Ultimate Peanut Butter Cake Recipe

This Peanut Butter Cake is pure bliss for nut butter lovers—a tender, moist crumb packed with real peanut flavor, layered with rich, creamy peanut butter frosting.

Each bite melts in your mouth, offering a perfect balance of nutty, salty-sweet, and creamy notes. Whether you serve it as a birthday showstopper, at a potluck, or simply as a weekend baking project, this cake delivers a bakery-level experience at home.

With clear steps, customization options, and expert tips, you’ll get the best peanut butter cake—every time.

Ingredients Checklist

Organize your baking for best results! Here’s a clear breakdown for cake and frosting. This recipe yields a 9×13-inch sheet cake, two 9-inch rounds, or 24 cupcakes.

For the Peanut Butter Cake

• 2 cups (250g) all-purpose flour, spooned and leveled

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• ½ cup (115g) unsalted butter, room temperature

• 1 cup (240g) creamy peanut butter (no-stir for best texture)

• 1 ¼ cups (250g) light brown sugar, packed

• ½ cup (100g) granulated sugar

• 3 large eggs, room temperature

• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, mixed and rested 5 min)

• 2 teaspoons pure vanilla extract

For the Peanut Butter Frosting

• 8 oz (225g) cream cheese, softened (optional, for tang and structure)

• ½ cup (115g) unsalted butter, softened

• 1 cup (240g) creamy peanut butter

• 3–3½ cups (360–420g) powdered sugar, sifted

• 3–4 tablespoons heavy cream or milk, as needed

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Garnishes

• Chopped roasted peanuts

• Peanut butter cups, halved

• Chocolate chips or drizzle

• Flaky sea salt

Equipment

• Stand mixer or hand mixer

• Mixing bowls

• 9×13-inch pan, two 9-inch round pans, or 24 cupcake tin and liners

• Offset spatula or knife for frosting

• Parchment paper

• Cooling rack

Step-by-Step Instructions

1. Prep

Preheat oven to 350°F (175°C). Grease your chosen cake pan(s) and line bottoms with parchment paper for easy removal. For cupcakes, line tins with papers.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Wet Ingredients

In a large bowl, beat butter and peanut butter together on medium speed until creamy and smooth. Add brown and granulated sugars and beat until light and fluffy, about 2 minutes.

4. Add Eggs & Vanilla

Beat in eggs one at a time, scraping down the bowl between additions. Mix in vanilla.

5. Alternate Dry & Buttermilk

Add half the dry ingredients, mix gently, then add half the buttermilk. Repeat until just combined. Do not overmix—finish folding by hand for a tender crumb.

6. Bake

Pour batter evenly into prepared pan(s). For a 9×13-inch cake, bake 28–32 minutes. For 9-inch rounds, bake 22–26 minutes. For cupcakes, bake 17–20 minutes. Cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool

Cool cake(s) in the pan for 10 minutes, then turn out onto a wire rack and cool completely before frosting.

8. Make Frosting

In a large bowl, beat softened cream cheese and butter (if using) until fluffy. Add peanut butter, beating until smooth. Gradually add powdered sugar, beating until incorporated. Mix in vanilla and salt. Beat in cream/milk 1 tablespoon at a time until desired consistency—thick but spreadable.

9. Frost & Decorate

Spread or pipe frosting over cooled cake. For a layer cake, use ⅓ of the frosting between each layer and the rest to cover the top and sides. Sprinkle with chopped peanuts, drizzle with extra melted peanut butter or chocolate, or top with peanut butter cups for flair.

Tips for Perfect Results

• For Deep Peanut Flavor: Use no-stir, commercial peanut butter for best texture and flavor. For more intensity, add 2–3 tablespoons of peanut butter powder to the dry ingredients.

• Moist Crumb: Buttermilk helps with tenderness. Don’t skip it—use a homemade substitute if needed.

• Don’t Overbake: Start checking a few minutes early; cakes should spring back when gently pressed.

• Frosting Consistency: If frosting is too soft, chill 10–15 minutes before spreading.

• Cupcake Variation: This batter makes 24 cupcakes. Bake for 17–20 min, cool, and pipe with a star tip for a bakery look.

Serving Suggestions

• For Parties: Garnish with chocolate shavings or a drizzle of honey.

• Peanut Butter Lovers’ Dream: Serve with a scoop of peanut butter ice cream.

• After-School Snack: Slice into bars for easy packing in lunchboxes.

• Special Occasions: Layer with strawberry or raspberry jam between cake layers for a PB&J twist.

• Pairings: Serve with cold milk, coffee, or black tea.

Storage & Make-Ahead Tips

• Room Temp: Store covered at room temp up to 2 days (if frosting has cream cheese, refrigerate after 1 day).

• Fridge: Covered cake will keep 4–5 days in the refrigerator. Bring to room temp for best flavor/texture.

• Freezer: Unfrosted cake layers and frosting freeze separately for up to 2 months. Thaw overnight before assembling.

Final Thoughts

Peanut Butter Cake is more than a dessert—it’s a celebration of flavor and texture for true peanut butter fans. With a fluffy, peanutty crumb and luscious, not-too-sweet frosting, it’s the kind of cake that draws requests for seconds (and the recipe!).

With expert-tested tips, allergy-friendly swaps, and creative serving ideas, you’re set for success no matter the occasion. Try it for birthdays, bake sales, or a weekend baking adventure—you’ll come back to this recipe every time!