Peanut Butter Cake

IMG_2619 Cake with Slice on Plate

Peanut butter is the quintessential American food. It’s made by roasting peanuts and grinding them into a smooth paste. Peanut butter is delicious in sandwiches – both with jelly or banana (one of my favorites). It is also is a great baking ingredient, adding tons of peanutty flavor to cookies and cakes, ganaches and frostings.

IMG_2630 Slice of Cake

Peanut butter compliments a number of foods and is so adaptable to a number of food applications. There are a few types of peanut butter available in grocery stores – smooth, chunky, and natural. Natural peanut butter doesn’t contain hydrogenated oils. These oils give the smooth, spreadable, creamy texture to regular peanut butter. Due to the absence of these oils, natural peanut butter tends to separate and not be as spreadable as regular peanut butter. This makes natural peanut butter a less-than-ideal ingredient in baking. 

IMG_2637 Cake Sliced Into

I have frosted this moist and fluffy cake with my unwhipped Milk Chocolate Ganache and filled it with a quick peanut butter filling. Incidentally, I happen to be celebrating my 11th anniversary with my husband this week, so this cake will double as our celebration cake, hence the sprinkles! It is a fitting cake for such a special day. Please do try this recipe, especially if you are a peanut butter fanatic, as we are..!

IMG_2607 Celebration Cake


A few weeks ago I posted my Pistachio (or any Nut!) Cake, which uses ground nuts in the batter. This week’s cake uses nut butter. So although the two may seems similar, they are quite different.

Peanut Butter Cake

Recipe by: Leelabean
(Yield: two 9″ round cakes or 28 to 30 cupcakes)
2 c All-Purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1/2 c unsalted butter, room temperature
1/2 c peanut butter (chunky or smooth, NOT natural)
1 1/2 c light brown sugar
3 large eggs, room temperature
1/2 c buttermilk, room temperature
2 t vanilla extract

Preheat your oven to 350°F. Line your cake pans with parchment and spray with non-stick cooking spray or line your cupcake tin with liners and set aside. 

In a bowl, combine and whisk together the flour, baking powder, baking soda, and salt. 

IMG_2575 Dry Ingredients Whisked

In the bowl of your stand mixer, combine the butter and peanut butter and blend until smooth.

IMG_2576 Butter & Peanut Butter

Add the sugar and beat for about two minutes. Add the eggs one at a time, scraping down the bowl and incorporating each egg completely before adding the next. 

IMG_2577 All Wet Ingredients

Once the eggs have been added, add the vanilla and mix well. Add the dry ingredients in three batches alternating with the buttermilk. Be careful not to over-mix the batter.

IMG_2581 Cake Batter

IMG_2582 Batter in Pan

Place the batter into the prepared pans and bake in your preheated oven for:

9″ round: 30-32 minutes
cupcakes: 18-22 minutes

Take the cakes out of your oven when a toothpick inserted into the thickest part of the cake comes out crumb-less and let the cakes rest on your counter until it is cool.

IMG_2583 Baked Cake

IMG_2590 Piece of Cake in Hand

Then frost as desired. Here I have frosted my cake with my unwhipped Milk Chocolate Ganache and filled it with a peanut butter filling.

IMG_2614 Closeup of Cake

IMG_2647 Closeup of Cake Slice

Sweetly ♥ Yours,



  1. Cindy says:

    Can you share the peanut butter frosting recipe?

  2. […] absurd textural necessity. This is not a cake for the faint-hearted. Peanut butter cake based on Leelabean Bakes. Honeycomb frosting from Raspberri Cupcakes. Butterfinger topping from…some other planet. […]

  3. Ruth says:

    I was thinking of making this cake for my birthday (I’m the baker in my house), but I don’t see the recipe for the PB filling. Am I missing something?

  4. Emilie says:

    What is the recipe for the frosting?

  5. Ala says:

    What a gorgeous cake–and that ganache, smooth decadence! Happy celebrating, and glad I stumbled across this!

  6. Dina says:

    your cake looks delish!

  7. Ashley says:

    This looks divine. And your ganache smoothing skills are impressive!

Leave a Reply

Your email address will not be published. Required fields are marked *