Classic Peanut Butter Cake

Peanut butter cake on cake stand with purple flowers

A deliciously classic peanut butter cake, with peanut butter frosting. A decidedly retro cake, with very few bells and whistles. yields a very moist, lightly sweet cake.

Prep Time30

Cook Time30

Total Time1

Course: Dessert and Sweet Stuff

Cuisine: American

Servings:

Calories: 517kcal

Author: Sarah

Ingredients

For the cake:

2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup peanut butter
¾ cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the peanut butter frosting:

3 oz. softened cream cheese
1/2 cup creamy peanut butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla
2 tablespoons milk

Instructions

Preheat your oven to 350 degrees F and grease/flour two 8-inch round pans or one 9x13-inch sheet pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a large bowl, beat together the oil, peanut butter, and sugar until smooth. Beat in the eggs one at a time, followed by the vanilla. Add the dry ingredients to the peanut butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Fold it all together gently until smooth.
Divide evenly among cake pans and smooth out the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely and frost with peanut butter frosting.
To make the frosting, beat everything together until smooth. If it’s too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add a bit more sugar.

Notes

Makes one 2-layer, 8-inch cake.

Nutrition

Classic Peanut Butter Cake by The Woks of Life. 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