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! The ultimate cake for peanut butter lovers, both the cake and the frosting are positively LOADED with peanut butter flavor!
Craving more cake? Be sure to try our popular Old Fashioned Carrot Cake, French Almond Plum Cake, and Limoncello Cake!
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: Â No more 70’s food pics. Â Need. Â More. Â Food. Â Props.
But on to the subject of this recipe post:Â 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. Â 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. Â I didn’t have any more information than that to go on. Â Sheet cake or layered? Â Frosting or glaze? Â Moist crumb or goopey? Â So many options. Â 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. Â Then maybe even add a layer of peanut butter frosting on top. Â I may still get around to creating that. Â In the end I settled for the more traditional version: Â A peanut butter layer cake with a rich peanut butter frosting. Â I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out. Â Buttermilk also does wonders for creating a soft and moist crumb. Â So we’ve got both in here!
Can I Make This As a Sheet Cake?
Yes! 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. Â 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. Â 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. Â (I used 9×3 – a 9×2 inch pan should be fine, too). Â I use the hand-forged aluminum pan by Magic Line, made in the USA. Â 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. Â Add the heavy cream a little at a time until the frosting becomes a spreadable consistency. Â Note: Â This is a fairly stiff frosting. Â Be sure to keep it at room temperature or will be stiffen even more.
Note: Â 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. 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. 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
- German Cheesecake
- Dundee Cake
- Limoncello 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
Originally published on The Daring Gourmet April 19, 2013
gretchen says
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 says
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!
Anonymous says
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 says
I am SO happy you liked it!! Thank you for making it and for your feedback!
Sonya says
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 says
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”!
Mandy Byren says
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 says
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!
Anonymous says
My kids loooveee this cake!!!
The Daring Gourmet says
Yayyyyy!! So happy it was a hit! Thanks for making it and for your feedback!
Maria says
This was the best cake i ever made! And the instructions are easy. Thank you!! :)
The Daring Gourmet says
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!
Rehbin says
how much cup of oil and peanut butter are used?
Thank you very much!
The Daring Gourmet says
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.
Anonymous says
Great cake but the receipt box needs to be at the top. I almost left the page before I found it.
The Daring Gourmet says
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! :)
Kathleen Richardson says
I just pinned this masterpiece (and included a health warning–LOL!). Wow! That’s all can say. Wow!
The Daring Gourmet says
Good job passing on the warning label, Kathleen – you are now cleared of any liability, law suits, etc. ;)
Janis says
Did we ever get the actual calorie count – or just threats?
Taylor @ greens & chocolate says
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 says
It’s delicious, but as to worth it…I’m still weighing the pros and cons in the balance ;)
Rosie @ Blueberry Kitchen says
For some strange reason your killer cake warnings only make me want it more! Your cake looks so good!
The Daring Gourmet says
Hahahaha! Reverse psychology is a powerful thing ;)
bakeaffairs says
Dear Kimberly, this cake looks absolutely delicicous! I love peanutbutter!!
The Daring Gourmet says
Thanks, Brigitte! Yes, this cake is only for the most passionate of peanut butter fans – it’s very peanuty!
Candy says
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 says
Yes, thanks for taking it off my hands!! It was making me nervous just having it around, haha! ;)
Joe Gallagher says
don’t know what I am doing wrong I just made this cake twice and both times they looked beautiful and smelled great took them out of the oven and sat them to cool and 10min later the center sank and loos hollow inside tried 2 different peanut butters checked my powder to make sure it worked and stuck a pick in center and it came out dry ?????
Joe Gallagher says
I just cut it so I could ice it and there was a raw spot in the center so I just cut that out and now it looks like it was made in a bundt pan and it is amazing
guess I need to cook it more like 38 min next time and am sure there will be a next time
Anonymous says
Yes cook it about 45-50 mins. On 350°. Do the tooth pick test. Make sue the oven is preheated and leave in the oven 45 mins before checking
reggie says
wow made for a tailgate party on last friday and cake plate was clean and comments after comment the cake was moist and delicious
Peter Wallace says
Why use vanilla flavoring if you want it to taste of peanut butter?
Kimberly @ The Daring Gourmet says
I’m delighted to hear that, Reggie, thanks so much for making it and for your feedback!
Kimberly @ The Daring Gourmet says
Hi Peter, vanilla extract is commonly used in most baking regardless of the flavor profile because without it baked goods tend to taste a little bland. Using vanilla extract in baked goods has been compared to using salt in savory food – they both enhance all the other ingredients in the recipe.
Cynthia says
call me crazy, but I think when I’m going to make this, I’ll add a little salt to the frosting.
really excited about this recipe by the way ^.^