Description
This rich and creamy Peanut Butter Cake with Peanut Butter Frosting is a delightful treat for peanut butter lovers. Moist and flavorful, the cake combines the nutty goodness of peanut butter in both the cake and frosting, topped with crunchy salted peanuts for added texture. Perfect for celebrations or anytime you want a comforting dessert with a peanut buttery twist.
Ingredients
Scale
Cake:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
Frosting:
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/4 cup chopped salted peanuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to ensure the cake doesn’t stick.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of creamy peanut butter until the mixture is light and fluffy, which usually takes a few minutes.
- Add Sugars: Add both the brown sugar and granulated sugar to the creamed mixture. Beat them together until fully incorporated and smooth.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure even distribution. Then stir in the vanilla extract and milk for added moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the cake tough.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a clean bowl, beat together 1/2 cup of peanut butter and 1/2 cup of softened unsalted butter until creamy and smooth.
- Add Powdered Sugar and Milk: Gradually beat in the powdered sugar and add milk one tablespoon at a time until the frosting reaches a thick, spreadable consistency.
- Frost the Cake: Spread the prepared peanut butter frosting evenly over the cooled cake using a spatula or knife.
- Garnish and Serve: Sprinkle the top with chopped salted peanuts for crunch and extra flavor. Slice the cake into 12 servings and enjoy!
Notes
- For best results, use creamy peanut butter for smooth texture, but chunky peanut butter can be used for added crunch.
- Make sure the butter and eggs are at room temperature for easier mixing and better texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Adjust the milk quantity in frosting to achieve your preferred consistency.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
