Peanut Butter Cake Recipe

BEST Peanut Butter Cake

Simply THE best peanut butter cake EVER!

Prep: 30min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 597 kcal, Carbohydrate 56 g, Protein 21 g, Fat 42 g, Saturated Fat 22 g, Cholesterol 98 mg, Sodium 482 mg, Fiber 2 g, Sugar 39 g, servingSize 1 serving

Ingredients:

• For the Cake:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil (, at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter)
• 1/3 cup natural unsweetened peanut butter
• 1 cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• For the Frosting:
• 1 cup natural unsweetened peanut butter
• 1/2 cup unsalted butter (, softened)
• 3 cups powdered (confectioner’s) sugar ((can use less if preferred) )
• up to 1/2 cup heavy cream (, at room temperature)

Instruction:

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
3. Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
4. To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

Peanut Butter Cake

This melt-in-your-mouth peanut butter cake topped with the most amazing buttercream ever is a quick and easy treat you’ll make over and over.

Prep: 20min

Total: 60min

Yield: 12

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 731 kcal, Carbohydrate 78 g, Protein 12 g, Fat 44 g, Saturated Fat 19 g, Trans Fat 1 g, Cholesterol 93 mg, Sodium 371 mg, Fiber 2 g, Sugar 57 g, unSaturated Fat 22 g

Ingredients:

• 1 cup water ((240 mL))
• ½ cup unsalted butter ((113g))
• ¾ cup creamy peanut butter ((198g))
• 2 cups all-purpose flour ((240g))
• 2 cups granulated sugar ((400g))
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk ((120mL))
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (softened (226g))
• 1 cup creamy peanut butter ((264g))
• 2 teaspoons vanilla extract
• 2 cups confectioners’ sugar ((240g))

Instruction:

1. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely on a wire rack.
2. Gradually add the sugar while beating until smooth. Once incorporated, increase the speed to high, and beat until fluffy, about 1 minute. Spread the frosting over the cooled cake. The cake can be covered and stored at room temperature for up to 5 days.

The Best Peanut Butter Cake

This peanut butter cake is the perfect recipe for true peanut butter lovers! With layers of moist and tender cake that’s infused with peanut butter and creamy peanut butter frosting – it’s surprisingly not too sweet and has the most delicious peanut butter flavor.

Prep: 60min

Total: 210min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 858 kcal, Carbohydrate 105 g, Protein 11 g, Fat 46 g, Saturated Fat 16 g, Trans Fat 1 g, Cholesterol 107 mg, Sodium 269 mg, Fiber 2 g, Sugar 82 g, unSaturated Fat 27 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour (250 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup vegetable oil (180 ml) (canola oil works too)
• 1 1/2 cups light brown sugar (300 grams) (or 3/4 cup dark brown sugar and 3/4 cup granulated sugar)
• 3/4 cup smooth peanut butter (180 grams)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1/3 cup sour cream (80 ml) (room temperature)
• 3/4 cup milk (180 ml) (room temperature)
• 3/4 cup unsalted butter (170 grams) (softened but still slightly firm to the touch)
• 2 ounces cream cheese (56 grams) (full-fat, brick style )
• 3/4 cup peanut butter (180 grams)
• 3 1/2 -4 1/2 cups powdered sugar (420 – 540 grams)
• 1-2 tablespoons heavy cream (15-30 ml) (if needed)

Instruction:

1. Cool the cakes fully.
2. Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
3. Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.

Peanut Butter Cake

My homemade Peanut Butter Cake with Peanut Butter Frosting is an old school recipe that will quickly become a family favorite. You will find the moist cake loaded with peanut butter flavor. Then we top it with the best peanut butter frosting.

Prep: 45min

Total: 80min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 659 kcal, Carbohydrate 77 g, Protein 13 g, Fat 36 g, Saturated Fat 14 g, Cholesterol 69 mg, Sodium 431 mg, Fiber 3 g, Sugar 57 g, servingSize 1 serving

Ingredients:

• 2 cup Flour
• 2 cup Sugar
• 1 tsp Baking Soda
• 1/2 cup Milk
• 2 Eggs
• 1 tsp Vanilla
• 1 cup Water
• 1/2 cup Butter
• 3/4 cup Peanut Butter
• 1/2 cup softened Butter
• 1 cup Peanut Butter
• 3 tbsp Milk
• 2 cup Powdered Sugar

Instruction:

1. Preheat oven to 350.
2. Grease a 9×13 baking dish with butter. Dust with flour to prevent sticking.
3. Whisk together flour, sugar, and baking soda in a large bowl.
4. Add milk, eggs, and vanilla to bowl.
5. Beat mixture at low speed until blended.
6. Add water butter and peanut butter to a saucepan.
7. Heat over medium heat stirring frequently until blended (about 5 minutes).
8. Add peanut butter mixture into flour mixture.
9. Stir until batter is well mixed and pour into prepared dish.
10. Bake about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
11. Allow to cool.
12. Cream together the butter and peanut butter.
13. Slowly add in the sugar, if it gets too thick then add a little milk to thin.
14. Continue until all of the sugar is in and the frosting is blended to the right consistency.
15. Spread frosting over cooled cake.

The BEST Peanut Butter Cake Recipe