Description
This rich and creamy Peanut Butter Cake combines moist layers of peanut butter-infused cake with a luscious peanut butter frosting. Perfect for peanut butter lovers, this dessert delivers a perfect balance of sweetness and nutty flavor, suitable for celebrations or any special occasion.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup whole milk (or more as needed)
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes won’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.
- Cream butter and peanut butter: In a large mixing bowl, beat the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar together for about 3 to 4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk and sour cream. Start and end with the dry ingredients, mixing gently until just combined to avoid over-mixing and to keep the cake tender.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the frosting: While the cakes cool, beat together the peanut butter and softened butter until smooth and creamy. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt if using, beating continuously until the frosting is fluffy and spreadable. Add more milk as needed to reach desired consistency.
- Frost the cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second cake layer and cover the top and sides of the entire cake with the remaining frosting.
- Serve and enjoy: Slice the cake and serve immediately to enjoy the creamy, peanut butter-flavored delight.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not over-mix the batter once dry ingredients are added to prevent a dense cake.
- For easier frosting application, chill the frosting slightly if too soft.
- You can substitute sour cream with plain Greek yogurt if desired for a slight tang.
- Store any leftover cake covered in the refrigerator and bring to room temperature before serving.
