Description
Peanut Butter Cake with Peanut Butter Frosting is a rich, fluffy cake layered with deep, nutty peanut butter flavor and topped with a creamy, perfectly sweet frosting—a peanut butter lover’s dream dessert.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and peanut butter until smooth. Add both sugars and beat until fluffy.
- Mix in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until smooth.
- Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cake completely before frosting.
- For frosting, beat peanut butter and butter until creamy. Gradually add powdered sugar, vanilla, and cream until desired consistency is reached.
- Spread frosting over cooled cake. Add toppings if desired.
Notes
- Swirl jam into the batter before baking for a PB&J twist.
- Use crunchy peanut butter or add chopped peanuts for texture.
- Make cupcakes by baking in liners for 18–20 minutes.
- Substitute buttermilk with milk + lemon juice or vinegar.
- Chocolate lovers can add ganache, chips, or frosting layers.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
