Peanut Butter Cake With Peanut Butter Frosting
This Peanut Butter Cake With Peanut Butter Frosting is a moist, nutty dessert topped with a creamy, dreamy peanut butter frosting—perfect for celebrations or cozy family nights.
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
Store covered in the fridge for up to 4 days or freeze slices up to 2 months. For extra texture, sprinkle chopped peanuts on top before serving.
Nutrition
Calories: 350kcal
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