Peanut Butter Cake sandwiches peanut butter cream cheese frosting between two layers of peanut butter cake. It’s the best cake for peanut butter lovers!
It has been years since I first shared this Peanut Butter Cake recipe, but it will always hold a special place in my heart for two reason.
The first is that Peanut Butter Birthday Cake is a recipe from Joy the Baker’s first cookbook. And it was at her Chicago book signing that I met one of my best girls, Stefanie from Sarcastic Cooking.
I had no way of knowing at that signing, or even when I first shared this recipe, that Stef would become one of my true, fast friends. She quickly went from a blog friend to a real-life friend!
And let me tell you, that’s a special thing in this big Internet world.
Stef and I have both come a long way in the past 7 (!!) years. She even has her first cookbook, Quick Prep Cooking with Your Instant Pot, coming out in April, and I couldn’t be prouder.
The second reason this Peanut Butter Cake is special to me is because I first made it for my then-93-year-old grandpa. Peanut butter was one of his favorite things and he loved this cake.
Grandpa Swope has since passed away (at the age of almost 97!), but I still think of him every time I bake with peanut butter.
PEANUT BUTTER CAKE WITH CREAM CHEESE FROSTING
I have to admit that I’m normally not a huge cake person, unless it is Coconut Cake or Angel Food Cake. Honestly, I don’t like frosting that much. It’s usually much too sweet for me and seems to overwhelm the cake.
I am particularly suspicious of cream cheese frosting for some reason.
But this Peanut Butter Cake changed that!
The cake itself is delightfully peanut buttery. The peanut butter cream cheese frosting lends just enough sweetness to balance out the cake (which isn’t very sweet on its own) without taking over the spotlight.
It’s basically a case of cake and frosting working hand-in-hand to make your mouth crazy happy.
HOW TO MAKE A PEANUT BUTTER CAKE
One of the best things about this Peanut Butter Cake recipe is that both the peanut butter and the buttermilk will help keep it tender. They serve as a buffer to keep the cake layers from getting too dry.
Another trick is to fold in the final cake ingredients by hand with a spatula. It is easy to over-mix with an electric mixer!
After the cake layers are baked, allow them to cool for at least 10 minutes in the pans. Remove them from the pans and allow to cool completely before frosting.
The peanut butter cream cheese frosting will melt if the cakes are still warm from the oven. Patience pays off here.
When making the frosting, make sure both the cream cheese and the butter are softened before mixing. Beat these two ingredients together for about a minute before adding the peanut butter.
This will help the cream cheese and butter to marry together and keep the frosting from breaking.
Once the cake layers are completely cooled, frost your cake layers with as much frosting as desired!
Make this Peanut Butter Cake. Feed it to your 90-something-year-old grandfather (or your any-year-old person of importance that happens to love peanut butter). It’ll be a hit.