Peanut Butter Cake Recipe

If you’re searching for a dessert that will impress peanut butter lovers and cake fanatics alike, look no further than this Peanut Butter Cake. With its moist, tender crumb, velvety peanut butter cream cheese frosting, and a delightful crunch of chocolate cookie crumbs, this cake delivers layer upon layer of flavor and fun. It’s my favorite treat to make for birthdays, gatherings, or simply to indulge a sweet craving — every forkful is outrageously scrumptious!

Ingredients You’ll Need

You’ll be pleasantly surprised by how basic, everyday ingredients combine to create a show-stopping Peanut Butter Cake. Each component has its role to play, from the rich butter to the creamy peanut butter and the cocoa-dusted crumbs on top — every bite tells a delicious story.

• Unsalted butter: Adds richness to both the cake and frosting, while keeping everything beautifully soft and lush.
• Brown sugar: Brings depth and caramel notes for a cozy, comforting sweetness.
• Caster or granulated sugar: Contributes lightness and a fine-grain sweetness, balancing the moisture from brown sugar.
• Smooth peanut butter: The star of the show, giving deep, toasty, nutty flavor throughout both the sponge and the frosting.
• Vanilla extract: Rounds out the flavors and enhances the entire cake’s aroma.
• Eggs: Provide structure and thickness, ensuring the cake bakes up fluffy and strong enough for filing.
• Baking powder: Gives your sponge that wonderful lift and softness.
• Salt: Just a pinch heightens all the flavors — never skip it!
• Plain flour (all purpose flour): Forms the foundation for both cake and cookie crumbs, resulting in perfect texture.
• Whole milk: Adds moisture, binds the batter, and makes the crumb light and tender.
• Full fat block cream cheese: For that luscious, tangy frosting that pairs so well with peanut butter.
• Icing sugar or powdered sugar: Sweetens and stiffens the frosting, making it pipe-able and smooth.
• Cornflour or corn starch: Gives the cookie crumbs extra crispness and bite.
• Cocoa powder: Brings a touch of sophisticated chocolatey contrast to those addictive cookie crumbs.

How to Make Peanut Butter Cake

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 180 C (350 F) or 160 C (320 F) for fan-forced. Take a quarter sheet pan, grease it well, and line with baking or parchment paper. A solid pan and a good lining set the stage for a cake that won’t stick — trust me, it makes the unmolding a breeze!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, grab your trusty electric mixer and beat together the unsalted butter, brown sugar, and caster or granulated sugar on medium speed. You’re looking for a pale, creamy mixture — this incorporates air and sets you up for a beautiful, fluffy peanut butter cake.

Step 3: Blend in the Peanut Butter and Vanilla

Add your smooth peanut butter and a splash of vanilla extract. Blend until the mixture is smooth and luscious. These two ingredients are behind that signature bold, aromatic flavor you’ll taste in every bite.

Step 4: Mix in the Eggs

Add the eggs one at a time, beating at low speed after each addition. Don’t panic if the mix looks a little curdled here — that’s completely normal! The batter will smooth out in the next steps.

Step 5: Combine Dry Ingredients and Milk

Sprinkle in the baking powder and salt, followed by half the flour. Give it a quick blend, pour in all the milk, and keep beating nice and low. Add the remaining flour and continue blending until everything is combined into a thick, dreamy batter.

Step 6: Bake the Cake

Pour your batter into the prepared pan, spreading it into an even layer. Slide it into the oven and bake for 25 to 30 minutes — you want the top golden brown and a skewer to come out clean from the center. Leave the cake in the pan to cool completely; this helps it set up for neat layering later.

Step 7: Make the Chocolate Cookie Crumbs

While your cake cools, whip up the irresistible chocolate cookie crumbs. In a bowl, whisk together flour, sugar, cornflour, and cocoa powder until well blended. Melt the butter and stir it in until you have deliciously wet crumbs. Spread them on a lined baking tray and bake for 10 minutes until crisp. Let them cool completely before using — and try not to snack on them all!

Step 8: Make the Peanut Butter Cream Cheese Frosting

For the frosting, beat cream cheese and butter with an electric mixer for two to three minutes, or until totally smooth and creamy. Add peanut butter and vanilla, then briefly mix again. Gradually add icing sugar, one cup at a time, along with two tablespoons of milk. Keep beating until the frosting is fluffy and spreadable — add a touch more milk if it’s too thick.

