I call this my Best Peanut Butter Cake Recipe because I bake peanut butter into the batter and whip it into the frosting, plus there’s one unexpected step that helps the layers hold together.

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I grew up sneaking spoonfuls of creamy peanut butter from the jar, so baking it into cake felt inevitable. My old fashioned peanut butter cake is what I reach for when I want something bold not fussy, and people keep calling it the Best Peanut Butter Cake Recipe after the first bite.

I fold peanut butter into the batter and whip it into the frosting, with a little vanilla extract to stop it from being flat. It’s familiar but there’s a tiny twist in the crumb that makes you pause and want another slice.

This is the Homemade Peanut Butter Cake that sparks questions.

Ingredients

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All purpose flour: Mostly carbs gives structure and chew, low fiber and modest protein.
Baking powder: Leavening agent, makes cake rise, doesnt affect flavor, tiny sodium.
Unsalted butter: Adds fat and richness makes texture tender, brings flavor depth.
Creamy peanut butter: High in protein and healthy fats gives nutty sweetness and moisture.
Granulated sugar: Pure sweetener, adds bulk and browning, mostly empty calories though.
Eggs: Provide protein, structure and moisture, also help trap air for lift.
Whole milk: Adds moisture and tenderness, brings some calcium and lactose sweetness.
Powdered sugar for frosting: Creates silky frosting texture, very sweet, mostly simple carbs and calories.
Chopped roasted peanuts optional: Add crunch, extra protein and fat, salty contrast.

Ingredient Quantities

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup creamy peanut butter (smooth not natural)

1 3/4 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup whole milk

1/2 cup unsalted butter, softened (for frosting)

1 cup creamy peanut butter (for frosting)

3 to 4 cups powdered sugar

3 to 4 tablespoons heavy cream or milk

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

1/2 cup chopped roasted peanuts, optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and flour two 9 inch round pans and line bottoms with parchment, or spray well so cake releases easy.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl and set aside.

3. In a large bowl beat 1 cup unsalted butter (softened) with 1 cup creamy peanut butter (smooth, not natural) and 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape bowl, then beat in the 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.

4. Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup whole milk: dry, milk, dry, milk, dry. Mix only until just combined each time, dont overmix or the cake will get tough. Scrape the bowl.

5. Divide batter evenly between the prepared pans, smooth tops, and bake at 350F for about 22 to 30 minutes depending on your oven and pan thickness. Cake is done when a toothpick in the center comes out with a few moist crumbs, not wet batter. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

6. For the frosting beat 1/2 cup unsalted butter (softened) with 1 cup creamy peanut butter until smooth. Add 3 to 4 cups powdered sugar gradually, alternating with 3 to 4 tablespoons heavy cream or milk, until you get a thick but spreadable consistency. Stir in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust powdered sugar or cream to get it right. Beat until light and fluffy.

7. If the cake tops are domed level them with a serrated knife. Place one layer on your serving plate, spread a generous layer of frosting, top with the second layer, then crumb coat and chill 10 minutes to firm. Finish with a final layer of frosting, smooth or texture it how you like.

8. Press 1/2 cup chopped roasted peanuts around the sides or on top if you want extra crunch and a pretty finish. It’s optional but tasty.

9. Chill the cake 15 to 30 minutes so the frosting sets before slicing. Let slices come to room temperature a bit before serving so the cake isn’t too firm and the peanut butter flavor shines.

10. Store covered at room temperature for up to 2 days or in the fridge up to 5 days. If refrigerated let it sit out 30 to 60 minutes before serving so frosting softens.

Equipment Needed

1. Oven, set to 350F (175C)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray
3. Mixing bowls, one large and one medium
4. Electric mixer (stand or hand) or a sturdy whisk
5. Measuring cups and spoons
6. Rubber/silicone spatula and a wooden spoon
7. Wire cooling rack
8. Serrated knife for leveling the domes
9. Toothpick or cake tester for doneness

FAQ

Q: Can I swap in natural peanut butter instead of creamy supermarket style? A: You can, but it will change the cake. Natural peanut butter separates and can make the batter oily and the crumb heavy. If you must use it, stir it very well, chill it briefly so it firms up, and beat it with the softened butter to help emulsify. Expect a denser, more peanutty cake.

Q: How do I know the cake is done? A: Insert a toothpick in the center, it should come out with a few moist crumbs but not wet batter. The top should be lightly golden and spring back when poked, and the edges may pull away from the pan a little. Typical bake times are about 25 to 30 minutes for 9 inch layer pans at 350 degrees F, or 35 to 45 minutes for a 9 by 13 pan, but keep an eye on it.

Q: My frosting is too thin or too stiff how do I fix it? A: If too thin add more powdered sugar a quarter cup at a time until it firms up. If too stiff add 1 tablespoon of cream or milk at a time until it loosens. Start with 3 cups powdered sugar and 3 tablespoons cream and adjust from there. A pinch of salt helps cut the sweetness and make the peanut flavor pop.

Q: Can I make this recipe into cupcakes and what changes are needed? A: Yes. Line a muffin tin, fill cups about three quarters full, and bake at 350 degrees F for about 18 to 22 minutes or until a toothpick comes out with a few crumbs. Same batter works fine, just check early so they dont overbake.

