This rich and decadent Peanut Butter Cake is so easy to create, you won’t believe it. This time-honored meal calls for just a few basic ingredients yet is bursting with the flavor of peanuts because to its star component. This cake has the flavor of peanut butter, and it comes covered with a light and fluffy peanut butter frosting. It would make the ideal present for the person in your life who is a fan of peanut butter.

At your next event, whether it is formal or casual, this peanut butter cake is certain to be a hit, no matter the setting. The preparation of this cake needs very little effort, and serving it in advance requires even less. Everyone will want more of it since it has the perfect balance of crunch from the nuts and sweetness from the fruit.

After you’ve had just one bite of this cake, it will become clear to you why it’s such a hit in the family. The crumb is not only tender, but it also has an unusually high level of moisture. It is neither overly heavy or cumbersome while having a moderate density. This supper is so simple to prepare, and yet it is so delicious!


  • Because salt is already present in the instructions for making this dish, it is recommended that unsalted butter be used instead. Although butter at a colder temperature can be melted into the batter, butter at room temperature is essential for smooth creaming when making the frosting.
  • Flour: it is recommended that you use all-purpose flour. Because peanut butter is so dense, making the cake with bread flour will result in a texture that is too chewy, while making it with cake flour will result in a texture that is too heavy.
  • When making the cake and the frosting, you’ll get the greatest results if you use smooth peanut butter. I wouldn’t use all-natural peanut butter in the recipe because it has a tendency to be more greasy and runny than conventional peanut butter. Try a jarred brand of peanut butter such as Jif or Skippy rather than ordinary peanut butter.
  • Utilize whole milk to achieve the most mouthwatering results. The incorporation of milk resulted in a batter that was both more soft and flavorful than before.
  • Sugar in powdered form is the only type of sugar that can produce a grain-free and velvety frosting like powdered sugar can.


For the Cake:

  • 1 cup water (240 mL)
  • ½ cup unsalted butter (113g)
  • ¾ cup creamy peanut butter (198g)
  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk (120mL)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

  • 1 cup unsalted butter softened (226g)
  • 1 cup creamy peanut butter (264g)
  • 2 teaspoons vanilla extract
  • 2 cups confectioners’ sugar (240g)


Serving: 1piece | Calories: 731kcal | Carbohydrates: 78g | Protein: 12g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 371mg | Potassium: 271mg | Fiber: 2g | Sugar: 57g | Vitamin A: 771IU | Calcium: 47mg | Iron: 2mg


Prep Time 20 minutes

 Cook Time 40 minutes

 Total Time 1 hour

 Servings 12 servings

 Calories 731kcal


  • 9×13″ cake pan
  • Electric mixer
  • Mixing Bowls


  1. In a small saucepan set over medium heat, melt the butter, peanut butter, and water together while stirring often (this step should take about three minutes).

2. Whisking the ingredients together in a large bowl, combine the flour, sugar, baking powder, and salt.

3. In the third step, include the milk, eggs, and vanilla extract. Using an electric mixer for around one minute at medium speed should be sufficient to achieve the desired results.

4. Combine the milk and peanut butter in a bowl, then beat in the peanut butter until it is completely incorporated.

5. Using a cake pan measuring 9 inches by 13 inches, spread the peanut butter cake batter out in a uniform layer. After 40 minutes in the oven, insert a wooden pick into the middle and carefully remove it to determine whether the food is done. Position on a wire rack to chill entirely in the refrigerator.

6. In a large bowl, use a medium speed on an electric mixer to combine the butter and peanut butter for two to three minutes, until a creamy consistency is achieved. Vanilla extract should be added, then the mixture should be thoroughly mixed.

7. While continuing to beat, add the sugar in little increments. After adding all of the ingredients, increase the speed of the mixer to high and continue beating for approximately one minute, or until the mixture is fluffy and light.

8. Spread the icing over the top of the cake once it has cooled completely.


  • It is important to weigh the flour if you want accurate outcomes. If you don’t have a scale, you can still achieve exact results by fluffing the flour with a spoon, spooning it into the cups, and then leveling the tops with a knife. This will give you the same amount of flour as you would have gotten from using a scale. If you use too much flour in the measuring cup, your finished cake will have a flavor profile similar to peanut butter.
  • Tap the pan on the countertop multiple times to expel any air bubbles and even down the batter. This will ensure that the baking is even.
  • If you mix the cake batter for too long, the gluten will become overdeveloped, and the cake will have a dense texture as a result.
  • As a creative finishing touch, you could try using chopped toasted peanuts, Reese’s bits, or a chocolate ganache. These are all excellent possibilities.
  • It is important to allow the eggs to get to room temperature before adding them to the batter if you want them to incorporate evenly and not cause the batter to curdle. In the event that you fail to remove the eggs from the refrigerator in advance, you can quickly get them to room temperature by covering them with warm tap water in a large bowl for around 5 minutes. This will bring them from the cold temperature of the refrigerator to the more comfortable temperature of room temperature.
  • In order to complete the frosting task, an offset spatula is required.
  • In my experience, using real vanilla extract, as opposed to an imitation, yields the most satisfyingly authentic flavor of vanilla.



The cake keeps well for up to 5 days when covered and kept at room temperature. You may also store this peanut butter cake in the refrigerator, as it has a wonderful flavor when cooled.


Yes, it is possible! The cake should be allowed to cool to room temperature before being wrapped and flash frozen. The icing won’t be crushed into the plastic if you do this.

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