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
Devon says
So after over an hour of looking for a decent peanut butter cake recipe I came across this page. I then spent another hour browsing through this site and already see a ton of things I want to try making sometime. So I want to start of by saying “Thank you!” For all the time and effort you have put into all of this. It truly is incredible.
I do have a couple of questions regarding this recipe if you don’t mind. After reading all of the warnings about how rich this cake is I’m hesitant to put the peanut butter frosting onto the already peanut butter cake. So I was thinking I might sub in some chocolate frosting, French Silk was the first thing that came to mind, but I was wondering if maybe a Buttercream or some other frosting might go better with the cake? Also, I do want the cake to have a strong peanut butter taste, so since I am using a different frosting should I add more peanut butter to the cake or does it stand on its own alright?
Thanks in advance for the help.
-Devon
The Daring Gourmet says
Welcome, Devon! And thank you very much for your kind words, I really appreciate them. Excellent questions about the cake. If you love peanut butter, you’ll love the peanut butter frosting. That said, a chocolate frosting would go marvelously with this cake – chocolate and peanut butter are a natural match. And yes, the peanut butter flavor in the cake will still stand out. I wouldn’t use plain buttercream simply because its delicate flavor would be lost in the dominant peanut butter flavor. So I would either use the peanut butter frosting (for die-hard peanut butter fans who can’t get enough!) or some kind of chocolate frosting (for a nice, complementing contrast). Happy baking and whichever route you go let us know how it turns out! Best, Kimberly
Devon says
Thank you so much for getting back to me so quickly and for the wonderful advice. I was making it for a friend’s birthday so while I was up for the peanut butter frosting, I’m not sure everyone else would have been. Anyway, I ended up making a really nice and light chocolate mousse for it. Spelled “Happy Birthday” out with some Reese’s Pieces on top and chopped some mini Reese’s Peanut Butter Cups up to smash on the side of the cake. It turned out wonderfully and the recipe was perfect. I’ll be sure to make it with the peanut butter frosting next time and let you know what I think.
Thanks again,
-Devon
The Daring Gourmet says
Wonderful and I love the way you decorated it! Thanks so much for your feedback, Devon!
Laura says
This cake was spectacular! I made it for my own birthday yesterday… I told my husband that was because I just love baking and wanted to do it myself, but it was really because I wanted to lick all the extra frosting! And there was a lot of frosting, which was fine by me. I always make extra so I can eat some. :)
I made it in 2, 9 inch round pans and baked for 20 minutes like you suggested to another commenter, and it turned out perfectly, moist and magnificent! Thank you for this killer recipe.
The Daring Gourmet says
Wonderful!! I’m so thrilled to hear that, Laura, and a happy belated birthday to you! Best, Kimberly
Anonymous says
I like your picture and I love the plant.Don’t change a thing.
DONNA
The Daring Gourmet says
Thanks, Donna! :) Fortunately it hasn’t made the cake any less popular and the 1970’s Betty Crocker cookbook pic has kind of grown on me :) Best, Kimberly
Sherry says
I made this cake for my son’s birthday, it turned out great. Everyone loved it. thanks
The Daring Gourmet says
I’m so happy to hear that, Sherry, and thank you for taking the time to leave some feedback! Best, Kimberly
Anonymous says
I will try this.
The Daring Gourmet says
You are very brave! ;) It’s been a huge hit with 100% positive feedback – I hope you enjoy it, too!
Haya says
Could I make cupcakes out of this cake?
The Daring Gourmet says
Hello, Haya! I haven’t tried it yet, but I would think that you absolutely can. Just reduce the baking time and bake for about 18-22 minutes.
Susie says
I am so glad you mentioned putting it into a 13×9 because I was seeing this as a Yule log and am going to try it this way. Yummy.
The Daring Gourmet says
Hi Susie! I’ve had one other person leave feedback about trying that alternative way of making it and they loved it. Hope you do, too. Let us know how it goes!
Anonymous says
Hiii from Saudi Arabia
This is an awesome recipe … greaaat …. I liked it even my 3 years old daughter loved it … I’m thinking about making money from it ;)
By the way .. Every thing was fine except for the frosting … I kept the original ingredients but when I was about to add the third cup of sugar it became very heavy and not creamy at all .. I also added the half cup of heavy cream and still heavy it even stick on the knife .. I had to dip the knife in a glass of water to keeping it from sticking … is it the right amount of sugar ??
The Daring Gourmet says
Hello and welcome!! I’m so happy you enjoyed it so much – and that your daughter did, too! You know, I’ve gotten a ton of positive feedback about this cake and there has never been any mention about the frosting being a challenge – until yesterday when someone mentioned the same thing that you just did. It isn’t a super creamy frosting, it is more on the heavy side and it will “set” a bit once it’s on the cake. Did you find it too difficult to even spread, or was it just that you were expecting it to be creamier? I’m going to add a word about that to recipe so people know not to expect a soft, creamy frosting.
