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Peanut butter cake is an old-school recipe that makes the perfect after-school snack cake!
A moist and airy peanut butter cake is topped with a whipped cocoa and peanut butter frosting that has just the right amount of salty-sweet flavor with a hint of chocolate.
A great dessert with a mug of coffee or a tall glass of milk.
Why We Love Peanut Butter Cake
- Most, tender and full of PB flavor!
- Sheet cakes are super easy to bake and totally portable for a party, potluck, or picnic.
- This cake can be baked and frozen in individual servings.
- The combination of peanut butter caked with a deliciously rich frosting makes this a perfect cake for any occasion.
Ingredients and Variations
CAKE BATTER: Real butter, whole milk, and cake flour produce a lighter, fluffier cake. If cake flour isn’t available, then whisk all-purpose flour with the other dry ingredients until is fine and aerated. PREP TIP: Let the eggs and butter come to room temperature for faster mixing!
This cake has not been tested with natural peanut butter or other nut butters.
FROSTING: This creamy frosting is a peanut butter delight, so good you’ll want it on everything!
Swirl in your favorite jam over the top of the cake, or sprinkle on a handful of colorful Reese’s pieces, chocolate chips, or banana slices.
How to Make Peanut Butter Cake
It’s so easy to make this fluffy and delish cake:
- Cream butter & sugar per the recipe below.
- Add peanut butter, eggs and remaining wet ingredients.
- Alternate adding dry ingredients and milk.
- Pour the batter into a prepared pan and bake.
Frosting for Peanut Butter Cake
We love the fluffy peanut butter frosting below for this cake but a fluffy chocolate buttercream frosting is another great option.
This cake is light and moist, even whipped cream is a great topping.
Storing Peanut Butter Cake
Keep peanut butter cake covered at room temperature or in the refrigerator for up to 4 days. Freeze cooled and unfrosted portions in plastic wrap then zippered bags for up to 1 month. Frosting can be frozen in a sealed container or zippered bag for up to one month.
Got Peanut Butter?
Did you make this Peanut Butter Cake? Be sure to leave a rating and a comment below!
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.
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Preheat oven to 350°F. Grease and flour a 9×13 pan.
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Place cake flour, baking powder, and salt in a bowl and whisk to combine.
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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.
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Increase the speed to medium-high and beat until light and fluffy, 3-4 minutes.
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Add peanut butter and mix until incorporated and then add eggs one at a time.
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Alternate adding flour and milk a bit at a time just until incorporated. Be sure not to overmix.
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Spread the batter into the prepared baking pan. Bake 28-32 minutes or until a toothpick comes out clean.
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Remove from the oven and allow to cool completely before frosting.
To Frost:
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While the cake is baking, cream butter and peanut butter.
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Add cocoa powder and mix until fully incorporated.
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Add powdered sugar 1 cup at a time, mixing slowly until incorporated.
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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.
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Once cooled spread the frosting over the cake and serve.
- 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.
Calories: 735, Carbohydrates: 76g, Protein: 13g, Fat: 45g, Saturated Fat: 18g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 321mg, Potassium: 389mg, Fiber: 3g, Sugar: 53g, Vitamin A: 722IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Cake, Dessert
Cuisine American
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