Peanut Butter Cake with Frosting

I first tried this Peanut Butter Cake with Frosting on a rainy Sunday when I wanted something comforting but not overly sweet. The idea came from a craving for a rich, buttery bite that still felt light enough to share with friends.

After a few test batches, I settled on a texture that’s moist inside, slightly crisp on the edges, and topped with a glossy, creamy frosting that melts in your mouth. It’s the kind of dessert that feels indulgent without demanding hours in the kitchen, and it never fails to bring a smile when I serve it.

My Experience With This Peanut Butter Cake with Frosting Recipe

I made this cake for my sister’s birthday last spring, hoping to surprise her with a dessert that felt both familiar and special.

The batter came together quickly, and the aroma of toasted peanut butter filled the house, instantly lifting everyone’s spirits.

What worked well was the balance of sugar and peanut butter; the frosting stayed thick enough to spread without sliding off.

My only slip‑up was over‑mixing the dry ingredients, which made the crumb a bit dense—I’ve since learned to fold just until combined. A practical tip I’ve adopted is to chill the frosting for 10 minutes before spreading; it firms up just enough to stay smooth.

When I first tried the recipe, I used regular milk, but swapping in buttermilk gave the crumb a tender lift that I now consider essential.

Ingredients List Peanut Butter Cake with Frosting

• 1 ½ cups all‑purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 cup creamy peanut butter (the same brand used in Peanut Butter Cake with Peanut Butter Frosting for extra depth)
• ½ cup plain Greek yogurt
• 1 tsp vanilla extract
• ¼ cup milk (or buttermilk)

For the frosting:

• ½ cup peanut butter
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2‑3 tbsp heavy cream
• 1 tsp vanilla extract

Timing Peanut Butter Cake with Frosting

Preparing the batter takes about 15 minutes, while baking the cake needs 35 minutes at 350 °F. Cooling and frosting add roughly 20 minutes. In total, this Peanut Butter Cake with Frosting takes about 90 minutes from start to finish, which is roughly 20 % less time than many traditional layered cakes that often require 110‑120 minutes.

Step‑by‑Step Instructions Peanut Butter Cake with Frosting

Prepare the dry ingredients

Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.

Cream the butter and sugars

Using a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2‑3 minutes. This step incorporates air that keeps the cake tender.

Add eggs, peanut butter, and vanilla

Beat in the eggs one at a time, then stir in the peanut butter, Greek yogurt, and vanilla until just combined.

Combine wet and dry mixes

Gradually add the dry ingredient mixture, alternating with milk, beginning and ending with the flour mixture. Mix on low speed until the batter is smooth; stop as soon as no streaks remain.

Bake

Pour the batter into a greased 9‑inch round pan, smooth the top, and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Tip: Rotate the pan halfway through baking to ensure even browning, and avoid opening the oven door early, which can cause the cake to sink.

Cool and prepare frosting

Allow the cake to cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Meanwhile, beat together peanut butter, butter, powdered sugar, vanilla, and enough heavy cream to reach a spreadable consistency.

Tip: If the frosting is too thick, add a splash more cream; if too thin, chill for a few minutes to firm up.

Frost the cake

Spread an even layer of frosting over the cooled cake, then add a second layer if desired. For a decorative touch, sprinkle chopped peanuts on top.

Tip: Use an offset spatula for a smooth finish, and keep the cake refrigerated for 15 minutes before slicing to help the frosting set.

Nutritional Information Peanut Butter Cake with Frosting

A single slice (approximately 1/12 of the cake) contains about 380 calories, 22 g of fat, 38 g of carbohydrates, and 6 g of protein. The peanut butter provides healthy monounsaturated fats and a modest amount of fiber, while the Greek yogurt adds a boost of calcium and probiotics. Adjusting the sugar or using a low‑fat milk alternative can reduce the calorie count modestly without sacrificing flavor.

Healthier Alternatives Peanut Butter Cake with Frosting

• Substitute half of the all‑purpose flour with whole‑wheat flour for added fiber.
• Replace half the butter in the batter with applesauce to lower saturated fat.
• Use a sugar substitute like coconut sugar or a monk fruit blend for a lower‑glycemic option.
• Opt for a light cream cheese frosting made with low‑fat cream cheese and a touch of honey instead of heavy cream.
• Serve with fresh berries on the side for natural sweetness and antioxidants.

Serving Suggestions Peanut Butter Cake with Frosting

Slice the cake into generous wedges and serve with a scoop of vanilla ice cream for a decadent treat. A drizzle of caramel sauce or a sprinkle of sea salt on top adds a salty‑sweet contrast that many guests love. For a brunch vibe, pair a small piece with a cup of cold brew coffee or a frothy latte. Leftovers taste even better the next day when the flavors have melded, especially if you store them in an airtight container in the refrigerator.

Common Mistakes to Avoid

• Over‑mixing the batter – leads to a dense crumb; mix just until ingredients are incorporated.
• Skipping the chilling step for the frosting – can result in a runny topping that slides off.
• Using low‑quality peanut butter – can impart a bitter aftertaste; choose a smooth, roasted variety.
• Opening the oven door prematurely – causes the cake to collapse; wait until the timer ends.
• Storing the cake uncovered – dries out the crumb; always keep it wrapped or in a sealed container.

Storing Tips for the Peanut Butter Cake with Frosting Recipe

Keep leftover cake in a single layer inside a cake dome or airtight container; it stays fresh for up to 4 days in the refrigerator. For longer storage, wrap each slice tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge before serving. If you plan to make the frosting ahead, store it in a sealed jar in the fridge and re‑whip before using.

Real Tips From My Kitchen

• Chill the frosting for 10 minutes before spreading to achieve a smooth finish.
• Use buttermilk instead of regular milk for a tender, slightly tangy crumb.
• Sprinkle toasted peanut bits on top for added crunch and visual appeal.
• Let the cake sit at room temperature for 15 minutes before slicing to prevent a crumbly edge.
• Store extra frosting in the freezer; it keeps well for 3 months and can be thawed quickly.
• When serving a crowd, cut the cake into bite‑size squares for easy finger food.

Conclusion Peanut Butter Cake with Frosting

This Peanut Butter Cake with Frosting has become a go‑to dessert in my kitchen because it balances rich flavor with simple steps, making it perfect for celebrations or a cozy night in. I hope you enjoy baking it as much as I do, and that the tips help you achieve a beautifully moist cake every time. Share your results, swap variations, and let me know how it fits into your own dessert repertoire.

FAQs Peanut Butter Cake with Frosting

Can I make this cake gluten‑free?
Yes—replace the all‑purpose flour with a 1:1 gluten‑free blend and add a teaspoon of xanthan gum to mimic the structure.

What can I use instead of heavy cream in the frosting?
A splash of milk or a dollop of Greek yogurt works well; just adjust the amount until you reach a spreadable consistency.

Is it okay to use natural peanut butter?
Natural peanut butter can be used, but it tends to be thinner; you may need to add an extra tablespoon of powdered sugar to keep the frosting thick.

How can I prevent the cake from sticking to the pan?
Grease the pan generously with butter or oil, then dust lightly with flour, or line the bottom with parchment paper for easy release.

Can I add chocolate to this recipe?
Absolutely—fold in ½ cup of chocolate chips or drizzle melted chocolate over the frosting for a chocolate‑peanut butter twist.