocery stores, they have a house brand that has only peanuts in it. Another option, if you have a food processor, is to make your own. It only takes about 5 minutes and is really simple.

      • The Daring Gourmet

        wrote on

        Very true, Susan. On the topic of homemade nut butters – have you tried sunflower seed butter? It’s fantastic. I like to add a little raw honey to it.

        • wrote on

          No, I have not tried sunflower seed butter. I may try it for myself, but I know my husband won’t eat it because he does not like sunflower seeds. I think I’ll put those on my shopping list for the next time I go to Sprouts… :-)

  32. Lucy

    wrote on

    When you say alternatively add the buttermilk and flour does this mean if you follow instruction above you don’t add the buttermilk ?

    • The Daring Gourmet

      wrote on

      Hi Lucy! That’s alternately, meaning taking turns adding a little of the buttermilk and flour at a time instead of one or the other all at once. With the small print on the screen I can totally see why you would have misread the word. Happy baking and I hope you enjoy this cake!

  33. wrote on

    My brother is celebrating his 50th birthday this week and I’m going to try to make this cake for him since he is a HUGE peanut butter fan. His wife says he doesn’t eat cake but I think he will love this one. I’ll let you know!

    • The Daring Gourmet

      wrote on

      Hi Lynette! If he’s a huge peanut butter fan, regardless of whether or not he likes cake, he’ll be tickled to get this super peanut-buttery cake. Let me know how it goes!

  34. Giulia Mifsud

    wrote on

    Hi :) This cake looks amazing! I really want to bake it for my best friend who loves peanut butter, I’m just worried that it will be too peanut buttery for our friends also. Do you have any tips? Should I do a nutella frosting – to balance out the peanut butter or? any suggestions please :) You also mentioned a nutella peanut butter swirl – how would you do that? THANKS :D

    • The Daring Gourmet

      wrote on

      Hi Giulia! Yes, this cake is very peanut buttery! Truly a cake for die-hard peanut butter fans. My husband and I could only handle a small piece at a time. But I have a couple of big peanut butter fan friends who ate two of huge slices in one sitting! Any kind of chocolate frosting would help temper the peanut butter flavor (and anything with chocolate tastes wonderful, anyway!) A nice chocolate buttercream frosting would be an excellent choice. I’ve also had a couple of readers tell me they made it with a chocolate ganache and loved it. For a Nutella swirl: I would whip some Nutella up in a small bowl with a spoon just to soften it. Then at the very end I would just stir it into the batter a few times to get a swirly pattern and then pour the batter in the cake and bake it. However you decide to make it, let me know how it goes!

  35. wrote on

    Made the sheet cake version for a friend’s birthday; substituted cake flour for all-purpose and added the 2T cocoa to the frosting. The cake turned out fabulous, very tender and moist. I never did get the frosting to be very spreadable even after adding a tablespoon more cream than the recipe called for, but flavor-wise it was terrific!

    • The Daring Gourmet

      wrote on

      Hello, Omorka! I’m so happy you enjoyed it! The frosting has to be thoroughly room temperature. I noticed that even if it’s slightly cool it stiffens up. The next time I make it I’m going to make the sheetcake version as well – and I’m going to add some Nutella swirl and, like you, add some cocoa to the frosting. Thanks so much for making this and for your feedback!

  36. Anonymous

    wrote on

    Hiii from Saudi Arabia
    This is an awesome recipe … greaaat …. I liked it even my 3 years old daughter loved it … I’m thinking about making money from it ;)

    By the way .. Every thing was fine except for the frosting … I kept the original ingredients but when I was about to add the third cup of sugar it became very heavy and not creamy at all .. I also added the half cup of heavy cream and still heavy it even stick on the knife .. I had to dip the knife in a glass of water to keeping it from sticking … is it the right amount of sugar ??

    • The Daring Gourmet

      wrote on

      Hello and welcome!! I’m so happy you enjoyed it so much – and that your daughter did, too! You know, I’ve gotten a ton of positive feedback about this cake and there has never been any mention about the frosting being a challenge – until yesterday when someone mentioned the same thing that you just did. It isn’t a super creamy frosting, it is more on the heavy side and it will “set” a bit once it’s on the cake. Did you find it too difficult to even spread, or was it just that you were expecting it to be creamier? I’m going to add a word about that to recipe so people know not to expect a soft, creamy frosting.

