Description
This classic Peanut Butter Cake recipe features a moist, tender cake layered and frosted with a rich and creamy peanut butter frosting. Perfect for peanut butter lovers, this cake combines the nutty flavor of peanut butter with a balanced sweetness and a smooth texture, making it an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cake Batter
- 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 oven: 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.
- Make the dry mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry ingredient mixture for later use.
- Cream peanut butter and butter: In a large mixing bowl, use a mixer to beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step ensures a smooth and aerated cake batter.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid over-mixing, which can make the cake dense.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes. Then transfer them to a wire rack to cool completely, which is crucial before frosting to prevent melting the frosting.
- Make the frosting: While the cakes cool, beat together the creamy peanut butter and softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt if using. Beat until the frosting is fluffy and smooth. Adjust the frosting consistency by adding more milk if necessary.
- Frost the cake: After the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of peanut butter frosting over the top. Place the second layer on top and frost the top and sides of the entire cake evenly.
- Serve: Slice the fully frosted Peanut Butter Cake, serve, and enjoy the rich, nutty flavor and creamy texture of this delightful dessert.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- For a richer peanut butter flavor, use natural creamy peanut butter without added sugar.
- You can substitute whole milk with a dairy alternative like almond milk for a different twist.
- If the frosting is too thick, add milk a teaspoon at a time until you reach the desired spreadable consistency.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
