Description
This creamy Peanut Butter Cake is a delightful dessert featuring a soft and moist peanut butter-flavored cake layered and frosted with a rich, fluffy peanut butter frosting. Ideal for peanut butter lovers, this recipe combines simple pantry ingredients with classic baking techniques to yield a deliciously indulgent treat perfect for any occasion.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup whole milk (or more as needed)
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat and prepare pans: Preheat your 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. Set this mixture aside.
- Cream butter and sugars: In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid over-mixing.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: While the cakes cool, beat together the peanut butter and softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Continue beating until the frosting is fluffy and smooth. Adjust consistency by adding more milk if needed.
- Assemble the cake: Once cooled, spread a layer of frosting over the top of the first cake layer. Place the second layer on top and cover the entire cake with the remaining frosting, spreading evenly on the top and sides.
- Serve: Slice the cake and enjoy the creamy peanut butter goodness!
Notes
- Ensure butter and peanut butter are softened to room temperature for easier mixing.
- Do not over-mix the batter to keep the cake tender and moist.
- Use parchment paper in cake pans for easier removal and clean edges.
- Adjust frosting thickness by adding milk a tablespoon at a time as needed.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
