Peanut Butter Cake

…..a special treat for any peanut butter lover!  This is a moist, decadent cake, slightly sweetened with peanut butter both in the cake and in the frosting.  Make this cake and surprise your peanut butter lover and watch the smiles happen….. 😉


1 1/2 cups All-purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1/3 cup Vegetable oil
1/3 cup unsweetened smooth Peanut butter
1 cup Brown sugar
2 large Eggs
1 cup Buttermilk
1 1/2 tsp. Vanilla extract

1/2 cup unsalted Butter, softened
1 cup unsweetened smooth Peanut butter
1 tsp. Vanilla extract
3 cups Powdered sugar
1/4 – 1/2 cup Heavy whipping cream, for consistency

NOTE:  This makes 1 double layer cake.

Preheat the oven to 350° degrees.  Spray one round 9-inch baking pan with JOY or lightly grease and flour; set this aside.  In a small bowl, combine the flour, baking powder, baking soda, and salt.  Set this aside. 










In a large mixing bowl, combine the vegetable oil, peanut butter, brown sugar and vanilla.  Beat this until smooth and combined.










Add the eggs.  Beat until smooth.











Add in the flour alternating with the buttermilk, and beating well in between additions. 











Continue to mix in alternately with the flour and buttermilk until all are finished. 











Mix until a smooth batter forms.  Pour the batter into the prepared pan, tap on counter to remove any air bubbles. 











Place into preheated oven and bake for about 30 – 35 minutes or until cake tester inserted comes out clean.  Remove from oven and allow to cool for 5 minutes.  Remove from the baking pan onto a cooling rack. Cool completely!

NOTE:  I made 2 cakes shown in the picture.  But I did not double this recipe!











While the cake is cooling, prepare the frosting.  In a large bowl, combine the butter, peanut butter, and vanilla. 











Mix until smooth in consistency.  Add the powdered sugar in increments. 











Eventually a stiff mixture will form.











Add in the heavy whipping cream, starting with 1/4 cup FIRST.  Mix until smooth but spreadable in consistency.  IF NEEDED, add more cream, but do not allow the frosting to become too loose or watery. 











Now, using a serrated knife, cut the center of the cake, dividing the it into 2 equal pieces.  Lay the bottom half on a serving plate.  Dollop some of the frosting onto the cake and spread it evenly over, covering to the edge. 

NOTE:  To end up with a cleaner plate after frosting, lay strips of wax paper right under the edge of the cake on all sides.  This will keep the frosting from falling onto the serving plate. 











Top it with the other half of the cake and continue frosting until the cake is completely covered with the frosting.  Make sure to spread the frosting evenly all over the whole cake.  Swirl a design over the top using the back of a spoon or spatula.  Carefully pull out the pieces of waxed paper and discard.  Smooth in any areas where frosting might have pulled away from the cake.  Cover until ready to serve.

NOTE:  Chocolate chips can be melted and then drizzled over the edge of the cake, allowing it to drip down the sides.  Top with chopped peanuts.


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