Peanut Butter Cake
PSA: this rich and fluffy cake can make a believer out of any peanut butter skeptic.
Serves18 to 24
Makes1 (9x13-inch) cake
Prep20 minutes
Cook35 minutes
The tenderness of this nutty peanut butter cake is absolutely irresistible. Couple that with a sweet and tangy peanut butter cream cheese frosting and you have a flavor-packed treat that’s a peanut butter-lover’s dream.
Because peanut butter is a snack of choice for many, we decided to divvy this cake up into small snacking-size pieces — 24 slices, to be exact — but it can be sliced into bigger slices if you prefer.
How to Make Peanut Butter Cake
This peanut butter cake is incredibly simple to make. Whisk the dry ingredients to make sure they are well-combined and not lumpy, cream the butter and sugar until light and fluffy, beat in the eggs and peanut butter, and finally, beat the dry ingredients into the wet ingredients until just combined.
What Type of Peanut Butter Goes in Peanut Butter Cake?
Use creamy peanut butter, such as Jif or Skippy, in both the cake and the frosting. Avoid natural peanut butter for this recipe, which can separate or give the cake a tougher consistency.
How to Store Peanut Butter Cake
Store extra peanut butter cake in an airtight container in the refrigerator for up to five days.
Best Frosting for Peanut Butter Cake
Double down on peanut butter like we do here, by using our cream cheese peanut butter frosting. You also can’t go wrong with a regular vanilla, chocolate, or a fruit-flavored frosting like strawberry.
Peanut Butter Cake Recipe
PSA: this rich and fluffy cake can make a believer out of any peanut butter skeptic.
Prep time 20 minutes
Cook time 35 minutes
Makes 1 (9x13-inch) cake
Serves 18 to 24
Nutritional Info
Ingredients
- 2 1/2 sticks
(10 ounces) unsalted butter, divided
- 8 ounces
cream cheese
Cooking spray
- 1 3/4 cups
all-purpose flour
- 3/4 teaspoon
baking powder
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
baking soda
- 1/4 teaspoon
ground cinnamon
- 1 cup
granulated sugar
- 1/3 cup
packed light brown sugar
- 3
large eggs
- 2 cups
creamy peanut butter, divided
- 2 teaspoons
vanilla extract
- 1/2 cup
sour cream
- 2 cups
powdered sugar
- 1/2 cup
cocktail peanuts
Instructions
Place 1 1/2 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place the remaining 1 stick unsalted butter and 8 ounces cream cheese in a large bowl. Let everything sit at room temperature until softened, about 1 hour.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with a parchment paper sling, leaving a 2-inch overhang on the long sides. Coat parchment paper with cooking spray.
Place 1 3/4 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine.
Add 1 cup granulated sugar and 1/3 cup packed light brown sugar to the bowl with the 1 1/2 sticks unsalted butter. Beat with the paddle attachment on high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Beat in 3 large eggs one at a time, beating each addition until combined before adding the next.
Add 2/3 cup of the creamy peanut butter and 2 teaspoons vanilla extract, and beat on medium speed until combined, about 30 seconds. Add the flour mixture and 1/2 cup sour cream and beat on the lowest until just combined, about 1 minute. Transfer the batter to the baking pan and spread out into an even layer, going all the way to the edges of the pan.
Bake until a tester inserted into the center of the cake comes out clean, 30 to 34 minutes. Let the cake cool in the pan on a wire rack.
Add the remaining 1 1/3 cups creamy peanut butter and 2 cups powdered sugar to the bowl with the butter and cream cheese. Beat with an electric hand mixer on medium speed until smooth and fluffy, about 3 minutes. (Alternatively, clean and dry the bowl and paddle of the stand mixer and beat in there instead.)
Grasping the parchment, lift the cake slab onto a serving platter. Remove and discard parchment. Spread the frosting all over the top of the cake.
Coarsely chop 1/2 cup cocktail peanuts by hand. (Alternatively, place the peanuts in a plastic zip-top bag and seal the bag. Roll a rolling pin over the peanuts until coarsely crushed.) Sprinkle the peanuts around the border of the frosted cake before slicing and serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.