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Peanut Butter Cake

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This homemade Peanut Butter Cake is soft, moist, and packed with rich peanut butter flavor. It’s topped with a fluffy peanut butter frosting that’s smooth, sweet, and perfectly creamy. Ideal for birthdays, potlucks, or just when you’re craving something comforting and indulgent.

Ingredients

Scale

For the Cake:

  • 1⅔ cups all-purpose flour

  • 3 tablespoons cornstarch

  • ½ teaspoon baking soda

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ⅓ cup unsalted butter, room temperature

  • ⅓ cup vegetable oil

  • ½ cup white granulated sugar

  • ¾ cup brown sugar

  • ⅔ cup smooth peanut butter

  • 3 large eggs, room temperature

  • 1½ teaspoons vanilla extract

  • 1 cup buttermilk, room temperature

For the Peanut Butter Frosting:

  • 1½ cups unsalted butter, room temperature

  • 3 cups powdered sugar

  • 2 teaspoons vanilla extract

  • ½ cup heavy cream

  • ½ teaspoon salt

  • 1 cup smooth peanut butter

Instructions

  1. Make the Cake:

    • Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

    • In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

    • In a large bowl, beat the butter, oil, sugars, and peanut butter until creamy and smooth (about 3 minutes).

    • Add eggs one at a time, mixing well after each. Stir in vanilla.

    • Add buttermilk and mix until fully combined.

    • Gently fold in the dry ingredients until just mixed—don’t overmix.

    • Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.

    • Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

  2. Make the Frosting:

    • In a large bowl, beat the butter, powdered sugar, vanilla, cream, peanut butter, and salt.

    • Start on low, then increase to medium-high and beat for 8–10 minutes until fluffy and light.

  3. Assemble:

    • Place one cake layer on a plate or cake stand. Spread a generous layer of frosting on top.

    • Add the second layer and frost the top and sides of the cake.

    • Optional: Garnish with chopped peanuts or a drizzle of melted chocolate.

Notes

  • Use smooth, unsweetened peanut butter for best results.

  • Store leftovers in the fridge, covered, for up to 5 days.

  • Bring to room temp before serving for the softest texture.

Find it online: https://ukfinda.com/peanut-butter-cake/