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!
This cake looks heavenly. *drool* Must. Bake. This. Weekend. XD
Do you have any recommendations for baking it in a 9×13 pan at a high altitude (6500 ft)?
Great site, btw!
Thanks in advance!
Thank you! :) I don’t know off-hand what adjustments you’ll need to make, but if you google “baking at high altitudes” you’ll find everything you need to know. I hope this cake turns out successfully, whatever adjustments you end up needing to make. Happy baking and enjoy!
Hello there – just wanted to offer an alternative to your recipe. I don’t know if you know what Biscoff spread is, but I made the cake the exact way that you had but replaced the peanut butter with biscoff. It’s an awesome spread that is made from those really delicious cookies that you get as an in-flight treat :).
We will be eating the cake officially tonight for my husband’s 30th birthday, but the Biscoff frosting is out of this world! It ends up being an awesome substitute that is also safe for those with peanut allergies or those who might want a different version of the cake.I also bought biscoff cookies to crumble and use to coat the sides of the cake. (easy touch – for those who stay with peanut butter, Oreos has a limited edition peanut butter oreo cookie out that would go nicely on the sides or top of this cake crumbled :) )
I didn’t have buttermilk too, but I made my own with a cup of milk and a tablespoon of lemon juice. You stir it in, wait for it to do its chemical reactions, and then can use that for a buttermilk substitute :). Good to know if your grocery stores are like me and don’t carry buttermilk for some reason.
Thanks again for this awesome recipe!
Hi Christina! Practically anything with Biscoff is delicious, thanks for tip and hope your husband has a wonderful birthday celebration tonight!
I followed the recipe but my cake crumbled apart…:-(((
Sorry to hear that, Al! So many variables can factor into a cake crumbling apart (e.g., not allowing the cake to fully cool, not greasing the pan adequately, baking the cake too long or too little, the geographic elevation of your location, mixing the batter too much, and the list goes on). Hopefully you’ve been able to identify the culprit and enjoy a perfect result the next time!
Hi this looks great! Would this recipe be good for two 6 inch pans or should I cut the the recipe in half?
Hi Riri! Do you mean using two 6 inch round pans as opposed to using one 9×3 inch round pan and cutting the cake in half? Sure, that would work, the cake will simply be smaller in diameter and taller in height.
Made this yesterday for my son’s birthday…. so good! I filled it with cream cheese frosting topped with seedless raspberry jam. it was a perfect combo! Thanks for the wonderful recipe.
Fantastic, Virginia, so glad it was a hit!!
I had a request for a chocolate peanut butter cake. I substituted 1/2 cup cocoa powder in for 1/2 cup of the flour. So good!!!!!! Awesome recipe. Thanks for sharing! :)
Perfect, Starla! So glad it was a hit and thank you for your feedback!
Hi Kimberley, I found your website by acident and while browsing found your ‘killer’ cake. I wanted to make it tomorrow but as I’m from England, we measure in grams (metric) and ounces (imperial) rather than cups so I wasn’t sure how to convert it. I wonered if you had you recipie in grams or ounces so I could follow it as it sounds a really good recipe. If you coud also give me a conversion rate as I’ve seen some other good recipes of yours, thanks :)
Hi Susanna, I’m happy you found my site! There are many websites you can use to easily convert the measurements. Here is just one of many: http://www.convert-me.com/en/convert/cooking/ Simply add the ingredient and the amount and it will tell you how much you’ll need in grams and ounces. You’ll love this cake! Happy baking!
I will do, thank you! :)
Hello again. After reading all the comments I decded on making the cake with more peanut butter than stated, a nutella swirl in the batter and about 2/3 peanut butter 1/3 nutella in the frosting and it is a seriously silky sweet killer which I’m glad I came across so thank you for creating it :) I also added about 1/2 cup (1 cup in total) more heavy cream to the frosting which made the frosting more pliable.
As a suggestion do you have a chocolate cake recipe as the one I normally make is quite dry and tasteless and I wondered if it had the buttermilk in it if that would add flavor and make it more moist, thanks again for your advice.
That’s wonderful, Susanna, I’m so happy it was a hit! Some tips for making cakes more moist: Buttermilk, yes that will make it moister. I love baking with buttermilk. Also, butter tastes wonderful but it dries cakes out. Using oil makes cakes very moist. The two chocolate cake recipes I have on my blog currently is my Chocolate Deception Cake (can be made in a round or square pan as well) and my Chocolate Almond Quinoa Cake (to die for!). Thanks so much for your feedback and Happy Baking!
Happy Baking to you too and thanks again :)
Hi Kimberley, I found this cake by accident but after reading all the feedback it sounds really good so I might try it tomorrow. I was wondering if you know any cup conversions for this recipe as in England, we use grams an ounces rather than cups so I not completly sure how to convert it to work – thanks for your help :)
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