Description

This Moist Peanut Butter Cake is a soft, rich, and flavorful dessert perfect for peanut butter lovers. Made with a combination of salted butter, vegetable oil, creamy peanut butter, and buttermilk, this cake delivers a tender crumb and deep peanut flavor. The cake is lightly sweetened with both granulated and brown sugars and leavened with baking powder and baking soda to achieve a perfectly moist texture. Ideal for any occasion, it yields 12 generous slices of delectable peanut butter goodness.

Ingredients

Scale

Wet Ingredients

1/3 cup salted butter, room temperature
1/3 cup vegetable oil (Crisco oil works well)
2/3 cup creamy peanut butter (unsweetened)
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole-fat buttermilk, room temperature

Dry Ingredients

1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda

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Instructions

Preheat and Prepare Pan: Preheat your oven to 335°F (170°C). Grease and flour a 9×13-inch cake pan or two 8-inch round cake pans to prevent sticking during baking.
Beat Fats and Peanut Butter: In a large mixing bowl, beat the salted butter, vegetable oil, and creamy peanut butter together until the mixture is smooth and creamy, incorporating air for a light texture.
Add Sugars: Gradually add the granulated sugar and light brown sugar to the fat mixture. Beat until the mixture becomes light and fluffy to ensure a tender cake.
Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to fully combine. Stir in the vanilla extract for enhanced flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and baking soda to evenly distribute the leavening agents.
Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing, which can lead to a tough cake.
Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured pan(s) and smooth the surface with a spatula for an even bake.
Bake: Bake in the preheated oven for 23–28 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool: Allow the cake to cool in the pan for 10 minutes to set. Then, transfer the cake to a wire rack to cool completely before serving or frosting.

Notes

Room temperature ingredients ensure better mixing and a smoother batter.
Do not overmix the batter after combining wet and dry ingredients to avoid a dense cake.
Check doneness at 23 minutes to prevent overbaking; oven temperatures may vary.
This cake pairs well with chocolate frosting or a simple dusting of powdered sugar.
To enhance peanut flavor, consider adding a tablespoon of peanut butter to the frosting if desired.