Peanut Butter Cake and Frosting
Indulge your sweet tooth with this rich and irresistible Peanut Butter Cake and Frosting, a dessert that’s a peanut butter lover’s dream come true. Featuring a moist and tender cake infused with creamy peanut butter, this recipe offers the perfect balance of fluffy texture and nutty flavor. Topped with a luscious peanut butter frosting made extra smooth with a hint of vanilla, every bite is pure decadence. Ready in under an hour, this easy-to-follow recipe is perfect for birthdays, potlucks, or any occasion that calls for a show-stopping dessert. Serve it as is or pair it with a tall glass of milk to complete the ultimate treat. With its homemade charm and bakery-quality results, this peanut butter cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.75 cup creamy peanut butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup whole milk
- 3 cups powdered sugar
- 0.5 cup creamy peanut butter (for frosting)
- 0.25 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before frosting.
To make the frosting, beat the peanut butter and softened butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract and milk, and beat until the frosting is smooth and spreadable. Add an extra splash of milk if the frosting is too thick.
Spread the frosting evenly over the cooled cake. Slice and serve!
Nutrition Facts
Calories |
6880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.1 g | 408% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 929.0 g | 338% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 692.7 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 766 mg | 59% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
