Decadent Double Peanut Butter Cake: A Recipe for Peanut Butter Lovers

Peanut butter lovers, rejoice! This Double Peanut Butter Cake recipe is a dream come true. Imagine layers of moist, tender cake infused with the rich flavor of peanut butter, topped with a luscious peanut butter frosting that will have you licking your fingers. This isn’t just a cake; it’s an experience, a celebration of all things peanut butter. Perfect for birthdays, special occasions, or simply satisfying a craving, this cake is sure to impress. Let’s dive into the delicious details!

Why This Recipe Works

This Double Peanut Butter Cake recipe is a winner for several reasons:

* **Double the Peanut Butter:** We use peanut butter in both the cake batter and the frosting, ensuring an intense peanut butter flavor in every bite.
* **Moist and Tender Cake:** The combination of buttermilk and oil in the batter creates a cake that’s incredibly moist and stays that way for days.
* **Easy to Make:** Despite its impressive appearance, this cake is surprisingly simple to make. The steps are straightforward, and the recipe is suitable for bakers of all skill levels.
* **Customizable:** You can easily adapt this recipe to your liking. Add chocolate chips to the batter, swirl in some raspberry jam, or top with chopped peanuts for added crunch.
* **Crowd-Pleasing:** This cake is always a hit! Its rich flavor and beautiful presentation make it perfect for any gathering.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for the cake and the frosting:

For the Peanut Butter Cake:

* **All-Purpose Flour:** 3 cups (360g). Provides the structure for the cake.
* **Baking Powder:** 3 teaspoons. Leavening agent that helps the cake rise.
* **Baking Soda:** 1 teaspoon. Another leavening agent, also helps with browning.
* **Salt:** 1 teaspoon. Enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened. Adds richness and flavor.
* **Creamy Peanut Butter:** 1 cup (250g). The star of the show, use your favorite brand of creamy peanut butter.
* **Granulated Sugar:** 2 cups (400g). Sweetens the cake and contributes to its texture.
* **Brown Sugar:** 1/2 cup (100g), packed. Adds moisture and a caramel-like flavor.
* **Eggs:** 3 large. Binds the ingredients together and adds richness.
* **Vanilla Extract:** 2 teaspoons. Enhances the flavor.
* **Buttermilk:** 1 1/2 cups (360ml). Adds moisture and tanginess.
* **Vegetable Oil:** 1/2 cup (120ml). Keeps the cake moist.

For the Peanut Butter Frosting:

* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened. The base of the frosting.
* **Creamy Peanut Butter:** 1 cup (250g). Adds peanut butter flavor to the frosting.
* **Powdered Sugar:** 4-5 cups (480-600g). Sweetens and thickens the frosting. Adjust to your desired consistency.
* **Milk:** 1/4 – 1/2 cup (60-120ml). Adds moisture and helps to create a smooth frosting.
* **Vanilla Extract:** 1 teaspoon. Enhances the flavor.
* **Salt:** 1/4 teaspoon. Balances the sweetness.

Optional Garnishes:

* Chopped peanuts
* Peanut butter cups, chopped
* Chocolate shavings
* Peanut butter drizzle

## Step-by-Step Instructions

Follow these detailed instructions to bake the perfect Double Peanut Butter Cake:

Part 1: Making the Peanut Butter Cake

1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easy release. This step is crucial to prevent the cake from sticking.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures even distribution of the leavening agents.
3. **Cream Butter and Peanut Butter:** In a separate large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scraping down the sides of the bowl occasionally ensures even mixing.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Start by adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients.
6. **Add Oil:** Stir in the vegetable oil until just combined. The oil adds moisture and helps to create a tender crumb.
7. **Divide and Bake:** Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes.
8. **Cool Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Part 2: Making the Peanut Butter Frosting

1. **Cream Butter and Peanut Butter:** In a large bowl, cream together the softened butter and peanut butter until smooth and creamy. Use an electric mixer for best results.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, beating well after each addition. Adjust the amount of powdered sugar to achieve your desired consistency. If the frosting is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
3. **Add Milk, Vanilla, and Salt:** Add the milk, vanilla extract, and salt. Beat until smooth and fluffy. Start with the smaller amount of milk and add more as needed to reach the desired consistency.

