This Peanut Butter Cake recipe is simply THE BEST EVER!Ā But don’t take our word for it, check out all the rave reviews and then experience this cake for yourself!
BEST Peanut Butter Cake Recipe
Before we get to the peanut butter cake recipe, two things: Ā 1) Ā 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.”Ā It’s sadly true.Ā But it doesn’t change the fact that the cake is downright amazing.
Combine points one and two: Ā No more 70’s food pics. Ā Need. Ā More. Ā Food. Ā Props.
But on to the subject of this recipe post:Ā Peanut butter lovers – this is definitely THE cake for you!
Is it good? Ā Oh, it’s good alright.Ā So good that it comes with a warning label:Ā This peanut butter cake is extremely rich. Ā Like if you eat the whole thing in one sitting you may experience cardiac arrest.Ā And we really don’t want that to happen.Ā So eat in moderation only.
I created this cake by way of request from Elizabeth via the Make a Request! link. Ā 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. Ā I didn’t have any more information than that to go on. Ā Sheet cake or layered? Ā Frosting or glaze? Ā Moist crumb or goopey? Ā So many options. Ā 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. Ā Then maybe even add a layer of peanut butter frosting on top. Ā I may still get around to creating that. Ā In the end I settled for the more traditional version: Ā A peanut butter layer cake with a rich peanut butter frosting. Ā I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out. Ā Buttermilk also does wonders for creating a soft and moist crumb. Ā So we’ve got both in here!
Note: 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. Ā I haven’t actually tried this, merely conceptualized it in my mind, but I think it will work wonderfully :)
Before we continue – If you haven’t already, come “Like”Ā The Daring Gourmet on Facebook!Ā so you never miss a recipe! Ā
How to Make Peanut Butter Cake
Alright, let’s go to that cake!
Combine the brown sugar, oil, and peanut butter in a large mixing bowl.
Beat until combined and add the eggs and vanilla extract. Ā Continue to beat until combined.
In a medium bowl, sift the flour, baking powder, baking soda and salt.
Alternately add the flour and buttermilk, beating just until combined. Ā Do not over-beat or the cake will be dense and dry.Ā It’s okay if there are a few small lumps of flour.
Grease a 9×3 inch round baking pan and pour the batter in. Ā (I used 9×3 – a 9×2 inch pan should be fine, too). Ā I use the hand-forged aluminum pan by Magic Line, made in the USA. Ā 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.Ā Be careful not to over-bake or the cake will be dry.
Ā Let the cake sit in the pan for 5 minutes before inverting it onto a wire rack to cool completely.Ā The cut the cake in half.
Now let’s make the frosting:
Place the peanut butter and butter in a large mixing bowl.Ā Cream the two together until smooth.
Add the powdered sugar one cup at a time. Ā Add the heavy cream a little at a time until the frosting becomes a spreadable consistency. Ā Note: Ā This is a fairly stiff frosting. Ā Be sure to keep it at room temperature or will be stiffen even more.
Note: Ā For a chocolate frosting, simply add a couple of tablespoons of good quality cocoa powder.
Spread the bottom half with frosting, frosting down the sides as well.
Place the top layer on top. Ā Ignore the picture. Ā I accidentally put it on wrong and I didn’t want to try and pick it up again. Ā The top cake layer should have been put on upside down so that the top edges don’t slope down.
Spread the frosting on the top layer and down the sides.
This is where you can now become creative with your cake decorating skills. Ā Piping, crumbled up Reese’s Peanut Butter Cups, you name it. Ā 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: Ā Pour some chocolate ganache over it for some ultra decadence!
Oh, I forgot to mention. Ā I faced a serious challenge here. Ā 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. Ā 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. Ā Or a swirled peanut butter Nutella frosting… Oh, it was so hard deciding what to do! Ā In the end I decided to stick to the classic peanut butter cake.Ā But I mention this because you may decide to add some Nutella – it’s a delicious option.
Enjoy!
Simply the best peanut butter cake ever!Ā Check out all the rave reviews in the comments below and then give it a try to experience it for yourself!
PIN ME!
BEST Peanut Butter Cake
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
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!
Nutrition
Joanne Kryszek says
I made the cake tonight. WOW! I increased the peanut butter to 1/2 cup and reduced the oil to 1/4 cup (canola oil). I did this because I noticed someone said that the peanut butter flavor was mild in the cake. It turned out great in a 13″ X 9″ pan. I made half the frosting recipe and used only 1/4 cup plus 2 T of powdered sugar (instead of 1 1/2 cups of flour per the recipe). I didn’t use the cream. It was totally spreadable without the cream and plenty sweet. I love that the cake has less sugar than most recipes and the frosting is flexible for folks who are trying to reduce sugar. This was so delicious and easy. Thanks for a really great recipe.
Kimberly Killebrew says
Awesome, Joanne, thanks so much for the feedback!
Wendy says
How Kimberly! I can’t tell you how excited I was to come across this recipe! I LOVE PB!! And so do my kids! I usually add it to vanilla ice cream to make our own PB ice cream. I’ve never found a PB flavored ice cream that actually tastes like PB.
I do have a question for you though. Have you tried this with gluten free flour? I have Celiac, so no gluten for me. Just wondering if you’ve tried it and have an idea of what might need to be adjusted in the recipe, if anything, due to the different flour?
Thanks!
Kimberly Killebrew says
Hi Wendy, I have not tried this with GF flour. However, another reader left a comment on this recipe just a few days ago and reported total success using GF flour.
She said, “The only thing we did differently…was gluten-free flour and dairy-free milk. Believe me when I tell you not all recipes swap out well, but this one did.” For the full comment you can find it just below yours, her name is Kimee.
