Description
Indulge in the rich and nutty goodness of this Peanut Butter Cake with Peanut Butter Frosting. A moist and flavorful cake paired with a luscious peanut butter frosting, this dessert is a peanut lover’s dream come true.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the frosting:
- ½ cup unsalted butter (softened)
- ¾ cup creamy peanut butter
- 2 cups powdered sugar
- ¼ cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
- Prepare the cake batter: Whisk together the dry ingredients. Beat butter, peanut butter, and sugar until fluffy. Add eggs, vanilla, dry ingredients, and milk in alternating additions. Mix until just combined. Divide batter between pans.
- Bake the cakes: Bake for 25 to 30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat butter and peanut butter until smooth. Add powdered sugar, cream, vanilla, and salt. Beat until light and fluffy, adjusting cream for consistency.
- Frost the cake: Frost the cooled cake layers and decorate as desired.
Notes
- You can add chopped peanuts or mini chocolate chips between layers for texture.
- This cake also works well as a sheet cake or cupcakes—adjust baking time accordingly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
