Description
This Decadent Peanut Butter Cake with Frosting is a rich, moist dessert bursting with creamy peanut butter flavor and topped with a luscious peanut butter frosting. Perfectly tender with a hint of crunch from optional roasted peanuts, this cake is a crowd-pleaser ideal for any celebration or a simple indulgent treat.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup chopped roasted peanuts (optional)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream or milk (plus more if needed)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Chopped peanuts for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or cooking spray to ensure the cake releases easily after baking.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat together the softened unsalted butter and creamy peanut butter with an electric mixer until smooth and well-blended. Gradually add granulated sugar and light brown sugar, beating until the mixture is light in color and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Crack in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and evenly distribute the leavening agents.
- Combine Batter: Gradually add the flour mixture to the butter-sugar mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined to avoid overmixing and a dense cake.
- Fold in Peanuts: Gently fold in chopped roasted peanuts if using, spreading them evenly throughout the batter for added crunch.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. Monitor closely near the end to prevent over-baking.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, ensuring the frosting does not melt when applied.
- Make Frosting: Beat softened butter and peanut butter in a bowl until creamy. Gradually add the sifted powdered sugar, beating until smooth and fluffy. Add vanilla extract and heavy cream, adjusting cream quantity for a spreadable consistency.
- Frost the Cake: Once cool, spread the peanut butter frosting evenly over the cake. Optionally, sprinkle chopped peanuts on top for extra texture and presentation.
- Serve: Slice the cake into 12 squares and serve. Enjoy the rich peanut butter flavor and moist texture with friends and family.
Notes
- Ensure the eggs are at room temperature to help the batter mix more evenly and rise better.
- Do not overmix the batter once the flour is added to avoid a tough cake.
- You can substitute heavy cream with milk in the frosting if desired, but cream provides a richer texture.
- For a more intense peanut flavor, add a teaspoon of peanut butter extract to the batter or frosting.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
