Go Back
A whole homemade peanut butter cake on a cake stand, decorated with swirls of creamy peanut butter frosting.

Peanut Butter Cake: The Ultimate Recipe for a Moist & Rich Treat

The ultimate Peanut Butter Cake recipe! This foolproof guide delivers an incredibly moist and tender cake with a rich, creamy peanut butter frosting. Perfect for birthdays, holidays, or any day that needs a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1 cup creamy peanut butter do not use natural style
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 3 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 0.25 cup vegetable oil
  • 1.25 cups buttermilk at room temperature
For the Peanut Butter Frosting
  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups creamy peanut butter
  • 3.5 cups powdered sugar sifted
  • 0.5 cup heavy cream as needed
  • 1.5 tsp pure vanilla extract
  • 0.25 tsp salt

Equipment

  • 2 9-inch round cake pans
  • 1 Stand mixer or electric hand mixer
  • 1 Wire Cooling Rack

Method
 

For the Peanut Butter Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar with a mixer on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract and oil.
  5. On low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix only until just combined.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
For the Peanut Butter Frosting & Assembly
  1. In a large bowl, beat the softened butter and peanut butter with an electric mixer until smooth.
  2. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt. Beat on medium-high speed for 3-5 minutes until light and fluffy.
  3. Place one cooled cake layer on a serving plate. Spread about 1.5 cups of frosting over the top.
  4. Add the second layer on top. Cover the top and sides of the cake with the remaining frosting.

Notes

Tip 1: For best results, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butter can cause the texture of the cake and frosting to be grainy or oily.
Tip 2: Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before you begin. This helps the batter mix together smoothly and results in a more tender cake.
Tip 3: Do not overbake the cakes! Check for doneness at the 30-minute mark to ensure a moist crumb.