      • Anonymous

        wrote on

        Hi again and thanks for the quick reply .. yeah .. I thought it will be more creamy .. but if you say so … that is suuuper fine .. I like it this way too .. the challenge was only on making it sticking on the cake but I dipped the knife on a glass of water and it works .. by the way .. It will be great if you post a recipe of a cake containing caramel toffee bites inside it … I looked every where on google but nothing comes out … :) xoxo

        • The Daring Gourmet

          wrote on

          Mmmm, a cake with caramel toffee bites inside sounds fabulous! I’ll keep that one in mind :)

  37. Susie

    wrote on

    I am so glad you mentioned putting it into a 13×9 because I was seeing this as a Yule log and am going to try it this way. Yummy.

    • The Daring Gourmet

      wrote on

      Hi Susie! I’ve had one other person leave feedback about trying that alternative way of making it and they loved it. Hope you do, too. Let us know how it goes!

  38. Haya

    wrote on

    Could I make cupcakes out of this cake?

    • The Daring Gourmet

      wrote on

      Hello, Haya! I haven’t tried it yet, but I would think that you absolutely can. Just reduce the baking time and bake for about 18-22 minutes.

  39. Anonymous

    wrote on

    I will try this.

    • The Daring Gourmet

      wrote on

      You are very brave! ;) It’s been a huge hit with 100% positive feedback – I hope you enjoy it, too!

  40. Sherry

    wrote on

    I made this cake for my son’s birthday, it turned out great. Everyone loved it. thanks

    • The Daring Gourmet

      wrote on

      I’m so happy to hear that, Sherry, and thank you for taking the time to leave some feedback! Best, Kimberly

  41. Anonymous

    wrote on

    I like your picture and I love the plant.Don’t change a thing.
    DONNA

    • The Daring Gourmet

      wrote on

      Thanks, Donna! :) Fortunately it hasn’t made the cake any less popular and the 1970′s Betty Crocker cookbook pic has kind of grown on me :) Best, Kimberly

  42. Laura

    wrote on

    This cake was spectacular! I made it for my own birthday yesterday… I told my husband that was because I just love baking and wanted to do it myself, but it was really because I wanted to lick all the extra frosting! And there was a lot of frosting, which was fine by me. I always make extra so I can eat some. :)

    I made it in 2, 9 inch round pans and baked for 20 minutes like you suggested to another commenter, and it turned out perfectly, moist and magnificent! Thank you for this killer recipe.

    • The Daring Gourmet

      wrote on

      Wonderful!! I’m so thrilled to hear that, Laura, and a happy belated birthday to you! Best, Kimberly

  43. Devon

    wrote on

    So after over an hour of looking for a decent peanut butter cake recipe I came across this page. I then spent another hour browsing through this site and already see a ton of things I want to try making sometime. So I want to start of by saying “Thank you!” For all the time and effort you have put into all of this. It truly is incredible.
    I do have a couple of questions regarding this recipe if you don’t mind. After reading all of the warnings about how rich this cake is I’m hesitant to put the peanut butter frosting onto the already peanut butter cake. So I was thinking I might sub in some chocolate frosting, French Silk was the first thing that came to mind, but I was wondering if maybe a Buttercream or some other frosting might go better with the cake? Also, I do want the cake to have a strong peanut butter taste, so since I am using a different frosting should I add more peanut butter to the cake or does it stand on its own alright?
    Thanks in advance for the help.
    -Devon

    • The Daring Gourmet

      wrote on

      Welcome, Devon! And thank you very much for your kind words, I really appreciate them. Excellent questions about the cake. If you love peanut butter, you’ll love the peanut butter frosting. That said, a chocolate frosting would go marvelously with this cake – chocolate and peanut butter are a natural match. And yes, the peanut butter flavor in the cake will still stand out. I wouldn’t use plain buttercream simply because its delicate flavor would be lost in the dominant peanut butter flavor. So I would either use the peanut butter frosting (for die-hard peanut butter fans who can’t get enough!) or some kind of chocolate frosting (for a nice, complementing contrast). Happy baking and whichever route you go let us know how it turns out! Best, Kimberly

