0 from 72 votes
Peanut Butter Cake
Peanut Butter Cake is sweet and fluffy with homemade creamy frosting on top. It's sure to be a treat the whole family will love.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 15
Calories: 735 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¾ cups light brown sugar packed
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup creamy peanut butter
- 4 large eggs
- 1 ¼ cups whole milk
Frosting:
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan.
- Place cake flour, baking powder, and salt in a bowl and whisk to combine.
- With an electric mixer or stand mixer on medium speed, cream brown sugar and butter until fluffy. Add oil and vanilla and mix until combined.
- Increase the speed to medium-high and beat until light and fluffy, 3-4 minutes.
- Add peanut butter and mix until incorporated and then add eggs one at a time.
- Alternate adding flour and milk a bit at a time just until incorporated. Be sure not to overmix.
- Spread the batter into the prepared baking pan. Bake 28-32 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool completely before frosting.
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To Frost:
- While the cake is baking, cream butter and peanut butter.
- Add cocoa powder and mix until fully incorporated.
- Add powdered sugar 1 cup at a time, mixing slowly until incorporated.
- Slowly add in the heavy cream with the mixer running on low speed until incorporated then increase speed to medium-high and whip for about 2 minutes until light and fluffy.
- Once cooled spread the frosting over the cake and serve.
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Notes
- Ensure ingredients are room temperature before starting.
- Brown sugar can be replaced with granulated sugar but the flavor will change slightly.
- Ensure ingredients are room temperature before starting.
- Brown sugar can be replaced with granulated sugar but the flavor will change slightly.
- Do not overmix the batter, ingredients should just be incorporated.
- Do not use natural peanut butter in this recipe.
Nutrition Information
Calories
735
(37%)
Carbohydrates
76g
(25%)
Protein
13g
(26%)
Fat
45g
(69%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
321mg
(13%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
722IU
(14%)
Vitamin C
1mg
(1%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 735
% Daily Value*
| Calories | 735 | 37% |
| Carbohydrates | 76g | 25% |
| Protein | 13g | 26% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 321mg | 13% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.