It’s the best blend of sweet and salty… you’ve got to make our easy Peanut Butter Cake recipe for a taste of true decadence! Moist and fluffy, this recipe is absolutely loaded with peanut butter flavor.
I pair this cake with a light and fluffy peanut butter frosting that smooths right over the top. The frosting really takes it over the top, but the peanut butter flavor is not overpowering.
Even better? It’s so easy to make – and it requires no frosting skills at all! Make it in a sheet pan for the easiest indulgence.
If loving peanut butter is wrong, I don’t want to be right. As you might already know, my love for peanut butter goes deep. In fact, I’ve got a complete collection of the best Peanut Butter Desserts.
This peanut butter cake is truly the ultimate. I don’t say that lightly, and I promise I would never steer you wrong.
Putting a fresh spin on old-fashioned favorites is what I love about baking. I learned early in my catering career that people love the classics the most!
This easy peanut butter cake is made primarily of staple ingredients and bakes up so quickly, which makes it easy to whip up any time! Is that a good thing or a bad thing? That’s for you to decide.
If peanut butter is not your favorite kind of cake, I promise I’ve got a recipe you will love! Try out my Giant Donut Cake, Honey Lemon Cake, or my classic Pound Cake.
Shopping List
This cake requires staples like flour, baking soda, salt, granulated sugar and vanilla extract. Here are a few things you might need to purchase if they aren’t in your pantry!
- Unsalted Butter
- Peanut Butter
- Eggs
- Milk
- Powdered Sugar
Ingredients and Substitutions
- Flour – All purpose flour, no need to sift.
- Baking Soda – So the cake rises to perfection.
- Salt – To bring out all the flavors of the other ingredients.
- White Sugar – Sugar adds the perfect touch of sweetness.
- Vanilla – For fragrance and flavor.
- Butter – Unsalted. This adds to the tender crumb and moist texture. It can be cold because you’re going to melt it down anyway.
- Peanut Butter – Full fat is best. Don’t use natural peanut butter.
- Water – Water is significant in this recipe because it adds moisture to combat any dryness from the peanut butter.
- Eggs – The eggs act as a binder, creating more moisture and the perfect spongy texture.
Frosting Ingredients
- Powdered Sugar – This is a must-have ingredient for your frosting because of the incredibly fine texture. Learn how to make powdered sugar if you’re in a pinch.
- Butter – Unsalted butter is great here, because the peanut butter contains salt. The butter can be cold since you’re melting it down!
- Peanut Butter – I used creamy, full fat peanut butter because I prefer a creamy frosting.
- Milk – Substitute with heavy whipping cream or half and half.
How to Make Peanut Butter Cake
Mix – Combine sugar, flour, baking soda and salt.
Heat – Melt the butter, water, and peanut butter together, but do not boil.
Combine – In the bowl of an electric mixer, add your peanut butter mixture and the dry ingredients, then milk, vanilla, and eggs, and stir until smooth.
Bake – Pour the peanut butter cake batter onto a large cookie sheet or jelly roll pan. Bake for 15 minutes and cool.
Frost – Make the frosting, pour it onto the cooled cake, and enjoy!
Variations
- Use crunchy peanut butter in the frosting for added texture. It will still be creamy, but you’ll hit the sweet spot for crunchy peanut butter fans.
- Add toppings! Try chocolate chips, chopped up peanut butter cups, a drizzle of chocolate syrup, nuts, or even fresh sliced bananas.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Jelly Roll Pan (12×17″)
Tips From My Test Kitchen
- For the fluffiest cake, don’t over mix your batter.
- Don’t overfill the cake pan. Fill 2/3 full to compensate for rise.
- Use the toothpick test. Insert a toothpick in the center. When it comes out clean, it’s done.
- You can make this simple old fashioned cake in two round pans for a layer cake! I haven’t tested the timing, so watch carefully while they are in the oven, and don’t fill your layers more than 2/3 full to prevent overflow.
Serving Suggestions
This peanut butter lover’s cake is absolutely delicious on its own, but it also pairs well with a cold glass of milk or a hot cup of coffee. You can also top it off with some chocolate ganache, a scoop of vanilla ice cream, or my homemade whipped cream.
More Recipes for Peanut Butter Lovers
Peanut Butter Cake
Ingredients
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 cup unsalted butter
- 1 cups water
- 1 cups creamy peanut butter do not use natural
- ½ cups milk whole, or whatever you have on hand
- 1 teaspoons vanilla extract
- 2 large eggs
Peanut Butter Icing
- ½ cups unsalted butter (one stick)
- ⅓ cups milk whole milk, or heavy whipping cream
- 4 cups powdered sugar
- ½ cups creamy peanut butter crunchy works too, don't use natural
Instructions
- Preheat oven to 400°F. Spray 12×17" jelly roll pan with non stick baking spray. Dust with a little flour coating to prevent sticking.
- In a large bowl or mixer, combine sugar, flour, baking soda and salt. Set aside.2 cups white granulated sugar, 2 cups all-purpose flour, 1 teaspoons baking soda, 1 teaspoons salt
- In a saucepan over medium heat, combine butter, water and peanut butter. (Don't let it get chunky, stir/reduce heat if needed). Bring to a boil and remove from heat.1 cup unsalted butter, 1 cups water, 1 cups creamy peanut butter
- Pour mixture over flour mixture. Add milk, vanilla, eggs and mix until combined.½ cups milk, 1 teaspoons vanilla extract, 2 large eggs
- Pour into a large cookie sheet or jelly roll pan. Bake 15 minutes. Allow to cool completely before frosting.
Peanut Butter Icing
- Once cake has cooled, add powdered sugar to a large mixing bowl or mixer. Set aside.4 cups powdered sugar
- In a medium saucepan over medium heat add butter, peanut butter and milk. Bring to a boil.½ cups unsalted butter, ⅓ cups milk, ½ cups creamy peanut butter
- Pour mixture over powdered sugar and beat until smooth.
- Pour onto cake and quickly smooth. *Can thin with milk if needed.
Julie’s Tips
Substitutions and Variations
- Butter- While this recipe calls for unsalted butter, you can use salted butter too. Just cut back on the additional salt in the batter.
- Milk – Substitute with half and half or heavy whipping cream.
- Peanut Butter – Don’t use natural! You can use crunchy peanut butter if you want some textural crunch in the frosting.
Storage Tips
Store in an airtight container or covered for up to three days. Or, store it refrigerated for up to one week. This cake can also be stored up to six months in an airtight container in the freezer. Bring to room temperature to enjoy.Estimated nutrition information is provided as a courtesy and is not guaranteed.
What are the dimensions of the jelly roll pan you use?
This is the one I use. Enjoy! https://rstyle.me/+bLCjmGqCkTMfTYNNXqP1yw
I made this recipe last night. It was super easy to make and everything turned out well. The only issue I have is that the cake part tastes a bit bland, like it’s missing something. I’m not sure what, though. The icing is super sweet and rich, so it helps the overall flavor. I would make this again but slightly adjust the ingredients for the cake part. Any suggestions would be helpful!
Can I use wheat flour? Thats all I have right now
Or self rising flour?
I haven’t tested with wheat flour but it should work well.
Your icing doesn’t list the amount of peanut butter.
Hi Angie! I’m so sorry about that- sometimes I type too quickly when I upload a recipe. Thanks for catching this, it’s all fixed now. Enjoy!
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