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

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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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.

For extra texture, add chopped peanuts or chocolate chips to the batter.

If buttermilk is unavailable, substitute with regular milk mixed with 1 teaspoon lemon juice.

Store covered at room temperature up to 2 days or refrigerate in an airtight container up to 5 days.

Reheat in the microwave for a few seconds to restore softness.

Freeze by wrapping well and thaw overnight in the fridge before serving.

Natural peanut butter can be used but may affect batter smoothness.

To make gluten-free, substitute with a gluten-free flour blend containing a binder.

Dairy-free options include margarine and almond or coconut milk mixed with lemon juice.

Double the recipe for larger batches and adjust baking time accordingly.

Recommended frostings: cream cheese frosting, chocolate ganache, or peanut butter glaze.