Peanut Butter Cake with Peanut Butter Frosting: A Decadent Treat for True Peanut Butter Lovers

If you’re a fan of rich, nutty desserts, this Peanut Butter Cake with Peanut Butter Frosting is the indulgence you’ve been dreaming of. Moist, fluffy, and packed with deep peanut butter flavor, this cake is the ultimate comfort dessert for any occasion—whether it’s a family gathering, a birthday, or simply a cozy afternoon craving. I made this cake for a weekend brunch once and used crunchy peanut butter instead of creamy—it added a delightful texture that everyone loved. The frosting, smooth and buttery with just the right amount of sweetness, ties everything together for a dessert that’s irresistibly nostalgic and comforting.

Why You’ll Love This Recipe

This cake is the perfect blend of sweet and salty. Every bite delivers the unmistakable warmth of peanut butter, balanced by a luscious, creamy frosting that melts in your mouth. It’s easy to make, uses pantry staples, and stays moist for days. Whether you’re serving it as a single-layer snack cake or a show-stopping layered dessert, this recipe guarantees satisfaction for anyone who loves classic, old-fashioned flavors with a homemade touch.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour
Forms the base of the cake, providing structure while keeping it light. You can also use cake flour for a softer crumb.

Baking Powder and Baking Soda
These leavening agents ensure the cake rises beautifully and stays fluffy.

Salt
Balances the sweetness and enhances the nutty peanut butter flavor.

Butter
Unsalted butter adds richness and a tender texture to the cake. Let it soften before creaming for best results.

Peanut Butter
The star of the show. Use creamy peanut butter for a smooth texture or crunchy for added bite. Avoid natural peanut butter that separates easily, as it can alter the consistency.

Granulated Sugar and Brown Sugar
A mix of both gives the cake the perfect balance of sweetness and moisture, with brown sugar adding a hint of caramel depth.

Eggs
Provide structure and richness, helping the cake stay light but sturdy.

Vanilla Extract
Adds a subtle warmth and depth that complements the peanut butter beautifully.

Buttermilk
Ensures the cake is moist and tender with a slight tang that balances the sweetness. You can substitute with milk and a teaspoon of vinegar if needed.

Peanut Butter Frosting

Butter
Creamy and smooth, it forms the base of the frosting for that melt-in-your-mouth consistency.

Peanut Butter
Adds richness and depth to the frosting. I like using extra creamy for a silky texture.

Powdered Sugar
Provides sweetness and a smooth finish. Sift before mixing to avoid lumps.

Heavy Cream or Milk
Used to adjust the frosting’s consistency—add gradually until you reach the perfect spreadable texture.

Vanilla Extract
A touch of vanilla enhances the overall flavor and balances the nuttiness.

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined—don’t overbeat.
6. Pour the batter into the prepared pan(s) and spread evenly.
7. Bake for 30–35 minutes (for a sheet cake) or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

To Make the Frosting

1. In a large bowl, beat softened butter and peanut butter together until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing on low speed.
3. Add vanilla and 2–3 tablespoons of cream or milk, then beat on high until light and fluffy.
4. Spread evenly over the cooled cake. For a decorative touch, use a piping bag or add chopped peanuts on top.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 10–12.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Storage/reheating

Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving. To freeze, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and frost when ready to serve.

Variations and Customizations

Chocolate Peanut Butter Cake
Add a layer of chocolate ganache or drizzle melted chocolate on top for a decadent twist.

Peanut Butter Banana Cake
Fold in mashed bananas for a moist, flavorful variation.

Crunchy Peanut Butter Version
Use chunky peanut butter for added texture and nutty crunch.

Reese’s-Inspired Cake
Sprinkle chopped peanut butter cups between cake layers or on top of the frosting.

Peanut Butter Cupcakes
Turn the batter into cupcakes and bake for 18–20 minutes for individual servings.

Layered Celebration Cake
Double the recipe for two tall, frosted layers perfect for birthdays or parties.

Gluten-Free Option
Use a 1:1 gluten-free flour blend for a gluten-free treat that maintains the same moist texture.

Salted Caramel Drizzle
Top with caramel sauce and a sprinkle of sea salt for a bakery-style finish.

FAQs

1. Can I use natural peanut butter?

You can, but the texture may be slightly oily or less stable—stir well before using.

2. What type of frosting works best with this cake?

The peanut butter frosting in this recipe complements it perfectly, but cream cheese frosting also works beautifully.

3. Can I make the cake ahead of time?

Yes, bake the cake a day ahead, cover tightly, and frost just before serving.

4. Can I make this into cupcakes?

Yes—fill liners two-thirds full and bake for 18–20 minutes.

5. What’s the best peanut butter to use?

Use regular creamy peanut butter like Jif or Skippy for consistent results.

6. How do I prevent the cake from being dry?

Don’t overmix the batter and make sure not to overbake—it’s ready when the center springs back lightly.

7. Can I freeze the frosted cake?

Yes, freeze in slices or whole; thaw in the refrigerator before serving.

8. Can I add chocolate chips to the batter?

Absolutely—they add delicious bursts of chocolate flavor.

9. How can I make the frosting less sweet?

Reduce powdered sugar slightly and add a pinch of salt or more peanut butter.

10. What toppings go well with this cake?

Chopped peanuts, chocolate shavings, or a drizzle of melted chocolate are all wonderful options.

Conclusion

Peanut Butter Cake with Peanut Butter Frosting is the ultimate dessert for peanut butter enthusiasts. With its moist, tender crumb and creamy, dreamy frosting, it delivers comfort and indulgence in every bite. Whether you serve it at a party or enjoy it with a hot cup of coffee, this cake is a guaranteed hit that brings nostalgic, homemade goodness to the table every single time.

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