Description
Indulge in the rich, nutty flavor of this Peanut Butter Cake with Peanut Butter Frosting. A moist and decadent dessert that’s sure to satisfy any peanut butter lover’s cravings.
Ingredients
Scale
For the cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2–4 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Add flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix just until combined.
- Pour batter into prepared dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely.
- For the frosting, beat butter and peanut butter until smooth. Gradually add powdered sugar, milk, vanilla, and salt, beating until fluffy and spreadable.
- Frost the cooled cake and serve.
Notes
- Top with chopped peanuts or chocolate chips for added texture.
- This cake stores well covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 33g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
