Peanut Butter Cake: Peanut Butter Cake Recipe for Dessert Lovers

The Best Kind of Mess

My kitchen gets wonderfully messy when I make this cake. Flour dusts the counter like snow. Peanut butter clings to the spoon. I still laugh at that. My grandson once tried to lick the beater and got a big smear on his nose.

That mess means something good is coming. It means you are making something with your hands. This matters because the mess is part of the fun. It is a sign of love. What is your favorite part of baking? Is it mixing, or is it tasting?

Why Buttermilk is a Secret

You might wonder about the buttermilk. It sounds old-fashioned. But it is the cake’s best friend. It makes the crumb so soft and tender. It also gives a little tang. This balances all the sweet peanut butter.

If you do not have buttermilk, do not worry. You can make your own. Put one tablespoon of lemon juice in a cup. Fill the rest with milk. Let it sit for five minutes. See? It gets thick and tangy. Now you have buttermilk.

A Cake with History

This recipe is from my friend Mabel. She brought it to every church picnic. Her cake was always the first to disappear. Kids and grown-ups would crowd around the table. They all wanted a slice.

That taught me something. Food is more than just eating. It is about sharing joy. It brings people together. That is why this cake matters. It is a celebration cake. Do you have a recipe that everyone asks you to bring?

The Frosting Cloud

Now for the frosting. This is my favorite part. You mix creamy peanut butter with cool cream cheese. Doesn’t that smell amazing? Add the fluffy powdered sugar. It will poof up in a sweet cloud.

Beat it until it is smooth. It should be like spreading a dream. If it is too thick, add a splash more milk. Too thin? A little more sugar. Fun fact: Peanut butter was first sold as a protein health food in the 1890s. They had no idea it would make frosting this good!

Putting It All Together

Let your cake layers cool completely. This is important. If they are warm, the frosting will melt and slide right off. Patience is a baker’s tool. Use it well.

Spread the frosting thick between each layer. Then cover the whole cake. Do not be shy. This is a generous cake. Finally, take a step back and look. You made that. What will you call your creation? I would love to hear if you give it a special name.

Ingredients:

Ingredient	Amount	Notes
Self rising flour	2 ⅔ cups	For the Cake
Baking soda	2 teaspoons	For the Cake
Granulated sugar	2 cups	For the Cake
Unsalted butter (or margarine)	½ cup	For the Cake
Peanut butter	1 cup	For the Cake
Eggs	2	For the Cake
Buttermilk	2 cups	For the Cake
Powdered sugar	4 cups	For the Frosting
Peanut butter	1 ½ cups	For the Frosting
Cream cheese	8 ounces	For the Frosting
Milk	2 tablespoons	For the Frosting

My Famous Peanut Butter Cake

Hello, dear! It’s Anna. Let’s bake my famous peanut butter cake. This recipe is an old friend. I’ve made it for birthdays and rainy days alike. Doesn’t that smell amazing? It always fills the kitchen with warmth. I think baking is like sharing a hug. So let’s get started together.

First, gather your ingredients. Seeing them all lined up is so satisfying. Now, let’s make some magic. I still laugh at the time I used salted butter. What a salty surprise that was! (Hard-learned tip: always use unsalted butter here. You control the salt). Ready? Here are the steps.

• Step 1: Grab your big mixing bowl. Put in the sugar, butter, peanut butter, and eggs. Use your electric mixer on them. Mix until it’s all smooth and happy. This part is easy. It already starts to smell good.
• Step 2: In another bowl, mix your self-rising flour and baking soda. Just give them a little stir with a fork. This makes sure the soda is spread all through. No one wants a bite of just baking soda!
• Step 3: Now, add the flour mix to your big bowl. But do it in parts. Add some flour, then some buttermilk. Mix gently. Repeat until it’s all in. The batter will be thick and lovely. What does buttermilk do to a cake? Share below!
• Step 4: Pour the batter into three greased cake pans. Try to make them even. Bake at 350 degrees for about 35 minutes. A toothpick should come out clean. Let the cakes cool in the pans for ten minutes. Then turn them out to cool completely.
• Step 5: Time for the frosting! Beat the cream cheese and peanut butter first. Then add the powdered sugar and milk. Beat until it’s creamy and dreamy. If it’s too thick, add a splash more milk. Now frost your cooled cake layers. What a beautiful sight!

Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as is. But sometimes, it’s fun to play. Here are three simple twists I love. They feel like a whole new dessert. My grandkids each have a different favorite.

• Chocolate Swirl: Add 1/2 cup cocoa powder to half the batter. Swirl it in the pan for a marbled look.
• Banana Layer: Slice bananas between the cake layers. It’s like a peanut butter-banana sandwich in cake form!
• Pretzel Crunch: Mix crushed salted pretzels into the frosting. It gives a sweet and salty crunch.

Which one would you try first? Comment below!

Serving It Up With Style

This cake is rich, so a little goes a long way. I like thin slices. For a special touch, add a dollop of whipped cream. A sprinkle of chopped peanuts on top looks pretty. It adds a nice little crunch, too.

What to drink with it? For the grown-ups, a glass of cold milk or a creamy stout beer is perfect. For everyone, a big glass of icy cold milk is the classic choice. It just belongs with peanut butter. Which would you choose tonight?

Keeping Your Peanut Butter Cake Happy

This cake is a special treat. You will want to keep it fresh. Store it covered at room temperature for two days. For longer, keep it in the fridge for up to five days.

You can freeze it, too. Wrap slices tightly in plastic wrap. I once froze a whole cake for my grandson’s surprise visit. It tasted just-baked when it thawed! This matters because good food should never go to waste.

To reheat, a quick ten seconds in the microwave warms the frosting nicely. Batch cooking the layers ahead of time saves a busy day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Sometimes cakes don’t rise evenly. Your oven might have hot spots. Rotate your pans halfway through baking. This ensures every layer is perfect.

Is your frosting too thick or too runny? I remember when mine was like cement! Add milk a teaspoon at a time to thin it. For runny frosting, add a bit more powdered sugar. Fixing this matters because the right texture makes spreading joy easy.

If your cake is dry, you may have over-baked it. Check it five minutes before the timer goes off. This small step builds your cooking confidence. Which of these problems have you run into before?

Your Peanut Butter Cake Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free self-rising flour blend.

Q: Can I make it ahead?
A: Absolutely. Bake the layers up to two days early. Wrap and store at room temperature.

Q: What if I don’t have buttermilk?
A: Mix 2 cups milk with 2 tablespoons lemon juice. Let it sit for five minutes.

Q: Can I make a smaller cake?
A: You can halve the recipe. Bake it in two round pans.

Q: Any fun additions?
A: Try mixing mini chocolate chips into the batter. Fun fact: Peanut butter and chocolate became a pair in the 1920s. Which tip will you try first?

From My Kitchen to Yours

I hope this cake brings a smile to your table. Baking is about sharing love and stories. I would love to see your creation.

Have you tried this recipe? Tag us on Pinterest! Use the handle @AnnasKitchenNook. Your photos make my day. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.