Peanut Butter Cake with Frosting | Recipe

So, you’re craving something sweet, comforting, and packed with enough peanut butter to make you consider a gym membership afterward? Same. This cake is basically peanut butter’s love letter to itself—soft, moist layers of peanut butter cake slathered in creamy peanut butter frosting. If you’ve ever wanted dessert that tastes like a hug from your childhood, but also like something you definitely shouldn’t eat every day, you’ve found it. Let’s bake before I eat all the frosting with a spoon.

Why This Recipe is Awesome?

First off: it’s peanut butter. Do I even need to continue? It’s like the Beyoncé of baking ingredients—smooth, versatile, and steals the spotlight no matter what it’s paired with.

Second, this recipe is idiot-proof. If you can stir, scoop, and not burn water, you’re golden. Honestly, even I didn’t mess it up—and that says something.

Third, this cake is basically a crowd-pleaser. Kids? Love it. Adults? Love it. Dogs? Okay, don’t feed them cake, but you know they’ll beg.

Ingredients

Here’s what you’re gonna need for this peanut-buttery masterpiece:

For the Cake:

• 2 cups all-purpose flour (aka: “the cake’s backbone”)
• 2 tsp baking powder (because flat cake = sad cake)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (don’t use cold, unless you like chunky batter)
• 1 cup creamy peanut butter (the star of the show, obviously)
• 1 1/2 cups granulated sugar
• 2 large eggs (room temp is best, unless you enjoy wrestling cold eggs)
• 1 tsp vanilla extract
• 1 cup milk (whole milk if you want max richness, but 2% won’t ruin your life)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter (because one layer of peanut butter is NEVER enough)
• 3 cups powdered sugar (don’t question it, just trust the process)
• 1/4 cup milk (add more if you like thinner frosting)
• 1 tsp vanilla extract

Step-by-Step Instructions

Okay, apron on, oven mitts ready—let’s do this.

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Or line them with parchment if you’re a rebel.
2. Mix dry stuff. In a bowl, whisk flour, baking powder, baking soda, and salt. Put it aside like it owes you money.
3. Cream the good stuff. In a bigger bowl, beat butter, peanut butter, and sugar until it looks light and fluffy. (Yes, fluffy. Not clumpy.)
4. Add the eggs. One at a time. Don’t just throw them in like you’re mad at them. Mix well after each. Then add vanilla.
5. Alternate mixing. Add the dry ingredients to the wet, alternating with milk. Start and end with dry. (Pro tip: don’t dump it all at once unless you enjoy wearing flour.)
6. Bake it. Divide the batter evenly between pans. Bake for 25–30 minutes. Poke the center with a toothpick—if it comes out clean, you win.
7. Cool your jets (and your cakes). Let them cool in the pans 10 minutes, then transfer to wire racks. Don’t frost hot cakes unless you enjoy frosting soup.
8. Make the frosting. Beat butter and peanut butter until smooth. Add powdered sugar one cup at a time, then splash in milk and vanilla. Beat until fluffy and spreadable.
9. Assemble. Place one cake layer down, slather frosting like your life depends on it, then top with the second layer. Frost the whole thing. Try not to lick the knife every five seconds.

Common Mistakes to Avoid

• Not preheating the oven. Rookie move. Your cake won’t bake evenly, and you’ll cry.
• Overmixing the batter. You’re making cake, not bread. Chill.
• Using natural peanut butter. You know, the kind with the oil floating on top? Yeah, that’s for toast. Stick to regular creamy for baking.
• Frosting before cooling. Unless you want sliding layers that look like a cake landslide, wait.

Alternatives & Substitutions

• Peanut butter type: Crunchy works if you like texture. Smooth if you like…well, smooth.
• Milk: Almond, oat, soy, or whatever. The cake won’t judge you.
• Frosting level: Not a fan of super sweet? Cut the powdered sugar by 1/2 cup. Want extra frosting? Double the recipe (no regrets).
• Pan size: Don’t have two 9-inch pans? Make it in a 9×13. Boom—sheet cake.

FAQs

Q: Can I use margarine instead of butter?

A: Technically yes, but why hurt your soul like that?

Q: Can I freeze this cake?

A: Absolutely. Wrap slices tight in plastic wrap and freeze. Perfect for 3 a.m. cake emergencies.

Q: Can I add chocolate chips?

A: Oh, honey. YES. Chocolate + peanut butter = power couple of desserts.

Q: What if I don’t have vanilla extract?

A: The world won’t end, but your cake might taste a little “meh.”

Q: Do I have to use a mixer?

A: Unless you enjoy arm workouts that feel like CrossFit, yes—use a mixer.

Q: How long does it last?

A: 3–4 days covered at room temp. But let’s be real: it won’t last that long.

Q: Can I turn this into cupcakes?

A: Yep. Bake 18–20 minutes instead. Congrats, you’ve got portable cake.

Related Recipe:

• Chocolate Caramel Toffee Crunch Cake
• No-Bake Banana Split Pie Recipe
• Hot Fudge Brownie Bread: The Ultimate Chocolate Dessert

Final Thoughts

So there you have it: the ultimate peanut butter cake with peanut butter frosting. It’s simple, it’s indulgent, and it’s dangerously easy to “taste-test” half the frosting before it even touches the cake. Whether you’re baking this for a party, a family dinner, or just because it’s Tuesday and you need a win, this cake delivers.