Peanut Butter Cake
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Forget those dry, store-bought peanut butter cakes that leave you feeling vaguely disappointed. This, my friends, is Peanut Butter Cake for grown-ups. It packs a punch with rich, nutty flavor – not that sickly sweet stuff you remember from childhood bake sales. Moist, tender cake layers envelop a creamy peanut butter filling, and the whole thing is crowned with a luscious frosting that’s pure, unadulterated peanut butter bliss.
This cake is effortless to whip up, guaranteed to disappear in a flash, and perfect for any occasion. This homemade Peanut Butter Cake is the real deal, a nostalgic treat elevated to new heights. Trust me, it’ll leave you wanting more – and maybe just a touch nostalgic for simpler times (with way better cake).
Why You’ll Love Peanut Butter Cake
- Baker’s Breeze: Forget intimidating cake recipes. This one’s a total cinch, even for novice bakers. Follow the straightforward instructions and you’ll be a peanut butter cake pro in no time.
- Peanut Butter Paradise: This cake isn’t messing around with artificial flavors or subtle hints of peanut butter. We’re talking rich, bold, PEANUT BUTTER PARADISE in every single bite. It’s the peanut butter lover’s dream come true.
- Party Perfect: Need a crowd-pleasing dessert that works for any gathering? This Peanut Butter Cake is your MVP. Birthdays, holidays, or just a casual get-together – it’s the versatile treat that guarantees happy faces all around.
- Pantry Raid Ready: No last-minute grocery store dashes required! This recipe uses ingredients you likely already have on hand, making it the perfect solution for a spontaneous baking craving.
- Kid-Approved, Adult-Adored: This cake transcends generations. The dreamy combination of creamy peanut butter and moist cake is a guaranteed hit with both the little ones and the grown-ups. So ditch the bakery and whip up a batch of pure peanut butter magic at home!
Ingredients Needed To Make Peanut Butter Cake
Cake Ingredients
- Naked Nutrition Powdered Peanut Butter
- 1.1 GF flour or all-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Light brown sugar, packed
- Granulated sugar
- Vegetable oil (or butter, room temperature)
- Vanilla extract
- Eggs
- Unsweetened yogurt
- Milk (use pea or oat milk for dairy-free)
Peanut Butter Frosting Ingredients
- Butter, room temperature
- Creamy peanut butter
- Vanilla extract
- Powdered sugar
- Heavy cream
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Before You Get Started: A couple notes to help you get the best results
How To Make Peanut Butter Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Spray 2 8-inch round cake pans or a 9×13-inch cake pan with non-stick spray.
- In a mixing bowl, combine both sugars and vegetable oil. Mix on high for 3 minutes.
- Mix in vanilla extract and add eggs one at a time.
- Mix in milk and yogurt.
- In a separate bowl, combine all dry ingredients and mix well.
- Add the wet ingredients to the dry mixture and mix until incorporated.
- Pour the cake batter into the prepared baking pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Check closer to the 25-minute mark to prevent overbaking.
- Remove from the oven and allow to cool completely before frosting.
- In a mixing bowl, combine butter, peanut butter, vanilla extract, 4 cups of powdered sugar, and 2 tbsp of heavy cream.
- Mix until smooth.
- Adjust consistency: If the frosting is too stiff, add more heavy cream 1 tbsp at a time. If it’s too thin, add another cup of powdered sugar.
- Once the cake has cooled completely, frost it with the peanut butter frosting.
- If making a 4-layer cake, double the frosting recipe or cut the cake layers in half horizontally with a cake leveler or cake knife before frosting.
- Once frosted, enjoy!
Variations & Substitutions
- Chocolate Swirl: Craving a chocolate and peanut butter combo? Fold in some chocolate chips or a swirl of melted chocolate into the batter for a decadent twist. Top it with a chocolate ganache for an extra dose of deliciousness.
- Fruity Fun: Love a sweet and salty combo? Fresh fruit like sliced bananas or chopped berries can add a pop of color and freshness. Layer them into the cake or use them to decorate the top.
- Nutella Dreams: Feeling adventurous? Replace some of the peanut butter in the frosting or filling with Nutella for a rich, hazelnutty flavor that complements the peanut butter beautifully.
