Description
This deliciously moist and creamy Peanut Butter Cake combines the rich flavors of creamy peanut butter with a tender, fluffy texture. Topped with a smooth peanut butter frosting, it’s a perfect American dessert for peanut butter lovers looking for a delightful sheet cake that’s easy to make and full of flavor.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
Optional Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent the cake from sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute all the leavening agents and salt.
- Combine Wet and Dry: Add the dry ingredients to the peanut butter mixture in three additions, alternating with the milk – start and end with the dry ingredients. Mix gently just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare Frosting (Optional): Beat together the peanut butter and softened butter in a medium bowl until smooth. Gradually add powdered sugar, mixing well. Add milk one tablespoon at a time until you reach your desired consistency. Stir in vanilla extract.
- Frost the Cake: Spread the peanut butter frosting evenly over the cooled cake. Optionally, top with chopped peanuts or chocolate chips for extra texture and flavor.
Notes
- For added texture and flavor, sprinkle chopped peanuts or chocolate chips on top of the frosting.
- This cake keeps well at room temperature stored in an airtight container for up to 3 days.
- To maintain freshness for longer, refrigerate the cake and bring it to room temperature before serving.
