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Peanut Butter Cake
5 from 12 votes

Peanut Butter Cake

The peanut butter cake blends creamy peanut butter in both cake batter and frosting, with bits of chopped peanut butter cups folded inside for texture. The cake is moist and rich, with a tender crumb lifted by baking soda and buttermilk. A creamy peanut butter frosting completes this indulgent dessert. The chopped candy pieces add occasional bursts of sweetness and chew.

Prep Time
15 mins
Cook Time
33 mins
Additional Time
15 mins
Total Time
1 hr 3 mins
Servings: 16 servings
Calories: 401 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake:
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup butter softened, unsalted
  • ¼ cup peanut butter creamy
  • 1 cup light brown sugar packed
  • 2 egg large
  • ½ cup buttermilk
  • ½ cup peanut butter cups finely chopped
  • 1 Tablespoon all-purpose flour for coating the candy
For the Peanut Butter Frosting:
  • ½ cup butter softened, unsalted
  • 1 cup peanut butter creamy
  • 2 cups powdered sugar
  • ⅓ to ½ cup heavy cream depending on your peanut butter thickness
  • peanut butter cups

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
  2. Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
  3. In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
  4. In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
  5. Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
  6. Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
  7. To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
  8. Frost the cake completely. Decorate with peanut butter cups.
  9. Keep cake covered. Serve at room temperature.

Notes

  • Use parchment paper lined pan to prevent sticking; avoid wax paper.
  • Choose creamy peanut butter instead of all-natural to avoid excess oiliness.
  • Buttermilk is important for flavor and texture; powdered buttermilk is a convenient substitute.
  • Chilling the cake alters texture, giving a frozen peanut butter cup effect.
  • Toppings like chocolate chips or Reese’s pieces can be swapped for peanut butter cups.
  • Alternate frostings like chocolate buttercream or Nutella offer flavor variety.

Nutrition Information

Calories 401kcal (20%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 12g (71%) Cholesterol 52mg (17%) Sodium 279mg (12%) Fiber 2g (8%) Sugar 30g (60%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 24g 37%
Saturated Fat 10g 50%
Polyunsaturated Fat 12g 71%
Cholesterol 52mg 17%
Sodium 279mg 12%
Fiber 2g 8%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.