Description
This Old-Fashioned Peanut Butter Cake is a moist, flavorful treat featuring a tender peanut butter-infused cake layered with a rich and creamy peanut butter frosting. Perfect for peanut butter lovers and classic cake enthusiasts alike, it’s ideal for celebrations or a comforting dessert any day.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
- Cream butter and sugars: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating proper aeration.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor.
- Combine dry and wet ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until all ingredients are just combined to avoid overmixing.
- Pour batter into pan: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent melting.
- Prepare the frosting: In a bowl, cream together the softened butter and creamy peanut butter until smooth and well combined.
- Add powdered sugar and liquids: Gradually beat in the powdered sugar, milk, and vanilla extract, mixing until the frosting is light and fluffy.
- Frost the cake: Evenly spread the prepared frosting over the cooled cake using an offset spatula or knife.
- Serve and enjoy: Slice the cake into 12 servings and serve as a delicious peanut butter dessert.
Notes
- For best results, use fresh buttermilk and room temperature eggs and butter to ensure smooth mixing.
- You can substitute crunchy peanut butter if you prefer a textured frosting and cake.
- Ensure the cake is completely cool before applying frosting to prevent it from melting and sliding.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This cake can be served with a glass of cold milk or a cup of coffee for a comforting treat.
