Description
This Peanut Butter Cake with Peanut Butter Frosting is a decadent treat that combines the deep flavor of roasted peanuts with a moist, fluffy cake base and velvety smooth frosting.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup chopped roasted peanuts (optional)
- 1/2 cup unsalted butter, softened (for frosting)
- 1 cup creamy peanut butter (for frosting)
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream or milk (plus more if needed)
- 1/2 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Chopped peanuts for topping (optional)
Instructions
- Start by preheating your oven to 350°F (175°C). This is a crucial step to ensure even baking. Next, grease a 9×13-inch pan with butter or cooking spray, allowing the cake to release easily once it’s baked.
- In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Using an electric mixer, beat them together until the mixture is smooth and well-blended. This step is important as it creates a fluffy base for the cake. Then, gradually add in the granulated sugar and light brown sugar. Continue beating until the mixture is light in color and fluffy, approximately 2-3 minutes.
- Next, crack in the eggs one at a time, mixing well after each addition to fully incorporate them. Follow this with a splash of vanilla extract; this will enhance the flavor of the cake.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. This mixture is essential for the cake’s structure and rise. Mixing them gently ensures they are evenly distributed throughout the batter.
- Now it’s time to mix everything together. Gradually add the flour mixture to the butter and sugar blend, alternating with the whole milk. Begin and end with the dry ingredients to create a smooth batter. Mix until just combined; be careful not to overmix as this can lead to a denser cake.
- If you choose to include chopped roasted peanuts, fold them gently into the batter until evenly distributed. This will create delightful crunchy bites throughout the moist cake.
- Pour the batter into your prepared pan and smooth out the top with the spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to avoid over-baking.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling is crucial to prevent the frosting from melting.
- To make the peanut butter frosting, beat the softened butter and peanut butter in a bowl until creamy. Then, gradually add the sifted powdered sugar, mixing until it’s smooth and fluffy. Follow this with the remaining vanilla extract and heavy cream, adjusting the amount of cream if the frosting is too thick.
- Once the cake is completely cool, spread the creamy peanut butter frosting evenly over the top. For added texture and flavor, you can sprinkle chopped peanuts on top of the frosting.
- Slice the cake into squares, serve, and watch your family and friends enjoy every delicious bite!
Notes
For best results, use ingredients that are at room temperature. This helps mix more thoroughly and rise better.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 470 kcal
- Sodium: 210 mg
- Protein: 7 g