If you love peanut butter, this cake’s gonna be your new favorite! This peanut butter cake is soft, moist, and packed with that irresistible peanut butter flavor we all know and love. Whether you’re serving it up for a family get-together, a birthday party, or just because you’re craving something sweet, this cake will hit the spot. Topped with a creamy peanut butter frosting, it’s a dessert that’s as comforting as a warm cup of coffee on a cold winter day. Stick with us for an easy, foolproof recipe that’ll have you baking up a storm like a pro! Grab your apron and let’s get to it!
I make a LOT of recipes, but I have a few favorites and this is one of them..just like I am sitting in Grandma’s Kitchen. This peanut butter cake is delicious.
Note in the video, I made a half pan..This recipe makes a standard 9×13 inch pan.
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Peanut Butter Cake
If you love peanut butter, this cake’s gonna be your new favorite! This peanut butter cake is soft, moist, and packed with that irresistible peanut butter flavor we all know and love. Whether you’re serving it up for a family get-together, a birthday party, or just because you’re craving something sweet, this cake will hit the spot. Topped with a creamy peanut butter frosting, it’s a dessert that’s as comforting as a warm cup of coffee on a cold winter day. Stick with us for an easy, foolproof recipe that’ll have you baking up a storm like a pro! Grab your apron and let’s get to it!
I make a LOT of recipes, but I have a few favorites and this is one of them..just like I am sitting in Grandma’s Kitchen. This peanut butter cake is delicious.
Note in the video, I made a half pan..This recipe makes a standard 9×13 inch pan.
Ingredients
2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter
1 cup water
1/2 cup creamy peanut butter Note: I used regular peanut butter for this recipe, ‘natural’peanut butter does not work as well.
1/2 cup vegetable oil
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1 tsp vanilla extract
FROSTING
1/2 cup unsalted butter
1/2 cup creamy peanut butter
6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
1 tsp vanilla extract
3 cups confectioner’s sugar, sifted
GARNISH (optional)
1/2 cup roasted peanuts
Instructions
Preheat oven to 350F and spray a 9×13 pan with nonstick spray.
Whisk together the flour, sugar, baking soda, and salt in a medium bowl and set aside.
Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
Add the dry ingredients to the wet ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
Garnish with peanuts.