Peanut Butter Cake Recipe
Peanut Butter Cake Recipe
Table of Contents
Peanut Butter Cake Recipe
Indulge in this peanut butter cake recipe a moist, fluffy cake layered with creamy peanut butter frosting. Perfect for birthdays, holidays, or everyday cravings, this easy to follow dessert is a crowd pleaser.
Description
Peanut butter lovers, rejoice. This peanut butter cake recipe combines rich, nutty flavor with a tender crumb, topped with a velvety peanut butter frosting. Whether you’re a baking novice or a seasoned pro, this cake recipe guarantees success.
Why You’ll Love This Cake Recipe
- Moist texture: Buttermilk and oil ensure a soft, fluffy cake.
- Double peanut butter: Frosting and cake batter deliver maximum flavor.
- Versatile: Ideal for birthdays, potlucks, or afternoon tea.
- Easy steps: No fancy tools required just a mixer and patience.
The History of Peanut Butter Cakes
Peanut butte cake recipe became a baking staple in the early 20th century, and its creamy texture pairs perfectly with desserts. This recipe modernizes classic techniques for today’s kitchens.
Serving Suggestions
Pair slices with milk, coffee, or a scoop of vanilla ice cream. Garnish with crushed peanuts or chocolate drizzle for extra flair.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup creamy peanut butter
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment paper.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, blend buttermilk, peanut butter, oil, eggs, and vanilla.
- Mix Batter: Gradually add dry ingredients to wet mixture until smooth.
- Bake: Divide batter into pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Make Frosting: Beat butter and peanut butter until fluffy. Add powdered sugar, vanilla, and cream. Whip until smooth.
- Assemble: Frost cooled cake layers. Chill 15 minutes before slicing.
Notes
- Substitutions: Use almond milk + vinegar for buttermilk. Swap peanut butter for almond butter.
- Storage: Keep refrigerated for up to 5 days. Freeze unfrosted layers for 3 months.
- Vegan Option: Replace eggs with flax eggs and use plant-based butter.
Peanut Butter Cake Recipe
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup creamy peanut butter
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Frosting:
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 3 tbsp heavy cream
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment paper.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, blend buttermilk, peanut butter, oil, eggs, and vanilla.
- Mix Batter: Gradually add dry ingredients to wet mixture until smooth.
- Bake: Divide batter into pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Make Frosting: Beat butter and peanut butter until fluffy. Add powdered sugar, vanilla, and cream. Whip until smooth.
- Assemble: Frost cooled cake layers. Chill 15 minutes before slicing.
Notes
- Substitutions: Use almond milk + vinegar for buttermilk. Swap peanut butter for almond butter.
- Storage: Keep refrigerated for up to 5 days. Freeze unfrosted layers for 3 months.
- Vegan Option: Replace eggs with flax eggs and use plant-based butter.
