Name: Peanut Butter Cake: The Ultimate Recipe for Deliciousness
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10-12 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/4 cups buttermilk; 1 cup creamy peanut butter; 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; 1 1/2 cups creamy peanut butter; 1/4 cup milk, plus more if needed; 1 teaspoon vanilla extract; Pinch of salt; Chopped peanuts; Chocolate shavings; Peanut butter cups, halved

Peanut Butter Cake: Prepare to be amazed! Imagine a dessert so decadent, so intensely peanut buttery, that it redefines your definition of "cake." This isn't just any cake; it's a symphony of sweet and salty, a moist and tender crumb infused with the irresistible flavor of peanut butter. I'm thrilled to share this recipe with you, a guaranteed crowd-pleaser that will have everyone begging for seconds.

While the exact origins of Peanut Butter Cake are a bit hazy, its popularity surged in the mid-20th century, coinciding with the rise of peanut butter as a household staple. It quickly became a beloved dessert in potlucks, family gatherings, and bake sales across America. The beauty of this cake lies in its simplicity and the sheer joy it brings.

What makes this cake so irresistible? It's the perfect balance of flavors and textures. The rich, nutty flavor of peanut butter is complemented by the sweetness of the cake, creating a harmonious blend that tantalizes the taste buds. The moist, tender crumb melts in your mouth, leaving you wanting more. Plus, it's surprisingly easy to make, making it a perfect choice for both experienced bakers and those just starting out. Get ready to experience peanut butter bliss!

Ingredients:

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 cup creamy peanut butter

For the Peanut Butter Frosting:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup milk, plus more if needed
1 teaspoon vanilla extract
Pinch of salt

Optional Garnish:

Chopped peanuts
Chocolate shavings
Peanut butter cups, halved

Preparing the Cake Batter:

Preheat and Prep: First things first, let's get that oven preheating to 350°F (175°C). While it's heating up, grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it's a real time-saver! Make sure you get into all the nooks and crannies to prevent sticking. You can also line the bottoms with parchment paper rounds for extra insurance.
Dry Ingredients Unite: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to ensure everything is evenly distributed. This prevents pockets of baking powder or soda that can lead to uneven rising or a bitter taste. Set this bowl aside for now.
Cream the Butter and Sugars: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and have a soft, airy texture. This step is crucial for creating a tender cake.
Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Vanilla extract enhances the other flavors in the cake and adds a lovely aroma.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, you'll add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Peanut Butter Power: Stir in the creamy peanut butter until well combined. Make sure there are no streaks of peanut butter remaining. The peanut butter adds moisture, flavor, and richness to the cake.

Baking the Cake:

Divide and Conquer: Divide the batter evenly between the prepared cake pans. I find it helpful to use a kitchen scale to ensure the pans are filled equally. This will help the cakes bake evenly.
Bake to Perfection: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven.
Cool Down: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them in the pans first helps them set and prevents them from breaking when you try to remove them. Make sure the cakes are completely cool before frosting, or the frosting will melt.

Making the Peanut Butter Frosting:

Cream the Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and creamy. This usually takes about 2-3 minutes on medium speed.
Add the Peanut Butter: Add the peanut butter and beat until well combined. The mixture should be smooth and creamy.
Gradually Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Add Milk and Vanilla: Add the milk and vanilla extract and beat until light and fluffy. If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a little more powdered sugar.
Season with Salt: Add a pinch of salt to balance the sweetness.

Assembling the Cake:

Level the Cakes (Optional): If your cakes have a slight dome on top, you can use a serrated knife to level them. This will make it easier to stack and frost the cake evenly.
Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of peanut butter frosting evenly over the top.
Stack and Frost: Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. You can use an offset spatula to create a smooth finish or a textured design.
Garnish (Optional): Decorate the cake with chopped peanuts, chocolate shavings, or halved peanut butter cups, if desired. Get creative and have fun with it!
Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. This will help the frosting set and make it easier to slice.

Tips for Success:

Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and emulsified batter. This helps the cake bake evenly and have a tender crumb.
Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Properly Measure Flour: The best way to measure flour is to use a kitchen scale. If you don't have a scale, spoon the flour into a measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
Cool Completely: Make sure the cakes are completely cool before frosting, or the frosting will melt.
Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

Variations:

Chocolate Peanut Butter Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate peanut butter cake.
Peanut Butter Cup Cake: Stir chopped peanut butter cups into the batter before baking.
Peanut Butter Swirl Cake: Swirl a mixture of peanut butter and melted chocolate into the batter before baking.
Gluten-Free Peanut Butter Cake: Use a gluten-free all-purpose flour blend in place of the regular flour.

Conclusion:

This Peanut Butter Cake isn't just another dessert; it's a guaranteed crowd-pleaser, a comforting hug in cake form, and a surefire way to satisfy any peanut butter craving. From its incredibly moist crumb to the intensely flavorful peanut butter frosting, every bite is an explosion of nutty goodness. I truly believe this recipe deserves a spot in your regular baking rotation. It's relatively simple to make, uses ingredients you likely already have in your pantry, and delivers a wow factor that will impress your friends and family. But what truly makes this cake a must-try? It's the perfect balance of sweet and salty, the melt-in-your-mouth texture, and the sheer joy it brings to those who indulge. It's the kind of cake that evokes memories of childhood, of peanut butter sandwiches and after-school treats, but elevated to a sophisticated, decadent dessert. Forget dry, bland cakes – this one is moist, flavorful, and utterly irresistible. Beyond its inherent deliciousness, this Peanut Butter Cake is also incredibly versatile. Serve it as is with a scoop of vanilla ice cream for a classic pairing. Or, for an extra touch of elegance, drizzle it with melted dark chocolate and sprinkle with chopped peanuts. If you're feeling adventurous, try adding a layer of raspberry jam between the cake layers for a delightful PB&J twist.

Serving Suggestions & Variations:

* Classic: Serve with a scoop of vanilla ice cream and a drizzle of chocolate syrup. * Elevated: Drizzle with melted dark chocolate and sprinkle with chopped peanuts. * PB&J: Add a layer of raspberry jam between the cake layers. * Chocolate Peanut Butter: Add chocolate chips to the cake batter or a layer of chocolate ganache on top. * Peanut Butter Cup Cake: Crumble mini peanut butter cups on top of the frosting. * For the Coffee Lover: Add a tablespoon of instant espresso powder to the cake batter for a mocha-peanut butter flavor. * Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Don't be afraid to experiment and make this recipe your own! The possibilities are endless. You could even try making individual cupcakes instead of a full cake for easier serving and portion control. No matter how you choose to serve it, I'm confident that this Peanut Butter Cake will be a hit. I'm so excited for you to try this recipe! It's one of my all-time favorites, and I know it will quickly become one of yours too. The aroma alone while it's baking is enough to make your mouth water. And the first bite? Pure bliss! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most amazing Peanut Butter Cake you've ever tasted. I promise you won't regret it. Once you've made it, I'd absolutely love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and comments below! Let's spread the peanut butter love and inspire others to bake this incredible cake. Happy baking!