5 from 48 votes
Peanut Butter Cake
Peanut Butter Cake combines creamy peanut butter with brown sugar and vanilla in a tender cake topped with a rich peanut butter cocoa frosting. The moist crumb balances the nutty flavor with a soft texture thanks to the mix of butter and oil. The frosting blends peanut butter, cocoa powder, and powdered sugar into a smooth, luscious topping. This cake works well as a dessert for gatherings or a special treat when craving a classic peanut butter taste with a hint of chocolate.
Prep Time
20 mins
Cook Time
40 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 butter softened, unsalted
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup peanut butter creamy
- 4 large egg
- 1 ¼ cups milk whole
Frosting:
- 1 cup butter softened, unsalted
- 1 cup peanut butter creamy
- ¼ cup cocoa powder unsweetened
- 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.
Cup of Yum
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.
Notes
- Use only creamy peanut butter, not natural, for the right texture and flavor.
- Ensure all ingredients are at room temperature before mixing for best results.
- Avoid overmixing the batter; mix just until ingredients are combined.
- Brown sugar can be substituted with granulated sugar, but expect a slight change in flavor.
Nutrition Information
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%)
Nutrition Facts
Serving: 15 Serving
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.