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100% homemade and absolutely flavorful this Peanut Butter Cake is a simple recipe that is loaded with peanut butter in the cake and frosting. The perfect peanut butter indulgence.
I love a good cake, I also love pretty much anything that has peanut butter! That is why I can never resist this Peanut Butter Cake, it is seriously just too good.
It doesn’t have an overwhelming peanut butter flavor where you would be thrown aback on it, it is a nice blend between both the frosting and the cake itself.
This tender cake has been a recipe that we have been making for years, obviously, I’ve made my tweaks to really make it how I absolutely enjoy it and we have not turned back since.
If you are a peanut butter fan, then this one is absolutely for you! The cake itself is fluffy, moist, and tender, then top it off with the creamy frosting and you have yourself a winner. It’s the perfect balance!
This is also a great cake any time of year, we especially love bringing it to family gatherings, potlucks, and parties. It has always been a hit and so many people have asked for the recipe.
This moist, warm cake is calling to you. You’d have to be a little bit crazy not to try it. I think it’s got some of the best flavor I’ve had in a cake.
So I figured it was finally time to let all of you try our favorite Peanut Butter Cake, hopefully, you will enjoy it just as much as we do!
Some of our other favorite cakes we have on our site include: Chocolate Layer Cake, Raspberry Jello Poke Cake and Banana Snack Cake.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE MOIST PEANUT BUTTER CAKE:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE ANOTHER FROSTING?
- CAN I USE CHUNKY PEANUT BUTTER IN THE CAKE?
- WHAT CAN I TOP THIS WITH?
- Pin
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Moist Peanut Butter Cake Recipe
WHY THIS RECIPE WORKS:
- With easy-to-find ingredients that are already in your pantry, this comes together quickly.
- This is my favorite dessert to bring to any kind of gathering.
- You can switch up the frostings if you’d like to make it a little different.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking soda
- Fine sea salt
- Unsalted butter
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Whole milk
- Powdered sugar
- Heavy cream
HOW TO MAKE MOIST PEANUT BUTTER CAKE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium bowl stir together the flour, baking soda, and salt, set aside.
- In a large bowl mix together the butter and peanut butter until smooth with an electric hand mixer. Add the sugars and mix until combined.
- Add the eggs and vanilla, mix it in until combined.
- Add half of the flour mixture and mix it in.
- Lastly, add half of the milk and mix it in. Repeat with the remaining flour and milk. Scrape down the sides as needed.
- Add the batter to the prepared baking dish and smooth out the top.
- Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack completely.
- While the cake is cooling, make the frosting by mixing the peanut butter and butter together in a medium-sized bowl with an electric hand mixer until smooth.
- Add the powdered sugar a little at a time until mixed in, it will be thick.
- Add the heavy cream and vanilla, mix it in until combined, then whip on medium-high speed for 2 minutes.
- Once the cake is cooled, frost with the peanut butter frosting, cut, and serve.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER FROSTING?
If you don’t want to have peanut butter on peanut butter you can absolutely add another frosting of your choice.
Some of our other favorites include just a regular buttercream frosting and a chocolate buttercream, chocolate and peanut butter are so good together so that is another one we use all the time.
CAN I USE CHUNKY PEANUT BUTTER IN THE CAKE?
This is a great option, while we usually use creamy peanut butter for this recipe you can use chunky!
This will give some texture to the cake with the chunks of peanuts.
You can also choose to do that with the frosting if you’d like, if you are wanting to have the chunks of peanuts in there too!
WHAT CAN I TOP THIS WITH?
If you want to add some chopped peanuts or chocolate chips to the top of the cake those are great toppings.
You can also drizzle it with some chocolate syrup or hot fudge to give it a little chocolate aspect to the cake.
ANY ADDITIONS?
Totally! This peanut butter cake recipe is already amazing, but here are some easy ways to take it to the next level. Perfect for peanut butter lovers like us:
- Peanut butter chips: Stir into the cake batter for extra peanutty goodness.
- Chocolate chips: A classic combo! Fold in on low speed for melty chocolate bites.
