Print

Moist Creamy Peanut Butter Cake Recipe with Crunchy Topping Easy and Perfect

moist creamy peanut butter cake - featured image
Print Recipe

A moist and creamy peanut butter cake topped with a crunchy peanut topping that balances rich flavor and satisfying texture. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk (or plain yogurt as a substitute)
  • 1/2 cup chopped roasted peanuts (unsalted preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, beat together the creamy peanut butter, softened butter, and granulated sugar until smooth and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently after each addition until just combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. In a small bowl, combine chopped peanuts, brown sugar, melted butter, and cinnamon. Sprinkle evenly over the batter, pressing lightly to help it stick.
  7. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. The topping should be golden and crunchy.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Use room temperature eggs and butter for a creamier batter. Do not overmix after adding dry ingredients to keep the cake tender. Let the cake cool completely before slicing to maintain the crunchy topping. If topping browns too fast, tent with foil during last 10 minutes of baking. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus lemon juice. For gluten-free, use almond flour or gluten-free baking flour blend.

Nutrition

Keywords: peanut butter cake, creamy peanut butter cake, crunchy peanut topping, easy peanut butter dessert, moist peanut butter cake, peanut butter dessert recipe

Find it online: https://nadinetable.com/moist-creamy-peanut-butter-cake-recipe-with-crunchy-topping-easy-and-perfect/