Peanut Butter Cake

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Servings: 12 Difficulty: Intermediate
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Rich, moist vanilla cake infused with creamy peanut butter for a nostalgic treat
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This Peanut Butter Cake is a comforting classic that delivers a dense, moist crumb with a deep, nutty flavor profile. The combination of rich peanut butter and sweet vanilla creates a dessert that feels indulgent yet homey. It’s perfect for birthday parties, potlucks, or simply enjoying a slice with a cup of coffee on a lazy afternoon. The batter comes together quickly, making it an accessible bake for both novice and experienced cooks. Serve it plain for a pure peanut butter experience, or frost it with a chocolate or cream cheese icing for extra decadence. This recipe guarantees a satisfying, sweet finish to any meal.

Peanut Butter Cake recipe image
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Peanut Butter Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 3955.2

Description

This Peanut Butter Cake is a comforting classic that delivers a dense, moist crumb with a deep, nutty flavor profile. The combination of rich peanut butter and sweet vanilla creates a dessert that feels indulgent yet homey. It&# 226;ÂÂs perfect for birthday parties, potlucks, or simply enjoying a slice with a cup of coffee on a lazy afternoon. The batter comes together quickly, making it an accessible bake for both novice and experienced cooks. Serve it plain for a pure peanut butter experience, or frost it with a chocolate or cream cheese icing for extra decadence. This recipe guarantees a satisfying, sweet finish to any meal.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a small bowl, combine milk and lemon juice (if making buttermilk) and let sit for 5 minutes to curdle, or use fresh buttermilk.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the peanut butter and vanilla extract until smooth and well combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. In a separate bowl, whisk together the flour, baking soda, and baking powder.
  7. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3955.2kcal
% Daily Value *
Total Fat 109.6g169%
Saturated Fat 49.8g249%
Cholesterol 172.0mg58%
Sodium 1634.5mg69%
Total Carbohydrate 682.4g228%
Dietary Fiber 17.8g72%
Sugars 308.7g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make homemade buttermilk: Add 1 1/2 tablespoons of lemon juice or white vinegar to a measuring cup, then add enough milk to reach the 1 cup mark. Let stand for 5-10 minutes until slightly thickened.

Ensure your peanut butter is at room temperature for easier mixing. Creamy peanut butter yields a smoother cake texture than crunchy.

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Keywords: peanut butter, cake, dessert, baking, vanilla, buttermilk, homemade, moist, nutty, comfort food, party cake, easy baking, sweet treat, afternoon tea, classic recipe
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