Name: Peanut Butter Cake with Peanut Butter Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: For the Cake:; 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking soda; ½ tsp salt; ½ cup creamy peanut butter; 1 cup water; ¼ cup unsalted butter; ½ cup milk; 1 tsp vanilla extract; 2 large eggs; For the Frosting:; ½ cup unsalted butter; ½ cup creamy peanut butter; ¼ cup milk; 1 tsp vanilla extract; 4 cups powdered sugar

This peanut butter cake is a dream come true for peanut butter enthusiasts. It’s moist, rich, and topped with a creamy peanut butter frosting that melts in your mouth. Whether I’m baking for a family gathering or just indulging my sweet tooth, this cake never disappoints. Peanut Butter Cake with Peanut Butter Frosting

Why I’ll Love This Recipe

I adore this recipe because it’s straightforward and delivers consistent results every time. The combination of the moist cake and the luscious frosting creates a harmonious balance that’s both comforting and indulgent. Plus, it’s versatile enough to serve at casual get-togethers or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup creamy peanut butter
1 cup water
¼ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract
2 large eggs

For the Frosting:

½ cup unsalted butter
½ cup creamy peanut butter
¼ cup milk
1 teaspoon vanilla extract
4 cups powdered sugar

Directions

Preheat Oven: I start by preheating my oven to 350°F (177°C) and lightly greasing a 13×18-inch jelly roll pan.
Prepare Dry Ingredients: In a large mixing bowl, I whisk together the all-purpose flour, granulated sugar, baking soda, and salt until fully combined, then set it aside.
Combine Wet Ingredients: In a saucepan over medium heat, I combine the creamy peanut butter, water, and unsalted butter. I heat them until they’re just melted and fully combined, then remove from heat.
Mix Batter: I pour the peanut butter mixture into the dry ingredients, add the milk, vanilla extract, and eggs, and mix until the batter is smooth.
Bake: I pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: I allow the cake to cool in the pan for about 15 minutes before frosting.
Prepare Frosting: In a saucepan, I combine the unsalted butter, creamy peanut butter, and milk over medium heat until melted and smooth. I remove it from heat, stir in the vanilla extract, and gradually add the powdered sugar, mixing until the frosting is smooth.
Frost the Cake: I pour the warm frosting over the slightly cooled cake, spreading it evenly to the edges.

Servings and Timing

This recipe yields approximately 20 servings. The total time to prepare and bake the cake is about 55 minutes: 30 minutes for preparation and 25 minutes for baking.

Variations

Nutty Twist: Sometimes, I use crunchy peanut butter instead of creamy to add a bit of texture to both the cake and frosting.
Chocolate Addition: For a chocolatey flavor, I sprinkle mini chocolate chips over the frosting before it sets.
Jelly Swirl: Occasionally, I swirl in some raspberry jam into the batter before baking for a peanut butter and jelly flavor.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. Before serving, I let it come to room temperature for the best texture. To reheat individual slices, I microwave them for about 10-15 seconds.

FAQs

How can I make this cake gluten-free?

I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This ensures the cake maintains its structure and texture.

Can I use natural peanut butter?

Yes, but I make sure it’s well-stirred and doesn’t have oil separation. Natural peanut butter can sometimes alter the texture, so I keep that in mind.

What can I use instead of a jelly roll pan?

If I don’t have a jelly roll pan, I use a 9×13-inch baking dish. I just adjust the baking time accordingly, checking for doneness with a toothpick.

Can I freeze this cake?

Absolutely. I wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. I thaw it at room temperature before frosting and serving.

How do I prevent the frosting from becoming too thick?

If the frosting thickens too much, I add a tablespoon of milk at a time until it reaches the desired consistency.

Conclusion

This peanut butter cake with peanut butter frosting is a delightful treat that brings comfort and joy with every bite. Its rich flavor and moist texture make it a favorite in my household, and I hope it becomes a staple in yours too. Happy baking!