Peanut Butter Cake

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  • Time it takes: 1 hour 20 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Holidays, Thanksgiving
  • Feeds: 5 pounds of batter. Makes three 8” round cakes or one 9x13” inch cake
ingredients image squiggle



  • ½ cup Unsalted Butter, room temperature
  • ½ cup Vegetable Oil
  • 1 cup Smooth Peanut Butter
  • 2 cups Brown Sugar
  • 4 tsp Vanilla Extract
  • 4 Large Eggs, room temperature
  • 2 cups Buttermilk, room temperature 
  • 3 ½ cups All Purpose Flour
  • 1 Tbsp + 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Peanut Butter Chips (or chocolate chips!)

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Learn More About Yo's Peanut Butter Cake!

Watch It!

  • If you don’t have buttermilk, combine 2 cups of room temperature milk with 2 Tbsp lemon juice. Let rest for 5-10 minutes until it slightly curdles. You’ve got buttermilk!

  • Preheat the oven to 350°F and line the bottom of each cake pan with parchment paper.

  • In the bowl of a stand mixer fitted with the paddle attachment, cream your butter, oil, peanut butter, brown sugar and vanilla until light and fluffy.

  • Add in the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

  • Mix all the dry ingredients together and add them to the batter alternating with the buttermilk. Stir in the peanut butter chips. Be careful not to overmix!

  • Scrape the batter in the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 50 minutes for a 9x13-inch or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through. Every oven is different, so it’s important to test your cakes and not rely on the times listed!

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

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