Do you like cake? What about peanut butter? If you answered is yes to those questions, Your gonna love this recipe! A moist and tender peanut butter cake with a rich peanut butter frosting sprinkles with roasted peanuts, the flavor and texture of this cake will blow your mind!
If you thought peanut butter couldn’t possibly get any better, you were so wrong! This peanut butter cake is so moist, it melts in your mouth and leaves you wanting more, the silky, smooth frosting gives the cake a rich flavor and the extra peanuts adds crunch, this cake has it all!
This recipe doesn’t require any complicated techniques, making it fairly simple to complete. However, takes about 25 minutes to prepare and 40 minutes to bake, which makes it a bit lengthy time-wise, but I can assure you it’s worth the effort. This delicious cake is the definition of decadence, you will not be disappointed.
Triple Peanut Butter Cake
This recipe for peanut butter cake is simple yet budget-friendly, and delicious. I just love the fact that peanut butter is used as the main flavor in both the cake and frosting. It gives the cake a rich flavor, moist texture, and provides a deliciously nutty experience.
How To Serve
This delightful dessert is best served at room temperature with (chopped) roasted peanuts sprinkled on top. If you don’t want to use peanut butter in the frosting, you can use buttercream instead or pour some chocolate ganache on top for your very own peanut butter chocolate cake.
This cake recipe yields about 24 servings. Just imagine how many of your friends you could treat to this delicious dessert. It’s the perfect addition to a potluck, birthday party, or barbeque. Make a batch or two and sell them to raise money for your favorite charity or bring them with you to as a housewarming gift, either way, everyone will love this dessert.
Mixing Bowls– Use 2 medium bowls. Metal, plastic, or glass is okay.
Baking Pan– You will need one 9×13 baking pan or dish. Metal or heatproof ceramic will do.
Saucepan– Use a nonstick saucepan or a small pot will work as well.
Whisk– Use a standard wire whisk for this recipe.
Type of Main Ingredient
Bob’s Red Mills– I like using this brand of AP flour, it works great for this cake recipe.
Jif– I found that this brand of peanut butter produced the richest flavor in both the cake and frosting.
Trader Joe’s– This butter is so rich and creamy, it’s perfect for baking this cake.
Melted butter– Use equal amounts of melted butter to replace vegetable oil.
Sunflower Butter– Use equal amounts of this vegan-friendly alternative to replacing peanut butter in the recipe.
Sour Cream and Water– To replace 1 cup buttermilk, combine 3/4 cup sour cream with 1/4 cup water and whisk until smooth.
- Flour– Whiked with all the dry ingredients.
- Granulated Sugar– Adds sweetness to the cake.
- Baking soda– Act as a leavening agent, makes the cake rise.
- Salt– Enhances the flavor of the cake.
- Butter– Melted and brought to a boil with water.
- Water– Mixed with butter and heated.
- Peanut Butter– Stirred into the water and butter mixture.
- Vegetable Oil– Added to the butter mixture along with the peanut butter.
- Eggs– Whisked into the peanut butter mixture with the buttermilk, and vanilla.
- Buttermilk– Mixed into the wet ingredients and reacts with the baking soda to leaven the cake. Used in both the cake and frosting.
- Powdered Sugar– Used to thicken and add sweetness to the frosting.
- Roasted Nuts– Used to garnish the frosted cake.
- Preheat your oven to 350°F or 180°C. Grease a 9×13 baking pan with non-stick cooking spray or butter.
- Whisk all the dry ingredients in a bowl and set aside. In a medium saucepan, bring to a boil the water and butter, then remove the mixture from the heat.
- Whisk the peanut butter and oil into the hot mixture fully incorporated, then set aside to cool.
- After 3- 4 minutes, add the eggs, buttermilk, and vanilla extract and whisk until well combined.
- Mix both the wet and dry ingredients together just until blended, then pour the batter into the greased pan and bake for 40-45 minutes until golden and a toothpick tester comes out clean.
- Transfer the cake to a wire rack to cool down and make the frosting in the meantime.
- For the frosting, combine the buttermilk, peanut butter, and butter then bring to a boil before removing it from the heat.
- Beat the powdered sugar (one cup at a time) and vanilla into the peanut butter mixture until smooth, thick but runny, and lump-free.
- Pour the hot frosting over the peanut butter cake and spread quickly before it sets, sprinkle with roasted peanuts.
Whisking The Ingredients
Once I set my oven to 350 degrees and greased my baking pan, I gathered my dry ingredients, place them in a bowl, and whisked to combine them. Whisking the dry ingredients broke down any lumps that were present and aerated the mixture. This helped the cake to rise during baking.
Making The Icing
After boiling the butter, peanut butter, and buttermilk, added the vanilla and powdered sugar to the hot mixture and stirred to combine with a spoon. This step can also be done with the help of an electric mixer, not only will it be faster but easier on your arms. Incase the frosting begins to cool down and thicken too much, reheat over a low flame before pouring it on the cake.
This Peanut Butter Cake can keep at room temperature for about 3-4 days covered. Leftovers can be stored in the refrigerator for up to 3 days in an airtight container or store this cake in the freezer for up to a week, but let’s be honest there won’t be any left to store.
This recipe for the Old Fashioned Peanut Butter Cake is moist, tender, and rich. This cake yields about two dozen (24) servings making it ideal for serving small gatherings such as birthday or dinner parties, store them to eat as a snack, the choice is yours!
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup butter (unsalted)
- 1 cup water
- 1/2 cup peanut butter
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp vanilla
- 1/2 cup butter (unsalted)
- 1/2 cup peanut butter (creamy)
- 6 tbs buttermilk
- 1 tsp vanilla
- 3 cups icing sugar (sifted)
- 1/2 cup roasted peanut (chopped)
- Preheat the oven to 350°F or 180°C and coat the inside of a 9x13 cake pan.
- Use a whisk to thoroughly combine the sugar, flour, salt, and baking soda.
- Heat the butter and water, bring it to a boil, then remove from theheat and stir in the peanut butter and oil until the mixture is smooth.
- Allow this to cool cool for a couple of minutes, then whisk in the eggs, buttermilk and vanilla until blended.
- Use the whisk to mix the wet and dry ingredients together just long enough combined them.
- Transfer the batter to the prepared pan and bakethe it for 40-45 minutes until a tooth pick to the center comes out clean.
- to make the frosting, bring the butter, peanut butter and buttermilk to a boil, remove from the heat and add the vanilla and icing sugar a cup at a time while beating.
- Continue mixing until the frosting is smooth and pourable. While it'sstill hot, pour the frosting over the cake and use a offset spatula to spread it quicky before it sets.
- Garnish with roasted peanuts, slice and serve.