For anyone who adores the rich, nutty flavor of peanut butter, this Moist Peanut Butter Cake is an absolute dream come true. This isn’t just a cake with a hint of peanut butter; it’s a full-on celebration of that beloved spread, baked into an incredibly tender, moist, and utterly irresistible crumb. Forget dry, crumbly cakes – the secret to this recipe lies in a few key ingredients that ensure every slice is as soft and flavorful as the last. It’s a comforting classic that’s perfect for birthdays, potlucks, or simply a sweet indulgence any day of the week.

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Why I Love This Recipe

What truly sets this Moist Peanut Butter Cake apart is its phenomenal texture. Thanks to the thoughtful combination of ingredients, including the creamy peanut butter itself and buttermilk, this cake boasts an unparalleled moistness that makes it melt in your mouth. The peanut butter flavor is prominent but not overwhelming, creating a harmonious balance that will satisfy even the most ardent peanut butter lovers. It’s a versatile cake that pairs beautifully with a variety of frostings, though a simple chocolate or peanut butter buttercream is highly recommended. Despite its impressive moistness and rich flavor, this cake is surprisingly easy to whip up, making it a fantastic addition to any baker’s repertoire.

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List of Ingredients

To bake this delightful Moist Peanut Butter Cake, gather the following:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter (do not use natural, runny peanut butter)
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature

For Serving (Optional, but Recommended):

• Chocolate buttercream, peanut butter buttercream, or a simple chocolate ganache

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Swaps and Notes

• Peanut Butter: For the best results and a consistently moist cake, use a “no-stir” creamy peanut butter (like Jif or Skippy). Natural peanut butter that separates oil will affect the cake’s texture and could make it greasy or crumbly.
• Butter: Ensure your butter is fully softened to room temperature. This is crucial for properly creaming with the sugars and peanut butter, which incorporates air and creates a tender crumb.
• Buttermilk: Room temperature buttermilk is essential for the cake’s tenderness and moisture. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill with enough whole milk to make 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using.
• Eggs: Room temperature eggs integrate more smoothly into the batter, preventing curdling and ensuring a uniform texture.
• Flour: Measure all-purpose flour by spooning it into your measuring cup and leveling it off with a straight edge. Scooping directly from the bag can compact the flour, leading to a denser, drier cake.
• Sugar: Granulated sugar creates a tender and moist cake. You could use a mix of granulated and light brown sugar for a slightly deeper, more caramel-like note.
• Extracts: Vanilla extract complements the peanut butter beautifully. You could add a tiny dash of almond extract for a more complex flavor, but use sparingly.
• Cake Pan: This recipe is designed for a 9×13-inch baking pan. You could also divide it into two 8-inch or 9-inch round cake pans for a layer cake, adjusting baking time.

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List of Steps for the Recipe

Baking this Moist Peanut Butter Cake is a straightforward process that yields impressive results.

1. Preheat Oven & Prep Pan: Preheat your oven to 350∘F (175∘C). Lightly grease and flour a 9×13-inch baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, beat the softened butter, creamy peanut butter, and granulated sugar together on medium-high speed until light, fluffy, and well combined, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
5. Alternate Dry and Wet: With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined.
   • Pour in half of the buttermilk and mix until just incorporated.
   • Add another one-third of the dry ingredients and mix.
   • Pour in the remaining buttermilk and mix.
   • Finally, add the last one-third of the dry ingredients and mix until the batter is smooth and just combined. Be careful not to overmix the batter.
6. Pour into Pan & Bake: Pour the cake batter evenly into the prepared 9×13-inch baking pan. Spread gently with a spatula to level the top.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back when lightly touched. Do NOT overbake.
8. Cool: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. This allows the cake to set fully and retain its moisture.
9. Frost & Serve: Once completely cool, frost with your favorite chocolate buttercream, peanut butter buttercream, or a simple chocolate ganache. Slice and serve!

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Tips for Success

• Room Temperature Ingredients: This is the golden rule for moist cakes. Cold ingredients don’t emulsify properly with fats, leading to a denser, less tender crumb.
• Don’t Overmix: Overmixing develops the gluten in the flour, making the cake tough and dry. Mix just until ingredients are combined and no dry streaks remain.
• Measure Flour Correctly: Use the “spoon and level” method: spoon flour into your measuring cup, then level it off with a straight edge. Don’t scoop directly from the bag.
• Proper Peanut Butter: Stick to “no-stir” creamy peanut butter for consistency and to avoid a greasy cake.
• Do Not Overbake: This is crucial for a moist cake. Start checking for doneness at the 30-minute mark. A slightly underbaked cake is infinitely better than an overbaked one.
• Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide right off. Patience is key!

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Serving Suggestions and Pairings

This Moist Peanut Butter Cake is fantastic on its own, but it truly shines with a complementary topping:

• Classic Frostings: A rich chocolate buttercream (especially with a touch of cocoa powder) or a smooth peanut butter buttercream are natural and delicious choices.
• Chocolate Ganache: A simple homemade chocolate ganache drizzled over the top adds elegance and intense chocolate flavor.
• Simple Dusting: For a less sweet option, simply dust the cooled cake with powdered sugar.
• Ice Cream: Serve a slice with a scoop of vanilla bean ice cream or chocolate ice cream for an extra indulgent treat.
• Coffee or Milk: The ultimate comfort pairing for this rich cake is a warm cup of coffee or a cold glass of milk.
• Chopped Peanuts: Sprinkle chopped roasted peanuts on top of the frosting for added crunch and nutty flavor.

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Nutritional Information

A single serving of Moist Peanut Butter Cake (approximately 1/12th of a 9×13-inch cake, without frosting) contains:

• Calories: Approximately 350−450 calories
• Fat: Approximately 20−30g
• Carbohydrates: Approximately 40−50g
• Protein: Approximately 8−12g
• Fiber: Approximately 2−3g
• Sodium: Approximately 250−350mg

Please note that these are approximate values and can vary based on specific brands of ingredients (especially peanut butter), precise measurements, and whether frosting is added (which would significantly increase calories, fat, and sugar).

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Storage and Leftover Tips

This cake stays wonderfully moist and delicious for several days.

• Room Temperature: Store the cooled and frosted (or unfrosted) cake in an airtight container at room temperature for up to 3-4 days. The moisture from the peanut butter and buttermilk helps it stay fresh.
• Refrigeration: If your kitchen is very warm, or if your frosting requires refrigeration (e.g., cream cheese frosting), you can refrigerate the cake. Bring slices to room temperature for about 15-20 minutes before serving for the best texture and flavor.
• Freezing: This cake freezes beautifully! Once completely cooled and unfrosted (or frosted with a stable buttercream), wrap individual slices or the entire cake (if a full slab) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. If frozen unfrosted, apply frosting after thawing.

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Final Thoughts

This Moist Peanut Butter Cake is a true celebration of a classic flavor combination. Its incredible tenderness, rich nutty taste, and simple preparation make it an instant favorite for any peanut butter enthusiast. It’s the kind of cake that brings smiles, satisfies cravings, and always feels like a warm hug. Bake it once, and you’ll understand why it’s simply the best.

What’s your favorite way to enjoy peanut butter cake? With chocolate, extra peanut butter, or something else entirely? Share your thoughts and photos in the comments below! And don’t forget to follow Chefmaniac.com for more delicious and comforting baking recipes!