Peanut Butter Cake with Peanut Butter Frosting is a delightful dessert that combines the rich, nutty flavor of peanut butter with a soft, moist cake. This cake is perfect for peanut butter lovers and makes for an excellent dessert for any occasion. Whether you are celebrating a birthday or just want to treat yourself, this cake is sure to please.
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Why Make This Recipe
Making Peanut Butter Cake is a great way to enjoy the classic flavor of peanut butter in a new and exciting form. It is simple to prepare and requires common ingredients that you may already have in your pantry. The combination of a fluffy cake and creamy frosting makes it a wonderful dessert that everyone will love. Plus, cooking at home allows you to control the ingredients and customize the cake to your liking.
How to Make Peanut Butter Cake
Ingredients:
- 2 & 1/4 cups all-purpose flour
- 2 cups light brown sugar (packed)
- 1 cup peanut butter
- 1/2 cup butter (room temperature)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 & 1/4 cups milk
- 2 teaspoons vanilla extract
- 3 eggs
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the peanut butter and mix until smooth.
- Beat in eggs one at a time, then stir in the vanilla.
- In another bowl, combine flour, baking powder, and baking soda. Gradually add this to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, mix peanut butter with butter until creamy. Gradually add powdered sugar and milk until the desired consistency is reached. Frost the cooled cakes and serve.
How to Serve Peanut Butter Cake
Serve your Peanut Butter Cake with a generous layer of peanut butter frosting on top. You can also add some chopped peanuts or chocolate shavings for extra decoration. This cake pairs well with a glass of cold milk or a hot cup of coffee.
How to Store Peanut Butter Cake
To store your Peanut Butter Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to let it come to room temperature before serving.
Tips to Make Peanut Butter Cake
- Make sure your butter is at room temperature for easy mixing.
- You can adjust the amount of peanut butter in the frosting for a stronger flavor.
- If you want a chocolate twist, consider adding some cocoa powder to the cake batter.
Variation
If you want to explore different flavors, you can add chocolate chips to the batter or layer the cake with chocolate frosting instead of peanut butter frosting. Another variation is to add crushed bananas for a delicious banana-peanut butter cake.
FAQs
1. Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter for a nice texture in your cake.
2. How do I know when my cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready.
3. Can I freeze the Peanut Butter Cake?
Absolutely! You can freeze the un-frosted cake layers for up to three months. Just wrap them tightly in plastic wrap and foil before freezing.
Peanut Butter Cake with Peanut Butter Frosting
Ingredients
For the Cake
- 2.25 cups all-purpose flour Sifted
- 2 cups light brown sugar (packed)
- 1 cup peanut butter
- 0.5 cup butter (room temperature) Softened
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.25 cups milk
- 2 teaspoons vanilla extract
- 3 pieces eggs
For the Frosting
- 1 cup peanut butter
- 0.5 cup butter Room temperature
- Powdered sugar Add gradually to achieve desired consistency
- milk Milk Add gradually to achieve desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the peanut butter and mix until smooth.
- Beat in eggs one at a time, then stir in the vanilla.
- In another bowl, combine flour, baking powder, and baking soda.
- Gradually add this to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- Mix peanut butter with butter until creamy.
- Gradually add powdered sugar and milk until the desired consistency is reached.
- Frost the cooled cakes and serve.
