Peanut Butter Cake

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I wanted a light, moist cake with the right amount of peanut butter flavor.

As you probably know, peanut butter tends to put a weight on baked goods and there’s a thin line between a light moist and a heavy dense dry cake.

But no worries, this cake is everything you want in a peanut butter cake. It’s light, moist with a small crumb and here and there you get bits of chopped peanut butter cups.

The peanut butter frosting is literally the icing on the cake. It’s creamy, silky and addictive! I highly recommend using heavy cream instead of milk for the best frosting ever!

 

Yield: 16 servings

Peanut Butter Cake

Peanut Butter Cake
Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 15 minutes
Total Time 1 hour 3 minutes

Ingredients

For the Cake:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1/4 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup finely chopped peanut butter cups mixed with 1 tbsp flour (the candy tends to sink at the bottom if you don't mix it with a little bit of flour)

For the Peanut Butter Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1/3 to 1/2 cup heavy cream (depending on your peanut butter thickness)
  • Peanut Butter Cups

Instructions

  1. Preheat oven to 350Β°F. Grease one 9" cake pan and line the bottom with parchment paper.
  2. In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
  3. In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
  4. Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
  5. Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
  6. To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
  7. Frost the cake completely. Decorate with peanut butter cups.
  8. Keep cake covered. Serve at room temperature.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 6603 Total Fat: 395g Saturated Fat: 156g Trans Fat: 1g Unsaturated Fat: 199g Cholesterol: 834mg Sodium: 4621mg Carbohydrates: 695g Fiber: 29g Sugar: 489g Protein: 128g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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53 comments on “Peanut Butter Cake”

  1. It’s just…so…beautiful *tearing up*

    Peanut butter goodnessssss

  2. That is one incredible looking cake! It looks great Roxana! I think I need to meet up with this cake…and the frosting! Ooo la la!!!

  3. Traci

    This cake looks wonderful! I love it.

  4. This totally knocks my socks off! Will you ship one to me too πŸ˜‰ Thanks for sharing this fabulous recipe. I adore Roxana’s recipes and her beautiful photos. So nice to see her sharing one of her amazing creations on Shugary Sweets.

  5. WOW. This cake looks seriously amazing!! Peanut butter cake is one of the only cakes my dad actually enjoys, so I’m definitely pinning this to try when I’m back home!

  6. This cake is definitely going on my to-make list. Everything about it is perfect!

  7. Wish we could get Reese’s Hearts here in the Uk they look so cute and bet really tasty on top of that delicious cake. Yum!

    FoodNerd x

  8. Wow! This cake looks stunning. Thanks for sharing it Roxana. And Aimee, once you know if it ships well, can you see if you can get a slice over to SE Asia?

  9. What a gorgeous cake! So pretty I could even overlook the fact that I’m not a huge PB fan πŸ˜‰ OR I could just whip it up for all my pb-addict college roommates heehee

  10. Wow, I am a peanut butter addict, so this is right up my alley!

  11. Oh, this looks so delicious! I have to make this.

  12. Im a huge PB fan and a whole cake of it AND the icing…looks like a perfect thing to me!

  13. May I has a piece? hee hee ^_^

  14. OMG this cake is GORGEOUS. I wouldn’t be able to control myself around it!

  15. OMG I want it. Roxana, you’re amazing!

  16. That is one heck of a cake! I adore peanut butter in any form!

  17. Hi Aimee,
    Thanks for having me over your gorgeous blog! It’s been a wonderful experience!
    Thanks everyone for the sweet words, you make me blush πŸ™‚
    Roxana

  18. Oh Roxana this looks amazing! Thanks for sharing! I am on my way over to your blog!

  19. Holy moly! I want to be left alone with this cake…

  20. You can’t go wrong with this combo and this is all sorts of right!!

  21. I’ll take the whole cake please! Man, this is one tempting recipe.

  22. Well this is just beyond gorgeous! I’d probably eat the whole cake in a day: truth.

  23. Oh so perfect for V Day! πŸ™‚

  24. I love Roxanna’s baking, this is one gorgeous cake.

  25. Wow, wow. this looks ahhh-mazing! Thanks so much for posting! Pinned it! πŸ™‚
    Claire

  26. Ann

    Do you use salted or unsalted butter?

  27. Oh my god I tried making mini muffins using this recipe last night (I swapped the flour for oat flour) and of course they were kind of sunken because I didn’t add any regular flour, but they were SOOOO fudgy and peanut buttery and AMAZING! Thanks for a fantastic recipe!!!

  28. Sara

    BEST. CAKE. EVER!

  29. Hedi

    Would these make good cupcakes? Baking them in cupcake pans instead of the cake mold.

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