My homemade Peanut Butter Cake Recipe is delicious, especially when paired with chocolate buttercream! The cake has a great peanut butter flavor which could be used for any type of occasion! You can make a cake or cupcakes with this recipe!

As you could guess, the most important ingredient in this recipe is the peanut butter. I use an organic peanut butter that is smooth for my cakes. A natural peanut butter is going to give you the best flavor, the one that I use only has peanuts and salt as ingredients. You could also try an almond butter or sun butter if someone can’t have peanuts.

After you make the cake and it has cooled, I suggest cutting the top layer off to eliminate any crust that has formed on the top during baking. I do this with all of my cakes, but especially suggest it with this one. If you wanted to do something with the extra cake you could add it to some ice cream.

My favorite frosting with this cake is my Chocolate Frosting Recipe. It is a chocolate buttercream frosting that is full of chocolate flavor but isn’t too sweet. Some other options would be my Vanilla Buttercream Recipe or my Maple Buttercream Frosting recipe.

My Peanut Butter Cake Recipe can be found below, first is the high altitude recipe and the sea level recipe is at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Peanut Butter Cake Recipe

A delicious peanut butter cake recipe that can be used for any occasion! You could also swap the peanut butter for almond butter or sun butter if you wanted to. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

  • Cake Pans (three 6inch or two 8 inch)
  • parchment paper
  • Cake Strips (optional)

Ingredients
  

  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 3/4 cup peanut butter (smooth)
  • 1/2 cup butter
  • 2 cups sugar minus 2 tbsp
  • 3 cups flour plus 3 tbsp
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 360F.
  • If you are using cake strips, place them in a small bowl of water to soak.
  • Crack your eggs into a small bowl and set aside.
  • Measure out your buttermilk and set aside.
  • Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
  • Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
  • In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
  • Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
  • Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
  • Scrape the bowl and add in the vanilla extract and peanut butter. Mix until combined.
  • Add in half of the buttermilk and mix until combined.
  • Add in half of the flour mixture and mix until combined.
  • Add in the rest of the buttermilk and mix until combined
  • Add in the rest of the flour mixture and mix until combined.
  • Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
  • If you are using cake strips, put those around the cake pans before putting them in the oven.
  • Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
  • Take the cake out of the oven and let it cool in the pans for about 15 minutes.
  • Remove the cake from the pans and let it completely cool on a cooling rack.
  • Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

 

Peanut Butter Cake Recipe

A delicious peanut butter cake recipe that can be used for any occasion! You could also swap the peanut butter for almond butter or sun butter if you wanted to. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

  • Cake Pans (three 6inch or two 8 inch)
  • parchment paper
  • Cake Strips (optional)

Ingredients
  

  • 2 large eggs
  • 1 cup milk
  • 3/4 cup peanut butter (smooth)
  • 1/2 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 1 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350F.
  • If you are using cake strips, place them in a small bowl of water to soak.
  • Crack your eggs into a small bowl and set aside.
  • Measure out your buttermilk and set aside.
  • Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
  • Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
  • In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
  • Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
  • Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
  • Scrape the bowl and add in the vanilla extract and peanut butter. Mix until combined.
  • Add in half of the buttermilk and mix until combined.
  • Add in half of the flour mixture and mix until combined.
  • Add in the rest of the buttermilk and mix until combined
  • Add in the rest of the flour mixture and mix until combined.
  • Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
  • If you are using cake strips, put those around the cake pans before putting them in the oven.
  • Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
  • Take the cake out of the oven and let it cool in the pans for about 15 minutes.
  • Remove the cake from the pans and let it completely cool on a cooling rack.
  • Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
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