This Molly Yeh Peanut Butter Cake is a decadent, moist, and flavorful dessert that combines the rich taste of peanut butter with a light, fluffy texture.
The cake is made with a balance of peanut butter, buttermilk, and a touch of vanilla, resulting in a soft, tender crumb. Topped with a creamy peanut butter frosting, it’s a true treat for peanut butter lovers.
Perfect for any occasion, this Molly Yeh Peanut Butter Cake offers a deliciously nostalgic combination of flavors that’s sure to be a crowd-pleaser.
I stumbled upon this Molly Yeh Peanut Butter Cake from Molly Yeh, a food blogger and cookbook author known for her creative take on comfort food.
Her peanut butter cake immediately caught my attention, and after making it several times, I can confidently say it’s a winner.
So, let me walk you through how to make this scrumptious cake in your own kitchen.
Why This Recipe Is A Must-Try?
This Molly Yeh Peanut Butter Cake is a must-try for anyone who loves rich, indulgent desserts. The combination of moist cake and creamy peanut butter frosting creates a perfect balance of flavors and textures.
Whether you prefer smooth or chunky peanut butter, this recipe lets you customize the taste to your liking.
It’s simple to prepare yet feels special enough for any celebration, making it a delightful treat that will impress family and friends alike.
The decadent peanut butter frosting is the ultimate finishing touch that takes this cake to the next level!
How To Prepare Molly Yeh Peanut Butter Cake?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: Approximately 500 calories per serving
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
- Sifter
Ingredients
For The Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup peanut butter (smooth or chunky)
- 2 cups sugar
- 4 large eggs, at room temperature
- 1/4 cup flavorless oil
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
For The Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup peanut butter (smooth or chunky)
- 4 cups powdered sugar, sifted
- 2-4 tablespoons heavy cream (adjust for desired frosting consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
How To Make Molly Yeh Peanut Butter Cake
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In another large bowl, beat the softened butter, peanut butter, and sugar until light and fluffy. Add eggs one at a time, followed by oil, water, and vanilla extract. Mix until smooth.
3. Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
4. Pour the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool completely on a wire rack. For the frosting, beat together the butter, peanut butter, and powdered sugar. Add heavy cream, vanilla, and salt, adjusting the cream for desired consistency.
6. Frost the cooled cakes with the peanut butter frosting and serve. Enjoy!
Special Notes
✔ Peanut Butter Preference: You can use either smooth or crunchy peanut butter for the cake itself. I personally love the texture that crunchy peanut butter adds to the cake, but smooth works perfectly well if you prefer a more uniform texture.
✔ Cake Variations: If you want to give this cake a twist, try adding chocolate chips or even a layer of jam between the cake layers. The peanut butter flavor pairs beautifully with chocolate or fruit spreads.
✔ Frosting Tip: If the frosting is too thick for spreading, add milk one tablespoon at a time until you achieve the desired consistency. Alternatively, if you want a firmer frosting, you can add a bit more powdered sugar.
Variations
● Chocolate Peanut Butter Cake: Add cocoa powder to the cake batter for a rich chocolate flavor that pairs perfectly with the peanut butter frosting.
● Peanut Butter and Jelly Cake: Swirl your favorite jelly or jam (such as grape or strawberry) into the batter for a nostalgic peanut butter and jelly twist.
● Banana Peanut Butter Cake: Incorporate mashed ripe bananas into the cake batter for added moisture and a subtle fruity flavor.
● Caramel Peanut Butter Cake: Drizzle caramel sauce over the frosting or mix it into the cake batter for a sweet, buttery contrast to the peanut butter.
● Nutty Crunch Cake: Add a layer of crushed graham crackers, pretzels, or granola between the cake layers for extra crunch and texture.
Pro Tips For Perfect
➤ Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps achieve a smooth batter and a lighter, fluffier cake.
➤ Sifting the Powdered Sugar: Sifting the powdered sugar before adding it to the frosting ensures that you get a smooth, creamy frosting without any lumps.
➤ Customizing the Frosting: If you prefer a lighter frosting, you can use whipped cream cheese mixed with peanut butter. It’s a great alternative if you want to reduce the sweetness slightly.
How To Store Your Molly Yeh Peanut Butter Cake
To store Molly Yeh Peanut Butter Cake, keep it in an airtight container at room temperature for up to 2-3 days for the best freshness.
If you need to store it longer, refrigerate it in an airtight container for up to a week. For longer-term storage, wrap the cake tightly in plastic wrap and foil, or place it in a freezer-safe container, and freeze for up to 2-3 months.
Thaw frozen cake at room temperature before serving. Proper storage will help maintain its moist texture and creamy frosting!
Here Are Some Butter Recipes You Might Enjoy
Keto Kentucky Butter Cake – Low-Carb Delight
Kentucky Butter Cake Crumbl Cookies – Soft & Buttery
Classic Old Fashioned Butter Cake Recipe
Peanut Butter Banana Cake Recipe – A Sweet Treat
Danish Butter Cake Recipe ( Denmark)
FAQs Molly Yeh Peanut Butter Cake
Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter for a bit of texture in the cake, but smooth peanut butter is recommended for a smoother batter and frosting.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store the cake in an airtight container at room temperature or refrigerate it, and frost it just before serving.
How can I make the frosting thicker or thinner?
To thicken the frosting, add more powdered sugar. To thin it out, gradually add a little more heavy cream, adjusting until you reach your desired consistency.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, or store it in an airtight container. It will stay fresh in the freezer for up to 2-3 months.
Can I substitute the buttermilk in the recipe?
Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar, allowing it to sit for a few minutes to thicken.
Final Thoughts
Molly Yeh Peanut Butter Cake is a delightful dessert that’s both rich and moist, with the perfect blend of peanut butter flavor.
The cake is easy to customize, so you can add variations like chocolate or banana to suit your taste. The smooth peanut butter frosting brings everything together, creating a truly indulgent dessert experience.
For peanut butter lovers, this cake is an absolute must-try, offering both versatility and irresistible flavor!
Molly Yeh Peanut Butter Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
- Sifter
Ingredients
For The Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 cup peanut butter smooth or chunky
- 2 cups sugar
- 4 large eggs at room temperature
- 1/4 cup flavorless oil
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup buttermilk at room temperature
For The Peanut Butter Frosting:
- 1 cup unsalted butter softened
- 1/2 cup peanut butter smooth or chunky
- 4 cups powdered sugar sifted
- 2-4 tablespoons heavy cream adjust for desired frosting consistency
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter, peanut butter, and sugar until light and fluffy. Add eggs one at a time, followed by oil, water, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
- Pour the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely on a wire rack. For the frosting, beat together the butter, peanut butter, and powdered sugar. Add heavy cream, vanilla, and salt, adjusting the cream for desired consistency.
- Frost the cooled cakes with the peanut butter frosting and serve. Enjoy!
Notes
Peanut Butter Preference: You can use either smooth or crunchy peanut butter for the cake itself. I personally love the texture that crunchy peanut butter adds to the cake, but smooth works perfectly well if you prefer a more uniform texture.
Cake Variations: If you want to give this cake a twist, try adding chocolate chips or even a layer of jam between the cake layers. The peanut butter flavor pairs beautifully with chocolate or fruit spreads.
Frosting Tip: If the frosting is too thick for spreading, add milk one tablespoon at a time until you achieve the desired consistency. Alternatively, if you want a firmer frosting, you can add a bit more powdered sugar.