Peanut Butter Cake
A decadent and moist peanut butter cake that is easy to make and perfect for impressing friends with its rich flavor and creamy frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour (250 grams)
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup vegetable oil (180 ml, or canola oil works too)
- 1.5 cups light brown sugar (300 grams, or mix of dark brown and granulated)
- 0.75 cup smooth peanut butter (180 grams)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1.25 cups milk (180 ml, room temperature)
For the Frosting
- 0.75 cup unsalted butter (170 grams, softened but firm)
- 2 ounces cream cheese (56 grams, full-fat, brick style)
- 0.75 cup peanut butter (180 grams)
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 3.5 cups powdered sugar (420 grams, adjust as needed)
- 1-2 tablespoons heavy cream (15-30 ml, if needed)
Instructions
Peanut Butter Cake
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix oil and brown sugar until smooth.
- Beat in the peanut butter, then add the eggs one at a time, following with vanilla extract.
- Alternate adding the milk and flour mixture until everything's well combined.
- Pour into prepared pans and bake for about 30-35 minutes or until a toothpick comes out clean.
Peanut Butter Frosting
- Beat butter and cream cheese until fluffy.
- Gradually add powdered sugar, mixing well, and then add in the peanut butter, salt, and vanilla extract.
- If it’s too thick, add heavy cream to reach your desired consistency.
Assembling the Cake
- Let the cake cool completely before frosting.
- Stack the cake layers with a generous spread of frosting in between.
- Cover the entire cake with more frosting, adding any artistic flair or sprinkles you desire.
Notes
Serve with a glass of cold milk or a scoop of vanilla ice cream. Consider adding crushed peanuts on top for extra crunch.