Part 3: Assembling the Cake

1. **Level the Cakes:** If the cakes have a dome shape, use a serrated knife to level the tops. This will ensure that the cake sits evenly.
2. **Frost the First Layer:** Place one cake layer on a serving plate or cake stand. Spread a generous amount of peanut butter frosting evenly over the top.
3. **Add the Second Layer:** Carefully place the second cake layer on top of the frosting. Gently press down to secure it.
4. **Frost the Entire Cake:** Frost the entire cake with the remaining peanut butter frosting. You can create a smooth finish or add decorative swirls.
5. **Garnish (Optional):** Decorate the cake with chopped peanuts, peanut butter cups, chocolate shavings, or a peanut butter drizzle. Get creative and make it your own!

## Tips for Success

* **Use Room Temperature Ingredients:** Ensure that your butter, eggs, and buttermilk are at room temperature for better emulsification and a smoother batter.
* **Measure Flour Accurately:** Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Cool Cakes Completely:** Frosting warm cakes can cause the frosting to melt and slide off. Make sure the cakes are completely cool before frosting.
* **Adjust Frosting Consistency:** Add more powdered sugar to thicken the frosting or more milk to thin it out. Adjust to your desired consistency.
* **Use High-Quality Peanut Butter:** The quality of your peanut butter will affect the flavor of the cake and frosting. Choose a brand you love.
* **Chill the Cake:** Chilling the cake for at least 30 minutes before serving can help the frosting set and make it easier to slice.

## Variations and Substitutions

* **Chocolate Peanut Butter Cake:** Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate peanut butter flavor.
* **Peanut Butter Cup Cake:** Chop peanut butter cups and fold them into the batter or sprinkle them on top of the frosting.
* **Raspberry Peanut Butter Cake:** Swirl raspberry jam into the batter before baking or spread a layer of raspberry jam between the cake layers.
* **Gluten-Free Peanut Butter Cake:** Use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure the blend contains xanthan gum for binding.
* **Vegan Peanut Butter Cake:** Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and the buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice or vinegar.
* **Peanut Butter Cream Cheese Frosting:** Substitute half of the butter in the frosting with cream cheese for a tangy twist.

## Serving Suggestions

* Serve slices of the cake with a scoop of vanilla ice cream or whipped cream.
* Drizzle with melted chocolate or peanut butter sauce.
* Serve with a glass of cold milk or a cup of coffee.
* Pair with fresh berries for a refreshing contrast.

## Storage Instructions

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
* **Freezer:** Freeze the cake (frosted or unfrosted) tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.

## Frequently Asked Questions (FAQs)

**Q: Can I use natural peanut butter in this recipe?**
A: Yes, you can use natural peanut butter, but be sure to stir it well before measuring, as the oil tends to separate. Also, natural peanut butter may result in a slightly drier cake, so you may need to add a bit more buttermilk to the batter.

**Q: Can I use crunchy peanut butter instead of creamy?**
A: Yes, you can use crunchy peanut butter, but it will change the texture of the cake and frosting. The cake will have a slightly more rustic and textured feel.

**Q: Can I make this cake ahead of time?**
A: Yes, you can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. You can also make the frosting ahead of time and store it in the refrigerator. Let the frosting come to room temperature and whip it again before using.

**Q: My cake is dry. What did I do wrong?**
A: A dry cake can be caused by several factors, including overbaking, using too much flour, or not enough liquid. Make sure to measure your flour accurately, avoid overmixing the batter, and check the cake for doneness starting around 30 minutes.

**Q: My frosting is too thin. How can I thicken it?**
A: If your frosting is too thin, gradually add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency.

**Q: My frosting is too thick. How can I thin it?**
A: If your frosting is too thick, gradually add more milk, one teaspoon at a time, until it reaches your desired consistency.

## Conclusion

This Double Peanut Butter Cake is a guaranteed crowd-pleaser, perfect for any occasion. With its rich peanut butter flavor, moist texture, and customizable options, it’s a recipe you’ll want to make again and again. So, gather your ingredients, preheat your oven, and get ready to indulge in a peanut butter lover’s dream! Enjoy!