Peanut Butter Cake – a delicious recipe with butter, peanut butter, eggs, buttermilk, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let butter, peanut butter, eggs and buttermilk come to room temperature for easy mixing - butter should be vey soft.
2
Grease and flour a 12-cup Bundt pan or a 10 inch tube pan.
3
Preheat oven to 350 degrees.
4
Cream butter, peanut butter and eggs; add buttermilk and cream throughly.
5
Add remaining ingredients.
6
Beat a low speed with electric mixer for 30 seconds, then at medium speed for 2 minutes, scraping sides of bowl often.
7
Pour into prepared pan.
8
Bake at 350 degrees for 45 minutes, then lower heat to 325 degrees and bake 20 minutes more or until top springs back when lightly pressed with fingertips.
9
Cool on wire rack 10 minutes.
10
Turn out and cool completely before frosting.
11
PEANUT BUTTER TOPPPING: Combine 1/4 cup creamy peanut butter, 1 cup powdered sugar and 4 to 5 T. buttermilk.
1462
kcal
Calories
76
g
Fat
175
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¾ cup butter (1 1/2 sticks), ¼ cup creamy peanut butter, 4 eggs, ½ cup buttermilk, and more.
Yes, Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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