The Vintage Peanut Butter Cake I Bake on Repeat

Peanut butter is one of my favorite foods, and I eat it almost every day. I love it so much, in fact, that I’ve tested all the brands at the grocery store and usually make my own. As a baker, I’m always looking for opportunities to load up baked goods with this nutty spread.

But no matter how wild I get in my peanut butter explorations, one classic dessert can never be outplayed: peanut butter cake: two layers of a peanut butter-rich cake covered in a layer of not-too-sweet peanut butter frosting. 

Baking With Peanut Butter

Peanut butter works in some interesting ways in baking. It’s mostly fat and protein, but in baked goods it also brings a starchy quality. Usually, when fat is added to a baked good it adds moisture and density. Peanut butter does this, but its starch-like quality helps to produce a cake that is not too dense or oily. 

My Easy Peanut Butter Cake

You won’t find any instructions for beating butter and sugar or whipping egg whites here. My recipe is as easy as they come: you whisk everything together in one bowl. Well, in this case, one pot.

To make things even simpler, I start this on the stove to avoid bringing ingredients up to room temperature. Forgot to put your butter on the counter two hours ago? No need here—it can go into the pot stone-cold. Once it’s melted, the residual heat from the butter and the pan will warm up your chilled eggs and sour cream.

Don’t worry about scrambling the eggs or curdling the sour cream. The relatively large amount of sugar, peanut butter, flour, and other ingredients will gently warm up as you whisk everything together. 

Peanut Butter Cake

Prep Time20 mins

Cook Time40 mins

Cooling45 mins

Total Time105 mins

Servings12 servings

Yield1 (2-layer) cake

I have favorite brand options for snacking peanut butter, but I’m less particular in my selection for baking. Going with a no-stir variety avoids a few issues that “natural” peanut butter can present. Make your life easier—go with the brand your grandma always had around.

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Ingredients

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