- Frosting Frenzy: Don’t be afraid to experiment with different frostings! I have a Peanut Butter Cream Cheese Frosting, Peanut Butter Honey Cinnamon Frosting, and a Chocolate Frosting that would pair perfectly with this cake!
- Pretzel Power: Crush some pretzels and sprinkle them on top of the frosting for a salty-sweet crunch that complements the peanut butter perfectly.
Commonly Asked Questions
How do I store Peanut Butter Cake?
Store the Peanut Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
Can I freeze Peanut Butter Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Can I make this cake gluten-free?
Absolutely! Use gluten-free flour as indicated in the recipe to make a delicious gluten-free Peanut Butter Cake.
What can I use if I don’t have peanut butter flour?
If you don’t have peanut butter flour, you can substitute it with regular flour and add a bit more peanut butter to the frosting for extra flavor.
Can I use crunchy peanut butter for the frosting?
You can, but keep in mind that the texture will be different. Smooth peanut butter creates a creamier frosting, while crunchy peanut butter adds a bit of texture.
How can I make the cake layers even?
To ensure even cake layers, use a kitchen scale to measure the batter equally between the pans. Also, rotating the pans halfway through baking can help them bake evenly.
What type of yogurt should I use?
Unsweetened yogurt is recommended to avoid adding extra sweetness. Greek yogurt works well for a thicker consistency.
Peanut Butter Cake
Equipment
- Measuring cups/spoons
- Measuring cups and spoons
- 2 8-inch round cake pans or a 9×13-inch cake pan
- Non-stick spray
- Cooling rack (optional)
- Offset spatula or butter knife for frosting
Ingredients
Cake Ingredients
- 1 ¼ cups Naked Nutrition Powdered Peanut Butter
- 1 ¾ cup 1.1 GF flour or all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup vegetable oil or 1 cup butter, room temperature
- 2 ½ tsp vanilla extract
- 3 eggs
- 1 cup unsweetened yogurt
- ⅓ cup milk use pea or oat milk for dairy-free
Peanut Butter Frosting Ingredients
- 1 cup of butter room temperature
- 1 ½ cups creamy peanut butter
- 1 ½ tsp vanilla extract
- 4-5 cups powdered sugar
- 2-4 tbsp heavy cream
Instructions
Cake
Preheat Oven
- Preheat the oven to 350 degrees Fahrenheit.
- Spray 2 8-inch round cake pans or a 9×13-inch cake pan with non-stick spray.
Prepare Batter
- In a mixing bowl, combine both sugars and vegetable oil. Mix on high for 3 minutes.
- Mix in vanilla extract and add eggs one at a time.
- Mix in milk and yogurt.
- In a separate bowl, combine all dry ingredients and mix well.
- Add the wet ingredients to the dry mixture and mix until incorporated.
Bake
- Pour the cake batter into the prepared baking pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Check closer to the 25-minute mark to prevent overbaking.
- Remove from the oven and allow to cool completely before frosting.
Peanut Butter Frosting
Prepare Frosting
- In a mixing bowl, combine butter, peanut butter, vanilla extract, 4 cups of powdered sugar, and 2 tbsp of heavy cream.
- Mix until smooth.
- Adjust consistency: If the frosting is too stiff, add more heavy cream 1 tbsp at a time. If it’s too thin, add another cup of powdered sugar.
Frost the Cake
- Once the cake has cooled completely, frost it with the peanut butter frosting.
- If making a 4-layer cake, double the frosting recipe or cut the cake layers in half horizontally before frosting.
- Once Frosted, enjoy!
Notes
Nutrition
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This cake is your new obsession. It’s rich, nutty bliss in every bite, shockingly easy to whip up, and guaranteed to vanish faster than your New Year’s resolutions. Birthday parties, potlucks, or a solo Netflix marathon – this cake doesn’t judge. Just grab a fork and prepare to be wowed.
There is Peanut Butter Powder
and
Peanut Flour
But, no Peanut Butter Flour
Please clarify the ingredient used in the cake.
Thanks
Powdered Peanut Butter and 1.1 GF flour. You can use all purpose if not gluten allergy
I made this according to the recipe and it came out absolutely amazing! It is perfectly moist and so peanut-buttery.