If you’re a peanut butter lover, this Decadent Peanut Butter Cake is the ultimate dessert indulgence. Moist, tender layers of cake infused with creamy peanut butter are complemented by a rich, velvety frosting that will leave your taste buds dancing. Perfect for birthdays, celebrations, or just a weekend treat, this cake combines the comforting flavor of peanut butter with a light, airy texture for a dessert that’s both decadent and approachable.
With its buttery sweetness, tender crumb, and luscious frosting, this cake is ideal for anyone seeking a show-stopping dessert without complex techniques. Whether you’re planning a family dinner, a weekend baking session, or need a crowd-pleasing party dessert, this peanut butter cake recipe delivers every time. The combination of creamy peanut butter, fluffy cake layers, and perfectly sweet frosting ensures every bite is rich and satisfying—without being overly dense or greasy.
Why You’ll Love This Recipe
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Rich Peanut Butter Flavor: Every bite bursts with creamy, nutty goodness.
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Moist and Fluffy Layers: Light yet decadent, perfect for frosting and stacking.
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Simple to Make: Step-by-step instructions make this approachable for bakers of all levels.
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Family-Friendly: Kids and adults alike will love this classic comfort dessert.
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Perfect for Parties: Frosted and decorated, it’s a showstopper centerpiece.
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Customizable: Can be paired with chocolate drizzle, peanut butter cups, or caramel for extra flair.
Ingredient Breakdown
All-Purpose Flour (1⅔ cups / 210 g)
Provides structure to the cake while keeping it soft and tender when combined with cornstarch.
Cornstarch (3 tbsp / 24 g)
Lightens the batter, creating a delicate, fluffy crumb that enhances the cake’s texture.
Baking Soda & Baking Powder (½ tsp & 2 tsp)
These leavening agents help the cake rise evenly, giving it a soft, airy structure.
Salt (½ tsp, optional)
Enhances the flavors of peanut butter and balances the sweetness of the sugar and frosting.
Unsalted Butter (⅓ cup for batter, 1½ cups for frosting)
Adds richness and flavor to both the cake and frosting, giving a smooth texture.
Vegetable Oil (⅓ cup)
Keeps the cake moist and tender, preventing it from drying out during baking.
White Granulated Sugar & Light Soft Brown Sugar (½ cup & ¾ cup)
Provide sweetness and help create a light, fluffy cake while adding subtle caramel notes from the brown sugar.
Smooth Unsweetened Creamy Peanut Butter (⅔ cup for cake, 1 cup for frosting)
The star ingredient, delivering nutty richness and flavor throughout both cake layers and frosting.
Eggs (3 large)
Provide structure and stability while contributing to the cake’s tender texture.
Vanilla Extract (1½ tsp for batter, 2 tsp for frosting)
Enhances the overall flavor and adds depth to the peanut butter and sugar notes.
Buttermilk (1 cup)
Adds moisture, slight tang, and helps create a tender crumb while balancing the richness of peanut butter.
Powdered Sugar (3 cups for frosting)
Sweetens and thickens the frosting, allowing for smooth, pipeable consistency.
Heavy or Whipping Cream (½ cup)
Lightens the frosting, making it fluffy and creamy while stabilizing the peanut butter flavor.
Pro Tips
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Room Temperature Ingredients: Bring eggs, butter, and buttermilk to room temperature to ensure smooth batter and even baking.
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Avoid Overmixing: Fold in the dry ingredients gently to keep the cake airy and soft.
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Level Your Cakes: Trim the tops for even layers and a professional appearance.
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Frosting Consistency: Beat frosting long enough to achieve a fluffy texture. If too firm, warm briefly and re-whip.
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Chill Between Steps: Refrigerate the frosted cake for 15–20 minutes before serving for clean slices.
Ingredient Swaps or Variations
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Chocolate Twist: Fold in ½ cup of chocolate chips or swirl melted chocolate into the batter for a chocolate-peanut butter cake.
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Nut-Free Version: Use sunflower seed butter or almond butter if avoiding peanuts.
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Gluten-Free Option: Replace flour with a 1:1 gluten-free baking blend.
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Salted Butter: If using salted butter, omit the added salt.
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Flavor Boost: Add 1 tsp instant espresso powder to enhance depth of flavor.
Serving Suggestions
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Classic Presentation: Slice into generous wedges and serve on a dessert plate.
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With Ice Cream: Pair warm slices with vanilla or chocolate ice cream for a decadent dessert.
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Chocolate Drizzle: Drizzle melted chocolate over the top for extra indulgence.
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Party Display: Frost with a piping bag and add chocolate or peanut butter cups for birthdays or celebrations.
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Holiday Treat: Sprinkle crushed peanuts or caramel shards over the frosting for a festive finish.
Make Ahead + Storage Tips
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Prep Ahead: Cake layers can be baked a day in advance and wrapped tightly in plastic wrap.
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Frosting Ahead: Frosting can be made 1–2 days in advance and stored in an airtight container in the fridge.
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Refrigeration: Store frosted cake covered in the fridge for up to 4–5 days.
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Freezing: Wrap the cooled, unfrosted layers in plastic wrap and foil for up to 3 months. Thaw completely before frosting.
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Slicing Tip: Chill the cake slightly before cutting for clean, even slices.
Cultural or Historical Notes
Peanut butter has been a beloved ingredient in American baking since the early 20th century, with desserts like peanut butter cookies and pies becoming iconic comfort foods. Peanut butter cake is a modern classic, combining this nostalgic flavor with rich, layered cakes that showcase its creamy, nutty profile. This recipe draws inspiration from classic American baking traditions while offering a modern, indulgent twist with fluffy cake layers and luxurious peanut butter frosting.
Frequently Asked Questions (FAQ)
Q: Can I use natural peanut butter instead of creamy peanut butter?
A: Yes, but natural peanut butter may alter the frosting consistency. Slightly warming it can help achieve a smooth texture.
Q: Can I make this cake gluten-free?
A: Absolutely. Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Q: How do I prevent the frosting from being too runny?
A: Ensure your butter is room temperature, not melted, and beat the frosting long enough for it to become light and fluffy.
Q: Can I bake this in one pan instead of two?
A: You can, but the baking time may need to increase by 10–15 minutes. Use a toothpick to check doneness.
Q: How do I keep the cake moist?
A: Don’t overbake and fold in the dry ingredients gently. Storing layers wrapped before frosting also helps retain moisture.
Q: Can I add chocolate chips or swirl chocolate into the cake?
A: Yes! Adding ½ cup chocolate chips or swirling melted chocolate in before baking makes a delicious chocolate-peanut butter variation.
Peanut Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F). For fan or convection ovens, reduce to 160°C (320°F). Grease and line two 8-inch cake pans.
- Cream together the butter, oil, sugars, and peanut butter for about 3 minutes until light and creamy.
- Add eggs one at a time, then mix in vanilla and buttermilk until fully combined.
- Fold in flour, cornstarch, baking soda, baking powder, and salt. Do not overmix.
- Divide batter into pans, tap to release air bubbles, and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 15–20 minutes, then transfer to wire racks to cool completely.
- For frosting, mix all frosting ingredients on low until blended, then beat on medium-high for 10 minutes.
- Assemble cake: level layers, spread frosting between, stack, and frost top and sides. Smooth and decorate.
