Name: Peanut Butter Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk

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A rich and moist peanut butter cake that's perfect for any celebration or a cozy dessert, featuring creamy peanut butter flavor and a tender crumb. I love how this cake balances sweetness with the deep, nutty taste of peanut butter, making every bite comforting and satisfying.

Ingredients

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup creamy peanut butter

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the peanut butter, butter, brown sugar, and granulated sugar together until creamy and smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Servings and timing

This recipe makes 8 servings. The prep time is about 15 minutes, baking takes roughly 35 minutes, and the total time is around 50 minutes.

Variations

I like to experiment with this cake by adding chopped peanuts or chocolate chips for extra texture. Swapping out the buttermilk for regular milk mixed with a teaspoon of lemon juice works well if I don’t have buttermilk on hand. For a frosting, cream cheese or chocolate ganache pairs beautifully with the peanut flavor.

Storage/Reheating

I usually store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. When reheating, a few seconds in the microwave is enough to bring back its softness. If frozen, thaw overnight in the fridge before serving.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, natural peanut butter works, but it might make the batter a bit less smooth. I recommend stirring it well before measuring.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or another binder for best results.

Is there a dairy-free version of this cake?

Yes, you can replace the butter with a dairy-free margarine and use almond milk or coconut milk mixed with lemon juice instead of buttermilk.

Can I double this recipe?

Absolutely! Just double the ingredients and bake in a larger pan or two pans. Adjust baking time accordingly—start checking around 40 minutes.

What frosting pairs best with this cake?

Cream cheese frosting, chocolate ganache, or even a simple peanut butter glaze complements the cake nicely.

Conclusion

I find this peanut butter cake to be a wonderfully versatile dessert that’s easy to make but feels special. Its rich peanut flavor and tender crumb make it a crowd-pleaser, whether for a birthday, holiday, or a simple treat at home. I always enjoy making it and sharing it with friends and family.

Recipe:

Peanut Butter Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich and moist peanut butter cake featuring creamy peanut butter flavor and a tender crumb, perfect for celebrations or cozy desserts.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the peanut butter, butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.