Description
A rich and moist peanut butter cake topped with creamy peanut butter frosting — the perfect dessert for peanut butter lovers, combining sweet and salty perfection in every bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tbsp milk (as needed for consistency)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the peanut butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- To make the frosting, beat butter and peanut butter together until creamy. Gradually add powdered sugar, then milk and vanilla. Beat until smooth and spreadable.
- Frost the cooled cake and garnish with crushed peanuts or chocolate drizzle if desired.
Notes
- Use chunky peanut butter for added texture.
- For extra indulgence, top with chocolate ganache or Reese’s pieces.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American