Peanut Butter Cake with Peanut Butter Frosting
A delightful dessert combining rich peanut butter with a soft, moist cake, perfect for any occasion.
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.
Notes
For added decoration, top with chopped peanuts or chocolate shavings. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.