Soft and Moist Peanut Butter Cake (Print version)

A tender peanut butter layer cake with a soft crumb, creamy frosting, and deep roasted peanut flavor in every slice.

# Ingredients:

For the cake layers

01 - 2 1/2 cups (300 g) all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1/2 cup (113 g) unsalted butter, room temperature
06 - 3/4 cup (190 g) creamy peanut butter
07 - 3/4 cup (150 g) light brown sugar, packed
08 - 1/2 cup (100 g) granulated sugar
09 - 3 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) buttermilk, room temperature

For the peanut butter frosting

12 - 1 cup (226 g) unsalted butter, room temperature
13 - 3/4 cup (190 g) creamy peanut butter
14 - 3 1/2 cups (420 g) powdered sugar
15 - 1/4 cup (60 ml) heavy cream, plus more as needed
16 - 1 1/2 teaspoons vanilla extract
17 - 1/4 teaspoon fine salt
18 - 1/3 cup (45 g) chopped roasted peanuts, optional for topping

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
03 - In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar for 2-3 minutes until lighter and fluffy.
04 - Beat in the eggs one at a time, scraping the bowl after each addition. Mix in the vanilla until smooth.
05 - Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix on low just until combined.
06 - Divide the batter evenly between the pans. Bake for 30-35 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
07 - Cool the cakes in the pans for 15 minutes, then turn them onto a rack and cool fully before frosting.
08 - Beat the butter and peanut butter until creamy. Add powdered sugar, cream, vanilla, and salt, then beat until fluffy. Frost the cooled cake and top with chopped peanuts if using.

# Good to know:

01 - Use conventional creamy peanut butter for the most consistent cake texture.
02 - Cake slices cleanest after 30 minutes in the refrigerator.
03 - Store covered for up to 4 days in the refrigerator.

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