Name: Peanut Butter Cake with Peanut Butter Frosting
Prep time: 20 min
Cook time: PT-487532H13M3S
Total time: 1 h
Cuisine: American
Ingredients: For the cake: 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs ½ cup creamy peanut butter 1 teaspoon vanilla extract ½ cup milk or buttermilk; For the frosting: 1 cup creamy peanut butter ½ cup unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract 1–2 tablespoons milk or heavy cream (if needed for consistency)

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Peanut Butter Cake with Peanut Butter Frosting is the kind of dessert I make when I want rich, nutty flavor in every single bite. The cake is soft, tender, and full of creamy peanut butter goodness, while the frosting is smooth, fluffy, and just the right amount of sweet. It’s a peanut butter lover’s dream—and it always disappears fast.

Peanut Butter Cake with Peanut Butter Frosting

Why You’ll Love This Recipe

I love this cake because it’s easy to make from scratch with simple pantry staples, but the flavor is anything but ordinary. The cake is dense but moist, and the peanut butter frosting takes it over the top. It’s perfect for birthdays, potlucks, or any time I want to treat myself or my guests to something indulgent and comforting. And if I’m a fan of peanut butter, this one always hits the mark.

Ingredients

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

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Creamy peanut butter
Vanilla extract
Milk or buttermilk

For the frosting:

Creamy peanut butter
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Milk or heavy cream (as needed for consistency)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the peanut butter and vanilla until smooth.
I alternate adding the dry ingredients and the milk to the peanut butter mixture, mixing just until combined.
I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before frosting.

To make the frosting:

I beat the peanut butter and softened butter together until smooth.
I gradually mix in the powdered sugar, then add vanilla and just enough milk to make the frosting fluffy and spreadable.
I frost the cooled cake and smooth it with a spatula. For extra texture, I sometimes top it with chopped peanuts or a drizzle of melted chocolate.

Servings and timing

This recipe serves about 12 to 16 slices, depending on how I cut it. It takes 20 minutes to prep, 30–35 minutes to bake, and about 10 minutes to frost. From start to finish, it’s ready in just over an hour.

Variations

Sometimes I swirl a bit of jam into the batter for a peanut butter and jelly vibe. I’ve also topped the frosted cake with mini chocolate chips or layered it with chocolate ganache for a peanut butter cup-style dessert. If I want to make cupcakes, I simply divide the batter into a muffin tin and bake for about 18–22 minutes.

Storage/reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. If I refrigerate it, I let it sit at room temperature for about 20 minutes before serving so the frosting softens. I don’t usually reheat this cake—it’s best enjoyed at room temperature or chilled.

Peanut Butter Cake with Peanut Butter Frosting

FAQs

Can I use natural peanut butter?

I prefer using regular creamy peanut butter because it has a consistent texture. Natural peanut butter can separate and may affect the structure of the cake and frosting.

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead and frost it the next day. It stays moist and even tastes better after resting overnight.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it turns out beautifully. The cake remains soft and moist.

How do I get fluffy frosting?

I beat the butter and peanut butter until very creamy before adding powdered sugar, then adjust with milk until I get a light, spreadable texture.

Can I freeze this cake?

I freeze the unfrosted cake layers wrapped tightly. Once thawed, I frost and serve. Frosted slices can also be frozen individually and thawed in the fridge.

Conclusion

Peanut Butter Cake with Peanut Butter Frosting is everything I want in a comforting, satisfying dessert. It’s easy to make, packed with flavor, and always a crowd-pleaser. Whether I serve it for a special occasion or just to indulge in something sweet, this cake always brings rich, nutty joy to the table.