Peanut Butter Cake

Peanut butter cake with a delicate crumb and true peanut butter flavor in every bite! It bakes in 20–22 minutes and finishes with a light, fluffy peanut butter buttercream.

Peanut butter cake can easily become heavy if the ratios are off. I based this structure on a classic moist vanilla cake and my favorite vanilla cupcakes, and adjusted the fat and flour carefully so the peanut butter adds flavor without weighing down the crumb. The result is tender but stable enough for layers.

Is chocolate with peanut butter your thing? A drizzle of warm chocolate fudge sauce over each slice is wonderful. A thin layer of chocolate ganache between the cake layers also works beautifully! If you love rich layer cakes with distinct flavor profiles, my german chocolate cake recipe follows a similarly structured approach with a completely different flavor payoff.

Ingredients & Substitutions

• Unsalted Butter: Soft and pliable for proper creaming. This creates structure and traps air for lift.
• Smooth Peanut Butter: I prefer creamy peanut butter like Skippy or Jif for consistent structure and sweetness!
• Granulated Sugar: Provides structure and tenderness.
• Eggs: Bind and emulsify the batter.
• Vanilla Extract: Enhances the nutty flavor.
• Whole Milk: Adds moisture and richness. You can substitute buttermilk for the whole milk if you prefer a slightly tangier crumb.
• Cake Flour: Essential for a soft, delicate crumb. All-purpose flour can work, but the cake will be slightly less tender.
• Baking Powder & Baking Soda: Work together to provide lift.
• Kosher Salt: Balances sweetness and sharpens peanut flavor.
• PB2 Powdered Peanut Butter: Intensifies peanut flavor without adding excess fat.
• Confectioners’ Sugar: Sweetens and structures the frosting.
• Heavy Cream: Whipped in at the end for a lighter texture.
• Roasted Salted Peanuts: Optional but highly recommended for garnish and texture.

See the recipe card below for full ingredients and quantities.

Variations on Peanut Butter Cake with Peanut Butter Frosting

• Add caramel. If you enjoy lighter, less sweet frostings, my caramel swiss meringue buttercream balances richness with structure!
• Make it a sheet cake. Bake in a 9×13-inch pan and finish with simple swirls and chopped peanuts.
• Turn it into cupcakes. Bake for 18–20 minutes and pipe rosettes on top. If you love transforming layer cakes into cupcakes, you’ll enjoy my german chocolate cupcakes as well. Or, a smaller-format peanut butter dessert, try my peanut butter chocolate chip cookies!
• Add jam. A thin layer of raspberry or easy strawberry jam between layers gives a nostalgic peanut butter and jelly note.

Professional Tips

• Watch the bake time carefully. I would pull the cakes at 20–21 minutes for maximum tenderness.
• Stop the mixer early and finish folding the batter by hand to avoid overmixing.
• Chill the filled cake for about 20 minutes before finishing the outside frosting. This keeps the layers stable.
• The cake is best served at room temperature. The texture is softest and most delicate once the buttercream has warmed slightly.

How to make peanut butter cake from scratch?

Use these instructions to make the perfect peanut butter cake every time. Further details and measurements can be found in the recipe card below.

Step 1: Prepare the pans. Preheat the oven to 350°F conventional (no fan) or 325°F convection. Spray two 9-inch cake pans and line with parchment circles.

Step 2: Sift the dry ingredients. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside (photo 1).

Step 3: Cream butter mixture. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugar. This peanut butter mixture should be light and fluffy (photo 2).

An electric mixer makes creaming easier, but you can also use a stand mixer with the paddle attachment.

Step 4: Add eggs and vanilla. Beat in the eggs and vanilla extract until fully incorporated (photo 3).

Step 5: Alternate milk and flour mixture. Add the milk and dry ingredients alternately, beginning and ending with the dry ingredients. I often stop the mixer early and finish folding by hand (photos 4-6).

Step 6: Divide the batter. Divide evenly between prepared pans. You can eyeball it or use a scale for accuracy (photo 7).

Step 7: Bake the cakes. Bake immediately for 20–22 minutes. Test the center of the cake with a toothpick; it should come out with a few clinging crumbs. Do not overbake.

Step 8: Cool completely. Cool 10 minutes in the pans, loosen the edges, invert onto a wire rack, remove parchment, and cool completely before frosting (photo 8).

While the cakes cool, prepare the buttercream.

Step 9: Beat the butter. Beat the butter on medium-high speed until smooth and lightened (photo 9).

Step 10: Add powdered peanut butter. Reduce speed to low and add the powdered peanut butter gradually, mixing between additions (photo 10).

Step 11: Incorporate powdered sugar. Add the powdered sugar gradually, mixing fully before each addition (photo 11).

Step 12: Add peanut butter and vanilla. Mix in the vanilla and smooth peanut butter until cohesive (photo 12).

Step 13: Whip with cream. Switch to the whisk attachment. Pour in the cold cream and whip on medium-high until light and fluffy (photos 13 & 14).

Step 14: Fill the first layer. Place one cake layer on a cake stand and spread about 1 cup of buttercream evenly over the top (photo 15).

Step 15: Chill briefly. Place the second layer on top and refrigerate for about 20 minutes.

Step 16: Finish frosting. Frost the top and sides. Smooth with a bench scraper or swirl decoratively. Garnish with chopped salted peanuts. (photo 16).

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

Recipe FAQs

Before You Go

I hope you enjoyed this soft, tender layer cake. Check out our other foolproof cake recipes, or for something more casual but equally satisfying, try my peanut butter bars recipe next!