This Peanut Butter Cake recipe is simply THE BEST EVER! 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: 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.” It’s sadly true. But it doesn’t change the fact that the cake is downright amazing.
Combine points one and two: No more 70’s food pics. Need. More. Food. Props.
But on to the subject of this recipe post: Peanut butter lovers – this is definitely THE cake for you!
Is it good? Oh, it’s good alright. So good that it comes with a warning label: This peanut butter cake is extremely rich. Like if you eat the whole thing in one sitting you may experience cardiac arrest. And we really don’t want that to happen. So eat in moderation only.
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!
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. I haven’t actually tried this, merely conceptualized it in my mind, but I think it will work wonderfully :)
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. 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. Do not over-beat or the cake will be dense and dry. 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. (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!
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. Be careful not to over-bake or the cake will be dry.
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.
Now let’s make the frosting:
Place the peanut butter and butter in a large mixing bowl. Cream the two together until smooth.
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.
Spread the bottom half with frosting, frosting down the sides as well.
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.
Spread the frosting on the top layer and down the sides.
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!
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. But I mention this because you may decide to add some Nutella – it’s a delicious option.
This is simply the best peanut butter cake ever! Check out all the rave reviews in the comments below and then give it a try to experience it for yourself!
Enjoy!
For more delicious cake recipes be sure to try our:
- Caramel Pear Walnut Cake
- Old Fashioned Carrot Cake
- French Almond Plum Cake
- Dundee Cake
- Rhubarb Streusel Cake
- German Apple Cake
- Orange Buttermilk Cake
- Sticky Toffee Pudding
- German Plum Cake
- Cherry Marzipan Streusel Cake
- Chocolate Almond Quinoa Cake
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
Anonymous says
I tried this recipe for the first time last year for someone who wanted a peanut butter cake, actually I never even heard of it, I was terrified it wouldn’t taste right,when she told me that it was the best peanut butter cake she ever had, I was delighted and thankful to you, I will be making another one in a couple of days for someone else who tasted the 1st cake!! I pray that I get a thumbs up 👍 🙏 😊 tyvm
Kat says
I took didn’t have time and was lazy so I baked it in a 9×13 glass pan . I ran out of Creamy Jiffy peanut butter so I used Crunchy . I am glad I did . It nice to have the peanuts on the frosting . However I used Oil and didn’t need all of the milk for both the cake and the icing. I do like this recipe . Will make again . Next time I will add Strawberry Preserves to the layer in the middle . Thank you ! It’s a keeper !
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kat, thank you very much for the feedback!
SH says
Just made the plain cake, no frosting. So good and moist! Has a nice peanut butter flavour.
Kimberly Killebrew says
Wonderful, thank you so much, SH!
Betty says
How do you store the cake? Do you refrigerate it?
Kimberly Killebrew says
Hi Betty, it’s fine to keep this at room temperature for a couple of days. After that wrap it well or put it in an airtight container in the fridge.
Megan Downing says
Could you make this in two regular sized round cake pans?
Kimberly Killebrew says
Hi Megan, yes you can, though I find that baking two separate cakes for the two layers results in a slightly dryer cake because it’s more surface area being exposed while baking as opposed to baking one single cane and cutting it in half. That said, I have had several readers report using two pans and they said the results were terrific.
Kendra Jones says
I cannot thank you enough for this recipe, and also for mentioning the picture looked like a 70s photo, it’s how I found your recipe a second time when I forgot to save it and was terrified I’d never find it again.
We LOVE this cake. It reminds us of a church potluck cake from when we were children. Definitely an older style cake that we have very much missed and have had a hard time finding recipes for.
I make this in 2x 10inch pans, and it comes out flat across the top and in under 20 minutes! :) Makes icing it and stacking so much easier. Because of what we have in our house, and dietary issues, I had to tweak this slightly and I was so afraid it might not turn out, but it was amazing. I used the milk with vinegar one time, and lemon juice another. I used smooth peanut butter for both the cake and frosting as that is what we have on hand, and so used only half the brown sugar in the batter. I also did no salt because a family member has to avoid it, and it still had a lot of flavour. Because of another dietary issue from another family member, I have to use Whole Wheat Flour instead of all purpose, and we still loved it. It turned out so amazing that my husband asked it for his birthday over his usual favourite cake.
I definitely suggest making this the day before you need it and wrapping it. We found the cake had soooo much more flavour when eating the rest the next day. :)
Kimberly Killebrew says
Thank you so much for taking the time to leave that detailed feedback, Kendra, I appreciate it! And I am so happy that your husband and family enjoyed! <3
Rebecca says
Do you have any experience with a dairy free substitute for buttermilk? I will google and try one, but if you know of one that works, I would love to know :-)
Kimberly Killebrew says
Hi Rebecca, yes, simply add one tablespoon of vinegar or lemon juice to the measuring cup and then fill it up with the dairy free substitute of your choice to total one cup, stir it, and let it sit for 5-10 minutes. Happy baking! :)
Sophia says
Try country crock heavy whipping.cream non dairy substitute
Ariella says
Wowww what an amazing cake! Literally im making it again a day later, it was such a hit! I added a dark chocolate ganache over top and it turned out like wow so good. The peanut butter frosting is definitely the high light! Thank you!
Kimberly Killebrew says
Woohoo!! I’m so glad you enjoyed it, Ariella, thanks for the feedback!
Irvy says
Is this cake sturdy enough to use as a tiered cake? My daughter wants a peanut butter cake as part of her wedding cake.
Kimberly Killebrew says
Hi Irvy, I’d say yes it is but would still recommend you bake one first just to confirm.
Kim H says
This cake turned out amazing! So delicious! I shortened the time by 5 minutes due to my new oven variance and the toothpick came out clean. Made me nervous that it would be dry due to the notes but it was still extremely moist! I added white chocolate chips to the cake before baking and added white chocolate Reeses to the top. Wow! Thank you for a great recipe.
Kimberly Killebrew says
Fantastic, Kim, thank you so much! :)
John Taylor says
I do not have all natural peanut butter. I have JIF creamy peanut butter. Will it work with this recipe?
Kimberly Killebrew says
Hi John, yes you can use that. Since the peanut butter already has a lot of sugar in it just cut back a bit on the added sugar in the recipe.
John Taylor says
Thank you!
Becky Saylor says
Oh wow!!!! Just made this cake!!! It is amazing & so moist!! I made it in a Bundt pan & drizzled with chocolate ganache!!! YUM!! This is my new go to Peanut Butter cake! Thank you for sharing!!
Kimberly Killebrew says
So awesome, Becky, I’m thrilled you enjoyed it, thank you!