This vintage-style layer cake blends the rich, nutty flavor of peanut butter with a soft, tender crumb thanks to sifted cake flour and brown sugar. The use of both baking powder and baking soda ensures a lofty rise, while milk and vanilla bring moisture and aromatic sweetness. Ideal for frosting or enjoying plain, this cake is a nostalgic nod to mid-century American baking, perfect for family gatherings, birthdays, or a cozy weekend treat.
Ingredients
- ½ cup peanut butter
- ¼ cup butter
- 1½ cups brown sugar
- 2 eggs
- 2 cups cake flour (sifted )
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ⅔ cup milk
- 1 tsp vanilla extract
Instructions
Step 1: Cream Fats and Sugar
- Cream together the peanut butter and butter until smooth.
- Gradually add the brown sugar and beat until light and fluffy.
Step 2: Add Eggs
- Add eggs one at a time.
- Beat well after each addition.
Step 3: Combine Dry Ingredients
- Sift together the cake flour, baking powder, baking soda, and salt in a separate bowl.
Step 4: Mix Wet Ingredients
- In a small bowl or measuring cup, combine milk and vanilla extract.
Step 5: Alternate Mixing
- Add dry ingredients to the creamed mixture in three parts, alternating with the milk mixture.
- Begin and end with the dry ingredients.
- Beat well after each addition.
Step 6: Prepare Pans and Bake
- Grease and flour two 8-inch cake pans.
- Divide batter evenly between pans.
Step 7: Bake
- Bake in a preheated 350°F (175°C) oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool
- Cool in pans for 10 minutes.
- Turn out onto wire racks and cool completely before frosting or serving.
Tips
- Add ½ cup mini chocolate chips for extra richness.
- Substitute buttermilk for the milk for a tangier, tender crumb.
- Fill and frost with chocolate buttercream for a classic pairing.
- For deeper peanut flavor, toast the peanut butter in a skillet briefly before using.
- Add a pinch of cinnamon for a subtle warming note.
- Make it a peanut butter, banana cake by adding mashed banana and adjusting flour slightly.
- Use three 6-inch pans for a taller, bakery-style layer cake.
- Freeze layers unfrosted for easier assembly.
- Turn into cupcakes by baking 18 to 20 minutes at 350°F.
Nutrition
Calories: 315kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 40mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 250IUCalcium: 90mgIron: 1.4mg
Tried this recipe?Let us know how it was!