25/05/2026
2 Layers Moist Peanut Butter Cake
Ingredients
For the Cake
• 2½ cups all-purpose flour — 315g
• 1 cup granulated sugar — 200g
• 1/2 cup brown sugar — 100g
• 1 cup creamy peanut butter — 250g
• 1 cup butter — 227g
• 4 large eggs
• 1 cup milk — 240ml
• 1/2 cup sour cream — 120g
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
For the Peanut Butter Frosting
• 1 cup butter — 227g
• 1 cup creamy peanut butter — 250g
• 4 cups icing sugar — 480g
• 4–6 tbsp milk — 60–90ml
• 1 tsp vanilla extract
Optional Toppings
• Crushed peanuts
• Chocolate drizzle
• Peanut butter cups
Instructions
Preheat oven to 170°C. Grease and line two 8-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream.
Add the dry ingredients gradually, alternating with milk. Mix until smooth and creamy.
Divide batter evenly into the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.
For the frosting, beat butter and peanut butter until creamy.
Add icing sugar gradually and mix until fluffy.
Add vanilla and milk until you get a smooth spreadable consistency.
Layer the cakes with frosting in between, then cover the entire cake with the remaining frosting.
Decorate with crushed peanuts, chocolate drizzle, or peanut butter cups if desired.
TRESH CAKES