Description
This old-fashioned peanut butter cake is a rich and moist dessert perfect for peanut butter lovers. Featuring a tender cake base infused with creamy peanut butter and topped with a luscious peanut butter frosting, this recipe brings classic comfort food to the table. Ideal for gatherings or an indulgent treat, the cake’s balanced sweetness and smooth texture make it irresistible.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time to the butter mixture, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the cake tender.
- Pour batter and bake: Pour the batter into the prepared pan and smooth the top evenly with a spatula. Place in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare frosting: In a bowl, cream together the softened butter and creamy peanut butter until smooth. Gradually beat in the powdered sugar, then the milk and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the cake: Spread the peanut butter frosting evenly over the cooled cake using a spatula or knife.
- Serve: Slice the cake into 12 servings and enjoy your delicious old-fashioned peanut butter cake.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best results.
- Do not overmix the batter as it can lead to a dense cake.
- For a richer peanut flavor, use natural creamy peanut butter with no added sugar.
- If you prefer a thicker frosting, reduce the milk slightly.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for optimal texture and flavor.
