Description
A rich and moist Peanut Butter Cake topped with creamy peanut butter frosting, perfect for peanut lovers seeking a homemade, nutty dessert with classic American flavors.
Ingredients
Scale
Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Frosting
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy release after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later.
- Cream butter and peanut butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy, creating a fluffy base for your cake batter.
- Add sugar and eggs: Add granulated sugar to the butter and peanut butter mixture, beating for about 2–3 minutes until light and fluffy. Then, add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Incorporate vanilla and combine wet and dry: Stir in the vanilla extract. Alternately add the dry ingredients and whole milk into the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and ensure a tender cake.
- Pour and bake: Pour the batter evenly into the prepared cake pan. Place in the preheated oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting to prevent melting the frosting.
- Prepare the frosting: In a clean bowl, beat the softened butter and creamy peanut butter together until smooth. Gradually add the powdered sugar, beating until thick and well combined.
- Add cream and flavorings: Mix in the heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light, fluffy, and ready to spread.
- Frost the cake: Once the cake is completely cooled, spread the peanut butter frosting evenly over the top. Optionally, garnish with chopped peanuts or a drizzle of melted chocolate for extra texture and flavor.
Notes
- For a deeper peanut flavor, use natural peanut butter instead of creamy processed varieties.
- You can double the recipe to bake a layered cake, adjusting bake time slightly.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
