Peanut Butter Cake Recipe
Introduction
This Peanut Butter Cake is a rich and moist dessert that perfectly balances the nutty flavor of peanut butter with a tender crumb. Topped with a creamy peanut butter frosting and optional candy bits, it’s a delightful treat for any occasion.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 ½ cups milk
- 2 whole large eggs
- 1 teaspoon vanilla extract
- ¾ cup butter (for frosting)
- ¾ cup creamy peanut butter (for frosting)
- 5 cups powdered sugar
- 1 ½ teaspoons vanilla extract (for frosting)
- ¼ cup milk (for frosting, may need more to reach desired consistency)
- ½ cup Reese’s Pieces or chopped peanut butter cups (optional)
Instructions
- Step 1: Preheat your oven to 350º F. Grease and flour a 13×9 inch baking dish thoroughly, or line it with parchment paper.
- Step 2: In a saucepan, melt together the water, unsalted butter, and ¾ cup creamy peanut butter. Whisk until smooth, being careful not to let it boil.
- Step 3: In a large bowl, combine the flour, granulated sugar, light brown sugar, and baking soda. Mix until blended.
- Step 4: Add the milk, eggs, and vanilla extract to the dry ingredients. Mix until well incorporated and smooth.
- Step 5: Pour in the melted peanut butter mixture and stir until everything is evenly combined.
- Step 6: Pour the batter into the prepared baking pan and bake for about 30 minutes. The cake is done when the top is golden and a toothpick inserted comes out clean. Gently pressing the top should result in it springing back.
- Step 7: Remove the cake from the oven and allow it to cool completely before frosting.
- Step 8: To make the frosting, beat together ¾ cup butter and ¾ cup creamy peanut butter until smooth and well combined.
- Step 9: Add powdered sugar, vanilla extract, and ¼ cup milk. Beat until the frosting reaches a spreadable consistency, adjusting milk or sugar as needed.
- Step 10: Once the cake is fully cooled, spread the frosting evenly over the top. If desired, sprinkle with Reese’s Pieces or chopped peanut butter cups for a fun finish.
Tips & Variations
- For a richer flavor, use natural peanut butter and adjust sweetness to taste.
- Swap Reese’s Pieces with chopped roasted peanuts or chocolate chips for different textures.
- If you prefer a lighter frosting, reduce the amount of powdered sugar or add a bit more milk.
- Line your baking dish with parchment paper for easy cake removal and cleaner edges.
Storage
Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. The cake can also be frozen without frosting for up to 2 months; thaw completely before adding frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for both the cake and frosting, which will add a nice texture and slight crunch to the final dessert.
Is this cake suitable for freezing?
Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before frosting and serving.
PrintPeanut Butter Cake Recipe
This rich and creamy Peanut Butter Cake combines the classic flavors of peanut butter in both the moist cake and smooth frosting. With a tender crumb and luscious peanut butter frosting, this dessert is perfect for peanut butter lovers and can be topped with Reese’s Pieces or chopped peanut butter cups for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 cup water
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 ½ cups milk
- 2 whole large eggs
- 1 teaspoon vanilla extract
Frosting
- ¾ cup butter
- ¾ cup creamy peanut butter
- 5 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup milk (may need a little more to get desired consistency)
Toppings (optional)
- ½ cup Reese’s Pieces or chopped peanut butter cups
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350º F (175º C). Grease and flour a 13×9 inch baking dish thoroughly, or line it with parchment paper to prevent sticking.
- Melt Peanut Butter Mixture: In a saucepan over low heat, melt together the water, unsalted butter, and creamy peanut butter. Whisk continuously until the mixture is smooth and fully combined. Avoid bringing it to a boil.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and baking soda. Use a hand mixer or stand mixer to blend these dry ingredients evenly.
- Add Wet Ingredients: Into the dry mixture, pour the milk, add the eggs, and vanilla extract. Mix until the batter is smooth and all ingredients are fully incorporated.
- Combine Mixtures: Pour the melted peanut butter mixture into the batter and mix well until everything is evenly combined and smooth.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back gently when pressed lightly.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying frosting to prevent melting.
- Make Frosting: Using a mixer, cream together the butter and creamy peanut butter until smooth and well combined.
- Add Frosting Ingredients: Gradually beat in powdered sugar, vanilla extract, and milk. Adjust the milk or powdered sugar to reach your desired spreadable consistency.
- Frost and Decorate: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, sprinkle Reese’s Pieces or chopped peanut butter cups on top for added texture and decoration.
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the frosting.
- You can adjust the consistency of the frosting by adding more milk for thinner spread or more powdered sugar for thicker frosting.
- For an extra peanut butter kick, use natural creamy peanut butter.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
- Optional toppings add texture and flavor but can be omitted for a simple cake.
Keywords: peanut butter cake, peanut butter frosting, homemade cake, creamy peanut butter dessert, peanut butter recipe
