Description
This Peanut Butter Cake with Peanut Butter Frosting is a rich and moist layer cake perfect for peanut butter lovers. Made with creamy peanut butter baked into the cake batter and topped with a luscious peanut butter frosting, it’s a decadent dessert ideal for birthdays, special occasions, or any time you crave a nutty, sweet treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup heavy cream (more if needed for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, beat the softened unsalted butter, creamy peanut butter, and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully combine them, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet batter, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and smooth out the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely to room temperature before frosting.
- Prepare Frosting: Beat softened unsalted butter and creamy peanut butter together until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until the frosting is smooth and fluffy. Add more cream if needed to reach spreading consistency.
- Assemble the Cake: Spread a layer of frosting between the cooled cake layers, then cover the top and sides of the cake with the remaining frosting.
Notes
- For extra flavor and texture, sprinkle chopped peanuts on top of the frosted cake.
- This recipe also works well as a sheet cake using a 9×13-inch pan; bake for 35 to 40 minutes in that case.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 37 g
- Sodium: 260 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
