Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake with Peanut Butter Frosting

This Peanut Butter Cake is the ultimate treat for peanut butter lovers! It’s incredibly moist, packed with rich peanut butter flavor, and topped with a creamy, decadent peanut butter frosting. Simple to make yet impressive enough for any occasion.

Why You’ll Love This Recipe:

· Peanut Butter Paradise: Double the peanut butter goodness
· Super Moist: Stays tender and delicious for days
· Easy to Make: Simple ingredients, straightforward method
· Crowd-Pleaser: Always disappears quickly at gatherings
· Perfect for Celebrations: Great for birthdays and potlucks

Ingredients:

For the Cake:

· 2 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup creamy peanut butter
· ½ cup unsalted butter, softened
· 1 cup buttermilk, room temperature*
· 3 large eggs, room temperature
· 2 teaspoons vanilla extract
· 1 cup hot water

For the Peanut Butter Frosting:

· 1 cup creamy peanut butter
· ½ cup unsalted butter, softened
· 2 cups powdered sugar
· 1 teaspoon vanilla extract
· 3-4 tablespoons heavy cream or milk
· Pinch of salt

*Buttermilk substitute: Add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let stand 5 minutes.

Instructions:

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line with parchment paper.

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, using an electric mixer, cream together peanut butter and butter until smooth and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add the flour mixture and buttermilk to the peanut butter mixture, beginning and ending with flour mixture. Mix until just combined.
5. Gradually add hot water, mixing until batter is smooth (it will be thin).

Step 3: Bake the Cakes

1. Divide batter evenly between prepared pans.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Step 4: Make the Frosting

1. In a large bowl, beat peanut butter and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing on low speed until combined.
3. Add vanilla and 3 tablespoons of cream. Beat on medium-high speed until light and fluffy, adding more cream if needed to reach spreading consistency.
4. Add a pinch of salt to taste.

Step 5: Frost the Cake

1. Once cakes are completely cool, frost between layers, on top, and around sides.
2. Optional: Garnish with chopped peanuts, peanut butter cups, or chocolate drizzle.

Chef’s Notes & Tips:

· Room Temperature Ingredients: Essential for proper emulsification and a smooth batter
· Don’t Overmix: Mix until just combined after adding flour to avoid a tough cake
· Hot Water: Helps bloom the peanut butter flavor and creates a moist crumb
· Cool Completely: Cakes must be completely cool before frosting to prevent melting
· Storage: Cover and store at room temperature for up to 3 days, or refrigerate for up to 5 days
· Freezing: Freeze unfrosted layers wrapped in plastic wrap for up to 3 months

Variations:

· Chocolate Peanut Butter: Add ½ cup cocoa powder to the batter
· Peanut Butter Cup: Fold 1 cup chopped peanut butter cups into the batter
· Sheet Cake: Bake in a 9×13 inch pan for 35-40 minutes
· Cupcakes: Fill liners ⅔ full and bake for 18-22 minutes

Serving Suggestions:

· With ice cream: Vanilla or chocolate ice cream
· Coffee pairing: Excellent with coffee or milk
· Special occasions: Decorate with peanut butter chips or Reese’s pieces

This incredibly moist and peanutty cake is sure to become a family favorite! Perfect for any time you need a peanut butter fix.