The Ultimate Peanut Butter Cake Recipe: Soft, Fluffy, and Irresistibly Delicious

Indulge in this sensational peanut butter cake, boasting a delicately tender crumb and an authentic peanut butter flavor that permeates every delightful bite! Ready in just 20–22 minutes of baking time, this cake is perfectly complemented by a light and airy peanut butter buttercream frosting that’s simply divine.

Single slice of peanut butter cake plated with thick buttercream.

Slice of peanut butter cake showing tender crumb and creamy frosting layers. — A Quick Look At The Recipe

Here’s a brief summary of this fantastic recipe. For all the details, jump directly to the recipe section! Jump to Recipe

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16 slices
Difficulty: Intermediate, but quite straightforward
Calories: Approximately 643 kcal per serving
Technique: Creaming method for an exceptionally tender cake; whipped buttercream made with powdered peanut butter for perfectly balanced sweetness.
Flavor Profile: Buttery, nutty cake with a luxuriously fluffy frosting and a well-rounded peanut butter flavor.

* Based on nutrition panel

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Following your suggestion, I pulled the cakes at 21 minutes and the crumb was incredibly soft. Finishing the batter by hand truly helped maintain its tenderness. The buttercream tastes just like the inside of a peanut butter cup, but without being heavy. Adding chopped salted peanuts on top was a brilliant touch! ⭐⭐⭐⭐⭐

Lauren

Why You’ll Absolutely Love This Peanut Butter Cake Recipe

Exquisitely Soft and Delicate Crumb: The use of cake flour and proper creaming techniques ensures a texture that is tender rather than dense.
Perfectly Balanced Peanut Butter Flavor: With peanut butter incorporated into both the cake and the frosting, the peanut butter buttercream leverages powdered peanut butter to avoid any greasiness.
Light and Airy Buttercream Texture: Whipping the buttercream with cream and finishing it with a whisk results in an airy, not overly sweet, consistency.
Versatile Format: Bake it as a convenient 9×13-inch cake, two elegant 9-inch layers, or delightful individual cupcakes.

Why You’ll Love this Recipe
Ingredients & Substitutions
Variations on Peanut Butter Cake with Peanut Butter Frosting
Professional Tips
How to make peanut butter cake from scratch?
Chef Lindsey’s Recipe Tip
Recipe FAQs
Recommended Peanut Butter Dessert Recipes
Peanut Butter Cake Recipe
Before You Go

Achieving the perfect peanut butter cake can be tricky – it’s easy for the cake to become heavy if the ingredient ratios are not just right. This recipe draws inspiration from a classic moist vanilla cake and my favorite vanilla cupcakes. I’ve carefully adjusted the fat and flour content to ensure the peanut butter enhances the flavor without compromising the crumb’s delicate texture. The result is a tender cake that’s also stable enough to hold layers.

For those who adore the classic combination of chocolate and peanut butter, a warm drizzle of chocolate fudge sauce over each slice adds an exquisite touch. Alternatively, a thin layer of chocolate ganache between the cake layers works beautifully! If you are a fan of rich layer cakes with distinct flavor profiles, you might also enjoy my German chocolate cake recipe, which uses a similar structured approach but with an entirely different flavor experience.

Ingredients & Substitutions

Measured cake ingredients including butter, peanut butter, flour, and sugar arranged neatly.

Unsalted Butter: Ensure it’s soft and pliable for optimal creaming. This is vital for creating structure and trapping air, which gives the cake lift.
Smooth Peanut Butter: Creamy peanut butter, such as Skippy or Jif, works best for consistent structure and sweetness.
Granulated Sugar: Essential for both structure and tenderness in the cake.
Eggs: Act as a binder and emulsifier in the batter.
Vanilla Extract: Enhances the nutty flavor profile of the cake.
Whole Milk: Adds moisture and richness. For a slight tang, substitute buttermilk for whole milk.
Cake Flour: Crucial for achieving a soft, delicate crumb. All-purpose flour can be used, but the cake may be slightly less tender.
Baking Powder & Baking Soda: These work synergistically to provide the necessary lift for the cake.
Kosher Salt: Balances the sweetness and accentuates the peanut butter flavor.
PB2 Powdered Peanut Butter: Intensifies the peanut butter flavor without adding excess fat, which could weigh the cake down.
Confectioners’ Sugar: Provides sweetness and structure to the frosting.
Heavy Cream: Whipped in at the end for a lighter, airier texture.
Roasted Salted Peanuts: Optional, but highly recommended for adding both garnish and a delightful textural contrast.

See the detailed recipe card below for precise ingredients and quantities.

