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Peanut Butter Birthday Cake is really fun to say. Does it have to be your birthday to slice into peanut-buttery Peanut Butter Birthday Cake? After all, it’s someone’s birthday… somewhere. This celebration of peanut butter and cake and frosting is courtesy of Joy Wilson’s, Joy the Baker Cookbook.
For added instruction and entertainment, watch the Peanut Butter Birthday Cake video.
Ingredients for Peanut Butter Birthday Cake:
2 – 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk
Ingredients for Peanut Butter Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/3 cup plus 2 tablespoons smooth peanut butter
pinch of salt
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract.
NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.
Make the Peanut Butter Birthday Cake:
1) Place a rack in the center and upper third of the oven. Preheat oven to 350(F).
2) Prepare two 8 or 9 inch round cake pans. Either grease and flour pans or line with parchment paper. Set aside.
3) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4) In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, 3-5 minutes.
5) Add eggs one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. (Add vanilla, if desired.)
6) With the mixer on low speed, add half of the flour mixture to the butter mixture.
7) Slowly pour in all of the buttermilk.
8) When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together.
9) Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.
10) Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 20 minutes or until a cake tester inserted into the cake comes out clean.
11) Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting with Peanut Butter Cream Cheese Frosting.
Make the Peanut Butter Cream Cheese Frosting:
1) Place cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat the cream cheese for about 1 minute, ensuring that it is soft and pliable. Stop the mixer and use a spatula to scrape down the sides of the bowl.
2) Add the butter to the bowl. Beat the butter and cream cheese on medium speed for 1 minute until thoroughly combined.
3) Add 1/3 cup of the peanut butter to the cream cheese mixture. Beat for 30 seconds on medium speed, until well combined.
4) Turn the mixer on low and add the salt and powdered sugar followed by the vanilla. Beat until almost incorporated. Stop the mixer and scrape down the sides and bottom of the bowl.
5) Beat on medium speed until all of the powdered sugar has disappeared and the mixture is velvety soft.
6) If using immediately, dollop 2 tablespoons of peanut butter into the finished cream cheese and fold in with a spatula. Don’t completely mix, leave streaks of peanut butter throughout the frosting. Use immediately to frost cakes or cupcakes.
7) If storing for later use, spoon frosting into an airtight container, add peanut butter, swirl into frosting and store in the refrigerator until ready to use. Bring the frosting to room temperature before frosting cakes or cupcakes.
For added instruction and entertainment, watch the How to Make Peanut Butter Birthday Cake video.
More butter and sugar from Joy Wilson on her award winning blog Joy the Baker.
The Joy the Baker Cookbook is currently available on Amazon, Barnes and Noble and IndieBound and makes an excellent birthday gift.
Shawn @ I Wash...You Dry says
Oh my goodness! I love peanut butter, this sounds fantabulous!
Marc Miller says
I’m tempted to make that last swirl Nutella instead of peanut butter. :)
Average Betty says
Go for it, Marc! A viewer on YouTube said she swapped out ALL the peanut butter with Nutella for her Mom’s Bday (who is a Nutella-freak!) and it turned out great ;) Let me know how it goes…
How about peanut butter morsals mixed in the cake batter?
Average Betty says
Hi necco, I’ve never tried it and my only concern would be that they sink to the bottom. But, like I said, I’ve never tried it — so if you give it a-go, let me know how it turns out!
hey im just wondering if this cake is moist? if it isnt, is there anyway i could make it moist cos my family isnt a fan of dry cakes.
ooh and i love how you reply to all of the comments, keep up the good work! :)
Average Betty says
Hi Aly911, This cake is beyond moist! I hope you’ll give it a try because I don’t like dry cakes either – in fact, I don’t know anyone that does! Haha! Let me know if you give it a whirl and what you think.
Wow Im eating this stuff right now and it is AMAZING!
Hi can u suggest a substitute for buttermilk ? thanks
Karen Gibson says
I want to make this Peanut Butter Cake for Thanksgiving but I want to put chocolate Ganache on the top of it and chocolate lace around the sides on top of the icing. Also put some small design around the edge of the top. If I can get it to work, I will take a pic of it and send it to you.