Yay! Today is the day to celebrate! And nothing’s better than to have some extreme (and I mean, extreme) peanut butter cake!
I love this day! Not only because I LOVE peanut butter…more than chocolate. It’s true. But because it happens to land on MY birthday. So I thought I’d bake a moist, tender, peanut buttery cake topped with creamy peanut butter frosting to devour.
The reason this peanut butter cake is so delicately moist, is because of the buttermilk. This cake will literally MELT in your mouth! And the peanut butter frosting has cream cheese in it to balance out all the peanut butter. But really, there’s no such thing as TOO much peanut butter, right?
Making a cake from scratch should not be intimidating at all. Just follow the instructions and more importantly, ALWAYS read the recipe thoroughly before starting. With any recipe, for that matter.
In a medium size bowl, whisk all the dry ingredients together: 2 and a half cups all-purpose flour; 1 and 1/4 cup sugar; 1 and 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt…set aside.
In a liquid measuring cup mix together, 1 cup buttermilk, add two eggs and 2 teaspoons vanilla. Whisk together to break the yolks. Also, set aside.
In a large mixing bowl, put in half a cup of butter-flavored shortening and 1 cup of creamy peanut butter. Mix very well for about 1 minute. (You want to make sure it is well blended.)
Now, this is where you start blending it all together into some amazing yummy-ness!
Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated. But do not over mix…the flour will make the batter tough.
As you can see, the batter is very thick. I dare you NOT to lick the spoon clean!
Spray your pans and cut some parchment paper to fit into the bottom. Equally distribute the batter into 3 (5 inch) round or 2 (9 inch) round pans. Spread the batter evenly. Put in a preheated 350 degrees oven. Bake for 25-27 minutes. Check it at 25 minutes with a toothpick inserted in the middle. If it comes out clean…pull them out and let the cakes cool for 10 minutes. Then use a knife around the edges of the pan to loosen the cake then tip them out gently. Cover and cool…then frost!
To make the ever so creamy frosting…just blend together 1 full package of cream cheese (softened) and 1 cup of creamy peanut butter. Mix until you no longer see the cream cheese. Add 1/4 cup of heavy whipping cream and mix while adding the 3 cups of powdered sugar…1 cup at a time. If you want the consistency to be thicker, add 1/4 cup of powdered sugar at a time. Layer and frost.
This will absolutely calm the cravings of the biggest peanut butter lover!
It’s just some amazing peanut buttery bliss!
This post is linked up to party with Inside BruCrew Life; Mom On Time Out & I Gotta Create!
- 1 cup creamy peanut butter
- ½ cup butter-flavored shortening
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 2 and ¼ cup all-purpose flour
- 1 and ¼ cup sugar
- 1 and ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ salt
- 1 (8 ounce) package cream cheese
- 1 cup creamy peanut butter
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 350 degrees.
- In a medium size bowl, whisk all the dry ingredients together. Set aside.
- In a large mixing bowl, put in butter-flavored shortning and creamy peanut butter. Mix very well for about 1 minute. You want to make sure it is well blended.
- Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated.
- Do not over mix…the flour will make the batter tough.
- Divide into sprayed 3 (5 inch) or 2 (9 inch) round cake pans with parchment paper cut to fit inside the bottom.
- Bake for 25-27 minutes.
- Let cakes cool. Then frost.
- For the Peanut Butter Frosting:
- Cream together the peanut butter and softened cream cheese.
- Add ¼ cup of heavy whipping cream and mix while adding the powdered sugar…1 cup at a time.
- Layer and frost.
Paula @ Vintage Kitchen says
Talk about a stunning birthday cake Gloria! I´m pinning it. Happy belated birthday!
Paula @ Vintage Kitchen recently posted…Flourless Chocolate Bean Cake #SundaySupper
Thank you, Paula! I actually already have your recipe of the flourless cake in the oven as I type this! Can’t wait to eat it! (= p.s. thanks for the pin action!
Gloria recently posted…Cookies And Cream Bars
Is it ok to refrigerate this cake. If I am making it the day before eating?
Yes, of course. Enjoy! (This is my most favorite cake… and I make it every year for my own bday!) 😉
sally @ sallys baking addiction says
oh my goodness! I think i’ve died and gone to heaven. peanut butter CAKE with peanut butter frosting. my dreams have come true. it’s such a gorgeous cake, too! I don’t think I’d be able to stop at one (large) slice….
Thanks, Sally! My husband and I ate the (whole) cake by the end of the day! Terrible, huh?! (The kids didn’t even get a piece…they weren’t fast enough!)
Summer @ Mallow and Co says
Ok, First Off I can’t believe I missed Peanut Butter Day considering PB is it’s own food group in my mind! Second off this cake looks Delicious! I would have a really hard time not just eating the batter straight!!! (And yes, there is no such thing as too much peanut butter)
Summer @ Mallow and Co recently posted…Pistachio Rice Krispy Treats
Thanks, Summer! I definitely agree PB is it’s own food group! (=
Christina at I Gotta Create! says
Oh my that sounds fantastic!
Thank you for partying with the Wildly Original Crowd.
<3 Christina at I Gotta Create!
Christina at I Gotta Create! recently posted…Egg Bunnies with Ribbon Ears
Thanks for stopping by….and hosting a fabulous party! I love checking out everyone’s creations!
Gloria recently posted…Pulled Pork Chili
Averie @ Averie Cooks says
Just pinned this baby. Wow. I can’t even tell you how much I’d love a piece! The PB Cream Cheese frosting AND the layers and the buttermilk in the cake batter, and PB used in abundance…this has got to be such a moist and amazing cake!
Averie @ Averie Cooks recently posted…15 Favorite Cream Cheese Recipes
This PB cake is super moist! But make sure you have a tall glass of cold milk nearby! Thanks, Averie!
Tina @ Tina's Chic says
Peanut butter plus peanut butter?! I’m so there!!
Tina @ Tina’s Chic recently posted…Honey Cinnamon Roasted Chickpeas
Laura Dembowski says
Peanut butter cake? Seriously? Does it get better than this? I have been on a crazy peanut butter kick lately and this looks beyond amazing!
Laura Dembowski recently posted…Peanut Butter Egg Blondies
Meg Cooke says
I’m from the UK and don’t have butter flavour shortening, is regular shortening okay to use?
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L Monroe says
I made this cake today…only thing I changed was to use white chocolate peanut butter instead of plain. It was amazing! Had to have a big glass of milk with it. Yummy! Thanks so much for sharing!
I have to admit I’ve never heard of white chocolate peanut butter… and now I am in complete heaven at the existence! Now you’ve inspired ME to use that (instead of the plain PB) and make the cake THIS way, right away!! Thank you for stopping by to share with us how you like my cake recipe. 🙂 Big hugs!!
Can I just use butter instead of shortening? What’s the ratio?
Yes, you may use butter instead of the shortening. Be sure to use room temp butter. I hope you enjoy this pb goodness!