Peanut Butter Cake
Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
1 ¼ cups granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Peanut Butter Frosting:
½ cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
¼ cup heavy cream (more if needed for consistency)
½ teaspoon vanilla extract
Topping (optional):
Crushed peanut butter cookies or graham crackers
Peanut butter chips
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternate adding the flour mixture and buttermilk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
For the frosting: Beat butter and peanut butter until smooth. Add powdered sugar gradually, then vanilla and cream. Beat until fluffy.
Spread frosting between the cake layers and over the top. Garnish with cookie crumbs and peanut butter chips if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 430 kcal per slice | Servings: 10–12
Tips:
Add mini chocolate chips to the batter for a peanut butter cup twist.
Use natural peanut butter for a deeper roasted flavor.
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