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–+ servings
A layered peanut butter cake on a white cake stand, frosted with peanut butter buttercream and topped with a thing layer of fudge and crumbled chocolate chunks.

Peanut Butter Cake

This creamy and smooth cake is topped with whipped peanut butter frosting and melted chocolate.
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Prep Time 10 minutes
Cook Time 24 minutes
Decorating the cake 20 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Servings 20 People
Calories 422 kcal

Equipment

  • 8 inch cake pans
  • stand mixer with whisk attachment

Ingredients
  

FOR THE CAKE

  • 1 Cup butter room temperature
  • ½ Cup peanut butter
  • 1 Teaspoon vanilla extract
  • 1 Cup water
  • 2 Cups flour
  • 2 Cups sugar
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 2 eggs
  • ⅓ Cup buttermilk

FOR THE FROSTING

  • ½ Cup peanut butter
  • ½ Cup butter room temperature
  • ⅓ Cup milk
  • 1 Teaspoon vanilla
  • 1 Pound powdered sugar or more for a more whipped consistency

Instructions
 

HOW TO MAKE THE CAKE

  • In a glass bowl, combine the butter, peanut butter, and water. Bring it to a rolling boil in the microwave. This takes about three minutes.
  • In a stand mixer, whisk to combine the flour, sugar, baking soda and salt.
  • Pour the wet ingredients over the dry ingredients and beat with a paddle attachment on a low speed until well incorporated.
  • Add the eggs, vanilla extract and buttermilk, and beat until just combined.
  • For a sheet cake, pour into a greased sheet pan and bake at 375° for 20-25 minutes or until a toothpick inserted into the center comes out clean. For a layered round cake, prepare three eight inch cake pans with cooking spray and flour a evenly pour half of the mixture into each pan. Bake at 375° for about 30 minutes.

HOW TO MAKE THE FROSTING

  • In a stand mixer with whisk attachment, beat the butter and peanut butter for two minutes until light and fluffy.
  • Add the powdered sugar and vanilla and whisk it until the frosting looks like coarse sand. This takes about five minutes.Gradually add the milk until the consistency is as thick or thin as you like.

Notes

PEANUT BUTTER CAKE RECIPE FAQ’S

How long does this cake last? I have kept this cake on the countertop for up to three days without noticing it becoming stale. As long as it is covered with wrap or placed in an airtight container, it should be totally fine.
Can this cake be frozen? Absolutely! The layers of cake can be made up to a month ahead of time and frozen until ready. The entire cake can be stored in the freezer for several months when wrapped well with plastic.
What if I don’t have buttermilk? There are several substitutes for buttermilk in this recipe. I typically mix one cup of whole milk with one tablespoon of vinegar and allow it to sit for five minutes. Then I measure out the amount of buttermilk I need for my recipe, and it is perfect! Other substitutes include plain yogurt diluted with water slightly or sour cream.

Nutrition

Calories: 422kcalCarbohydrates: 55gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 291mgPotassium: 109mgFiber: 1gSugar: 44gVitamin A: 462IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!