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: 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!
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. 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. 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
Valorie says
I didn’t read through all the responses so not sure if already answered, could I substitute almond butter for peanut?
Kimberly @ The Daring Gourmet says
You sure can, Valorie!
Joy Baking says
May I suggest that spreading the nutella on the cake immediately after it comes out of the oven is also a good option! It almost doesn’t even need frosting that way. I didn’t have buttermilk so used 1/3 cup full-fat plain yogurt and whisked milk into it to equal 1 c. And i baked it in a 10×15 sheet pan (in oven approx. 15 minutes), spread nutella on top, let it cool, then cut into thirds and layered it with a chocolate frosting. VERY GOOD!
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much for the feedback!
Michelle says
Wonderful cake!! Amazing! Frosting hard to spread, no matter how much liquid I added. Still worth it though. Excited to try the 9×13 version.
Kimberly @ The Daring Gourmet says
Awesome, Michelle, thank you! I’ve noticed the same thing with the frosting depending on the temperature of the room. In the summer it spreads with no problem but once the temp gets cooler it gets harder to spread – I usually stick it in the microwave for just a few seconds and that does the trick.
Katie says
Delicious and perfectly moist. I baked it all in a 9×13 for 27 mins, and could’ve probably checked it at 25 mins, yet 27 mins cooked it perfectly. I don’t have butter for frosting, which I bet would make this cake even better, yet the cake on its own is very delicious. I’m glad I came across, and used, this recipe!
Kimberly @ The Daring Gourmet says
I’m so glad, Katie, thank you!
Moo says
Thank you for sharing this recipe!
As an extrem beginner who just had a big wish to make a friend happy, my first attempt was less than good.
The cake was much thinner than it should be, what do you think went wrong?
Greeting from Berlin
Sue Hunt says
QUESTION: If you want a layer cake, why not bake in 2 pans for less time instead of cutting it in half?
Kimberly @ The Daring Gourmet says
Hi Sue, you can bake it in 2 pans but the crumb will be less tender because more surface area will have been exposed to the heat. Also by cutting it in half the layers fit together better.
Sarah says
Just stick with baking and stop with silly commentary about a cake clogging arteries. Or brush up on your medical ‘knowledge’.
Kimberly @ The Daring Gourmet says
Hi Sarah, better yet brush up on your sense of humor! This was clearly tongue in cheek. If you have followed my blog for any length of time or have looked at many of my recipes (including one on how to render lard!), you’ll know that I’m very pro healthy fats.
felicia marks says
made this cake today and it turned out great, this is a keeper. thank you
Kimberly @ The Daring Gourmet says
Fantastic, Felicia, thank you!
The French Cook says
Hello from France, here is a french mesurements translation of your recipe, with some change for ingredient we can’t find in France (for example buttermilk doesn’t exist in France)
For the Frosting: Pour le glaçage
1 cup natural, unsweetened peanut butter : 260g de beurre de cacahuète non sucré
½ cup unsalted butter, softened : 115g de beurre doux mou(salé pour les bretons)
3 cups powdered (confectioner’s) sugar : 360g de sucre glace
up to ½ cup heavy cream (at room temperature) : 120g de crème épaisse temp ambiante
For the Cake: Pour le gâteau
1½ cups all-purpose flour : 190g de farine
2 teaspoons baking powder : 1 sachet de levure
½ teaspoon baking soda : 2g de bicarbonate de soude
½ teaspoon salt : 3g de sel
⅓ cup coconut oil (at room temperature) or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter : 70g d’huile ou à défaut 75g de beurre doux (salé pour les bretons)
⅓ cup natural, unsweetened peanut butter : 90g de beurre de cacahuète non sucré
1 cup brown sugar : 145g de sucre brun
2 large eggs : 2 gros oeufs
1 cup buttermilk : 240g de yaourt nature non sucré ou à défaut 240g de crème liquide
1 teaspoon vanilla extract : une cc d’extrait de vanille liquide
Instructions
1. Preheat the oven to 350 degrees F. 1. 7. (Four à 180°C, cuire 30 mins et vérifiez : il faut que la point d’un couteau ressorte humide mais sans pâte collée dessus)
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. 2. 3. 4. Mélangez tout en mettant les ingrédients liquides puis, en dernier les ingrédients solides, ne pas surmélanger, la gâteau serait trop sec et dense.
