Peanut Butter Lovers Cake
Indulge your sweet tooth with the ultimate *Peanut Butter Lovers Cake*—a rich, moist masterpiece designed for true peanut butter enthusiasts. This delectable layer cake features a tender crumb infused with creamy peanut butter, perfectly balanced by a light and fluffy peanut butter frosting. Made from pantry staples like all-purpose flour, brown sugar, and whole milk, this cake comes together effortlessly, yet delivers gourmet flavor. The frosting’s velvety texture, complemented by the option of chopped peanuts for a crunchy garnish, takes every bite to heavenly new heights. With a short prep time and simple directions, this show-stopping dessert is perfect for birthdays, celebrations, or any occasion that calls for a decadent peanut butter treat. Tag it as your go-to recipe for peanut butter desserts, and savor the magic!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2.5 cups powdered sugar
- 0.5 cups unsalted butter, softened (for frosting)
- 0.5 cups creamy peanut butter (for frosting)
- 2 tablespoons heavy cream
- 0.25 cups optional chopped peanuts (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to combine the softened butter and peanut butter until creamy, about 2 minutes.
Add the granulated sugar and brown sugar to the peanut butter mixture, and beat on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients in three parts and the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the powdered sugar, softened butter, and 1/2 cup of peanut butter until smooth.
Add the heavy cream one tablespoon at a time, mixing until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
If desired, sprinkle chopped peanuts on top for garnish.
Refrigerate the cake for 20 minutes to help set the frosting before serving. Slice and enjoy!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 64.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
