Peanut Butter Cake with Peanut Butter Frosting
Two moist brown sugar layers with a thick, creamy peanut butter frosting.
Equipment
- Two 9 inch round cake pans
- Electric mixer
- Wire racks
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/4 cup more, sifted
- 2 cup light brown sugar packed
- 1 cup creamy peanut butter for the batter
- ½ cup unsalted butter softened, for the batter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup milk plus 1/4 cup more, for the batter
- 2 tsp vanilla extract
- 3 large eggs room temperature
- 1 cup creamy peanut butter for the frosting
- ½ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar added gradually
- ¼ cup milk added a little at a time, for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour two 9 inch round pans.
- Batter. Cream the butter and brown sugar, mix in the peanut butter, then beat in the eggs and vanilla.
- Combine. Stir the flour, baking powder, and baking soda together and fold into the batter in alternating batches with the milk.
- Bake. Divide between the pans and bake for 25 to 30 minutes, then cool in the pans for 10 minutes and turn out onto racks.
- Frost. Beat the peanut butter and butter with the powdered sugar and milk until spreadable, then frost the cooled layers.
Notes
Substitutions: Swap crunchy peanut butter for part of the creamy for extra texture.
Tips: Cool the layers fully before frosting so the frosting stays thick.
Storage: Keep covered at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition does not include the optional chopped peanuts or chocolate shavings.