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!
Just stick with baking and stop with silly commentary about a cake clogging arteries. Or brush up on your medical ‘knowledge’.
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.
made this cake today and it turned out great, this is a keeper. thank you
Fantastic, Felicia, thank you!
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)
Wow, this looks delicious! Can’t wait to try it. Will pick up a defibrillator to have on standby for all who try it.
Perfect, Denise, you’re all set to go then! :) Happy baking!
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.
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.
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!
I’m so happy you enjoyed it, Claire, thank you!
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
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!