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
Sabrina Brackfield says
Can I use this recipe for cupcakes
Kimberly @ The Daring Gourmet says
Yes you can, Sabrina. They’ll need to bake for about 14-18 minutes.
Barbara Braccio says
I always use 2 —8 or 9 “ cake pans so the cake is higher-do I have to double the batter then? Never used just 1pan for a 2layer cake..
Kimberly @ The Daring Gourmet says
Hi Barbara, no need to double the batter, you can use the 2 cake pans you have and just put an equal amount of batter in each one. Those two thin cakes will be the two layers. You’ll just need to reduce the baking time. Happy baking!
Bronwyn says
I frosted the interior of half of it with Nutella, the other half with PB (so people could choose – PB/chocolate or all PB flavor). I marked the side of the cake with the Nutella by putting reese’s Pub cups around the outside of that half and salted crushed peanuts on the other half. The entire thing was gone and the recipient said he’d never had a better birthday cake. Thank you for the recipe!
Kimberly @ The Daring Gourmet says
That’s a great idea, Bronwyn, and I’m so happy it was a hit, thank you!
Ann says
My friends and family loved this cake and the frosting was just right – not too sweet. I drizzled chocolate over the top. I will definitely make again. Thank you
Kimberly @ The Daring Gourmet says
Fantastic, Ann, thank you!
susanne Marvin says
This was an excellent cake. I made one change. I whipped the cream for the frosting and then it only needed 1 cup of powdered sugar. It was a wonderful fluffy frosting and was the perfect sweetness. Will definitely make it again.
Kimberly @ The Daring Gourmet says
Fantastic, Susanne, thank you!
Jamie says
So I started this cake for my husbands birthday. I put it in the oven, then 10 minutes later I have to leave the house, he called me out the blue. Do you think it will still come out the same if I put it in the oven after 2 hours. It is in the fridge now.
Kimberly @ The Daring Gourmet says
Hi Jamie, I don’t really know because I’ve never had that predicament :) All I can say is that at this point you have nothing to lose by trying. Good luck!
Essie says
Hi,
I have tried a few recipes recently for PB cakes for a special birthday coming up and most of them come out dry, except this one – it’s great! So delicious, but very tender. Do you think that I will have a problem stacking three of the layers with frosting in between? Thank you!
Essie says
Forgot to mention that I halved the recipe to make one 8″ cake to test, and I know that I will have to adjust the recipe to get 3 layers. I’ll most likely be using my 8″ pans.
Kimberly @ The Daring Gourmet says
I’m so glad, Essie, thanks so much for the feedback! Three layers should work just fine.
D levy says
Great recipe. Followed recipe except used regular Jiff. Cake and icing were both great. Family loved it. Rich though.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed, it, D levy, thank you!
Wangeci says
Cake is super moist and peanut taste is just right. Thank you for this recipe
Kimberly @ The Daring Gourmet says
Fantastic, Wangeci, thank you!
Janis Seward says
I may well have missed it (admittedly) but other than a major threat about calories, did you ever divulge just how many calories might be in a logically-sized piece of this cake?
Julie says
I added cream cheese to the frosting. Oh goodness what a beautiful cake. I’ve made it twice in two weekends now!
Kimberly @ The Daring Gourmet says
Awesome, Julie, I’m so glad you enjoyed it, thank you! I’ll have to give it go with the cream cheese next time!
Jen says
I will bake it again tomorrow…its just way toooooo good. My friends and I loved it!!! And it took a lot of effort to change all the messureing from cup to ml or gramm- so it means a lot if I am doing the math again…I live in germany :) The cake is very evil: love,love,love!
Kimberly @ The Daring Gourmet says
So awesome, Jen, I’m absolutely thrilled you enjoy it as much as we do, thanks so much for the feedback!
Jen says
I made cupcakes with that recipe. I am dying!!! Little evil cakes! I LOVE it! Would love to send pictures!
Kimberly @ The Daring Gourmet says
Awesome, Jen!! I’d love to see them – you can email them to daringgourmet at yahoo.com or post on our Facebook page!
nicolthepickle says
I made this for a birthday cake. I used vegetable oil for the oil and 3/4 tsp salt. I used a chocolate ganache for frosting the cake. It was nice, soft, fluffy and moist. A very good texture. I would definitely make it again.
Thank you for the recipe.
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much for the feedback!
sophia says
OMG!!!! BEST PEANUT BUTTER CAKE EVER IN LIFE!! AMAZING!! TOTALLY APPRECIATE THE RECIPE!!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Sophia, thank you!
Gigi says
This cake came out really well. I made it for my father who loves peanut butter. Persons who don’t like peanut butter commented that the cake tasted really good. We followed the directions and didn’t change anything save for using almond milk to make the buttermilk. The cake wasn’t too sweet and paired well with the peanut butter icing. I also topped it with chocolate and walnuts. Another difference is that I had to leave it in for an hour to adjust for my gas oven. I will definitely make it again.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Gigi, thanks for the feedback!