Q: How should I store or freeze the cake? A: Unfrosted cooled layers wrap tightly in plastic wrap and freeze up to 3 months. For frosted cake chill it until the frosting firms, then wrap tightly and freeze. Thaw overnight in the fridge. At room temperature a frosted cake will keep 1 to 2 days, in the fridge 4 to 5 days.

Q: Any quick tips to keep the cake moist and boost peanut flavor? A: Measure flour properly by spooning and leveling, dont pack it. Use room temperature eggs and milk, dont overmix the batter, and dont overbake. For more peanut punch use a little more creamy peanut butter or fold in a quarter cup of finely chopped roasted peanuts for texture. Adding 2 to 4 tablespoons of sour cream or yogurt to the batter will also make the crumb more tender if you want extra moistness.

Old Fashioned Peanut Butter Cake Recipe Substitutions and Variations

All purpose flour: swap cup for cup with a gluten free all purpose blend (with xanthan gum) for an easy gluten free cake, no other changes. Or, for a nuttier, slightly denser cake use whole wheat pastry flour by replacing up to 3/4 cup of the AP flour with it (so keep the rest as APF) to avoid a heavy loaf.
Unsalted butter (1 cup): you can use margarine 1 for 1 and get similar structure. If you want a moister crumb use 3/4 cup neutral oil (canola or vegetable) in place of 1 cup butter, but note oil wont cream with sugar so mix differently and the texture will be a bit different.
Creamy peanut butter: swap 1 for 1 with natural peanut butter, but stir in 1 tablespoon neutral oil if it has separated so batter stays smooth. For a nut free option use sunflower seed butter 1 for 1, tastes different but bakes the same.
Whole milk: replace cup for cup with buttermilk for extra tenderness and a slight tang, no other changes needed. Or use unsweetened oat or soy milk cup for cup if you need dairy free; you might want an extra tablespoon of oil for richness.

Pro Tips

– Pro tip: measure your flour by weight or spoon it into the cup and level it off, dont scoop straight from the bag. Even a little extra flour makes this cake dense and dry.

– Pro tip: bring eggs, butter and milk to room temp first, and when you add the dry ingredients mix only until just combined. Overmixing gives you a tough crumb, trust me.

– Pro tip: use an oven thermometer and check the cakes a few minutes early. Ovens lie, and pulling them out with a few moist crumbs instead of wet batter gives you a much better texture.

– Pro tip: if your frosting seems too soft, chill it 10 minutes and then re-whip for fluffiness; for a silky finish dip your spatula in hot water, wipe it, then smooth the frosting in long strokes.

Old Fashioned Peanut Butter Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I call this my Best Peanut Butter Cake Recipe because I bake peanut butter into the batter and whip it into the frosting, plus there’s one unexpected step that helps the layers hold together.

Servings

servings

Calories

880

kcal

Equipment: 1. Oven, set to 350F (175C)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray
3. Mixing bowls, one large and one medium
4. Electric mixer (stand or hand) or a sturdy whisk
5. Measuring cups and spoons
6. Rubber/silicone spatula and a wooden spoon
7. Wire cooling rack
8. Serrated knife for leveling the domes
9. Toothpick or cake tester for doneness

Ingredients

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup creamy peanut butter (smooth not natural)
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup unsalted butter, softened (for frosting)
1 cup creamy peanut butter (for frosting)
3 to 4 cups powdered sugar
3 to 4 tablespoons heavy cream or milk
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
1/2 cup chopped roasted peanuts, optional

Directions

Preheat oven to 350F (175C). Grease and flour two 9 inch round pans and line bottoms with parchment, or spray well so cake releases easy.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl and set aside.
In a large bowl beat 1 cup unsalted butter (softened) with 1 cup creamy peanut butter (smooth, not natural) and 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape bowl, then beat in the 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup whole milk: dry, milk, dry, milk, dry. Mix only until just combined each time, dont overmix or the cake will get tough. Scrape the bowl.
Divide batter evenly between the prepared pans, smooth tops, and bake at 350F for about 22 to 30 minutes depending on your oven and pan thickness. Cake is done when a toothpick in the center comes out with a few moist crumbs, not wet batter. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting beat 1/2 cup unsalted butter (softened) with 1 cup creamy peanut butter until smooth. Add 3 to 4 cups powdered sugar gradually, alternating with 3 to 4 tablespoons heavy cream or milk, until you get a thick but spreadable consistency. Stir in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust powdered sugar or cream to get it right. Beat until light and fluffy.
If the cake tops are domed level them with a serrated knife. Place one layer on your serving plate, spread a generous layer of frosting, top with the second layer, then crumb coat and chill 10 minutes to firm. Finish with a final layer of frosting, smooth or texture it how you like.
Press 1/2 cup chopped roasted peanuts around the sides or on top if you want extra crunch and a pretty finish. It's optional but tasty.
Chill the cake 15 to 30 minutes so the frosting sets before slicing. Let slices come to room temperature a bit before serving so the cake isn't too firm and the peanut butter flavor shines.
Store covered at room temperature for up to 2 days or in the fridge up to 5 days. If refrigerated let it sit out 30 to 60 minutes before serving so frosting softens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.