Variations on Peanut Butter Cake with Peanut Butter Frosting

Incorporate Caramel: If you prefer less sweet frostings, my caramel Swiss meringue buttercream offers a perfect balance of richness and structure.
Transform into a Sheet Cake: Bake the batter in a 9×13-inch pan and finish with simple swirls of frosting and a sprinkle of chopped peanuts.
Create Cupcakes: Bake for 18–20 minutes and decorate with piped rosettes of peanut butter buttercream. If you enjoy transforming layer cakes into cupcakes, you might also like my German chocolate cupcakes. Or, for a smaller peanut butter treat, try my peanut butter chocolate chip cookies!
Add a Layer of Jam: A thin layer of raspberry or easy strawberry jam between the layers offers a nostalgic peanut butter and jelly twist.

Light, fluffy peanut butter frosting spread on peanut butter layer cake.

Professional Tips for the Perfect Peanut Butter Cake

Carefully Monitor Baking Time: To achieve maximum tenderness, pull the cakes from the oven at 20–21 minutes.
Avoid Overmixing: Stop the mixer early and finish folding the batter by hand to prevent overmixing, which can result in a tough cake.
Chill Before Final Frosting: Chill the filled cake for about 20 minutes before applying the outer layer of frosting. This will stabilize the layers and make frosting easier.
Serve at Room Temperature: This cake is best enjoyed at room temperature, allowing the texture to soften and the buttercream to reach its most delicate state.

How to Make Peanut Butter Cake From Scratch?

Follow these detailed instructions to create the perfect peanut butter cake every time. Further details and exact measurements can be found in the comprehensive recipe card below.

Step 1: Prepare the Pans: Preheat your oven to 350°F (conventional, without fan) or 325°F (convection). Generously spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper circles.

Cake flour, baking powder, baking soda, and salt whisked together in mixing bowl.

Butter, peanut butter, and sugar creamed until light and fluffy.

Eggs added one at a time to creamed butter mixture.

Milk added to batter while alternating with dry ingredients.

Step 2: Sift the Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and kosher salt. Set this mixture aside. (photo 1)
Step 3: Cream the Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, creamy peanut butter, and granulated sugar until the mixture is light and fluffy. (photo 2)

While an electric mixer is highly recommended for easier creaming, you can also use a stand mixer with a paddle attachment for optimal results.

Step 4: Add Eggs and Vanilla: Gradually beat in the eggs, one at a time, followed by the vanilla extract. Ensure each addition is fully incorporated before moving to the next. (photo 3)

Cake flour added in stages to peanut butter batter.

Smooth peanut butter cake batter ready for dividing into pans.

Peanut butter cake batter divided evenly between two prepared pans.

Freshly baked peanut butter cake layers cooling on wire racks.

Step 5: Alternate Milk and Flour Mixture: Gradually add the dry ingredients and whole milk alternately, beginning and ending with the dry ingredients. For best results, stop the mixer before fully combined and finish folding the batter by hand. (photos 4-6)
Step 6: Divide the Batter: Evenly divide the batter between the prepared cake pans. You can either estimate or use a scale for precise accuracy. (photo 7)

Step 7: Bake the Cakes: Immediately bake the cakes for 20–22 minutes. To test for doneness, insert a toothpick into the center of the cake. It should come out with just a few clinging crumbs. Be careful not to overbake.
Step 8: Cool Completely: Allow the cakes to cool in the pans for 10 minutes before loosening the edges with a knife. Invert the cakes onto a wire rack, carefully remove the parchment paper, and allow them to cool completely before frosting. (photo 8)

Softened butter whipped until light and creamy for frosting base.

Powdered peanut butter added to frosting for balanced sweetness.

Powdered sugar added gradually to whipped butter for frosting.

Smooth peanut butter blended into buttercream for deeper flavor.

While the cakes are cooling, prepare the luscious peanut butter buttercream:

Step 9: Beat the Butter: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until it is smooth and visibly lightened in color. (photo 9)

Step 10: Add Powdered Peanut Butter: Reduce the mixer speed to low and gradually add the powdered peanut butter, mixing well between each addition to ensure even distribution. (photo 10)
Step 11: Incorporate Powdered Sugar: Slowly add the confectioners’ sugar, mixing thoroughly after each addition to create a smooth and creamy frosting. (photo 11)
Step 12: Add Peanut Butter and Vanilla: Mix in the vanilla extract and smooth peanut butter until the frosting is fully combined and cohesive. (photo 12)

Cold heavy cream poured into frosting before whipping light and fluffy.

Peanut butter buttercream whipped smooth inside large silver mixing bowl.

First cake layer spread evenly with thick peanut butter buttercream.

Warm chocolate fudge sauce poured over frosted peanut butter cake.

