Peanut Butter Cake

Peanut Butter Cake has a deep and cozy peanut butter flavor, but it’s not overly sweet. Topped with a sweet peanut butter frosting, this cake is rich, tender, and delicious.

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Peanut butter fanatics are going to love this scrumptious peanut butter cake. If you eat peanut butter by the spoonfuls, already, this is going to be your new favorite dessert! Not only is the cake itself made with creamy peanut butter, but it’s topped with a sweet and creamy peanut butter frosting. The end result is pure peanut butter nirvana!

The best part about this peanut butter cake is that it stays fresh for days! Because it tastes just as great a couple days later, it’s perfect for potlucks, family reunions, or parties. Make it ahead of time and enjoy it days later. 

For this recipe, you will be making your cake and frosting from scratch, so you’ll need ingredients for both the cake batter and the frosting. Here’s what you’ll need:

• Peanut butter– You can’t have peanut butter cake without the peanut butter. You’ll need peanut butter for both the cake batter and the frosting, so go ahead and buy a whole jar. 
• Flour- I use cake flour, but you could use all-purpose flour as well. Spoon the flour into the measuring cup and then level it off with a butter knife. You don’t want to scoop or pack the flour or you’ll end up with too much. 
• Brown sugar– Unlike flour, you’ll want to use your measuring cup to scoop the brown sugar so it’s packed tightly. Granulated sugar can be used instead of light brown sugar in a pinch but the flavor will change slightly.
• Whole milk– Whole fat milk makes the cake moist and delicious. If you don’t have whole milk, you could use 2% as well. 
• Butter– You’ll need unsalted butter for both the cake batter and the frosting. Be sure to set your butter out on the counter for about 30-minutes to soften before using. 
• Vegetable oil– Any cooking oil will work including olive oil, canola oil, or coconut oil. 
• Eggs– Eggs work best in baking when they are at room temperature. Sit them on the counter with your butter 30-minutes before using. 
• Baking powder– This is what helps your cake to rise and become nice and fluffy. 
• Vanilla extract– Pure vanilla extract has the best flavor, but you can use imitation vanilla if that’s all you have. 
• Cocoa powder– Adding cocoa powder to your peanut butter frosting will give it that chocolate peanut butter flavor. 
• Powdered sugar– Don’t use granulated sugar or you’ll end up with a grainy texture to your frosting. 
• Heavy cream– You’ll need heavy cream for your frosting. If you don’t have any, you can make 1 cup by mixing ? cup of whole milk with ? cup melted butter. 
• Salt– You’ll just need a little to enhance the flavors in the cake batter. 

This simple sheet cake is packed with peanut butter flavor and topped with a silky peanut butter and chocolate frosting. Get on your baker’s hat and let’s get started!

1. First, preheat your oven to 350?. Then, grease a 9×13 baking pan with cooking spray and set to the side. 
2. In a medium bowl, whisk the cake flour, baking powder, and salt together. 
3. Next, cream the butter and brown sugar together in a separate bowl using a stand mixer. 
4. Add the vanilla and oil to the sugar mixture and mix until combined. 
5. Increase your stand mixer speed to medium high and beat until the batter is light and fluffy. 
6. Add ¾ cup of peanut butter to the mixture and mix until combined. 
7. Add your eggs one at a time, beating after each egg. 
8. Finally, add the flour to the wet ingredients in 3 parts, alternating with the milk.

Pro Tip: Start and finish with the flour. 

9. Once you’ve added the last part of your flour, finish mixing it in by hand to prevent over mixing the batter. 
10. Pour your batter into the prepared baking pan. 
11. Bake your peanut butter cake for 28-32 minutes. 
12. Remove the cake from the oven and allow it to cool completely before frosting. 
13. While the cake is cooling, make the frosting. First, cream the peanut butter and butter together in a mixing bowl with a paddle attachment. 
14. Next, scrape the sides of the bowl and add in the cocoa powder. Mix until fully combined. 
15. Add your powdered sugar 1 cup at a time, mixing after each cup. Mix until fully combined. 
16. Slowly add the heavy cream into the peanut butter mixture with the mixer running on low speed. Beat at medium-high until light and fluffy. 
17. Frost your cake, cut, and enjoy!

• When creaming your butter and sugar, continue mixing until it is light and fluffy. 
• Don’t overmix the batter. At the end, make sure you mix by hand so it doesn’t get overmixed. Overmixing can result in a dry, dense cake. 
• Do the toothpick test. After baking for 28-minutes, stick a toothpick in the center of the cake. If it comes out clean, it’s done, if not, put it back in the oven for another 4-minutes and check again. 
• Don’t use the all-natural peanut butter. All-natural peanut butter is too oily for this recipe. 

You can never have too much cake, and I’m a fan of all things cake! If you are too, you’ll love my decadent Chocolate Chinese 5 Spice Cake, 2-Ingredient Cake Batter Truffles, or my favorite Oreo Chocolate Peanut Butter Ice Cream Freak Cake!

If you’re looking for more delicious peanut butter dishes please check out some of our favorites:

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