This Peanut Butter Cake With Peanut Butter Frosting is a moist, nutty dream come true, topped with creamy frosting that melts in your mouth. You won’t be able to resist a slice (or two)—it’s pure homemade comfort.
Why You’ll Love This Recipe
- All peanut butter, all the time: nutty flavor in every bite.
- Extra-moist crumb: thanks to a blend of milk and soft butter.
- Simple pantry staples: uses familiar ingredients you likely have on hand.
- Creamy frosting: silky-smooth and just sweet enough.
- Crowd-pleaser: perfect for birthdays, bake sales, or potlucks.
- Make-ahead friendly: bake one day, frost the next.
- Kid-approved: watch your little ones’ eyes light up.
- Gluten-free option: swap in 1-to-1 gluten-free flour for allergy-friendly fun.
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, room temperature (Kerrygold recommended)
- 1 cup (250 g) creamy peanut butter (Skippy or Jif)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup (180 ml) milk (whole or 2%)
For the frosting:
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (250 g) creamy peanut butter
- 2 cups (240 g) powdered sugar, sifted
- 2–3 Tbsp milk or heavy cream
- ½ tsp vanilla extract
- Pinch of salt (optional)
Directions
- Preheat and prep.
Preheat oven to 350 °F (175 °C). Grease two 8-inch round cake pans, dust with flour, then line bottoms with parchment. - Whisk dry mix.
In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined. - Cream butter, peanut butter, and sugars.
Beat butter, peanut butter, granulated sugar, and brown sugar on medium speed about 2 minutes, until light and fluffy—this traps air for extra softness. - Add eggs and vanilla.
Beat in eggs one at a time, then stir in vanilla extract; batter will lighten in color. - Alternate wet and dry.
With mixer on low, add one-third of dry ingredients, half the milk, another third of dry, remaining milk, and finish with dry; mix until just combined. - Fill and smooth.
Divide batter between pans, leveling tops with a spatula and nudging any large air bubbles out. - Bake until golden.
Bake 25–30 minutes, rotating pans once, until a toothpick in the center comes out clean. Overbaking can dry it, so start checking at 25 minutes. - Cool fully.
Let cakes rest in pans 10 minutes; invert onto a wire rack, peel off parchment, and cool completely before frosting. - Make frosting & assemble.
Beat butter and peanut butter until smooth; add powdered sugar in batches, then vanilla and milk until frosting is silky. Layer cakes with frosting, then coat top and sides; garnish with chopped peanuts if you like a little crunch.
Servings & Timing
- Yields: one 8-inch cake (12 slices)
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Cool & Frost: 20 minutes
- Total Time: 1 hour 10 minutes
Variations
- Chocolate swirl: stir ¼ cup melted dark chocolate into half the batter for a marbled look.
- Crunchy twist: fold in ½ cup chopped roasted peanuts before baking.
- Vegan swap: use 3 Tbsp flaxseed meal + 9 Tbsp water for eggs and plant-based milk.
- Latte flavor: replace 2 Tbsp milk with strong cooled coffee for a subtle java note.
- Maple peanut: swap brown sugar for â…“ cup pure maple syrup and reduce milk by 2 Tbsp.
- Mini bundts: bake in a 6-cavity mini bundt pan for cute individual treats.
Storage & Reheating
Keep cake covered in the fridge up to 4 days—peanut butter frosting holds its shape nicely. Freeze single slices on a baking sheet, then transfer to a freezer bag; they’ll keep up to 2 months. Thaw in the fridge overnight or at room temperature for 30 minutes. No microwave fuss needed—just let each slice soften on its own.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes—swap creamy for crunchy to get a fun bit of texture in every bite.
Q: My cake turned out dry. What went wrong?
A: You probably baked a few minutes too long or left out the brown sugar—start checking at 25 minutes.
Q: Frosting is too thick—any tips?
A: Add milk, one teaspoon at a time, until it reaches that perfect spreadable consistency.
Q: Will this work gluten-free?
A: Absolutely—use a 1:1 gluten-free flour blend (add ¼ tsp xanthan gum if it’s not included).
Q: How do I make layers even?
A: Weigh your batter with a kitchen scale or eyeball it to split as evenly as possible, then level with a spatula.
Q: Can I double the recipe?
A: Sure—use a 9×13-inch pan and bake about 5 minutes longer, checking for doneness.
Q: How do I reduce sweetness?
A: Cut the powdered sugar in the frosting by ¼ cup and add an extra pinch of salt.
Q: Any chance for chocolate chips?
A: Toss in ½ cup mini chips to the batter for surprise pockets of melty chocolate.
Conclusion
This Peanut Butter Cake With Peanut Butter Frosting combines nostalgic nutty flavor with a tender crumb and that oh-so-creamy topping—just the pick-me-up your next gathering needs. Whip one up, share a slice, and let me know how your friends and family react in the comments below!
Peanut Butter Cake With Peanut Butter Frosting
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup creamy peanut butter Skippy or Jif
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 3/4 cup milk whole or 2%
- 1/2 cup unsalted butter for frosting, room temperature
- 1 cup creamy peanut butter for frosting
- 2 cups powdered sugar sifted
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract for frosting
- Pinch of salt optional, to taste
- Chopped peanuts optional garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans, then line with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt until well combined.
- Beat room-temperature butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Alternate adding dry ingredients and milk to the peanut butter mixture, mixing just until combined.
- Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter and peanut butter until smooth, gradually add powdered sugar, then vanilla and milk until silky.
- Layer one cake with frosting, top with second, frost entire cake, and garnish with chopped peanuts.
Notes
Nutrition
