Description
This Old-Fashioned Peanut Butter Cake is a moist and flavorful dessert featuring a rich peanut butter-infused batter topped with a creamy peanut butter frosting. Perfectly balanced with a hint of vanilla and a tender crumb, this classic cake is ideal for any occasion and sure to satisfy peanut butter lovers.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prepare it for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter, Peanut Butter, and Sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, ensuring good incorporation of air.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the peanut butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined without overmixing to maintain cake tenderness.
- Pour Batter: Pour the smooth batter into the prepared baking pan and use a spatula to smooth the top evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying the frosting to prevent melting.
- Prepare Frosting: In a separate bowl, cream together the softened butter and peanut butter until smooth and creamy.
- Add Remaining Frosting Ingredients: Gradually beat in powdered sugar, milk, and vanilla extract until the frosting is light, fluffy, and spreadable.
- Frost the Cake: Spread the peanut butter frosting evenly over the cooled cake surface using a spatula or knife.
- Serve: Slice the cake into servings and enjoy this rich peanut butter delight.
Notes
- For best results, make sure the butter and peanut butter are softened to room temperature before mixing.
- Alternating the dry ingredients with buttermilk helps to keep the cake moist and tender.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed (use 1 cup milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes).
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