      • Devon

        wrote on

        Thank you so much for getting back to me so quickly and for the wonderful advice. I was making it for a friend’s birthday so while I was up for the peanut butter frosting, I’m not sure everyone else would have been. Anyway, I ended up making a really nice and light chocolate mousse for it. Spelled “Happy Birthday” out with some Reese’s Pieces on top and chopped some mini Reese’s Peanut Butter Cups up to smash on the side of the cake. It turned out wonderfully and the recipe was perfect. I’ll be sure to make it with the peanut butter frosting next time and let you know what I think.
        Thanks again,
        -Devon

        • The Daring Gourmet

          wrote on

          Wonderful and I love the way you decorated it! Thanks so much for your feedback, Devon!

  44. wrote on

    I was very happy to find this recipe and even more excited when I read the comment about the nutella swirl. My friend requested a PB cake with nutella frosting, so I’m going to add that swirl for more! But now I’m thinking about adding nutella to your PB frosting. How much would you recommend? Thanks!

    • The Daring Gourmet

      wrote on

      Excellent, Stacey! You can never go wrong with Nutella :) I’d start with 1/4 cup or so of Nutella for the frosting and taste it to see if it needs more (and if the consistency can handle more – since Nutella is thick it should be perfectly fine even if you use more). Yummy, I want a slice right now!!

  45. Liz

    wrote on

    Whoa! All this positive hype on the cake…I am definitely trying this. I am going to try making cake pops and would prefer to make “from scratch” cakes. Do you think this cake would be too oily after I break it apart and add frosting to bind the cake into balls? Thanks!

    • The Daring Gourmet

      wrote on

      Hi Liz! Cake pops sound like a great idea! No, it’s not an oily cake at all. Happy baking!

      • Liz

        wrote on

        Wonderful! Thanks!

  46. Liz

    wrote on

    I REFUSE….to share this cake with anyone! hahaha. I used 1 cup of peanut butter as some readers did, and it turned out amazing. Thank you so much for sharing this recipe.

    For the frosting, if I halve it, will it still turn out well? Thanks again!

    • The Daring Gourmet

      wrote on

      Hahaha! Awesome, Liz!! It makes quite a bit of frosting – half is enough for a thin layer, it just depends on how scandalously thick you want it :)

  47. Katie

    wrote on

    What are your thoughts on turning this cake into a tres leches cake? I was thinking if I went with a less killer frosting it might work? My boyfriend wants a peanut butter tres leches cake for his birthday but silly enough, there aren’t any recipes already floating around for it :-P

    • The Daring Gourmet

      wrote on

      Hi Katie! I love the idea of a tres leches peanut butter cake! I wouldn’t recommend this recipe for it though. Tres leches cake is a sponge cake which is what enables you to soak it in milk without it becoming soggy. I haven’t tried doing that with this peanut butter cake, but my concern would be that it would end up soggy. My recommendation would be to find a good recipe for tres leches cake and add about 1/3 cup peanut butter to the batter (any more than that will likely weigh the delicate sponge cake down too much). Tres leches cake is supposed to just have some delicate sweetened whipped cream for the topping, so I would probably stick with that. If you decide you want a peanut butter frosting instead, I would make one that’s fluffier: Use an electric mixer to beat 1/2 cup softened butter with 1 cup creamy peanut butter. Gradually add 2 cups of confectioner’s (powdered) sugar and if it gets too thick add a tablespoon of milk. Add up to 3 tablespoons of milk as needed until you’ve reached the desired consistency.
      Good luck and I hope your boyfriend appreciates your efforts! :)

  48. wrote on

    This cake looks amazing! My new hubby loves anything PB. The first year we were dating and I asked him what kind if bday cake he wanted, he asked for PB w PB frosting. I searched and searched for a recipe. I managed to use parts of a few and it turned out pretty good. The next year, notsomuch. It turned out heavy and dry. :(
    I am so thrilled to find this one as his bday is 6-19 and I will try again!
    I have a question though. You used only one layer and sliced it horizontally. However, in the final product picture, your layers look like normal layer cake thickness. Why are they not super thin? I have 8 or 9″ round pans and my layers would be really thin if I sliced one them into two. What do I need to do differently?

