When I want a cake that’s full of flavor, ultra-moist, and completely indulgent, I bake this peanut butter cake with peanut butter frosting. It’s a dream for peanut butter lovers like me—soft, rich layers of cake topped with creamy, fluffy frosting that packs a double punch of sweet and salty satisfaction.
Why You’ll Love This Recipe
I love how this cake delivers bold peanut butter flavor in every bite. The cake is moist without being heavy, and the frosting is smooth, rich, and not overly sweet. It’s a simple one-bowl batter, easy enough for a weekday treat but impressive enough for a celebration. Whether I’m serving it as a sheet cake, layer cake, or cupcakes, it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the peanut butter cake:
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All-purpose flour
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Baking powder and baking soda
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Salt
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Creamy peanut butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Milk (or buttermilk)
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Vegetable oil
For the peanut butter frosting:
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Creamy peanut butter
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Unsalted butter, softened
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Powdered sugar
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Milk or cream (to adjust consistency)
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Vanilla extract
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Optional: a pinch of salt for balance
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch round pans.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a separate bowl, I beat the peanut butter, sugars, and oil until smooth and fluffy.
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I add the eggs and vanilla, then mix in the dry ingredients and milk, alternating until the batter is fully combined.
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I pour the batter into the prepared pan(s) and bake for 28–32 minutes, or until a toothpick comes out clean.
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While the cake cools, I make the frosting by beating the peanut butter and butter until creamy, then gradually adding powdered sugar, milk, and vanilla until smooth and spreadable.
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Once the cake is cool, I frost generously and garnish with chopped peanuts or a drizzle of melted chocolate if I’m feeling extra.
Servings and timing
This recipe makes 12–16 slices. It takes about 15 minutes to prep, 30 minutes to bake, and another 10–15 minutes to frost and finish.
Variations
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I sometimes add mini chocolate chips or chopped peanuts into the batter for texture.
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For a layered look, I bake in two round pans and fill the middle with frosting and a drizzle of jam or chocolate.
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A swirl of honey or caramel in the frosting adds an extra dimension of sweetness.
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For cupcakes, I divide the batter into muffin tins and bake for 18–20 minutes.
Storage/reheating
I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5. I bring it to room temperature before serving for the best texture. I also freeze unfrosted cake layers, tightly wrapped, for up to 1 month.
FAQs
Can I use natural peanut butter?
I don’t recommend it—it tends to separate and affects the texture. I use a shelf-stable creamy peanut butter for best results.
Can I make this cake ahead?
Yes. I bake the cake a day in advance and frost it before serving. It stays moist and even tastes better the next day.
Is this cake very sweet?
It’s sweet, but the peanut butter balances it out with a savory richness. I adjust the powdered sugar in the frosting to my taste.
Can I use crunchy peanut butter?
I’ve used crunchy for the frosting before—it adds a fun texture. For the cake, smooth works best for consistency.
How do I make it extra moist?
Using oil instead of butter and adding a touch of brown sugar helps keep the cake soft and tender for days.
Conclusion
This peanut butter cake with peanut butter frosting is everything I want in a dessert—rich, moist, easy to make, and packed with bold, nutty flavor. Whether I’m baking it for a celebration or just because I’m craving comfort, it never lets me down. One bite, and it’s easy to see why this cake is a forever favorite.
Print
Peanut Butter Cake with Peanut Butter Frosting: Rich, Moist, and Totally Irresistible
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45–50 minutes
- Yield: 12–16 slices
- Category: Dessert, Cakes, Baking
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This peanut butter cake with peanut butter frosting is rich, ultra-moist, and bursting with bold peanut butter flavor. Topped with creamy, fluffy frosting, this easy homemade cake is perfect for celebrations or everyday cravings—an irresistible treat for peanut butter lovers!
Ingredients
- For the Peanut Butter Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk (or buttermilk)
- For the Peanut Butter Frosting:
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Optional: pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, beat peanut butter, granulated sugar, brown sugar, and oil until smooth.
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Add eggs and vanilla. Mix until incorporated.
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Alternately add the dry ingredients and milk, mixing until batter is smooth.
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Pour into prepared pan(s) and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely.
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For frosting, beat peanut butter and butter until creamy. Gradually mix in powdered sugar, milk, and vanilla until smooth and spreadable.
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Frost the cooled cake and garnish as desired.
Notes
- For cupcakes: Bake at 350°F for 18–20 minutes.
- To reduce sweetness, use less powdered sugar in the frosting.
- Crunchy peanut butter works great in the frosting for added texture.
- Swirl in jam or drizzle chocolate for added flair.
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