Best Moist Peanut Butter Cake Recipe
Overview
Looking for the best peanut butter cake recipe? This moist and fluffy peanut butter cake is easy to make and topped with a creamy frosting that melts in your mouth! The batter has a rich, nutty flavour, creating a soft yet dense cake with the perfect crumb. This dessert transforms into a heavenly indulgence when topped with a creamy, melt-in-your-mouth peanut butter frosting.
If you’ve been searching for the best peanut butter cake recipe, this is it! The fudgy icing adds a luxurious finish, making every bite a sweet and satisfying treat. Whether baking for a special occasion or just craving an easy homemade cake, this recipe guarantees a rich, buttery, and ultra-moist peanut butter dessert that will keep you coming back for more.
Why You’ll Love This Recipe
- 🥜Intense Peanut Butter Flavor: Every bite is loaded with real peanut butter, giving this cake a bold, nutty taste.
- 🎂Perfectly Moist Texture: The combination of buttermilk, butter, and oil ensures a tender crumb that melts in your mouth.
- ☁️Fluffy & Creamy Frosting: The light, whipped peanut butter frosting is smooth and silky, adding sweetness.
- 🍫Optional Chocolate Drizzle: You can drizzle melted chocolate on top for extra decadence!
- 🔄 Great for Any Occasion, This cake will surely impress, whether it’s a birthday, a party, or a weekend treat.
Ingredients for the Cake
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Sweeteners
- 1 cup granulated sugar
- ¾ cup soft brown sugar
Key Flavor Ingredient
- 1 cup smooth, unsweetened peanut butter
Moisture & Texture Enhancers
- ½ cup vegetable oil or coconut oil
- 1 cup unsalted butter
- ½ cup milk
Eggs and Dairy
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- (Optional for extra tenderness): 1 tablespoon lemon juice or white vinegar
Ingredients for the Peanut Butter Frosting
- 4 cups powdered sugar
- 1 cup heavy whipping cream
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, melted
- A pinch of salt
Easy Homemade Peanut Butter Cake Recipe—Step-by-Step Guide
1. Preheat & Prepare the Cake Pan
Preheat your oven to 350°F (175°C). Grease and line your cake pans or baking pans with parchment paper.
2. Mix Dry Ingredients
Sift flour, baking soda, baking powder, and salt in a large bowl.
3. Prepare the Wet Ingredients
In another bowl, beat butter, vegetable oil, sugar, and peanut butter until smooth. Use an electric mixer at medium speed for about 3 minutes.
4. Add Eggs & Dairy
- Add the eggs one at a time, beating well after each addition.
- Mix in vanilla extract and buttermilk until fully incorporated.
- (Optional Step: If using lemon juice or vinegar, mix it into the milk and let it sit for 5 minutes before adding.)
5. Combine Dry and Wet mixes.
Gradually add the dry ingredients to the wet mixture, gently folding with a spatula to avoid overmixing. The batter should be smooth and creamy.
6. Bake the Cake
Pour the batter evenly into the prepared baking pan(s). Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Cake
Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
How to Make the Peanut Butter Frosting
1. Melt & Mix
- Melt butter and peanut butter in a saucepan over low heat, stirring until smooth.
2. Whip It Up
- Remove from heat and mix whipping cream, powdered sugar, and a pinch of salt.
- Beat the mixture with an electric mixer until light and fluffy.
3. Frost the Cake
- Once the cake has completely cooled, spread the frosting evenly over the top.
- (Optional: Drizzle melted chocolate or ganache for extra indulgence! 🍫)
How to Store Peanut Butter Cake
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keeps fresh for up to 7 days in the fridge.
- Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 1 month. Thaw before serving.
Final Thoughts about Moist Peanut Butter Cake Recipe
This moist peanut butter cake is a must-try for every dessert lover! Its rich, nutty flavour, buttery texture, and decadent frosting make it the perfect treat for any occasion. Whether you’re baking for a birthday, holiday, or weekend craving, this cake delivers irresistible flavour in every bite.
The best part? It’s easy to make at home, using simple ingredients that come together to create a bakery-style masterpiece. Plus, it’s customizable—add chocolate drizzle, experiment with different frosting styles, or turn it into cupcakes for a fun twist!
Now that you have the perfect recipe, why wait? Bake this cake today and share the joy of peanut butter goodness! 🎂🥜
Moist Peanut Butter Cake Recipe: (FAQs)
Q: How do I make sure my peanut butter cake stays moist?
To keep your cake moist, use buttermilk, oil, and butter in the batter and avoid overbaking. Storing it in an airtight container also helps retain moisture.
Q: Can I use crunchy peanut butter instead of smooth?
Yes! Crunchy peanut butter will add some texture, but smooth peanut butter is recommended for a softer, more consistent cake.
Q: Can I make this cake without eggs?
Absolutely! Substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed + 3 tablespoons water).
Q: What’s the best way to frost a peanut butter cake?
Make sure the cake is completely cooled before frosting. Use a spatula or piping bag for even spreading, and chill the cake slightly to set the frosting.
Q: Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance, wrap it in plastic, and refrigerate it—frost before serving for the best texture.
Q: What type of pan works best for this cake?
This recipe works great in round cake pans, square pans, or even a loaf pan. Just adjust the baking time accordingly.
Q: What makes this the best moist peanut butter cake recipe?
The secret is using buttermilk, butter, and oil to create an ultra-soft, fluffy peanut butter cake with a tender crumb.
Try This Recipe Today! 🍰🥜
“Now that you have the best peanut butter cake recipe, it’s time to bake! 🍰 If you try this recipe, comment below and share your results! Don’t forget to post your cake photos on Instagram and tag me—I’d love to see your creations! 🥜✨”
Moist Peanut Butter Cake Recipe
Equipment
- Oven
- Baking pan or cake tins
- Electric mixer
- Saucepan
- Spatula
- Whisk
- Toothpick
- Wire rack
Ingredients
- Cake Base
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Sweeteners
- 1 cup granulated sugar
- ¾ cup soft brown sugar
- Key Flavor Ingredient
- 1 cup smooth unsweetened peanut butter
- Moisture and Texture
- ½ cup vegetable oil or coconut oil
- ½ cup unsalted butter
- ½ cup milk
- Eggs and Dairy
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Frosting
- 4 cups powdered sugar
- 1 cup whipping cream
- 1 cup creamy peanut butter
- Tangy Touch
- 1 tablespoon lemon juice or white vinegar
Instructions
- Preheat Oven and Prepare Ingredients
- Preheat oven to 350°F (175°C)
- Grease baking pan or cake tins
- Sift flour, baking soda, cornstarch, salt
- Mixing Wet Ingredients
- Combine butter, vegetable oil, sugar, and peanut butter
- Beat with an electric mixer on medium speed for 3 minutes
- Add eggs one at a time, mixing well
- Mix in vanilla extract and buttermilk
- Combining Dry and Wet Ingredients
- Gradually add dry ingredients to the wet mixture
- Fold with a spatula to avoid overmixing
- Result: smooth, creamy batter
- Baking the Cake
- Pour batter into prepared pan, distribute evenly
- Bake for 30 minutes or until the toothpick comes out clean
- Cool in pan for 5 minutes, then transfer to wire rack
- Making the Frosting
- Melt butter and peanut butter together in a saucepan
- Stir in milk, powdered sugar, and a pinch of salt
- Mix until smooth and creamy
- Assembling the Cake
- Spread frosting evenly over cooled cake
- Optionally, add ganache or drizzle with chocolate
- Storing the Cake
- Store in a freezer-safe container for up to 3 days
- Alternatively, wrap tightly and refrigerate for freshness
One Response