Ultimate Peanut Butter Cake or UPBC

  • Serves: Makes 2, 9-inch cake layers, a 9 x 13-inch pan or 32 - 36 cupcakes; Makes about 8 cups batter
  • Baking Temp (degrees F): 350
  • Views: 15532
  • Comments: 51

Variations: Ultimate Butter Cake or UBC and Variations; Ultimate Chocolate Butter Cake or UCBC and Variations

Cake and photo by EagerBaker, Premium Member © Sarah Phillips The cake is filled with Strawberry Filling.

Cupcakes and photo by odetteganda, Premium Member © Sarah Phillips Ultimate Peanut Butter Cupcakes frosted with White Chocolate Strawberry Ganache

I created the Ultimate Peanut Butter Cake Recipe at the request of Mystie, Premium Member, from my Master Recipe, the Ultimate Butter Cake or UBC. I completely revised the recipe on 10-16-07 to add more peanut butter and make the flavor more intense. If you want to go peanuts all the way, frost and fill the cake with Easy Peanut Butter-Chocolate Frosting.

I use Smucker's Smooth (Creamy) Natural Peanut Butter for the recipe - you know you have the right kind because you will see that the oil separates from the peanut butter in the jar. Smucker's Brand  is good to use because it is consistent. Before using, stir it really well to incorporate all of the oil into before measuring. Natural peanut butter in the jar contains zero trans fat as does butter.

msbreez, Premium Member, Says: "This revised edition has an intense peanut butter flavor, it is very dense and moist. I imagine almost all butter cake recipes are more dense and moist than other types of cake recipes, so that probably goes without saying. But, the aroma of the peanut butter and the flavor almost makes you forget you are eating cake at all. It's almost like peanut butter fudge, actually, that's what I thought the batter reminded me of, creamy, yummy peanut butter fudge. If you're searching for a really peanut butter-y cake, make this one!"

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