Peanut Butter Cake

This peanut butter cake is the kind of treat people ask for again. It’s quick to mix, bakes beautifully, and tastes like comfort you can slice.

this RECIPE

How to Make Peanut Butter Cake with Peanut Butter and Jelly Frosting

To make the cake:

1. Mix the wet ingredients: Place the butter and peanut butter in a stand mixer bowl and mix until creamy. Add the sugar and beat until creamy. Add the eggs one by one. Beat well after each egg addition. Add the vanilla and buttermilk slowly and beat to combine.
   
2. Make the batter: Mix the baking powder, flour, salt, and cinnamon together. Add buttermilk and half of the flour mixture to the peanut butter and egg mixture and fold to combine. Add the remaining flour mixture to the forming dough and beat to combine.
   
3. Bake: Divide the dough between prepared pans. Bake for 30 to 35 minutes. Cool completely.
   

To make the filling:

1. Cream the butter: Use a stand mixer on medium-low speed to mix the peanut butter and butter until creamy.
   
2. Add flavors: Add the sugar and beat until well combined. Stir in vanilla extract and salt.
3. Add texture: Add the heavy cream and beat until well combined.
   

Decorate the cake:

1. Add the filling: Spread a layer of buttercream over the first round of cake. Create a border of frosting around the edge to create a bowl for the jam. Fill with strawberry jam and carefully spread it around. Top with the second round of cake and seal in the jam by pressing down lightly.
   
2. Decorate the cake: Cover the sides and top of the cake with a thin coat of icing. Chill the cake for at least 30 minutes. Ice the top and the sides of the cake with the remaining frosting. Refrigerate until ready to serve. Decorate with fresh strawberries and chopped peanuts (if using ) just before serving.

Make-Ahead and Freezing Instructions

To Make-Ahead: Store the cake in a cake keeper or airtight container until ready to serve. The cake will last in the refrigerator for up to a week. 

To Freeze: Peanut butter cake can be frozen for up to six months. Slice, freeze, wrap, and store in a freezer-safe bag. 

Peanut Butter Cake

This peanut butter cake is the kind of treat people ask for again. It’s quick to mix, bakes beautifully, and tastes like comfort you can slice.

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 20 minutes mins

Servings: 12 slices

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Ingredients 

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For the cake:

• ▢ 2 cups cake flour
• ▢ 2 tsp baking powder
• ▢ 2/3 tsp salt
• ▢ 1 tsp cinnamon
• ▢ 2/3 cup unsalted butter at room temperature
• ▢ 2/3 cup peanut butter
• ▢ 1 1/3 cups granulated sugar
• ▢ 3 eggs at room temperature
• ▢ 2/3 cup buttermilk
• ▢ 2 tsp vanilla extract

For the buttercream frosting:

• ▢ 3 cups powdered sugar, measured and then sifted
• ▢ 1 cups unsalted butter, slightly chilled
• ▢ 1 cup creamy peanut butter
• ▢ 2 tsp vanilla extract
• ▢ 3 tbsp heavy whipping cream
• ▢ pinch of salt
• ▢ 5 tbsp strawberry or raspberry jam

For decoration (optional): 

• ▢ 2 tbsp chopped roasted peanuts
• ▢ fresh strawberries or raspberries

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Instructions 

• Preheat oven to 325ºF.
• Line two 8 inch cane pans with parchment paper.
• In a bowl add the flour, baking powder, salt and cinnamon and mix to combine. Set aside.
• Place the peanut butter and butter in the bowl of a stand mixer fitted with a paddle attachment.
• Mix until the mixture is creamy.
• Add the sugar and beat until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Add the buttermilk and vanilla and beat to combine.
• Add half of flour mixture and buttermilk and mix to combine.
• Add the remaining flour mixture and beat to combine.
• Divide the dough between prepared pans.
• Bake in preheated oven for 30-35 minutes or until or until a toothpick inserted in the center of the cakes comes out clean.
• Remove from the oven and allow to cool completely.
• To make the filling, place the peanut butter and butter in the bowl of a stand mixer fitted with a paddle attachment.
• Mix on medium-low speed until the mixture is creamy.
• Add the sugar and beat until well combined.
• Stir in vanilla extract and salt.
• Add the heavy cream and beat until well combined.
• Spread a layer of butter cream over a first round of cake.
• Pipe a border of the frosting around the edge to create a wall for the jam.
• Fill with strawberry jam and carefully spread it around.
• Top with a second round of cake and press down lightly.
• Cover the sides and top of the cake in a thin coat of frosting.
• Chill the cake for at least 30 minutes.
• Ice the top and the sides of the cake with remaining frosting.
• Refrigerate until ready to serve.
• Decorate with fresh strawberries and chopped peanuts (if using ) just before serving.

Nutrition

Calories: 743kcalCarbohydrates: 76gProtein: 11gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 73mgSodium: 453mgPotassium: 256mgFiber: 2gSugar: 56gVitamin A: 866IUVitamin C: 0.03mgCalcium: 88mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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