Description
This rich and moist peanut butter cake with peanut butter frosting is the ultimate treat for peanut butter lovers. Easy to make and topped with a creamy, melt-in-your-mouth frosting, it’s perfect for any occasion from birthdays to potlucks.
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
Instructions
- Preheat oven to 350°F (177°C). Grease a 13×18-inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, melt peanut butter, water, and butter. Remove from heat.
- Pour the peanut butter mixture into dry ingredients. Add milk, vanilla, and eggs. Mix until smooth.
- Pour batter into the pan and bake for 25 minutes or until a toothpick comes out clean.
- Let cake cool for 15 minutes.
- For frosting, heat butter, peanut butter, and milk in a saucepan until smooth. Remove from heat and stir in vanilla. Gradually add powdered sugar and mix until smooth.
- Spread warm frosting over the cake and let it set.
Notes
- Use crunchy peanut butter for added texture.
- Add mini chocolate chips or swirl in raspberry jam for variations.
- For a gluten-free version, use a gluten-free flour blend with xanthan gum.
- To store, keep at room temperature for 3 days or refrigerate for up to a week.
- Freeze unfrosted cake for up to 3 months; thaw before frosting.
