Peanut Butter Velvet Cake

If you’re looking for a Peanut Butter Velvet Cake, here’s a rich, soft version with a velvety crumb and creamy peanut butter frosting.

Peanut Butter Velvet Cake

Ingredients

Cake

• 2½ cups (315 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (250 g) creamy peanut butter
• 1½ cups (300 g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) hot water

Peanut Butter Frosting

• 1 cup (230 g) unsalted butter, softened
• 1 cup (250 g) creamy peanut butter
• 3–4 cups (360–480 g) powdered sugar
• 2–4 tbsp milk or cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare the oven
   • Preheat to 350°F (175°C).
   • Grease and line two 8-inch (20 cm) round cake pans.
2. Mix dry ingredients
   • Whisk together flour, baking soda, and salt.
3. Cream butter and peanut butter
   • Beat butter, peanut butter, and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla
   • Beat in eggs one at a time.
   • Mix in vanilla.
5. Combine
   • Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
   • Stir in hot water until the batter is smooth.
6. Bake
   • Divide batter between pans.
   • Bake 28–32 minutes, or until a toothpick comes out clean.
   • Cool completely.
7. Make frosting
   • Beat butter and peanut butter until smooth.
   • Gradually add powdered sugar.
   • Add vanilla, salt, and enough milk to reach a spreadable consistency.
8. Assemble
   • Frost between layers, then cover the top and sides.

Optional Toppings

• Chopped roasted peanuts
• Chocolate ganache drizzle
• Mini peanut butter cups
• Crushed peanut brittle

This cake pairs especially well with a chocolate ganache topping if you want a peanut butter–chocolate dessert.