Peanut Butter Cake

If you’re a fan of peanut butter, you’re about to fall head over heels for this Peanut Butter Cake. Imagine a soft, moist cake with the perfect balance of rich peanut butter flavor, paired with a creamy, dreamy peanut butter frosting. It’s like a peanut butter lover’s dream come true in cake form! Whether you’re serving it at a party, bringing it to a potluck, or just indulging in a slice (or two) after dinner, this cake is sure to steal the show.

And don’t worry—while it may sound fancy, this cake is easy to make. No complicated steps, just simple, delicious ingredients that come together perfectly. It’s a total crowd-pleaser, and it’s the kind of cake that makes people ask for the recipe!

Why You’ll Love Peanut Butter Cake

• Peanut Butter Lovers’ Dream: If you can’t get enough of peanut butter, this cake is like heaven on a plate. It’s packed with that creamy, nutty flavor from top to bottom.
• Moist and Fluffy: The cake itself is super moist and light, making it the perfect base for that decadent peanut butter frosting.
• Simple Ingredients: No need for anything fancy here—just pantry staples that come together in the most delicious way.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a sweet treat on a random afternoon, this cake fits the bill.
• Frosting Galore: That peanut butter frosting? It’s rich, creamy, and will have you wanting to eat it by the spoonful!

Ingredients

This cake is made with some basic ingredients you probably already have at home. Here’s what you’ll need:

For the Cake:

• Flour: The base for your cake that gives it structure and lightness.
• Sugar: For sweetness that balances the rich peanut butter flavor.
• Baking Powder: To help the cake rise and stay light and fluffy.
• Salt: A pinch of salt enhances all the flavors in the cake.
• Peanut Butter: The star of the show. It’s what gives the cake its rich, nutty flavor.
• Eggs: To help bind everything together and add richness.
• Milk: To keep the cake moist and tender.
• Butter: For that buttery richness we all love.

For the Peanut Butter Frosting:

• Peanut Butter: Of course, we’re using peanut butter in the frosting as well—because why not?
• Powdered Sugar: To give the frosting its sweet and smooth texture.
• Butter: For richness and creaminess in the frosting.
• Vanilla Extract: Adds a touch of sweetness and depth to the frosting.
• Milk: To thin out the frosting and make it spreadable.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

This cake is quick to make and even quicker to devour. Here’s how to do it:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan so your cake doesn’t stick.

2. Make the Cake Batter:

In a large mixing bowl, cream together the butter and peanut butter until smooth and creamy. Add in the sugar and beat until light and fluffy. Next, mix in the eggs, one at a time, followed by the milk. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

3. Bake:

Pour the cake batter into your prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

4. Make the Peanut Butter Frosting:

While the cake cools, make the frosting. In a large bowl, beat together the peanut butter, butter, and vanilla extract until smooth. Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy. Add the milk a little at a time until you reach the desired consistency for spreading.

5. Frost the Cake:

Once the cake has cooled completely, spread the peanut butter frosting evenly over the top. For extra peanut butter goodness, you can sprinkle a little chopped peanuts on top or drizzle with melted chocolate.

6. Slice and Serve:

Cut into squares and serve up a slice (or two… or three)! Enjoy the creamy, peanut buttery goodness of this cake with every bite.

Nutrition Facts

(Per serving: 1 slice)

• Calories per serving: 360
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 170mg
• Total Carbohydrates: 37g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 6g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes

How to Serve Peanut Butter Cake

This peanut butter cake is delicious all on its own, but here are a few ways to elevate it even more:

• Ice Cream: Serve with a scoop of vanilla or chocolate ice cream for a dessert that’s a true indulgence.
• Chocolate Drizzle: Drizzle some melted chocolate or hot fudge sauce over the top for a chocolate-peanut butter combo that can’t be beat.
• Chopped Peanuts: Top with chopped peanuts for extra crunch and texture.

Additional Tips

• Make it Ahead: You can make the cake a day ahead and store it, covered, at room temperature. Just frost it the day you plan to serve it.
• Store Leftovers: Keep leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
• Peanut Butter Type: You can use any peanut butter you like—creamy or chunky—depending on your texture preference in the cake and frosting.
• Double the Recipe: Want to make a bigger cake? Simply double the ingredients and bake in a larger pan for a crowd-size treat.

FAQ Section

Q1: Can I use natural peanut butter for this recipe?
A1: Yes! Natural peanut butter will work, but it may result in a slightly different texture in both the cake and frosting. You may need to add a little extra powdered sugar to thicken the frosting.

Q2: Can I use a different type of frosting?
A2: Absolutely! You could use a classic buttercream or even a chocolate ganache frosting for a fun twist.

Q3: How can I make this cake gluten-free?
A3: You can substitute the regular flour with a gluten-free flour blend. Just make sure it’s a one-to-one substitute for the best results.

Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the fridge before frosting and serving.

Q5: How can I make this cake dairy-free?
A5: To make it dairy-free, substitute the butter and milk with dairy-free alternatives like coconut oil and almond milk. You can also use a dairy-free butter for the frosting.

Q6: Can I make mini cakes with this recipe?
A6: Yes! You can bake this cake in cupcake tins for individual servings. Just reduce the baking time to around 18-20 minutes, depending on your oven.

Q7: Can I use smooth peanut butter in the cake and crunchy peanut butter in the frosting?
A7: Definitely! That will add a nice texture to the frosting, while keeping the cake smooth.

Q8: Can I make this cake without eggs?
A8: Yes! You can substitute the eggs with flax eggs or another egg replacer of your choice.

Q9: How long will this cake stay fresh?
A9: The cake will stay fresh for about 3 days at room temperature, or up to a week in the fridge, as long as it’s stored in an airtight container.

Q10: Can I add chocolate chips to the cake?
A10: Yes! Chocolate and peanut butter go hand in hand, so feel free to stir in some mini chocolate chips into the cake batter for extra sweetness.

Conclusion

This Peanut Butter Cake is a must-try for anyone who loves that rich, nutty flavor of peanut butter. It’s easy to make, unbelievably delicious, and perfect for any occasion. From the soft, moist cake to the creamy peanut butter frosting, this dessert is guaranteed to satisfy your sweet tooth and impress everyone at the table. Don’t wait—make this cake today and enjoy the peanut butter goodness in every bite!

Print