5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
6. Pour the batter into the pan. 5.6. mettre la pâte dans un moule à manqué en silicone ou un moule en métal graissé.
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) 8.9. Faire refroidir le gâteau 5 mins d’un côté et 5 mins de l’autre côté. Pendant ce temps faire le glaçage. battre les 2 beurres jusqu’à avoir une pâte crémeuse puis ajouter le sucre glace tout en battant, ajouter ensuite la crème épaisse jusqu’à obtenir une consistance tartinable.
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. 10. Couper le gâteau en 2 horizontalement mettre du glaçage sur la partie du bas et remettre l’autre moitié du gâteau à l’envers par-dessus, Glacer l’intégralité du gâteau (dessus et côtés)
Denise Jons says
Wow, this looks delicious! Can’t wait to try it. Will pick up a defibrillator to have on standby for all who try it.
Kimberly @ The Daring Gourmet says
Perfect, Denise, you’re all set to go then! :) Happy baking!
Robert Stack says
This cake was pretty good, but I wouldn’t call it the best ever. I just wasn’t wowed by it. Sorry, but that’s reserved for an Italian Cream Cake recipe I have. My cake did not bake evenly, and I too had to add extra time because it was still jiggly in the middle after 25 minutes. I ended up baking for about 33 minutes and the edges are dry up to about 1” into the cake. I’ll try splitting the batter into 2 pans. I still want to take this cake to my brother’s 70th birthday party next month. Growing up, he always had Mama make him a PB cake for his birthday. I’m hoping my adjustments will improve the eating quality.
Bonnie Banks says
I’m making a very unique, large, wedding cake for a friend’s wedding next month and they’ve requested the 14″ layer be a peanut butter cake. This recipe sounds amazing but I’m just not sure about how tripling the recipe will work and how long to bake it. I don’t really want to make a test cake and have that much cake to eat in advance although guess I could cut it up and freeze to take out a bit at a time. Just thought you might have some insight about it. It will be frosted very lightly (naked cake) so that is not a concern.
Claire Nettleton says
Hubby’s birthday cake this year, and it was REALLY good. I did cut back on the peanut butter in the frosting because it tasted fabulous enough. I used two cake pans, they turned out moist and awesome, not dry. The cake was was rich but not over the top and we loved it. Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Claire, thank you!
Mrs Margaret Stew says
I want to make this for my Son’s birthday cake. Can’t it be frozen and can you use maple syrup as a substitute. Did anyone use your suggestion as a glaze. Thanks it sounds yummy
Kimberly @ The Daring Gourmet says
Hi Margaret, yes it can be frozen before you frost it – then let it thaw completely before frosting it to avoid a wet mess. Do you mean using maple syrup as a substitute for the brown sugar? Using a wet sweetener in place of a dry sweetener will likely require some modification to the dry ingredients but without having tried it I’m unable to offer specific ratios. If you try the substitute please let us know how it goes. Happy baking and I hope you and your family enjoy the cake!
Deborah says
You use vanilla in every chocolate recipe as well. Adds a natural sweetness and can sometimes tone down bitterness like with natural peanut butter and unsweetened baking chocolate.
I’m baking this right now, and have never seen such a fluffy, gorgeous cake batter. I’m using butter instead of oil. My granddaughter is peanut butter obsessed, but she’s only 3 so I’m gonna skip the frosting. Sounds like it’ll be plenty good enough to stand alone! I’m so excited!!
Kimberly @ The Daring Gourmet says
Fantastic, Deborah, I hope your granddaughter enjoys it! :)
Deborah says
She hasn’t tried it yet. She’s fighting a nap. But I tried it and it’s SO GOOD!!!! You should charge for it. Seriously. I feel bad. This is delicious.
Kimberly @ The Daring Gourmet says
Wonderful!! I’m so glad you like it, Deborah, and hope the birthday girl does, too! :) Thank you!