Molly Yeh Peanut Butter Cake is a rich, moist cake with a creamy peanut butter frosting. I made this cake because I wanted to bring a bit of indulgence into my kitchen, and I’ve always loved how peanut butter pairs so well with baked goods.
Over the years, I’ve made this cake countless times, each time refining my technique. I’ve made some small tweaks to the original recipe, using a bit more peanut butter in the frosting for extra richness.
Sometimes, I even add a touch of chocolate or chopped peanuts for texture. Today, I’m excited to show you the step-by-step process of making this delicious Molly Yeh Peanut Butter Cake.
Why This Recipe Is A Must-Try?
This Molly Yeh Peanut Butter Cake is a must-try because it combines the comforting richness of peanut butter and the softness of a homemade cake, creating a flavor combination that’s hard to beat.
The moist texture of the Molly Yeh Peanut Butter Cake pairs beautifully with the creamy peanut butter frosting, making every bite a delightful experience.
The balance between the sweetness of the frosting and the slight saltiness from the peanut butter makes it stand out.
The easy-to-follow steps make Molly Yeh Peanut Butter Cake an enjoyable bake for both beginners and seasoned bakers.
How To Prepare Molly Yeh Peanut Butter Cake?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 500 calories per serving
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- 10 inch square cake pans
- Cooling rack
- Spatula or butter knife for frosting
- Sifter (for powdered sugar)
Ingredients
For the Cake:
- 1 cup (256 grams) chunky no-stir peanut butter
- 3/4 cup (180 grams) warm coffee
- 1 3/4 cups (350 grams) granulated sugar
- 2 large eggs
- 1/2 cup (115 grams) neutral oil
- 2 cups (270 grams) all-purpose flour
- 1 cup (240 grams) buttermilk
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon kosher salt
For the Peanut Butter Frosting:
- 1/2 cup peanut butter (smooth or chunky)
- 1 cup unsalted butter, softened
- 2-4 tablespoons heavy cream (adjust for desired frosting consistency)
- 4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
How To Make Molly Yeh Peanut Butter Cake
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
2. Prepare the Wet Ingredients
In a medium bowl, whisk together the chunky peanut butter and warm coffee until smooth and combined. This helps to dissolve the peanut butter and create a creamy base. Next, whisk in the granulated sugar until fully incorporated. Add the eggs, one at a time, ensuring each is fully mixed in before adding the next. Stir in the neutral oil.
3. Combine Dry Ingredients
In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir until well combined.
4. Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until the batter is just combined. Be careful not to over-mix.
5. Flavor the Batter
Add the vanilla extract and almond extract to the batter. Mix until evenly distributed.
6. Bake the Cake
Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Peanut Butter Frosting
In a large bowl, beat the peanut butter and softened unsalted butter until light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Adjust the frosting consistency by adding more cream as needed.
8. Assemble the Cake
Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of peanut butter frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly with the remaining frosting. Optionally, sprinkle with chopped peanuts or drizzle some melted peanut butter for extra texture and flavor.
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.
✔ 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.
How To Decorate And Serve
To decorate and serve Molly Yeh Peanut Butter Cake, start by smoothing the peanut butter frosting evenly over the top and sides of the cake using an offset spatula.
For a simple yet elegant finish, sprinkle chopped roasted peanuts around the edges or drizzle with melted chocolate for a rich contrast. You can also add a pinch of flaky sea salt on top to enhance the sweet and salty flavor.
Serve the cake at room temperature to ensure the frosting stays creamy, and slice with a sharp knife for clean, beautiful layers. This cake pairs wonderfully with a cup of coffee or a cold glass of milk.
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 Molly Yeh Peanut Butter 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 Molly Yeh Peanut Butter 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 Molly Yeh Peanut Butter Cake 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
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- 10 inch square cake pans
- Cooling rack
- Spatula or butter knife for frosting
- Sifter (for powdered sugar)
Ingredients
For the Cake:
- 1 cup 256 grams chunky no-stir peanut butter
- 3/4 cup 180 grams warm coffee
- 1 3/4 cups 350 grams granulated sugar
- 2 large eggs
- 1/2 cup 115 grams neutral oil
- 2 cups 270 grams all-purpose flour
- 1 cup 240 grams buttermilk
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon kosher salt
For the Peanut Butter Frosting:
- 1/2 cup peanut butter smooth or chunky
- 1 cup unsalted butter softened
- 2-4 tablespoons heavy cream adjust for desired frosting consistency
- 4 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Prepare the Wet Ingredients
- In a medium bowl, whisk together the chunky peanut butter and warm coffee until smooth and combined. This helps to dissolve the peanut butter and create a creamy base. Next, whisk in the granulated sugar until fully incorporated. Add the eggs, one at a time, ensuring each is fully mixed in before adding the next. Stir in the neutral oil.
Combine Dry Ingredients
- In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir until well combined.
Mix Wet and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until the batter is just combined. Be careful not to over-mix.
Flavor the Batter
- Add the vanilla extract and almond extract to the batter. Mix until evenly distributed.
Bake the Cake
- Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Peanut Butter Frosting
- In a large bowl, beat the peanut butter and softened unsalted butter until light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Adjust the frosting consistency by adding more cream as needed.
Assemble the Cake
- Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of peanut butter frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly with the remaining frosting. Optionally, sprinkle with chopped peanuts or drizzle some melted peanut butter for extra texture and flavor.
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.
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.