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Peanut Butter Cake With Peanut Butter Frosting

Peanut Butter Cake With Peanut Butter Frosting

This moist and nutty Peanut Butter Cake With Peanut Butter Frosting is an easy homemade dessert perfect for birthdays, potlucks, or any celebration—rich peanut butter cake meets creamy peanut butter frosting in under 95 minutes!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

Ingredients
  

  • 2 cups all-purpose flour spooned & leveled
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt fine
  • 1 cup creamy peanut butter natural or brand such as Skippy
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup milk whole or 2%
  • 1 teaspoon vanilla extract pure
  • 1/2 cup unsalted butter room temperature (for frosting)
  • 3/4 cup creamy peanut butter for frosting
  • 3 cups powdered sugar sifted
  • 2-3 tablespoons heavy cream or milk as needed for consistency
  • 1 teaspoon vanilla extract for frosting
  • pinch of salt optional, for balance

Instructions
 

  • Preheat your oven to 350°F (175°C), adjust rack to center, grease a 9-inch round cake pan, line with parchment, and chill for 5 minutes.
  • In a medium bowl, whisk flour, baking powder, baking soda, and sea salt until evenly blended, then sift or whisk thoroughly to avoid lumps.
  • Beat softened butter and creamy peanut butter on medium speed until pale and fluffy, about 2 minutes, scraping the bowl sides for a smooth blend.
  • Beat in granulated sugar and brown sugar until light, then add eggs one at a time, mixing well before stirring in pure vanilla extract.
  • With mixer on low, alternate adding the dry ingredients and milk, starting and ending with flour, mixing until just combined to avoid overmixing.
  • Pour batter into the prepared pan, tap the pan gently to remove air bubbles, and smooth the top with a spatula.
  • Bake for 28–32 minutes, rotating halfway, until a toothpick comes out with moist crumbs; watch closely after 25 minutes to prevent overbaking.
  • Let cake rest in the pan for 10 minutes, then run a knife around edges before inverting onto a wire rack.
  • Cool cake completely on a wire rack, about 30–40 minutes, ensuring it’s fully room temperature before frosting.
  • Beat butter and peanut butter until smooth, add powdered sugar gradually, then vanilla, salt, and cream, beating until fluffy and spreadable.
  • Spread frosting evenly over the cooled cake, garnish with chopped peanuts or a melted peanut butter drizzle, then slice and enjoy.

Notes

For extra texture, sprinkle chopped roasted peanuts on top. Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 2 months.

Nutrition

Calories: 380kcal
Keyword Baking, Celebration Cake, Creamy Frosting, easy recipe, Homemade Dessert, Nutty Flavors, Peanut Butter Cake, Peanut Butter Frosting, Peanut Dessert, Sweet Treat
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