- Chopped peanut butter cups: Mix into the batter or layer between cakes for a fun surprise.
- Cocoa powder: Add a couple tablespoons to the dry ingredients to make it a rich chocolate peanut butter cake.
- Chopped peanuts: Sprinkle on top of your creamy peanut butter frosting for crunch.
- Chocolate ganache: Spread a thin layer over the top for that bakery-style finish.
- Caramel drizzle: Drizzle over the frosted cake for extra sweetness.
- Peanut butter M&Ms: Press into the frosting for fun color and crunch. Great for birthdays or special occasions.
- Peanut butter cream cheese frosting: A little tangy, super creamy. Try it instead of the regular frosting.
Save any leftover cake in an airtight container. It stays soft and tasty for days. Perfect treat for your next time baking!
ANY SUBSTITUTIONS?
I’ll admit, I’m tempted to eat this entire cake myself. Ha!
Here are some subs if you need them.
- Unsalted Butter: Use salted butter and omit the additional sea salt to achieve a similar flavor.
- Whole Milk: Substitute with almond milk or soy milk for a dairy-free option, ensuring it still provides the best results.
- Creamy Peanut Butter: Use natural peanut butter if you prefer a less sweet, more authentic peanut flavor.
- Granulated Sugar: Substitute with coconut sugar for a deeper, caramel-like sweetness.
- Light Brown Sugar: Use dark brown sugar for a richer molasses flavor, enhancing the overall taste of the cake.
- Heavy Cream: Replace with half-and-half or milk for a lighter frosting, while still achieving a smooth, creamy texture.
HOW TO STORE:
ROOM TEMPERATURE: This peanut butter cake recipe can be stored covered at room temperature where it will keep for up to 3-4 days.
FREEZER: This can also be frozen, placed in a freezer container with layers separated by parchment paper and it will keep frozen for up to 3 months.
REFRIGERATOR: To defrost, remove to the refrigerator overnight then let it come to room temperature before serving.
DANA’S TIPS AND TRICKS:
- You can use another frosting if you prefer, chocolate or regular buttercream are great.
- Top with peanuts, chocolate chips, hot fudge sauce, or chocolate syrup.
- This can be cut in half and baked in a 9×9-inch pan if desired.
- This can be frozen, see my tips above.
Are you a lover of peanut butter like we are and also love cakes?
If you answered yes then you absolutely have to make this Peanut Butter Cake, it will quickly become one of your favorites!
If you like this recipe, you might also like:
If you’ve tried this PEANUT BUTTER CAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Moist Peanut Butter Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
For the peanut butter frosting:
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- 2 ¼ cups powdered sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium bowl stir together the flour, baking soda, and salt, set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- In a large bowl mix together the butter and peanut butter until smooth with an electric hand mixer. Add the sugars and mix until combined.¾ cup unsalted butter, ½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add the eggs and vanilla, mix it in until combined.2 large eggs, 2 teaspoons vanilla extract
- Add half of the flour mixture and mix it in.
- Lastly, add half of the milk and mix it in. Repeat with the remaining flour and milk. Scrape down the sides as needed.¾ cup whole milk
- Add the batter to the prepared baking dish and smooth out the top.
- Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack completely.
- While the cake is cooling, make the frosting by mixing the peanut butter and butter together in a medium-sized bowl with an electric hand mixer until smooth.¾ cup creamy peanut butter, ½ cup unsalted butter
- Add the powdered sugar a little at a time until mixed in, it will be thick.2 ¼ cups powdered sugar
- Add the heavy cream and vanilla, mix it in until combined, then whip on medium-high speed for 2 minutes.4 tablespoons heavy cream, 1 teaspoon vanilla extract
- Once the cake is cooled, frost with the peanut butter frosting, cut, and serve.
Notes
- You can use another frosting if you prefer, chocolate or regular buttercream are great.
- Top with peanuts, chocolate chips, hot fudge sauce, or chocolate syrup.
- This can be cut in half and baked in a 9×9-inch pan if desired.
- This can be frozen, see my tips above.
Nutrition
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