Peanut Butter Cake from Scratch

You will love this homemade peanut butter cake recipe. It produces a wonderful moist peanut-buttery masterpiece that you will make often.

Don't be concerned that the cake would turn out oily with all the butter and peanut butter - it is luscious and melts in your mouth. More homemade cake recipes at the bottom of the page...

Homemade Peanut Butter Cake from Scratch - Attention peanut butter lovers! This will the recipe you use from now on. #misshomemade | Find healthy scratch recipes at MissHomemade.com

Peanut Butter Cake Recipe

This peanut butter lover's cake will be the recipe you use from now on.

HOMEMADE PEANUT BUTTER CAKE FROM SCRATCH

CAKE
2 cups sugar
2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
12 TBS unsalted butter (1-1/2 sticks)
1/2 cup smooth peanut butter
1/4 cup oil
1 cup water
1/2 cup buttermilk, recipe below
2 eggs
1 tsp pure vanilla extract

Garnish is chopped peanut butter cups on top and drizzled in chocolate sauce.

PREHEAT oven to 350 degrees.

Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Whisk sugar, flour, baking soda and salt together in a bowl; set aside.

Melt the butter with 1 cup of water in a large saucepan. Slowly whisk in the peanut butter and oil until thoroughly combined.

Pour over dry ingredients and stir. Add 1/2 cup buttermilk, 2 eggs, 1 teaspoon vanilla and then mix. Pour into prepared pans.

Bake for 22-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.

Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

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BUTTERMILK SUBSTITUTE

1/2 cup milk
1-1/2 tsp lemon juice or vinegar

Stir and let sit for 10 minutes. It's ready for the recipe.

FLUFFY PEANUT BUTTER FROSTING

This frosting is amazing--it balances flavor against sweetness well, and the texture is perfect: creamy, fluffy, not oily at all. Do not use margarine; use butter. Butter will give you beautiful, fluffy icing (and that's what you want). I always use this recipe with my peanut butter cake recipe.

3/4 cup peanut butter, at room temperature
1 cup unsalted butter, at room temperature
3 cups powdered sugar
3-4 TBS heavy cream or milk

Beat the peanut butter and butter for at least 3 minutes. Add the powdered sugar a cup at a time and mix well after each addition. Pour in the heavy cream and beat for 3 to 4 more minutes. If it is too thick, add a little more cream until it reaches the desired consistency.

NOTE:

For my peanut butter cake recipe (see photo above) I frost it, and drizzled chocolate sauce over the top. Then I cut up Reese's peanut butter cups and sprinkled over the top of the cake. Out of this world good.

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