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Double Peanut Butter Cake

A moist, tender cake infused with creamy peanut butter and brown sugar, layered with a rich peanut butter frosting and studded with pieces of peanut butter cups. This decadent dessert is a peanut lover’s dream, perfect for birthdays, celebrations, or anytime you crave an indulgent yet comforting treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling & Frosting Time 1 hour
Total Time 1 hour 55 minutes
Servings 12

Ingredients
  

Peanut Butter Cake:

  • 1 ¼ cups 150 g all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup soft butter
  • ¼ cup creamy peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup finely chopped peanut butter cups tossed with 1 tbsp flour

Peanut Butter Frosting:

  • ½ cup soft butter
  • 1 cup creamy peanut butter
  • 2 cups 240 g powdered sugar
  • ⅓ –½ cup heavy cream adjust for consistency
  • Extra peanut butter cups or hearts for decoration

Instructions
 

  • Preheat oven to 350°F. Grease a 9-inch cake pan and line the base with parchment paper.
  • Cream together butter, peanut butter, and sugar until light and fluffy.
  • Beat in the eggs one at a time until fully incorporated.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • On low speed, alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients.
  • Fold in the chopped peanut butter cups coated in flour.
  • Pour batter into prepared pan and smooth the top.
  • Bake for about 33 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for 5 minutes before removing from the pan, then cool completely on a wire rack.
  • For the frosting, beat together butter, peanut butter, and ⅓ cup cream until smooth.
  • Gradually add powdered sugar, mixing well between additions. Adjust cream for desired consistency.
  • Spread frosting generously over the cooled cake.
  • Decorate with peanut butter cups or hearts.
  • Store in the refrigerator; bring to room temperature before serving.

Notes

  • Tossing peanut butter cups with flour prevents them from sinking in the batter.
  • For a fluffier frosting, whip at high speed for an extra minute.
  • Add a drizzle of chocolate ganache on top for a “peanut butter cup” effect.
  • Replace buttermilk with a mixture of milk and lemon juice if needed.
  • This cake freezes well—wrap slices individually and thaw when ready.