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The Best Peanut Butter Layer Cake – Ultra Moist & Peanut-Flavor Packed
Dolce Flav
Rated 5.0 stars by 1 users
Category
Peanut Butter Flavor
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
This Best Peanut Butter Layer Cake is a top-ranking, butter-and-oil-sweetened delight overflowing with peanut butter flavor in both its tender sponge and creamy frosting. Inspired by beloved high-performing recipes like “The Best Peanut Butter Cake” from Just So Tasty and backed by raving reviews on The Daring Gourmet’s “Killer Peanut Butter Cake,” it delivers velvety, melt-in-your-mouth texture while remaining balanced, rich, and not overly sweet. The dual use of peanut butter in batter and frosting ensures that each bite feels deeply nutty and indulgent.
Ingredients
Cake Layers
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup smooth peanut butter
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¾ cup vegetable oil
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1½ cups light brown sugar
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3 large eggs, room temp
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2 tsp vanilla extract
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1¼ cups milk
Peanut Butter Frosting
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¾ cup unsalted butter, softened
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3–4 cups powdered sugar
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¾ cup smooth peanut butter
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2 oz cream cheese
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1 tsp vanilla extract
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1–2 Tbsp heavy cream or milk
Directions
Preheat & pan prep: Heat oven to 350°F (175°C). Grease and flour two 8‑inch round baking pans or line them with parchment for easy release.
Dry mix: Whisk together flour, baking powder, baking soda, and salt for even leavening distribution.
Wet base: In a large bowl, beat peanut butter, oil, and sugar until blended. Add eggs one at a time, beating fully after each, then stir in vanilla.
Combine: Alternately add dry mix and milk/buttermilk to the wet base—start and end with dry. Mix until just incorporated, helping maintain a tender crumb.
Bake: Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool: Let cakes rest in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting: Beat butter (and cream cheese, if using) until smooth. Mix in peanut butter, then gradually add powdered sugar, vanilla, and enough cream/milk to achieve spreadable consistency.
Assemble: Layer one cake on your serving plate, spread frosting, top with second layer, and finish frosting the sides. Chill briefly to set before slicing.
Recipe Note
10 Frequently Asked Questions
How do I make sure the cake stays moist?
Using oil and peanut butter in the batter ensures a tender, moist crumb that holds up well.
Can I use natural peanut butter?
Yes—but natural varieties may be oilier; stir well and slightly reduce added milk/fluid to compensate.
What does cream cheese add to the frosting?
It adds a subtle tang and stability, making the frosting less sweet and more balanced.
Can I substitute butter for oil in the cake?
You could—but oil helps preserve softness; butter may yield denser texture.
Is this recipe gluten-free?
Yes—use a 1:1 gluten-free flour blend and keep leavening proportions similar.
How far ahead can I bake and frost?
Bake up to a day in advance; wrap cooled layers tightly. Frost just before serving for best texture.
Can I make cupcakes instead?
Absolutely—bake at 350°F for 18–22 minutes in a lined muffin tin.
How to intensify peanut butter flavor?
Add ¼–½ tsp of peanut butter extract or slightly reduce sugar to allow peanut notes to shine.
How to store leftovers?
Store covered at room temperature for 2 days; refrigerate up to 5 days—allow to come to room temp before serving.
Can I garnish it?
Yes—add chopped peanuts, mini peanut butter cups, or a chocolate drizzle for texture and visual appeal.