Step 9: Assemble the Peanut Butter Cake

Once your cake is cool, gently lift it from the pan, peeling away the parchment paper. Use a 6-inch cake ring to cut out three circles — you’ll get two whole rounds and two halves (just use the diagram above as a guide). Place the cake ring on a cake board, line with an acetate strip, then fit the two half-circles at the bottom, pressing down firmly and filling gaps with any scraps. Layer on cream cheese frosting, sprinkle with a third of your chocolate crumbs, and repeat: cake, frosting, crumbs, cake, more frosting, and the final chocolate cookie crumbs on top. Refrigerate the assembled cake for at least two hours to set those gorgeous layers. Then slice, serve, and bask in the peanut buttery glory!

How to Serve Peanut Butter Cake

Garnishes

Dress up your Peanut Butter Cake with a flourish of chocolate curls, extra cookie crumbs, or even a light dusting of powdered sugar. A drizzle of melted chocolate or a handful of chopped roasted peanuts adds an irresistible touch and extra crunch. You can even crown it with fresh berries or a swirl of whipped cream for a simple but stunning presentation.

Side Dishes

While this cake is absolutely amazing on its own, it also plays nicely with accompaniments like a scoop of vanilla or chocolate ice cream, a cold glass of milk, or even a rich cup of coffee. If you’re feeling fancy, serve it alongside a fresh fruit salad for a pop of color and a burst of brightness that balances the richness of the cake.

Creative Ways to Present

Want to really impress your guests? Try serving the Peanut Butter Cake in dessert jars for a portable treat, or cut petite cubes for a sweet snack tray. Layer leftover cake, frosting, and crumbs in small glasses to make adorable trifles, or even warm slices ever so slightly and offer with a scoop of ice cream for a decadent sundae-style dessert.

Make Ahead and Storage

Storing Leftovers

If you miraculously have any Peanut Butter Cake left after serving, keep it fresh by storing slices in an airtight container in the refrigerator. The cake will stay moist and flavorful for up to four days, and the frosting keeps its creamy texture beautifully.

Freezing

This cake freezes remarkably well! Wrap individual slices or whole layers tightly in plastic wrap, then foil, and pop into a freezer-safe container. Stored this way, the Peanut Butter Cake will keep for up to two months. Thaw in the fridge overnight for best results.

Reheating

While this cake tastes fantastic chilled or at room temperature, you can gently warm leftovers in the microwave for 10 to 15 seconds if you crave that fresh-out-of-the-oven softness. Just be careful not to overheat, as you want the frosting to stay lush and not melt away.

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! If you love a bit of texture in your cake, feel free to swap in crunchy peanut butter either for the batter, the frosting, or both. You’ll get a delightful burst of peanut pieces throughout each bite.

Do I need a cake ring and acetate for assembly?

Using a cake ring and acetate ensures perfectly neat, tall layers and that classic bakery-style look, but you can improvise with a springform pan or assemble directly in your cake pan. Acetate sheets help with clean edges, but parchment strips will do in a pinch.

What’s the best way to measure flour for this cake?

For accurate results, use a kitchen scale. If measuring by cups, lightly spoon the flour into your measuring cup and level off the top without packing it down. This gives you the right amount for the ideal tender crumb.

Can I make the cake gluten-free?

Yes, you can substitute a 1-to-1 gluten-free baking blend for the regular flour both in the cake and the cookie crumbs. Just ensure your other ingredients (especially baking powder and peanut butter) are gluten-free as well.

Can I make this Peanut Butter Cake ahead of time?

Definitely! You can bake the cake and chocolate crumbs a day in advance and keep them well covered. Assemble everything the day you plan to serve, which actually lets the flavors meld and the structure hold beautifully.

Final Thoughts

This Peanut Butter Cake is so much more than just dessert — it’s a celebration in every slice. With layers of peanut butter goodness, creamy dreamy frosting, and those chocolatey crumbles, you’re in for a treat. Gather your ingredients, invite someone you love to help, and bake this cake soon; you’ll be glad you did!

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