Kimee says
My daughter had a bad day yesterday so while she was gone today I quickly whipped this up so she could have it when she got home. I was in a hurry so I just threw all the ingredients in the mixer and let it mix. The only thing we did differently, due to her allergies, was gluten-free flour and dairy-free milk. Believe me when I tell you not all recipes swap out well, but this one did. Also, not all recipes are forgiving enough to let you just throw all the ingredients in at once, but this one took it like a champ. So I have to tell you, you have a pretty no-fail recipe here! She was thrilled when she got home and loved it. I’m glad I found this recipe and I thank you!!
Kimberly Killebrew says
That’s so great to know, Kimee, our gluten-free readers will be happy to see this. Thanks so much for the feedback and I’m thrilled it was a hit!
Jennifer says
LOVE IT! My Dad’s favourite food is peanut butter so we made him a peanut butter and jam cake for his 79th birthday. The whole family loved it. I used 195 g of AP flour, and 93 g of all natural PB. I used skim milk with 1 Tbsp of white vinegar in place of the buttermilk. I was *multitasking* (aka not doing anything well!) and screwed up and added the milk to the wet ingredients at the very beginning. I realised my mistake right away but didn’t have the time or the extra ingredients to start again. So, I added the dry ingredients in thirds, and mixed it gently by hand. Baked in 2 9″ round pans. I think I pulled them out of the oven at about 19 minutes. I put strawberry jam between the layers and made the icing as directed. Had lots of extra icing! My niece helped me decorate the cake and it was a total hit. Went really well with a glass of milk! It was moist, light, flavourful. Can’t wait to try it again and actually follow the instructions.
Kimberly Killebrew says
That’s so wonderful, Jennifer, I’m thrilled that you made this cake for your Dad’s special day and that you enjoyed it, thank you for feedback!
Patricia Hightower says
Hi,I have made this cake about 6 or 7 times since I came across this recipe š have I made any boo boos yes I have I ā¤ love this peanut butter recipe so do my friends out of all the difference kind of cakes I makes this cake my most requested cake. I didn’t know I wasn’t the only one who loved Peanut butter cake. When I was in school a 100 years ago š š¤£ first time I ever had a peanut butter cake from the first bite I was in love š„° for all the children that didn’t like peanut butter cake they would give me their cake.I was in heaven.. Thanks for the recipe š All my friends give me great appreciation tips š Not only am i in love with this peanut butter cake so are they. One of my friends who live in Delaware I live in Texas I made this cake and shipped it to Delaware this cake also ship well. She couldn’t stop bragging about how good is this cake on Facebook she also posted pictures of the cake. This cake can be a little tricky so you do have to follow recipe š
Kimberly Killebrew says
Patricia, I am positively thrilled to hear that and really appreciate your taking the time to leave this feedback, thank you so much!
Johanna Nervik says
Any idea how to adapt this for high altitude (8000 feet)?
Kimberly Killebrew says
Hi Johanna, I don’t personally have experience with high altitude baking but here is some detailed info on the alterations you will need to make: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Lester K Spence says
I hoped that someone tried traditional store bought (sweetened) peanut butter so i can get a sense of how to modify the recipe, but i don’t see any….hence the ask. I like sweet anyway, but if I were to modify the recipe by using something like jif, how much sugar would you remove?
Kimberly Killebrew says
Hi Lester, for the frosting I’d remove at least 1/2 cup of the sugar. For the batter probably a couple of tablespoons.
esther perry says
it was great and easy to make. My family loved it. it was my first cake i baked when i decided i wanted to learn to bake thanks for posting it
Kimberly Killebrew says
That’s wonderful, Esther! I’m so happy you chose this as your first cake to bake and that it was a success, congratulations!!
Julie says
Thank you for sharing this excellent recipe! I made half and baked it in a 6″ round pan at 325 degrees for 36 minutes. Although the toothpick test had no crumbs attached, the cake was still beautifully moist. Without frosting, the peanut butter flavor is mild. I think adding peanut butter chips would up that if someone wasn’t a fan of frosting. The tender crumb of the cake is lovely! Thx again!
Kimberly @ The Daring Gourmet says
Thank you, Julie, I’m so glad you enjoyed it and appreciate the feedback!
Amanda says
Can I use an oil that doesn’t solidify at room temp like avocado oil?
Kimberly @ The Daring Gourmet says
Hi Amanda, yes, you can use another oil, including avocado.
Nancie Snyder says
Do you need to refrigerate?
Kimberly @ The Daring Gourmet says
Hi Nancie, the cake will get hard if refrigerated. I recommended storing it in a cake saver at room temperature and it will keep for up to 3 days.
Chantel says
Could I use a bundt cake pan
Kimberly @ The Daring Gourmet says
Hi Chantel, yes you can. Happy baking!
Chantelle Jepson says
Lovely p.b. cake recipe. It turned out really nice and was extremely delicious! Thank you for sharing. I highly recommend!
Kimberly @ The Daring Gourmet says
Thank you, Chantelle, I’m so glad you enjoyed it!
LouAnn Carman says
If I follow this recipe will it make just one layer or will it make two layers? I’m not talking about cutting the layer in half, but in the pan.
Kimberly @ The Daring Gourmet says
Hi LouAnn, it will make one layer that is thick enough to cut in half. You could also simply divide the batter between two cake pans to make two thinner layers but that tends to make them dryer because there’s more surface area exposed while baking.
Jessica says
This was sooo good. I did a chocolate buttercream with a big scoop of peanut butter blended ināādelicious
Kimberly @ The Daring Gourmet says
Thanks so much, Jessica, I’m happy you enjoyed it! :)