1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 cup smooth peanut butter
2 cups brown sugar
2 teaspoons vanilla
4 large eggs, room temperature
2 cups buttermilk, room temperature ** see step 4 for buttermilk substitution
3 1/2 cups flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups peanut butter chips (or chocolate chips if you love that combo as much as I do)
* This recipe yields about 5lbs of batter and makes three 8” round cakes.
** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.
Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.