Name: The Best Peanut Butter Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (250 grams); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup vegetable oil (180 ml) (canola oil works too); 1 1/2 cups light brown sugar (300 grams) (or 3/4 cup dark brown sugar and 3/4 cup granulated sugar); 3/4 cup smooth peanut butter (180 grams); 3 large eggs (room temperature); 2 teaspoons vanilla extract; 1 1/4 cup milk (180 ml) (room temperature); 3/4 cup unsalted butter (170 grams) (softened but still slightly firm to the touch); 2 ounces cream cheese (56 grams) (full-fat, brick style); 3/4 cup peanut butter (180 grams); 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3 1/2 – 4 1/2 cups powdered sugar (420 – 540 grams); 1-2 tablespoons heavy cream (15-30 ml) (if needed)

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Introduction

This peanut butter cake is a rich and flavorful dessert that perfectly balances moist cake layers with creamy peanut butter frosting. Whether for a special occasion or a sweet treat, this cake is sure to delight any peanut butter lover.

A two-layer slice of light brown cake with a smooth beige frosting between the layers and covering the outside sits on a white plate, decorated with small orange and dark brown candy pieces embedded in the frosting on the side. In the background, the rest of the round cake, covered in the same frosting and candies, is placed on a white plate. Next to the cake slice is a glass of white milk and a silver fork on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup vegetable oil (180 ml)
1 1/2 cups light brown sugar (300 grams)
3/4 cup smooth peanut butter (180 grams)
3 large eggs (room temperature)
2 teaspoons vanilla extract
1 1/4 cup milk (180 ml, room temperature)
3/4 cup unsalted butter (170 grams, softened but still slightly firm)
2 ounces cream cheese (56 grams, full-fat, brick style)
3/4 cup peanut butter (180 grams)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 to 4 1/2 cups powdered sugar (420 – 540 grams)
1-2 tablespoons heavy cream (15-30 ml, if needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C or 160°C fan-forced). Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides, ensuring the sides are at least 2 inches (5 cm) high.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the vegetable oil, light brown sugar, and peanut butter until smooth.
Step 4: Add the eggs and vanilla extract to the peanut butter mixture, mixing just until no visible pieces of egg remain.
Step 5: Using a metal whisk, whisk the milk into the peanut butter mixture carefully.
Step 6: Gently whisk the flour mixture into the wet ingredients until combined.
Step 7: Divide the batter evenly between the prepared pans. Bake on the middle rack for 28-33 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away.
Step 8: Allow the cakes to cool completely in their pans before removing.
Step 9: For the frosting, beat the butter in a large bowl with an electric mixer until smooth.
Step 10: Add the cream cheese and peanut butter, mixing until well combined.
Step 11: On low speed, beat in about 2 cups of powdered sugar along with salt and vanilla extract.
Step 12: Continue adding the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your preferred sweetness and consistency. If too thick, add 1-2 tablespoons of heavy cream, one tablespoon at a time.
Step 13: To assemble, make sure the cake layers are completely cooled. Trim any domed tops with a serrated knife for even layers.
Step 14: Place one layer bottom side up on your serving plate. Spread 3/4 to 1 cup of frosting evenly on top.
Step 15: Place the second layer on top, bottom side up.
Step 16: Apply a thin crumb coat of frosting around the sides. Optionally, refrigerate for 20-30 minutes to firm the crumb coat.
Step 17: Frost the sides and top with remaining peanut butter frosting, adding decorative swirls if desired. Optionally, top with peanut butter cups or Reese’s Pieces.

Tips & Variations

Use canola oil as a substitute for vegetable oil for a neutral flavor.
For a richer cake, swap milk for buttermilk.
Consider adding chopped peanuts to the batter for extra texture.
If the frosting is too soft, chill for 15 minutes before frosting the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften. The cake layers can also be frozen separately for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

This image shows a close-up side view of a smooth, creamy light brown frosted cake, with clear swirls and textured patterns all over its sides and top. The cake is thickly coated with a peanut butter colored frosting that looks rich and soft. On top, there is a simple layer of small, chopped candies in orange, yellow, and brown colors spread around the edge. The cake sits on a clean white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used for a bit more texture, but smooth peanut butter will give a creamier batter and frosting.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be sure it contains xanthan gum or another binder for the best texture.