Peanut Butter Cake

Peanut butter cake is an old-school recipe that makes the perfect after-school snack cake!

A moist and airy peanut butter cake is topped with a whipped cocoa and peanut butter frosting that has just the right amount of salty-sweet flavor with a hint of chocolate.

A great dessert with a mug of coffee or a tall glass of milk.

Why We Love Peanut Butter Cake

• Most, tender and full of PB flavor!
• Sheet cakes are super easy to bake and totally portable for a party, potluck, or picnic.
• This cake can be baked and frozen in individual servings.
• The combination of peanut butter caked with a deliciously rich frosting makes this a perfect cake for any occasion.

Ingredients and Variations

CAKE BATTER:  Real butter, whole milk, and cake flour produce a lighter, fluffier cake. If cake flour isn’t available, then whisk all-purpose flour with the other dry ingredients until is fine and aerated. PREP TIP: Let the eggs and butter come to room temperature for faster mixing!

This cake has not been tested with natural peanut butter or other nut butters.

FROSTING: This creamy frosting is a peanut butter delight, so good you’ll want it on everything!

Swirl in your favorite jam over the top of the cake, or sprinkle on a handful of colorful Reese’s pieces, chocolate chips, or banana slices.

How to Make Peanut Butter Cake

It’s so easy to make this fluffy and delish cake:

1. Cream butter & sugar per the recipe below.
2. Add peanut butter, eggs and remaining wet ingredients.
3. Alternate adding dry ingredients and milk.
4. Pour the batter into a prepared pan and bake.

Frosting for Peanut Butter Cake

We love the fluffy peanut butter frosting below for this cake but a fluffy chocolate buttercream frosting is another great option.

This cake is light and moist, even whipped cream is a great topping.

Storing Peanut Butter Cake

Keep peanut butter cake covered at room temperature or in the refrigerator for up to 4 days. Freeze cooled and unfrosted portions in plastic wrap then zippered bags for up to 1 month. Frosting can be frozen in a sealed container or zippered bag for up to one month.

Got Peanut Butter?

• Peanut Butter Magic Cookie Bars – so many layers of decadence
• Peanut Butter Rice Krispie Treats – a no-bake treat!
• Peanut Butter Banana Refrigerator Pie – a crowd favorite
• Peanut Butter Blossoms – quick and easy
• Peanut Butter Cookie Cups – only 2 ingredients

Did you make this Peanut Butter Cake? Be sure to leave a rating and a comment below! 

5 from 24 votes↑ Click stars to rate now!
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Peanut Butter Cake

Peanut Butter Cake is sweet and fluffy with homemade creamy frosting on top. It's sure to be a treat the whole family will love.

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Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 15

Author Spend With Pennies

Equipment

• Stand Mixer

Cook ModePrevent your screen from going dark

Ingredients  

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Cake:

• ▢ 3 cups cake flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 ¾ cups light brown sugar packed
• ▢ ½ cup unsalted butter softened
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ ¾ cup creamy peanut butter
• ▢ 4 large eggs
• ▢ 1 ¼ cups whole milk

Frosting:

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup creamy peanut butter
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 3 cups powdered sugar
• ▢ ¼ cup heavy whipping cream

Instructions 

• Preheat oven to 350°F. Grease and flour a 9×13 pan.
• Place cake flour, baking powder, and salt in a bowl and whisk to combine.
• With an electric mixer or stand mixer on medium speed, cream brown sugar and butter until fluffy. Add oil and vanilla and mix until combined.
• Increase the speed to medium-high and beat until light and fluffy, 3-4 minutes.
• Add peanut butter and mix until incorporated and then add eggs one at a time.
• Alternate adding flour and milk a bit at a time just until incorporated. Be sure not to overmix.
• Spread the batter into the prepared baking pan. Bake 28-32 minutes or until a toothpick comes out clean.
• Remove from the oven and allow to cool completely before frosting.

To Frost:

• While the cake is baking, cream butter and peanut butter.
• Add cocoa powder and mix until fully incorporated.
• Add powdered sugar 1 cup at a time, mixing slowly until incorporated.
• Slowly add in the heavy cream with the mixer running on low speed until incorporated then increase speed to medium-high and whip for about 2 minutes until light and fluffy.
• Once cooled spread the frosting over the cake and serve.

Notes

• Ensure ingredients are room temperature before starting.
• Brown sugar can be replaced with granulated sugar but the flavor will change slightly.
• Do not overmix the batter, ingredients should just be incorporated.
• Do not use natural peanut butter in this recipe.

5 from 24 votes

Nutrition Information

Calories: 735 | Carbohydrates: 76g | Protein: 13g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 321mg | Potassium: 389mg | Fiber: 3g | Sugar: 53g | Vitamin A: 722IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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