First Step: Preheat and Prepare the Pans Begin by preheating your oven to 180 °C (350°F), or 160 °C (320°F) if you’re using a fan mode. This step is crucial for even baking in your peanut butter layer cake. Grease and line two 8-inch cake pans to prevent sticking and make removal easier.

Second Step: Mix the Dry Ingredients In a medium bowl, sift together 1⅔ cups (210 g) all-purpose flour, 3 tablespoons (24 g) cornstarch, ½ teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon salt if you’re not using salted butter. For a great peanut butter layer cake, mix these well and set them aside to ensure even distribution.

Third Step: Cream the Wet Ingredients In a large bowl, use an electric mixer to cream ⅓ cup (80 g) unsalted butter, ⅓ cup (75 g) vegetable oil, ½ cup (100 g) white granulated sugar, ¾ cup (150 g) soft brown sugar, and ⅔ cup (150 g) smooth unsweetened peanut butter on medium speed for 3 minutes. This creates a light and creamy base for your moist peanut butter cake recipe.

Fourth Step: Add Eggs and Liquids Add 3 large eggs one at a time, mixing on low speed for 10-15 seconds after each to incorporate fully. Then, mix in 1½ teaspoons vanilla extract and 1 cup (225 g) buttermilk until smooth. This step adds moisture and flavor, adapting well to various dietary preferences like using non-dairy milk for vegans.

Fifth Step: Combine Batter Gently fold the dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing to keep the texture perfect in your peanut butter layer cake. Divide the batter evenly between the prepared pans and tap lightly to remove air bubbles for even baking.

Sixth Step: Bake the Cake Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 15-20 minutes, then transfer to wire racks. For more tips on baking moist cakes, check out this helpful resource.

Seventh Step: Prepare the Frosting In a large bowl, combine 1½ cups (340 g) unsalted butter, 3 cups (375 g) powdered sugar, 2 teaspoons vanilla extract, ½ cup (120 g) whipping cream, ½ teaspoon salt, and 1 cup (250 g) smooth unsweetened peanut butter. Mix on low for 1 minute, then on medium-high for 10 minutes until smooth. For vegan adaptations, use plant-based cream to keep it simple.

Final Step: Assemble and Decorate Level the cake layers if needed, spread frosting on the first layer, add the second, and frost the top and sides. Smooth with a scraper and pipe swirls if desired. This completes your peanut butter layer cake with perfect texture, ready to serve and enjoy. Try pairing it with these mini treats for a fun variation.