Peanut Butter Cake

Yield: 16 servings

Prep Time 15 minutes

Cook Time 33 minutes

Additional Time 15 minutes

Total Time 1 hour 3 minutes

Pin Print

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Ingredients

For the Cake:

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter, softened
¼ cup creamy peanut butter
1 cup light brown sugar, packed
2 large eggs
½ cup buttermilk
½ cup finely chopped peanut butter cups
1 Tablespoon all-purpose flour, for coating the candy

For the Peanut Butter Frosting:

½ cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
⅓ to ½ cup heavy cream (depending on your peanut butter thickness)
Peanut Butter Cups

Instructions

Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
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.
To make the frosting, in a mixing bowl add the butter, peanut butter and ⅓ cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, ½ 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.
Frost the cake completely. Decorate with peanut butter cups.
Keep cake covered. Serve at room temperature.

Notes

Use parchment paper for the bottom of your cake pan. This helps it come out easily so you can frost it. Do NOT use wax paper.

Don’t use the all-natural peanut butter. It tends to be too oily for this cake recipe.

Don’t skip using the buttermilk. It makes this peanut butter cake extra delicious! If you don’t use buttermilk often, keeping a can of powdered buttermilk in your pantry will come in handy. It’s so easy to use and has a longer shelf life than the refrigerated buttermilk. Use my buttermilk substitute for a quick swap!

Try chilling the cake for a different texture and flavor. It tastes amazing, like frozen peanut butter cups!

Switch up the toppings you use. In addition to peanut butter cups (my personal favorite) you could use chocolate chips, sprinkles, or Reese’s pieces to top this cake.

You can also change up the frosting flavors if you want to try something different. Both my chocolate buttercream and Nutella frosting recipes would be delicious on this cake!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 52mgSodium: 279mgCarbohydrates: 43gFiber: 2gSugar: 30gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.