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BEST Peanut Butter Cake

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This Peanut Butter Cake recipe is simply THE BEST EVER!ย  But don’t take our word for it, check out all the rave reviews and then experience this cake for yourself!ย  The ultimate cake for peanut butter lovers, both the cake and the frosting are positively LOADED with peanut butter flavor!

Craving more cake?ย  Be sure to try our popular Old Fashioned Carrot Cake, French Almond Plum Cake, and Limoncello Cake!

peanut butter cake recipe best frosting whole wheat flour

Before we get to the peanut butter cake recipe, two things: ย 1) ย 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.”ย  It’s sadly true.ย  But it doesn’t change the fact that the cake is downright amazing.

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

But on to the subject of this recipe post:ย  Peanut butter lovers – this is definitely THE cake for you!

Is it good? ย Oh, it’s good alright.ย  So good that it comes with a warning label:ย  This peanut butter cake is extremely rich. ย Like if you eat the whole thing in one sitting you may experience cardiac arrest.ย  And we really don’t want that to happen.ย  So eat in moderation only.

I created this cake by way of request from Elizabeth via the Make a Request! link. ย 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. ย I didn’t have any more information than that to go on. ย Sheet cake or layered? ย Frosting or glaze? ย Moist crumb or goopey? ย So many options. ย 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. ย Then maybe even add a layer of peanut butter frosting on top. ย I may still get around to creating that. ย In the end I settled for the more traditional version: ย A peanut butter layer cake with a rich peanut butter frosting. ย I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out. ย Buttermilk also does wonders for creating a soft and moist crumb. ย So we’ve got both in here!

Can I Make This As a Sheet Cake?

Yes!ย  If you want to cut back on calories (and save yourself some work), bake the cake in a 9X13 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 an even more moist, “goopier” version, see notes in recipe box. ย I haven’t actually tried this, merely conceptualized it in my mind, but I think it will work wonderfully :)

peanut butter cake recipe best frosting whole wheat flour

Peanut Butter Cake Recipe

Let’s get started!

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

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

combining ingredients in bowl

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

Alternately add the flour and buttermilk, beating just until combined. ย Do not over-beat or the cake will be dense and dry.ย  It’s okay if there are a few small lumps of flour.

adding flour

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

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.ย  Be careful not to over-bake or the cake will be dry.

pouring batter into pan and baking

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

Then cut the cake in half.

peanut butter cake recipe best frosting whole wheat

Now let’s make the frosting:

Place the peanut butter and butter in a large mixing bowl.ย  Cream the two together until smooth.

beating icing ingredients

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

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

adding powdered sugar to frosting

Spread the bottom half with frosting, frosting down the sides as well.ย  Place the top layer on top.ย  (Ignore the picture. ย I accidentally put it on wrong and I didn’t want to try and pick it up again. ย The top cake layer should have been put on upside down so that the top edges don’t slope down.)ย  Spread the frosting on the top layer and down the sides.

This is where you can now become creative with your cake decorating skills. ย Piping, crumbled up Reese’s Peanut Butter Cups, you name it.ย  At the time 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.ย  Another variation: ย Pour some chocolate ganache over it for some ultra decadence!

Oh, I forgot to mention. ย I faced a serious challenge here. ย 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. ย 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. ย Or a swirled peanut butter Nutella frosting… Oh, it was so hard deciding what to do! ย In the end I decided to stick to the classic peanut butter cake.ย  But I mention this because you may decide to add some Nutella – it’s a delicious option.

peanut butter cake recipe best frosting whole wheat

This is simply the best peanut butter cake ever!ย  Check out all the rave reviews in the comments below and then give it a try to experience it for yourself!

Enjoy!

peanut butter cake recipe best frosting whole wheat flour

For more delicious cake recipes be sure to try our:

BEST Peanut Butter Cake

Simply THE best peanut butter cake EVER!
4.92 from 181 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 597 kcal

Ingredients
 
 

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil , at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter
  • 1/3 cup natural unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk (can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5-10 minutes then use as recipe directs)
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 1 cup natural unsweetened peanut butter (if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar)
  • 1/2 cup unsalted butter , softened
  • 3 cups powdered (confectioner's) sugar (can use less if preferred)
  • up to 1/2 cup heavy cream , at room temperature

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
    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.
    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.
  • Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.
    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). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  • To Make the Frosting: In the meantime 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.)
    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 cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopy version, prepare the sheet cake. In a small saucepan bring 1/4 cup honey, 1/4 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!

Nutrition

Calories: 597kcalCarbohydrates: 56gProtein: 21gFat: 42gSaturated Fat: 22gCholesterol: 98mgSodium: 482mgPotassium: 865mgFiber: 2gSugar: 39gVitamin A: 737IUVitamin C: 3mgCalcium: 462mgIron: 2mg
Keyword Peanut Butter Cake
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet April 19, 2013

 

 

 

 

 

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.92 from 181 votes (110 ratings without comment)

504 Comments

  1. Hi I’ve made this a few times and after 30 min the batter is always still very wet but the top starts to brown. Do you suggest leaving it in longer or turning up the temp?

    1. Hi Aaron, without being there to observe what’s going on and if any other alterations were made, it sounds to me like your oven is too hot, which will overcook the outside before the inside is done. Are you using gas or electric? Are you using convection? Next time I would try reducing your oven temp.

  2. This cake sounds delicious! I am making it for Mother’s Day. How long should it be baked in a 13×9-inch pan?

  3. Sounds delicious. Can’t wait to try it. My boyfriend is a peanut butter lover. Do you think you could make cupcakes with this recipe?

  4. Hello,
    I have not tried this cake yet.It looks unbelievable. I just wanted to know how much I should cut back on the brown sugar if I use regular peanut butter?

    Thank you

  5. I made this cake this weekend to celebrate my birthday. It was amazing. It was so moist and tasted soooo good. After I frosted the lower layer, I put a layer of chocolate ganache before putting on the top layer. Definitely keeping this recipe. Thank you for sharing.

  6. This cake has a super soft and tender crumb, great flavor, absolutely fantastic.

    I substituted margarine for the coconut oil, and went 50/50 on white and dark brown sugar. For anyone reading reviews, be sure when you’re beating your sugar and fat that you’re doing so until all the sugar is almost completely dissolved– no, really! I creamed the two together, *then* added the peanut butter, and then followed the rest of the method as described.

    I baked in two loaf pans, but would probably have been perfectly fine in just the one. All the trimmings got eaten up so quickly, and I think the whole thing would get eaten without frosting if I looked away just a little too long! Using chocolate frosting and decorated with chocolate peanut butter cups for my brothers birthday cake this year. A recipe to keep for sure.

    Thank you for sharing!