Peanut Butter Cake

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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.

A slice of Peanut Butter Cake being eaten

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.

ingredients to make Peanut Butter Cake with labels

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.

steps for making peanut butter cake

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?

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

A slice of Peanut Butter Cake being eaten
5 from 12 votes
Review Recipe

Peanut Butter Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 15
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.




  • 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

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  • 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.

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.

Recipe 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.

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
plated Peanut Butter Cake with a title
Peanut Butter Cake on a plate and a bite taken out with a title
plated slice of Peanut Butter Cake with writing
Peanut Butter Cake in the pan and plated with writing
About the author

Spend With Pennies

Welcome to Spend With Pennies! Here you will find deliciously simple recipes for the every day home cook. Easy to follow, tried, tested and loved!

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Recipe Rating


  1. My husband is a peanut butter fanatic. Needless to say, he flipped over this recipe. I loved it too. It was delicious, and really easy to make. Thank you.5 stars

  2. I have been looking for a quick and easy cake to make. This sounds like the perfect recipe! I plan on making it for dessert for tonight!5 stars