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:
- Cream butter & sugar per the recipe below.
- Add peanut butter, eggs and remaining wet ingredients.
- Alternate adding dry ingredients and milk.
- 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!
Peanut Butter 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
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup heavy cream
- Preheat oven to 350°F. Grease and flour a 9x13 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.
- 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.
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)