Ultimate Double Peanut Butter Cake

Ultimate Double Peanut Butter Cake 

If you’re a true peanut butter lover, this cake is pure perfection! Moist, fluffy peanut butter cake layers paired with a rich, silky-smooth peanut butter frosting. It’s light, indulgent, and surprisingly easy to make!

• Prep & Cook Time
•  Prep time: 20 mins
•  Bake time: 25–30 mins
•  Servings: 10–12 slices

🛒 Ingredients

For the Cake:

 * 2 ¼ cups all-purpose flour

 * 1 tsp baking powder

 * ½ tsp baking soda

 * ½ tsp salt

 * ½ cup (1 stick) unsalted butter, softened to room temperature

 * ¾ cup creamy peanut butter (commercial PB like Jif or Skippy works best)

 * 1 cup granulated sugar

 * ½ cup packed light brown sugar

 * 3 large eggs, room temperature

 * 1 ½ tsp pure vanilla extract

 * 1 cup whole milk or buttermilk, room temperature

For the Creamy Peanut Butter Frosting:

 * 1 cup (2 sticks) unsalted butter, softened

 * 1 cup creamy peanut butter

 * 3 to 3 ½ cups powdered sugar, sifted

 * ⅓ cup heavy cream (or milk)

 * 1 tsp pure vanilla extract

 * Pinch of salt

👩‍🍳 Instructions

 * Prep the Oven & Pans:

   * Preheat your oven to 350°F (175°C).

   * Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper for easy release.

 * Whisk Dry Ingredients:

   * In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 * Mix the Wet Ingredients:

   * In a large bowl or stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2–3 minutes).

   * Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

 * Combine Batter:

   * With the mixer on low speed, alternate adding the dry ingredients and the milk to the peanut butter mixture in 3 additions (starting and ending with the dry ingredients). Mix just until combined—do not overmix!

 * Bake:

   * Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

   * Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

   * Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

 * Make the Frosting:

   * In a large bowl, beat the softened butter and peanut butter together on medium speed until smooth and creamy.

   * Slowly add the powdered sugar, alternating with the heavy cream, beating after each addition.

   * Add the vanilla and pinch of salt. Increase speed to high and whip for 1–2 minutes until light, fluffy, and spreadable.

 * Assemble & Decorate:

   * Place one completely cooled cake layer on a cake stand or plate.

   * Spread a thick, even layer of peanut butter frosting over the top.

   * Place the second cake layer on top.

   * Spread the remaining frosting over the top and sides of the cake.

   * (Optional) Pipe decorative swirls around the top edge using a star tip, or sprinkle with chopped mini peanut butter cups!

💡 Pro Tips for Success:

 * Peanut Butter Choice: Use standard commercial peanut butter (like Skippy or Jif). Natural peanut butters where the oil separates can cause the cake or frosting to break.

 * Cool Completely: Make sure your cake layers are 100% cooled to room temperature before applying frosting, or the butter-based frosting will melt off!

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