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The Best Peanut Butter Cake Recipe

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★★★★★

4.7 from 150 reviews

This rich and moist Peanut Butter Cake combines creamy peanut butter with a tender crumb for a delightful dessert. Topped with a luscious peanut butter cream cheese frosting, this cake is perfect for peanut butter lovers looking for an indulgent treat that balances sweet and nutty flavors.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 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)

Instructions

  1. Prepare Oven and Pans: 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, beat the vegetable oil, light brown sugar, and peanut butter together until smooth and creamy.
  4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract to the peanut butter mixture. Stir only until no visible egg pieces remain to avoid overmixing.
  5. Incorporate Milk: Using a hand-held whisk, whisk the milk thoroughly into the wet mixture for a smooth consistency.
  6. Combine Dry and Wet: Carefully whisk the flour mixture into the peanut butter batter until fully incorporated but avoid overmixing to keep the cake tender.
  7. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake on the middle oven rack for 28-33 minutes, or until a toothpick inserted in the center comes out clean and the edges start pulling away from the pan.
  8. Cool Cakes: Remove cakes from the oven and let them cool completely in their pans before frosting.
  9. Prepare Frosting: In a large bowl, beat the softened butter until smooth. Add cream cheese and peanut butter and beat until creamy.
  10. Add Powdered Sugar and Flavorings: On low speed, add about 2 cups of powdered sugar along with salt and vanilla extract. Gradually add the remaining powdered sugar about 1/2 cup at a time until you reach the desired sweetness and thickness.
  11. Adjust Frosting Consistency: If the frosting is too thick, beat in 1-2 tablespoons of heavy cream, one tablespoon at a time, until spreadable.
  12. Level Cake Layers: If frozen or cooled cakes have domed tops, level them using a serrated knife for even stacking.
  13. Assemble Cake: Place one cake layer bottom side up on your serving plate. Spread about 3/4 to 1 cup of frosting evenly over the top.
  14. Add Second Layer and Crumb Coat: Place the second cake layer on top with the bottom facing up. Apply a thin layer of frosting around the sides to seal in crumbs. Chill the cake for 20-30 minutes if desired to firm the crumb coat.
  15. Final Frosting: Frost the top and sides of the cake with the remaining peanut butter frosting, using swirls or a decorative pattern.
  16. Optional Decoration: Decorate the cake with peanut butter cups or Reese’s Pieces for an extra peanut butter indulgence.

Notes

  • Ensure all room temperature ingredients are properly warmed to avoid curdling or separation in the batter.
  • For different pan sizes, adjust baking time accordingly and monitor closely with a toothpick test.
  • Do not overbeat the batter or frosting to maintain the optimal texture.
  • You can substitute milk with almond milk or other plant-based milk for a dairy-free version, but it may slightly alter taste and texture.
  • The frosting can be made ahead and refrigerated; bring to room temperature before spreading.
  • Use smooth peanut butter for the best texture in both cake and frosting.

Keywords: peanut butter cake, peanut butter frosting, dessert, cake recipe, easy peanut butter cake, cream cheese frosting

Find it online: https://chefmilacook.com/the-best-peanut-butter-cake-recipe/