Craving a rich, nutty indulgence? Look no further than the classic Peanut Butter Cake — a moist, flavorful dessert that combines the comforting taste of creamy peanut butter with a luscious frosting to match.

you’re a lifelong peanut butter lover or just in the mood for something cozy and satisfying, this cake is bound to hit the sweet spot.

Ingredients List

Creating a decadent Peanut Butter Cake requires a few key components to achieve the perfect balance of sweet, salty, and creamy flavors. Let’s break down the ingredients needed for both the cake and the frosting.

Cake Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting Ingredients

1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Required Kitchen Tools

Baking a Peanut Butter Cake from scratch is simple when you have the right tools in your kitchen. Here’s a list of essential equipment that will help you along the way:

Mixing Bowls: You’ll need at least two — one for dry ingredients and one for wet.
Electric Mixer: A hand mixer or stand mixer makes creaming butter and peanut butter a breeze.
Measuring Cups and Spoons: Accuracy is key when it comes to baking.
Rubber Spatula: For scraping the batter and frosting cleanly from bowls.
9×13 Inch Baking Pan: The ideal size for this moist, dense cake.
Wire Rack: For cooling the cake evenly once it’s out of the oven.
Offset Spatula or Butter Knife: To spread the frosting smoothly across the surface of the cake.

Cake Preparation

Preparing the batter is where the magic begins. Follow these steps carefully to ensure your Peanut Butter Cake turns out fluffy, moist, and full of rich peanut butter flavor.

Mixing the Ingredients

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure an easy release after baking.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well blended. Use a hand or stand mixer on medium speed for best results.

Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with the buttermilk. Start and end with the flour mixture to help maintain the batter’s structure. Mix until just combined—avoid overmixing, as this can make the cake dense.

Baking the Cake

Pour the finished batter into the prepared baking pan, using a spatula to spread it out evenly.

Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking.

Once done, transfer the pan to a wire rack and allow the cake to cool completely in the pan. Cooling is essential before frosting to avoid melting the topping.

Frosting and Decoration

A great frosting can elevate any cake — and for a peanut butter lover, this creamy, nutty frosting is the perfect complement. Once your cake is fully cooled, it’s time to give it that irresistible finish.

Preparing the Frosting

In a clean mixing bowl, cream together the butter and peanut butter until smooth and well blended. This base should be silky and slightly fluffy.

Gradually add the powdered sugar, beating on low speed to prevent it from puffing out of the bowl. Alternate with small splashes of milk to help loosen the texture.

Finally, add the vanilla extract, and increase the mixer speed to medium-high. Beat until the frosting becomes light, fluffy, and easily spreadable. You can adjust the consistency by adding more milk (a teaspoon at a time) if it feels too stiff, or more powdered sugar if it’s too thin.

Decorating the Cake

Using an offset spatula or butter knife, spread the frosting evenly over the top of the cooled cake, working from the center outward. Aim for a smooth layer, but feel free to get creative with swirls or patterns.

Optional Toppings and Finishing Touches

Take your Peanut Butter Cake to the next level with optional toppings like:

Chopped roasted peanuts: Adds a salty crunch and contrast.
Mini chocolate chips or chocolate drizzle: For that classic chocolate-peanut butter combo.
Peanut butter cups or candy bits: A fun and indulgent decoration, especially for parties or celebrations.

Storage Instructions

Once you’ve baked, frosted, and (hopefully) enjoyed a slice of your delicious Peanut Butter Cake, it’s important to know how to store it properly to maintain its flavor and texture.

How to Keep Peanut Butter Cake Fresh

To keep your cake moist and flavorful, cover it tightly with plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If your kitchen is particularly warm, you may want to refrigerate it to prevent the frosting from softening too much.

If refrigerated, let the cake come to room temperature before serving for the best taste and texture.

Freezing Peanut Butter Cake

Peanut Butter Cake also freezes well. Here’s how:

Unfrosted Cake: You can freeze the cake before adding the frosting. Once it has cooled completely, wrap it tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 2 months. Thaw at room temperature before frosting and serving.
Frosted Cake: If you’ve already frosted the cake, place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap it tightly in plastic wrap and foil. This version will also last up to 2 months in the freezer. Let it thaw overnight in the refrigerator, then bring to room temperature before serving.