Peanut Butter Cake with Peanut Butter Frosting

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Rich, moist, and perfectly sweet with a nutty twist, this Peanut Butter Cake with Peanut Butter Frosting is a dessert dream come true for peanut butter lovers. Each bite offers a soft, tender crumb bursting with deep roasted peanut flavor, topped with a thick, creamy layer of luscious peanut butter frosting. Whether you’re making it for a birthday, a potluck, or just because you’re craving something decadent, this cake will steal the show.

The balance between the cake’s light texture and the velvety frosting creates a delightful mouthfeel, while chopped peanuts add just the right amount of crunch. It’s comforting and nostalgic—like your favorite childhood treat, only better. One slice of this peanut butter-packed dessert is never enough!

Why You’ll Love This Peanut Butter Cake with Peanut Butter Frosting

• Intensely peanut buttery in every bite.
• Super moist and fluffy cake texture.
• Silky, rich frosting that spreads like a dream.
• Easy to make in a single pan—perfect for casual gatherings.
• Great for peanut butter fans and sweet tooths alike.

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Preparation Phase & Tools to Use

To make this cake turn out perfect, having the right tools matters just as much as the right ingredients. Here’s what you’ll need:

• Mixing bowls – You’ll need separate bowls for wet and dry ingredients.
• Electric mixer or stand mixer – Essential for creaming the butter, sugar, and peanut butter together to get a light and airy base.
• Measuring cups and spoons – Precision is key in baking!
• Rubber spatula – Ideal for scraping down the sides and folding ingredients together.
• 9×13-inch baking pan – The perfect size for an evenly baked cake.
• Cooling rack – Allows the cake to cool without getting soggy on the bottom.
• Offset spatula or butter knife – To spread the frosting smoothly across the top.

Every tool has a role in ensuring the texture, evenness, and flavor of the final result is exactly what you want.

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Preparation Tips

Let your butter and eggs come to room temperature before you start—this helps them incorporate more smoothly into the batter. Don’t overmix once you add the dry ingredients; it can make the cake dense. When creaming your peanut butter with the butter and sugar, beat until the mixture is noticeably lighter in color for the best texture. Use a toothpick to test doneness—insert it in the center and if it comes out clean or with a few crumbs, your cake is ready. Lastly, allow the cake to cool completely before frosting to avoid melting the peanut butter frosting.

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Ingredients for Peanut Butter Cake with Peanut Butter Frosting

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter (not natural)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole milk (or buttermilk for tangier flavor)
• 1/2 cup chopped roasted peanuts (optional, for added crunch)

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk (to adjust consistency)
• 1/2 teaspoon vanilla extract
• Pinch of salt (optional, enhances flavor)
• Chopped peanuts for topping (optional)

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and lightly dust it with flour or line it with parchment paper for easy removal. This ensures your cake doesn’t stick and bakes evenly.

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Step 2: Cream Butter, Peanut Butter & Sugars

In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter and peanut butter until smooth and creamy. Add in granulated sugar and brown sugar, beating on medium-high speed until the mixture is light and fluffy—about 3 minutes. This creaming step is essential for a soft, airy cake base.

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Step 3: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. This step helps bind the ingredients and infuses flavor throughout the cake.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing them separately prevents clumps and ensures even distribution of leavening agents.

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Step 5: Alternate Mixing Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the milk in 2 parts (start and end with the dry). Mix on low speed to avoid overworking the batter, which can lead to a tough cake. Scrape the sides with a spatula to incorporate everything.

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Step 6: Fold in Chopped Peanuts (Optional)

If you’re adding a bit of crunch, gently fold in the chopped roasted peanuts. This step is entirely optional but adds texture and a nice surprise in every bite.

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Step 7: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Don’t overbake—check at the 30-minute mark to avoid drying it out.

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Step 8: Cool Completely

Place the cake pan on a wire rack and allow it to cool fully in the pan before frosting. Cooling ensures the frosting won’t melt and slide off the cake.

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Step 9: Make the Peanut Butter Frosting

Beat the butter and peanut butter together until creamy. Gradually add powdered sugar and beat until smooth. Add vanilla and 2 tablespoons of cream or milk, beating until you reach a spreadable consistency. If needed, add the remaining tablespoon of cream. A pinch of salt balances the sweetness.

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Step 10: Frost and Finish

Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Sprinkle chopped peanuts over the frosting for extra crunch and presentation. Slice, serve, and enjoy!

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Notes

This cake is best enjoyed the same day it’s frosted, but it holds up beautifully for a couple of days if stored properly. The peanut butter flavor intensifies after resting for a few hours, making leftovers even more delightful. If you’re using natural peanut butter, make sure it’s well-stirred and slightly thicker in texture—runny peanut butter can ruin the consistency of both the cake and frosting.

You can also double the frosting for an extra indulgent layer or to use on a layered version of this cake. A sprinkle of flaky sea salt over the frosting adds a gourmet finish that balances the sweetness.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can make the cake tough and dense. Always mix just until the ingredients are combined.
• Using natural peanut butter without adjustments: Natural peanut butter can be oily or too runny, which may alter the cake and frosting texture.
• Frosting too early: Frosting a warm cake leads to a melty mess. Be patient and let it cool fully.
• Skipping sifting powdered sugar: This can lead to a lumpy frosting.
• Using cold ingredients: Cold butter or eggs don’t incorporate well and may lead to a curdled batter.

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Storage Instructions

Store the frosted cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it to keep the frosting firm. It will last in the fridge for up to 5 days—just allow it to come to room temperature before serving for the best texture and flavor. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 470 kcal
• Protein: 7g
• Carbohydrates: 48g
• Sugar: 33g
• Fat: 27g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 210mg
• Fiber: 2g

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Frequently Asked Questions

What kind of peanut butter is best for this cake?

Creamy, non-natural peanut butter works best because it’s consistent and thick. Natural varieties can make the batter or frosting too runny.

Can I make this cake ahead of time?

Yes! Bake the cake a day ahead and frost it the next day. It keeps well covered at room temperature or in the fridge.

Can I use crunchy peanut butter?

Absolutely! Crunchy peanut butter adds texture to both the cake and frosting if you enjoy small peanut bits.

How do I know when the cake is done baking?

Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is done.

Can I make this into cupcakes?

Yes! This recipe makes about 18–20 cupcakes. Reduce the baking time to 18–22 minutes and check for doneness with a toothpick.

Is it okay to freeze the cake?

Yes. Wrap slices in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature.

What can I use instead of heavy cream for the frosting?

Milk works fine, though it may create a thinner frosting. Start with 1 tablespoon at a time until the desired consistency.

Can I add chocolate to this recipe?

Sure! Chocolate chips in the batter or a drizzle of ganache over the frosting pair beautifully with peanut butter.

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Conclusion

Peanut Butter Cake with Peanut Butter Frosting is pure comfort in every bite. With its tender, fluffy texture and ultra-rich, nutty frosting, it’s a crowd-pleaser for all ages and occasions. This cake is easy enough for casual weeknight baking but impressive enough to serve at celebrations. Once you try it, it’s bound to become a staple in your dessert rotation. Don’t forget to add your own twist—whether that’s a layer of chocolate, a sprinkle of sea salt, or a handful of chopped peanuts!

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