BEST Peanut Butter Cake
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This Peanut Butter Cake recipe is simply THE BEST EVER! But don’t take my 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!
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 in 2013 by way of request from one of my readers, Elizabeth. 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!
How Do I Make A Peanut Butter Sheet Cake?
If you want to cut back on calories (and save yourself some work), you can 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).
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 may have seen my Peanut Butter Sandwich Cookies and know 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!
And for all of you peanut fans out there, you absolutely MUST try these Boiled Peanuts, a Southern classic!
Enjoy!
For more delicious cake recipes be sure to try my:
- 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
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Ok, So my baby has Autism and he LOVES Everything PB. We’re celebrating his 13th birthday this weekend and I’m going to turn this cake into a sheet cake for him. Any advice? This looks Delicious and I’ll admit, I want to eat it more than he probably does haha. But he never NEVER eats his birthday cake so I’m going to try this-this year, if he likes it, it’ll be my go to… I’ll take a photo and send it to you when Im done. Thanks for this…
Hi Cynthia, absolutely – see the “Note” in the recipe box at the bottom of the post and it will give you a few additional ideas, including baking it as a sheet cake. I hope your son has a wonderful birthday and enjoys the cake! Let us know how it goes and of course I’d love to see a photo!
I made it…YAY and it was a KILLER. The Frosting was so RICH but you know what? My Son Hulk Smashed it. Now, mine doesn’t look as pretty as yours but girl was it good. Im thinking of making it for him every year since after 13 years (yeah I said baby but he’s my oldest but he’s still my baby :) )this was the FIRST year that he blew out his candles and actually ate his birthday cake. When he tasted it and realized it was Peanut Butter his eyes lit up. He sort of gave me this look like, Craig on Friday when his mom was making breakfast lol. However, he’s a bit on the chunky side and we’re watching his weight so, Im thinking of making this for him every year but changing it to PB2 and doing a whipped frosting with low fat everthing and greek yogurt. Do you think you could do one like that, because Im good but You’re great lol
How do I send the photo?
Thanks for making my baby’s birthday Awesome
Cy’nitha
SCORE!!! That’s awesome, Cy’nitha, I’m so glad it was a smash hit! If it were me I wouldn’t bother trying to “lighten” up the cake in the future – birthdays are only once a year, right? It’s okay to live it up once in a while! :) Thanks so much for the feedback and another hip-hip-hooray that your son loved it!
You know what you’re right… I’ll email you the photo. Thanks again…
Awesome, Cynitha, it’s daringgourmet(dot)com, thanks!
I made your recipe for a friend at work but did cupcakes. It was a huge hit. Making them again today. Thank you so much!
Terrific, Hol, I’m so happy to hear that, thank you!
Wowowowow, I made this for my peanut butter loving fiancée’s birthday and he loves it :) so do I! Only needed a teeny tiny piece each, about 1/16th of a 9×13″ cake each.
Fantastic, Carolyn, I’m so glad you both enjoyed it – thank you!
Hello! I made this cake for my wife’s birthday party last night. She’s a former professional chef and there were other famous chefs in attendance. Huge Success! I was instructed to have the last little slice gone this morning before she returns from yoga as it’s too tempting! Thank you! I’d send you a pic if I knew how of it on a gorgeous fumed oak and brass stand we made …check out our website you’ll understand…thanks again, Ryan
That is ultimate compliment, Ryan, thanks so much! I checked out your website and yes, I totally understand :)
My 16 year old son is 6 hours away attending a military academy. He requested a peanut butter cake for family day. I am so excited I found this recipe. I will be making it in a few days. I am making a chocolate butter cream frosting for the center and using your PB frosting for on top. Wish me luck!!
Wonderful, Stacie, let us know how it goes!
I make a similar cake using a combination of gluten-free flours, and more peanut butter and cook in a bundt pan. I use chocolate buttercream frosting with more cocoa than recipes call for, DELICIOUS! I generally do not measure and had not made in a while so looking up for the ratio of ingredients. Thank you.
This one is a good one to convert to gluten-free as a yellow cake with GF flours and bean flavor in the flour has a different taste than used to but chocolate or peanut cakes can be made with a 1:1 flour substitution.
Thanks for the tip, Terri!
I’m sure this has been asked previously, but I didn’t want to go through all the comments. Can you use regular peanut butter? Will it change the bake time or consistency of the finished cake?
Hi Dee, yes you can, it will just make the cake sweeter since regular peanut butter has a lot of added sugar.
Good news or bad news, depending on how you look at it.
(1) Peanut butter is GOOD for you, ALL of it: the monounsaturated fat (second only to olive oil), the nutrients (e.g., magnesium), the protein…ALL of it! Don’t believe me? Would you believe Prevention magazine?
(2) In fact, fat is actually GOOD FOR YOU! LOL! Who knew? One of the best researchers in this regard is Gary Taubes (a physicist turned science writer turned nutrition scholar), whose writing I first encountered in the New York Times
(3) Coconut oil is especially good for you. I’ve seen recommendations of 3T a day as a supplement (like you would take calcium daily–which I do–or fish oil–which I also do), but, as for me, I sometimes remember to add about a teaspoon to my morning coffee (with cream…yes, I like very rich food, but can only tolerate it in small quantities, like a cup of coffee).
The nutritional value of white flour is questionable, so I’m learning to work with King Arthur brand organic whole wheat as a universal replacement (accent on learning). The problem with being an increasingly enthusiastic cook and a waste-not/want-not personality, is that I’ve got to eat all my mistakes, and, as you can imagine, a bad cake made with whole wheat flour can be like eating a kitchen sponge. Tried to turn it into biscotti and was only somewhat successful. But I’m sure I’m healthier for it! LOL
Any-hoo… this cake of yours won’t kill you at all. You might want to rename it and re-file it under “healthiest things you can eat” LOL!!!
Looking forward to trying the organic whole wheat version!
Hi Leigh, I couldn’t agree more. My post is tongue in cheek. We’re huge advocates of healthy fats and full fat dairy. My husband (a physician) has posted a couple of articles on those topics here on our blog: A Comprehensive Guide To Cooking Oils: The Good, The Bad and The Ugly and The Truth About Full-Fat Dairy. He discusses a lot of the myths about fat that have been circulating around for decades and that unfortunately continue to circulate even within medical communities in spite of all the research to the contrary. So yes, here’s to healthy fats – and the more the merrier!