Peanut Butter Cake with Peanut Butter Frosting

A rich, tender peanut butter cake layered (or topped) with a smooth, creamy peanut butter buttercream. This is the ultimate treat for peanut butter lovers!

Preparation Details

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Cool Time: 45–60 minutes

• Frosting Time: 10 minutes

• Total Time: ~1 hour 30 minutes

• Difficulty: Easy to Moderate

• Yield: One 9×13″ cake or two 8″ rounds (serves 12–16)

 Ingredients

 For the Peanut Butter Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (1½ sticks) unsalted butter, softened

• 1 cup creamy peanut butter (not natural-style)

• 1 ¾ cups light brown sugar, packed

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup buttermilk, room temperature

Substitute for buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 mins)

 For the Peanut Butter Frosting:

• ¾ cup (1½ sticks) unsalted butter, softened

• 1 cup creamy peanut butter

• ¼ tsp salt (optional)

• 2½ to 3 cups powdered sugar, sifted

• ¼ cup heavy cream or milk (add more for desired consistency)

• 1 tsp vanilla extract

Optional Topping Ideas:

• Chopped peanuts

• Chocolate chips or shavings

• Drizzle of melted chocolate

 Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 9×13” baking dish or two 8” round cake pans. Line bottoms with parchment paper for easy release.

3. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt

4. In a large mixing bowl, cream together butter, peanut butter, and brown sugar until light and fluffy (about 2–3 minutes with a mixer).

5. Add eggs one at a time, mixing well after each. Stir in vanilla.

6. Add flour mixture in three parts, alternating with buttermilk, starting and ending with flour. Mix until just combined — do not overmix.

Step 2: Bake the Cake

7. Pour the batter into the prepared pan(s), smoothing the top.

8. Bake for:

   • 30–35 minutes for 9×13″ pan

   • 25–30 minutes for 8″ round pans

9. Cake is done when a toothpick inserted in the center comes out clean or with a few crumbs.

10. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 3: Make the Peanut Butter Frosting

11. In a large bowl, beat butter and peanut butter until smooth and fluffy (about 2 minutes).

12. Gradually add powdered sugar, mixing on low speed.

13. Add vanilla and cream or milk, 1 tablespoon at a time, until desired consistency is reached. Beat on high for 1–2 minutes until light and spreadable.

Step 4: Frost the Cake

14. Once the cake is completely cool, spread the frosting evenly over the top (or between layers, if using rounds).

15. Optional: Garnish with chopped peanuts or drizzle with melted chocolate for added texture and presentation.

 Serving Suggestions

• Serve with a glass of cold milk, a mug of coffee, or even a scoop of vanilla ice cream.

• Slice into squares for a casual gathering, or frost as a layer cake for birthdays and celebrations.

 Storage

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for 5–6 days. Bring to room temperature before serving.

• Freezer: Freeze frosted or unfrosted cake (wrapped tightly) for up to 2 months.

 Nutrition Information (Approx. per serving, based on 16 servings)

Exact values vary depending on frosting thickness and additional toppings.

 Recipe Variations

• Chocolate-Peanut Butter Cake: Add ½ cup cocoa powder to the flour mixture, and swap half the buttermilk for strong brewed coffee.

• Peanut Butter Banana Cake: Add 1 mashed banana to the wet ingredients.

• Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.

 Final Thoughts

This Peanut Butter Cake with Peanut Butter Frosting is a nostalgic, crowd-pleasing dessert that never fails to impress. Moist, fluffy, and full of bold peanut butter flavor, it’s perfect for birthdays, potlucks, or anytime you’re craving something cozy and rich.