Super tasty and homemade this Peanut Butter Cake is a classic recipe that is super simple, is filled will all the peanut butter and is a tasty recipe everyone can love.

Peanut Butter, how can you live without it! It is one of my favorite flavors to bake with and this Peanut Butter Cake can attest to that statement.

With a peanut butter cake and a peanut butter frosting, you get all the peanut butter but in a nice balance. Nothing super overwhelming but just the right amount.

The cake is tender and moist and the frosting is fluffy and smooth. The perfect pairing when it comes to this cake recipe! A family favorite we have been making this for years.

It is one of those desserts that you can pretty much bring to every gathering and people will flock to it. At least in my experience that is what happens, and that is why I want to share it with you today.

I’m a huge cake person, if you have been following me for any length of time you will know that. I have tons of different flavors and types of cakes on my site that you can take your pick.

This Peanut Butter Cake Recipe ranks super high on my favorites list, but it really is hard to pick a favorite among any cake. But I assure you that this is one that you are absolutely going to want to try.

If you have a gathering to get to, are craving a dessert or need something for that bake sale – this Peanut Butter Cake is the one recipe that you need!

Some of my other favorite cake recipes that we have on our site include: Grandma’s Butterscotch Cake, Old-Fashioned Oatmeal Cake and Chocolate Pudding Cake.

WHY THIS RECIPE WORKS:

Simple pantry ingredients and a jar of peanut butter helps this come together easily.
With the perfect balance of peanut butter it is not overwhelming in any way.
Switch it up by changing the frosting flavors if you want a different flavor profile but still keeping that peanut butter in tact.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

All-purpose flour
Baking soda
Salt
Unsalted butter
Creamy peanut butter
Granulated sugar
Light brown sugar
Eggs
Vanilla extract
Whole milk
Powdered sugar
Heavy cream

HOW TO MAKE A PEANUT BUTTER CAKE, STEP BY STEP:

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 eggs and vanilla, mix it in until combined. Add half of the flour mixture and mix it in. 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.

WHAT IS THE TEXTURE OF THIS CAKE?

The way that I use to describe this cake is light, moist, fluffy and buttery. It is the perfect combination of everything rolled into one making it one of my favorite textured cakes.

With the creamy buttercream, the cake texture works amazingly well together. They complement each other nicely.

CAN I TOP THIS WITH ANOTHER FROSTING?

If you are not a fan of peanut butter on peanut butter you can absolutely top with another frosting. I suggest that you top with a chocolate buttercream or a ganache.

Chocolate and peanut butter go together so well that it would also make the perfect pairing for this Peanut Butter Cake. But feel free to use what you think would work best!

CAN I CUT THIS RECIPE IN HALF?

Yes! If you want to make a smaller batch just for you or a smaller family then you can absolutely cut this recipe in half and bake it in a 9×9-inch baking pan.

HOW TO STORE:

This Peanut Butter cake can be stored in an airtight container or covered in the pan at room temperature for up to 3-4 days.

This can also be frozen, to freeze you can freeze with or without the frosting, this is a personal preference.

Wrap your cake pan (make sure it is freezer proof) in a layer of plastic wrap and then with a layer of foil. Place in the freezer and this will keep for up to 3 months.

To defrost, remove from freezer and let come to room temperature on the countertop. If frozen without frosting make your frosting, frost and enjoy!

TIPS AND TRICKS:

If you want to use another frosting, feel free. Chocolate buttercream would go great with this.
This can be frozen, see my tips above.
This can be cut in half and baked in a 9×9-inch pan, or larger by baking in a sheet pan but with shorter slices.
Make sure your cake is completely cool before frosting.

Peanut butter lover? Then you absolutely without question need to make this Peanut Butter Cake. You hopefully will fall in love with as much as we have.

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If you’ve tried this PEANUT BUTTER CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Peanut Butter Cake