A rich, salty-sweet slice of autumn. This easy two layer cake has creamy, peanut buttery goodness with the beautiful complexity of blackstrap molasses, while the easy peanut butter frosting makes each bite a silky experience. Peanut Butter Molasses Cake is incredibly flavorful, moist, and so much fun to share!
My peanut butter molasses cake is the ultimate indulgence. It’s creamy, sweet, and salty- all frosted with an airy, whipped peanut butter frosting. So so good. The subtle bitterness of molasses pairs well with the familiar nutty taste. This treat will definitely appeal to “not too sweet” dessert lovers. The flavor is simply one of a kind.
This recipe was loosely adapted from Southern Living’s 1987 Peanut Butter Cake. The addition of molasses came naturally to me; it doubles the richness and flavor while helping to avoid overwhelming sweetness. I think this cake would be great for both an intimate birthday soiree and a holiday gathering. There’s more than enough to go around.
Never heard of blackstrap molasses? It is the darkest and most concentrated form of molasses- usually reserved for savory recipes, but its robust flavor works perfectly in this cake. It also contains several essential minerals and 20 percent of daily recommended iron in every tablespoon. So think of this as a very healthy cake with a bit of sugar and butter.
I hope you’ll enjoy making (and eating) this as much as I did. There’s something special about your kitchen smelling like peanut butter- and it’s so fun and comforting to revisit old memories. Especially when they come in layer cake form! Please rate the recipe below if you try it at home. You can always see what I’m cooking up on my Instagram. Happy Baking!
Peanut Butter Molasses Cake
Equipment
- stand mixer
- icing spatula or knife
Ingredients
Cake Layers
- 3/4 cup unsalted butter softened
- 3/4 cup creamy peanut butter
- 2/3 cup blackstrap molasses
- 1 1/3 cup granulated sugar
- 3 eggs
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
Frosting
- 1/2 cup softened butter
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
Cake
- Preheat oven to 350°. Cream butter and peanut butter together, gradually adding sugar and molasses until fluffy. Then add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Begin and end with flour mixture. Mix well after each add-in, then stir in vanilla extract.
- Pour cake batter into two 8" parchment lined cake pans and shake a bit to get rid of any air bubbles and level. Bake for 26 to 30 minutes- cake tester should emerge with a few moist crumbs and cake should be firm with some spring. Let cool in pan for 10 minutes then transfer to cooling rack.
Frosting
- In a large bowl or stand mixer, beat butter until very fluffy. Add peanut butter, salt, and vanilla extract and beat until fully incorporated. Slowly add powdered sugar while continuing to beat mixture. Add milk until desired consistency is reached
- *Assembly. Cut the top (mound) off of one cake layer. Make sure your cut is as level as possible. Spread half of frosting on top, then place the second layer atop frosting. Using an icing spatula (or knife) dipped in warm water spread remaining icing around cake for a "naked cake" look. Only spread in one direction, occasionally dipping your tool in warm water to avoid crumbs. Garnish with roasted peanuts if desired.
Notes
- Feel free to use a lighter molasses if you’d prefer a sweeter taste.
- If you prefer a full coverage, traditional frosting application, simply double the peanut butter frosting recipe.
Other Molasses Recipes: