Go Back
–+ servings
Peanut Butter Cake

Irresistibly Moist Peanut Butter Cake with Creamy Glaze

This Peanut Butter Cake is a delightful dessert that's easy to make, moist, and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and flavor; if using salted butter, reduce extra salt.
  • 2 cups All-Purpose Flour Offers structure; use gluten-free flour as an alternative.
  • 1 cup Creamy Peanut Butter Adds signature peanut flavor and moisture.
  • 3 large Eggs For vegan version, replace with flax eggs.
  • 1 cup Buttermilk Adds tanginess and moisture.
  • 1.5 cups Granulated Sugar Consider coconut sugar for a lower glycemic index.
  • 1/4 cup Water Omit if using extra buttermilk.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 2 teaspoons Pure Vanilla Extract Enhances flavor; skip if using flavored peanut butter.
For the Glaze
  • 1 cup Confectioners' Sugar Essential for the glaze; no substitutes recommended.
  • 1/2 cup Dry-Roasted Peanuts Adds crunch and decoration.

Equipment

  • Mixing bowl
  • Electric mixer
  • Bundt Pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a bundt pan by buttering and flouring it.
  2. In a large mixing bowl, combine unsalted butter and 1/2 cup creamy peanut butter. Beat until smooth.
  3. Add eggs one at a time and buttermilk, mixing on low until just combined.
  4. Add flour, sugar, water, baking powder, and vanilla to the bowl. Mix until smooth.
  5. Pour the batter into the bundt pan and bake for 45 minutes at 350°F, then reduce to 325°F for an additional 10-15 minutes.
  6. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. For glaze, whisk together remaining peanut butter, confectioners’ sugar, and buttermilk until smooth.
  8. Once cooled, pour the glaze over the cake and sprinkle with dry-roasted peanuts.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 300mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to use room temperature butter for easier mixing and avoid overmixing the batter to keep the cake fluffy.

Tried this recipe?

Let us know how it was!