Step 13: Whip with Cream: Switch to the whisk attachment and gradually pour in the cold heavy cream while the mixer is on low. Increase the speed to medium-high and whip for 1–2 minutes, or until the buttercream is light and fluffy. (photos 13 & 14)

Step 14: Fill the First Layer: Place one cooled cake layer on a cake stand and evenly spread approximately 1 cup of the peanut butter buttercream over the top surface. (photo 15)
Step 15: Chill Briefly: Carefully place the second cake layer on top of the frosted first layer, and then refrigerate the assembled cake for about 20 minutes to allow the frosting to set slightly.
Step 16: Finish Frosting: Frost the top and sides of the cake with the remaining peanut butter buttercream. Smooth the frosting with a bench scraper for a polished look or create decorative swirls with a spatula. Garnish the frosted cake with chopped salted peanuts, if desired. (photo 16)

If you’re warming fudge sauce to pour over the cake, gently heat it in a small saucepan over medium heat until it is smooth and pourable, then drizzle it generously over the frosted cake!

Chef Lindsey’s Recipe Tip

Many peanut butter frostings tend to become heavy due to the combination of added fat from the peanut butter and large quantities of powdered sugar. By replacing a portion of the sugar with powdered peanut butter, you can maintain a strong peanut butter flavor without making the frosting greasy or overly sweet.

Recipe FAQs: Your Questions Answered

Can I add peanut butter to cake mix?

Yes, you can add peanut butter to cake mix, but it will significantly alter the texture. Peanut butter adds fat and density, which can cause cakes to become heavy if the ratios aren’t properly adjusted.
In this peanut butter cake recipe, the fat, flour, and leavening are carefully balanced to ensure the cake remains soft and tender. Simply stirring peanut butter into a standard cake mix will not yield the same delicate crumb.

How do you store peanut butter cake?

Store your peanut butter cake covered at room temperature for up to 1 day. After that, it should be refrigerated for up to 4 days. Allow slices to come to room temperature before serving to enjoy the softest crumb and lightest buttercream texture. Unfrosted cake layers can be tightly wrapped in plastic wrap and frozen for up to 2 months. Frosted peanut butter cake can also be frozen; thaw it overnight in the refrigerator before serving.

Can you make peanut butter cake ahead of time?

Yes, absolutely. You can bake the peanut butter cake layers 1–2 days in advance. Once cooled, wrap them tightly and store them at room temperature. Frost the cake on the day you plan to serve it for the best possible flavor and texture!

Cake server lifting slice of peanut butter layer cake.

Recommended Peanut Butter Dessert Recipes

Reese’s Peanut Butter Blondies

Peanut Butter Blossoms

Peanut Butter Banana Muffins

Peanut Butter Cup Cookies

If you enjoyed this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Peanut Butter Cake Recipe

by Chef Lindsey

A soft, delicate peanut butter cake finished with a light and fluffy peanut butter buttercream.

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 16 slices

Ingredients

For the Cake

¾ cup unsalted butter, soft and pliable
½ cup smooth peanut butter
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup whole milk
2 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons kosher salt

For the Buttercream

1 ½ cups unsalted butter, softened
1 cup PB2 powdered peanut butter
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream, cold
6 tablespoons smooth peanut butter
½ cup roasted salted peanuts, chopped

Instructions

Make the Cake

Preheat the oven to 350°F (conventional) or 325°F (convection). Spray two 9-inch cake pans and line with parchment circles.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl.
Add eggs one at a time, mixing well after each. Beat in vanilla extract.
With the mixer on low, add dry ingredients in three additions alternating with milk in two additions, beginning and ending with dry ingredients. Mix just until incorporated. Finish folding by hand if needed.
Divide batter evenly between prepared pans (about 585g per pan for 2 layers). Smooth tops.
Bake 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in pans for 10 minutes. Run a knife around edges, invert onto wire racks, remove parchment, and cool completely before frosting.

Make the Buttercream

In a stand mixer fitted with the paddle attachment, beat butter on medium-high until smooth and lightened, about 2–3 minutes.
Reduce speed to low and add powdered peanut butter ½ cup at a time, mixing fully between additions.
Add powdered sugar ½ cup at a time on low speed until fully incorporated.
Add vanilla and smooth peanut butter. Mix on medium until cohesive and smooth.
Switch to whisk attachment. With a mixer on medium-low, slowly add cold heavy cream. Increase speed to medium-high and whip 1–2 minutes until light and fluffy.

Assemble

Place one cake layer on a cake stand. Spread about 1 cup buttercream evenly over the top.
Top with a second layer and refrigerate 15–20 minutes to set.
Frost top and sides with remaining buttercream. Smooth with a bench scraper or swirl decoratively. Garnish with chopped peanuts if desired.

Notes

Yield: 1 (9×13-inch) cake, 2 (9-inch) layers, or 24 cupcakes
Technique: Pull the cakes at 20–21 minutes for the softest crumb.
Storage: Keeps moist for 4 days refrigerated; serve at room temperature.

Nutrition

Before You Go

I hope you thoroughly enjoyed this soft and tender peanut butter layer cake recipe! Be sure to explore our other foolproof cake recipes for more delightful baking inspiration. Or, for a more casual yet equally satisfying treat, why not try my fudgy peanut butter bars recipe next?

Peanut Butter Dream Cake