Peanut Butter Cake - The BEST Gluten Free Peanut Butter Cake
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Yield: 12 slices
Peanut Butter Cake has a moist, light, and airy crumb. It's paired with a creamy, fluffy homemade peanut butter frosting that tastes incredibly similar to a Nutter-Butter cookie. Seriously, this is the best gluten free peanut butter cake recipe, and it's even been proved by my dog.
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Ingredients
For the Peanut Butter Cake:
- 1 ½ cups high quality gluten free all purpose flour containing xanthan gum I use Bob's Red Mill 1:1 GF Baking Flour (the blue bag)
- ¾ cup light brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (Make your own by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk/plant based alternative)
- 2 large eggs
- ⅓ cup peanut butter (no oily peanut butters) I use Member's Mark no-stir Natural PB
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
For the Peanut Butter Frosting:
- 1 ½ cups powdered sugar
- ½ cup peanut butter
- 4 tablespoon softened butter (about ¼ cup)
- ¼ cup heavy cream (up to - I use just under ¼ cup.)
Instructions
For the Peanut Butter Cake:
- Preheat the oven to 350 F. Prepare a 9x13 sheet pan by greasing with butter or non-stick cooking spray.
- In a medium-sized mixing bowl, sift all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large-sized mixing bowl or bowl of a stand mixer, add peanut butter, oil, and brown sugar. Beat until smooth and well-combined. Add in the eggs and vanilla extract; beat until just combined.
- Alternately add the flour mixture and buttermilk to the wet ingredients and beat until just combined. The batter should be quite thin (unlike most cakes) and a little bubbly. Pour the batter into the prepared sheet pan.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. I recommend starting with the lowest time to prevent the cake from drying out. It cooks fairly quickly, and all oven times and temperatures vary.
- Remove from oven and allow to cool for 5 minutes in the pan before inverting and removing. Cool on a wire rack until completely cool, about 1-2 hours.
For the Peanut Butter Frosting:
- In a medium-sized mixing bowl, add butter and peanut butter. Beat until smooth and creamy. Add in half of the powdered sugar, continuing to beat until just combined. Then, add in the other half.
- Add in heavy cream, up to ¼ cup, and beat until you reach a spreadable, fluffy consistency. This frosting is meant to be stiff; don't over-add heavy cream. I tend to add just under ¼ cup.
- Spread peanut butter frosting on the cooled cake using a silicone spatula.
- Serve. You can store leftovers at room temperature, but we actually prefer to eat this cake chilled from the refrigerator.
Notes
Optional: Add chopped unsalted peanuts to the top of this cake for some texture and visual appeal.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!