    • The Daring Gourmet

      wrote on

      Hi Tara! Excellent, I’m so happy you found my site! The cake rises quite a bit. Thinking back to the last time I made it, each layer is probably about an inch thick after it’s been sliced in half and that was using a 9″ round pan. If you use a 8″ it will obviously be thicker, but you’ll need an 8″ pan that is 3″ high so it doesn’t overflow. I would recommend sticking with the 9″ pan. As you can see from the pics it’s plenty thick using a 9″ inch pan, especially once you’ve added the frosting. Let us know how it turns out!

  49. Susanna

    wrote on

    Hi Kimberley, I found this cake by accident but after reading all the feedback it sounds really good so I might try it tomorrow. I was wondering if you know any cup conversions for this recipe as in England, we use grams an ounces rather than cups so I not completly sure how to convert it to work – thanks for your help :)

    • Susanna

      wrote on

      *and instead of an

  50. Susanna

    wrote on

    Hi Kimberley, I found your website by acident and while browsing found your ‘killer’ cake. I wanted to make it tomorrow but as I’m from England, we measure in grams (metric) and ounces (imperial) rather than cups so I wasn’t sure how to convert it. I wonered if you had you recipie in grams or ounces so I could follow it as it sounds a really good recipe. If you coud also give me a conversion rate as I’ve seen some other good recipes of yours, thanks :)

    • Kimberly @ The Daring Gourmet

      wrote on

      Hi Susanna, I’m happy you found my site! There are many websites you can use to easily convert the measurements. Here is just one of many: http://www.convert-me.com/en/convert/cooking/ Simply add the ingredient and the amount and it will tell you how much you’ll need in grams and ounces. You’ll love this cake! Happy baking!

      • Susanna

        wrote on

        I will do, thank you! :)

        • Susanna

          wrote on

          Hello again. After reading all the comments I decded on making the cake with more peanut butter than stated, a nutella swirl in the batter and about 2/3 peanut butter 1/3 nutella in the frosting and it is a seriously silky sweet killer which I’m glad I came across so thank you for creating it :) I also added about 1/2 cup (1 cup in total) more heavy cream to the frosting which made the frosting more pliable.

          As a suggestion do you have a chocolate cake recipe as the one I normally make is quite dry and tasteless and I wondered if it had the buttermilk in it if that would add flavor and make it more moist, thanks again for your advice.

          • Kimberly @ The Daring Gourmet

            wrote on

            That’s wonderful, Susanna, I’m so happy it was a hit! Some tips for making cakes more moist: Buttermilk, yes that will make it moister. I love baking with buttermilk. Also, butter tastes wonderful but it dries cakes out. Using oil makes cakes very moist. The two chocolate cake recipes I have on my blog currently is my Chocolate Deception Cake (can be made in a round or square pan as well) and my Chocolate Almond Quinoa Cake (to die for!). Thanks so much for your feedback and Happy Baking!

          • Susanna

            wrote on

            Happy Baking to you too and thanks again :)

  51. Starla

    wrote on

    I had a request for a chocolate peanut butter cake. I substituted 1/2 cup cocoa powder in for 1/2 cup of the flour. So good!!!!!! Awesome recipe. Thanks for sharing! :)

    • Kimberly @ The Daring Gourmet

      wrote on

      Perfect, Starla! So glad it was a hit and thank you for your feedback!

  52. Virginia

    wrote on

    Made this yesterday for my son’s birthday…. so good! I filled it with cream cheese frosting topped with seedless raspberry jam. it was a perfect combo! Thanks for the wonderful recipe.

    • Kimberly @ The Daring Gourmet

      wrote on

      Fantastic, Virginia, so glad it was a hit!!

  53. Riri

    wrote on

    Hi this looks great! Would this recipe be good for two 6 inch pans or should I cut the the recipe in half?

    • Kimberly @ The Daring Gourmet

      wrote on

      Hi Riri! Do you mean using two 6 inch round pans as opposed to using one 9×3 inch round pan and cutting the cake in half? Sure, that would work, the cake will simply be smaller in diameter and taller in height.

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