Name: Peanut Butter Cake with Peanut Butter Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 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

This Peanut Butter Cake with Peanut Butter Frosting is pure comfort in every bite. It’s rich, moist, and packed with nutty flavor, balanced with the perfect amount of sweetness. The frosting is thick and creamy, almost like a soft peanut butter fudge, making each forkful a heavenly experience.

Whether you’re celebrating something special or simply craving a nostalgic treat, this peanut butter cake hits the mark. It feels both familiar and indulgent, like something you’d find at a vintage bake sale—but better. And best of all? It comes together easily, with ingredients you probably already have in your pantry.

What Kind of Peanut Butter Should I Use?

For this cake, stick with regular creamy peanut butter (like Jif or Skippy). Natural peanut butter separates and can mess with the texture of both the cake and frosting. You want that smooth, dependable creaminess to get the best result.

Ingredients for the Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter: The heart of the recipe, it brings richness and unmistakable flavor. Use smooth peanut butter for the best texture.

Butter: Adds moisture and depth to the cake, and helps whip up that luscious frosting.

Brown Sugar & Granulated Sugar: The mix gives sweetness and slight caramel notes, keeping the cake soft and flavorful.

Eggs: Provide structure and help the cake rise.

Vanilla Extract: Enhances all the other flavors with warmth and subtle sweetness.

All-Purpose Flour: The sturdy base of the cake. Stick with classic AP flour for just the right crumb.

Baking Powder & Baking Soda: This duo keeps the cake light and fluffy.

Milk: Helps thin the batter and frosting to the perfect consistency.

Powdered Sugar: Essential for the frosting, it makes it silky smooth and sweet.

Salted Peanuts (optional): Add a sprinkle on top for a bit of crunch and contrast.

How To Make the Peanut Butter Cake with Peanut Butter Frosting

Step 1: Cream the Butters and Sugars

In a large mixing bowl, beat the softened butter and creamy peanut butter together until light and fluffy. Add both brown sugar and granulated sugar, continuing to beat until the mixture is fully combined and smooth.

Step 2: Add the Wet Ingredients

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then slowly mix in the milk until the batter is smooth and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Gradually add this dry mix to the wet ingredients, stirring just until incorporated. Avoid overmixing to keep the cake tender.

Step 4: Bake the Cake

Pour the batter into a greased 9×13-inch baking pan, smoothing out the top. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Step 5: Make the Peanut Butter Frosting

In another bowl, beat the butter and creamy peanut butter together until fluffy. Add the powdered sugar gradually, alternating with a splash of milk until your desired consistency is reached. The frosting should be thick but spreadable.

Step 6: Frost and Finish

Spread the frosting generously over the cooled cake, using swirls for texture. For extra flair, sprinkle chopped salted peanuts on top for that sweet-and-salty crunch. Slice, serve, and enjoy every peanut buttery bite.

Serving and Storing Your Peanut Butter Cake with Peanut Butter Frosting

This cake is best served at room temperature when the frosting is soft and creamy, allowing the flavors to fully shine. Pair it with a cold glass of milk or a hot cup of coffee for a classic treat. It’s a crowd-pleaser at potlucks, birthday parties, or even just a cozy night in.

To store, cover the cake tightly with plastic wrap or store it in an airtight container. It will stay fresh on the counter for up to 3 days or in the fridge for up to a week. If refrigerated, let it sit out for 15–20 minutes before serving to soften the frosting.

Frequently Asked Questions

Can I use crunchy peanut butter instead?

You can, but the texture of both the cake and frosting will be a bit chunkier. If you like a little crunch, it’s a fun variation!

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it the next day. Just make sure the cake is completely cooled and stored properly before frosting.

Can I freeze this cake?

Absolutely. Wrap individual slices or the entire cake (unfrosted or frosted) in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.

What type of milk works best?

Whole milk gives the richest texture, but 2% works just fine. Non-dairy alternatives like almond or oat milk can be used, but the frosting may need slight adjusting.

Can I use this frosting on cupcakes?

Definitely! It spreads beautifully on cupcakes and holds its shape well. It’s thick, creamy, and pipes decently if chilled slightly first.

Is the frosting overly sweet?

Not at all. The peanut butter balances the powdered sugar, making it sweet but not cloying. You can reduce the sugar slightly if preferred.

Want More Cake Ideas with a Twist?

If you loved this peanut butter cake, you might want to try some of these irresistible bakes next:

Salted Caramel Kentucky Butter Cake for a sweet, buttery finish with a caramel punch.
Amish Applesauce Cake if you’re after moist, spiced comfort.
Old-Fashioned Egg Custard Pie for silky smooth nostalgia in every bite.
Bonnies Blue Ribbon Chocolate Dream Cake when only deep chocolate indulgence will do.
Strawberry Cheesecake Dump Cake for an easy fruit-forward dessert that’s bursting with flavor.

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And I’d love to hear how your peanut butter cake turned out! Did you add extra peanuts on top? Swap in a different nut butter? Share your twist in the comments below. I always enjoy seeing how these recipes come to life in your kitchen.