Peanut Butter Cake with Chocolate Frosting
This peanut butter cake is soft, moist, and packed with real peanut butter flavor in every layer. Made from a trusted cake base and finished with rich chocolate frosting, it works as a 2 layer or 3 layer cake depending on what you have on hand.
Servings: 16
Ingredients
Peanut Butter Cake
- 2 ½ cups (300g) all-purpose flour
- 2 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (201g) creamy peanut butter
- ⅔ cup (132g) vegetable oil any neutral oil works
- 1 ¾ cups (346g) granulated sugar
- 4 large eggs room temperature
- 1 cup (227g) sour cream room temperature
- ½ cup (113g) milk room temperature
- 1 Tbsp vanilla extract
Chocolate Frosting
- 2 cups (452g) unsalted butter room temperature
- 1 cup (84g) unsweetened natural cocoa powder
- 4-5 cups (454-567g) powdered sugar
- 3-4 Tbsp heavy cream or milk
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350º F. Grease the bottom and sides of two or three 8 inch pans and line each pan with a parchment paper circle for easy cake removal. Set aside.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt.2 ½ cups (300g) all-purpose flour, 2 ¼ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- In a large mixing bowl combine the peanut butter, vegetable oil, and sugar, beat using an electric mixer, 1 minute until combined.¾ cup (201g) creamy peanut butter, ⅔ cup (132g) vegetable oil, 1 ¾ cups (346g) granulated sugar
- Add in the eggs, sour cream, milk, and vanilla extract. Beat with the electric mixer.4 large eggs, 1 cup (227g) sour cream, ½ cup (113g) milk, 1 Tbsp vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
- Evenly divide the batter among the pans. If using 2 pans, that’s about 3 cups or 730 grams of batter per pan, if using 3 pans, that’s about 2 cups or 480 grams of batter per pan. If you have bake even cake strips, soak them, then secure them around the outside of the pans.
- Bake 2 pans for 38-45 minutes or 3 pans for 30-37 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 20-30 minutes in the pans, then use a small spatula to loosen the cake from the edge of the pan. Remove the cake from the pans and allow them to cool completely on a cooling rack.
Chocolate Frosting
- In a mixing bowl, beat the butter on high for 3 minutes.2 cups (452g) unsalted butter
- Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.1 cup (84g) unsweetened natural cocoa powder, 4-5 cups (454-567g) powdered sugar
- Mix in 3 Tbsp of heavy cream, vanilla extract and salt.3-4 Tbsp heavy cream or milk, ¼ tsp salt, 1 tsp vanilla extract
- Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream. Taste as needed to determine if you want more powdered sugar.4-5 cups (454-567g) powdered sugar
Assemble the Cake
- If needed, level the cooled cakes using a cake levered or serrated knife.
- Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. If making a 2 layer cake, measure 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake. If making a 3 layer cake, put ¾ cup of frosting between the layers.
Video
Notes
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
- To Store: Keep covered at room temperature or in the fridge, the cake stays moist through day 2 and day 3.
- To Make Ahead: Bake the layers up to a day ahead, wrap tightly in plastic wrap, store on the counter, and frost when you are ready to serve.
- To Freeze: Wrap cooled, unfrosted layers individually in plastic wrap and freeze. Thaw at room temperature still wrapped, then frost.
Nutrition
Serving: 1g | Calories: 704kcal | Carbohydrates: 74g | Protein: 8g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 286mg | Potassium: 230mg | Fiber: 3g | Sugar: 54g | Vitamin A: 920IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 2mg