Peanut Butter Cake

Easy, moist peanut butter cake with velvety peanut butter frosting — layered, crowd-pleasing dessert perfect for celebrations or a cozy treat.

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Course: Dessert

Cuisine: American

Keyword: peanut butter cake, peanut butter frosting, layered cake, baking, dessert

Prep Time: 20

Cook Time: 30

Total Time: 1

Servings: –12 servings

Calories: 420kcal

2 1/2 cups 312g all-purpose flour
1 1/2 cups 300g granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup 170g unsalted butter, room temperature
1 cup 250g creamy peanut butter (divided: 3/4 cup for frosting, 1/4 cup for batter)
3 large eggs room temperature
1 cup 240ml whole milk
1 tsp vanilla extract
1/2 cup 120ml sour cream or plain yogurt
For frosting: 3/4 cup 170g creamy peanut butter, 1/2 cup (113g) unsalted butter softened, 2–3 cups (240–360g) powdered sugar, 2–4 tbsp milk or cream, pinch of salt

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans; line bottoms with parchment.
Whisk flour, baking powder, and salt in a bowl; set aside.
Beat butter and 1 cup sugar until light and fluffy, about 3–4 minutes.
Add 1/4 cup peanut butter and beat until incorporated.
Add eggs one at a time, beating after each; stir in vanilla.
Alternate adding dry ingredients and milk in three additions, beginning and ending with dry ingredients; fold in sour cream.
Divide batter between prepared pans and smooth tops.
Bake 25–30 minutes or until a toothpick in center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
Make frosting: beat butter and 3/4 cup peanut butter until smooth, add powdered sugar gradually and thin with milk to spreadable consistency; season with a pinch of salt.
Level cakes if needed, place first layer on board, spread a thin layer of frosting, stack second layer and crumb-coat. Chill 15 minutes, then finish frosting and smooth.
Chill briefly to set, slice, and serve. Store leftovers covered in refrigerator for up to 4 days.