Name: Peanut Butter Cake with Peanut Butter Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the cake:; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup creamy peanut butter; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; For the frosting:; 3/4 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 2 1/2–3 cups powdered sugar; 1 tsp vanilla extract; 2–4 tbsp heavy cream or milk, as needed; Optional toppings: chopped peanuts, melted chocolate drizzle

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Peanut Butter Cake with Peanut Butter Frosting is a rich, moist, and ultra-satisfying dessert that celebrates peanut butter in every layer. From the tender crumb of the cake to the silky, whipped frosting on top, this cake is a dream for peanut butter lovers like me who want a treat that’s as comforting as it is indulgent.

Why You’ll Love This Recipe

I love this cake because it’s simple to make and packs bold, nutty flavor without being overly sweet. The texture is soft and fluffy, the peanut butter flavor is deep and toasty, and the frosting is creamy enough to lick straight from the bowl. Whether I’m baking it for a birthday, a potluck, or just a casual weekend treat, it always gets rave reviews—and I never have leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Creamy peanut butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk

For the frosting:

Creamy peanut butter
Unsalted butter, softened
Powdered sugar
Vanilla extract
Heavy cream or milk (for consistency)

directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, I beat the butter and peanut butter until smooth and creamy.
I add the granulated sugar and brown sugar, then beat until light and fluffy.
I mix in the eggs one at a time, then add the vanilla extract.
I alternate adding the dry ingredients and buttermilk, mixing until the batter is smooth and well combined.
I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool completely before frosting.

To make the frosting:

I beat the peanut butter and butter together until creamy and smooth.
I gradually add powdered sugar, then mix in vanilla.
I add a tablespoon of cream or milk at a time until I reach a spreadable, fluffy consistency.
I frost the cooled cake and, if I’m feeling fancy, top it with chopped peanuts or a drizzle of melted chocolate.

Servings and timing

This recipe serves 12 to 16 people. It takes about 20 minutes to prep, 30–35 minutes to bake, and additional time to cool and frost—so I plan for a total time of about 1.5 hours.

Variations

Sometimes I swirl jam into the batter before baking for a peanut butter and jelly twist. I’ve also made a layered version with chocolate ganache between the layers. When I want more crunch, I fold in chopped peanuts or use crunchy peanut butter in the frosting. For cupcakes, I divide the batter into liners and bake for about 18–20 minutes.

storage/reheating

I store the frosted cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. I let it come to room temperature before serving for the best texture. The unfrosted cake can also be frozen—wrapped tightly—for up to 2 months, then thawed and frosted when ready.

FAQs

Can I use natural peanut butter?

I prefer regular creamy peanut butter for consistency and structure, but if I use natural, I make sure it’s well stirred and not too oily.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes—it works just as well.

Can I make this as a layer cake?

Yes, I divide the batter between two 8-inch or 9-inch pans and adjust the baking time slightly, checking for doneness around 25–30 minutes.

Is the frosting overly sweet?

No, it’s well-balanced thanks to the saltiness of the peanut butter. I can always reduce the sugar slightly if I prefer a less-sweet version.

Can I add chocolate?

Absolutely. I’ve topped this cake with chocolate chips, chocolate glaze, or even a layer of chocolate frosting for a peanut butter cup effect.

Conclusion

Peanut Butter Cake with Peanut Butter Frosting is a rich, nostalgic dessert that’s easy to make and guaranteed to please anyone who loves that nutty, sweet-salty flavor combo. Whether I’m baking it for a celebration or just to treat myself, it’s a recipe that always brings joy, one creamy, delicious slice at a time.

Peanut Butter Cake with Peanut Butter Frosting