Anonymous says
Hi again and thanks for the quick reply .. yeah .. I thought it will be more creamy .. but if you say so … that is suuuper fine .. I like it this way too .. the challenge was only on making it sticking on the cake but I dipped the knife on a glass of water and it works .. by the way .. It will be great if you post a recipe of a cake containing caramel toffee bites inside it … I looked every where on google but nothing comes out … :) xoxo
The Daring Gourmet says
Mmmm, a cake with caramel toffee bites inside sounds fabulous! I’ll keep that one in mind :)
omorka says
Made the sheet cake version for a friend’s birthday; substituted cake flour for all-purpose and added the 2T cocoa to the frosting. The cake turned out fabulous, very tender and moist. I never did get the frosting to be very spreadable even after adding a tablespoon more cream than the recipe called for, but flavor-wise it was terrific!
The Daring Gourmet says
Hello, Omorka! I’m so happy you enjoyed it! The frosting has to be thoroughly room temperature. I noticed that even if it’s slightly cool it stiffens up. The next time I make it I’m going to make the sheetcake version as well – and I’m going to add some Nutella swirl and, like you, add some cocoa to the frosting. Thanks so much for making this and for your feedback!
Giulia Mifsud says
Hi :) This cake looks amazing! I really want to bake it for my best friend who loves peanut butter, I’m just worried that it will be too peanut buttery for our friends also. Do you have any tips? Should I do a nutella frosting – to balance out the peanut butter or? any suggestions please :) You also mentioned a nutella peanut butter swirl – how would you do that? THANKS :D
The Daring Gourmet says
Hi Giulia! Yes, this cake is very peanut buttery! Truly a cake for die-hard peanut butter fans. My husband and I could only handle a small piece at a time. But I have a couple of big peanut butter fan friends who ate two of huge slices in one sitting! Any kind of chocolate frosting would help temper the peanut butter flavor (and anything with chocolate tastes wonderful, anyway!) A nice chocolate buttercream frosting would be an excellent choice. I’ve also had a couple of readers tell me they made it with a chocolate ganache and loved it. For a Nutella swirl: I would whip some Nutella up in a small bowl with a spoon just to soften it. Then at the very end I would just stir it into the batter a few times to get a swirly pattern and then pour the batter in the cake and bake it. However you decide to make it, let me know how it goes!
Lynette Rivet says
My brother is celebrating his 50th birthday this week and I’m going to try to make this cake for him since he is a HUGE peanut butter fan. His wife says he doesn’t eat cake but I think he will love this one. I’ll let you know!
The Daring Gourmet says
Hi Lynette! If he’s a huge peanut butter fan, regardless of whether or not he likes cake, he’ll be tickled to get this super peanut-buttery cake. Let me know how it goes!
Lucy says
When you say alternatively add the buttermilk and flour does this mean if you follow instruction above you don’t add the buttermilk ?
The Daring Gourmet says
Hi Lucy! That’s alternately, meaning taking turns adding a little of the buttermilk and flour at a time instead of one or the other all at once. With the small print on the screen I can totally see why you would have misread the word. Happy baking and I hope you enjoy this cake!
Marcus says
where can i find unsweetened peanut butter
The Daring Gourmet says
Hi, Marcus! You can find it in any larger grocery store. Adams is a common brand, for example. It will say “100% natural”, meaning no added sugar.
jesusan says
If you live in an area that has Harris Teeter grocery stores, they have a house brand that has only peanuts in it. Another option, if you have a food processor, is to make your own. It only takes about 5 minutes and is really simple.
The Daring Gourmet says
Very true, Susan. On the topic of homemade nut butters – have you tried sunflower seed butter? It’s fantastic. I like to add a little raw honey to it.
jesusan says
No, I have not tried sunflower seed butter. I may try it for myself, but I know my husband won’t eat it because he does not like sunflower seeds. I think I’ll put those on my shopping list for the next time I go to Sprouts… :-)
CrazyBlues162 says
I made this cake for my brother’s birthday yesterday. Normally, our family doesn’t bother with home made cakes and just springs for store bought ones. I was a bit nervous about making a cake, since I haven’t made a cake since I was a kid using store bought cake mix.
This cake was most certainly a hit. Everyone loved it! I added a bit of coco powder to the frosting, but only enough to give it a darker color and just a hint of flavor.
The Daring Gourmet says
I’m so happy to hear that! And flattered that, not having made a cake for so long – and one from scratch at that – you decided to make mine! Awesome! What a nice thing to do for you brother and I’m glad it was a hit. Thanks so much for your feedback!
Genny Williams says
Hi Kimberly,
I’m making this for my step-dad’s birthday and he’s forever requesting stuff I’ve never heard of. Was wondering if/how much I should cut back on sugar in batter and frosting if using regular creamy Jif peanut butter? Miraculously, I have everything on else on hand and would love to avoid going to the store (cause I’m a lazy bum).
The Daring Gourmet says
Haha! I’m always looking for ways to avoid going to the store, too ;) You know, I don’t think I’d even bother cutting back on the sugar. Someone told me they used an entire cup of regular peanut butter instead of 1/3 and they loved how it turned out! If you were to cut back, I’d say just a couple of tablespoons or so. If your step-dad’s a peanut butter fan, this cake should win him over! Let me know how it goes!