Description
This Peanut Butter Cake is a rich, moist dessert featuring a luscious peanut butter-infused batter baked to perfection and topped with a creamy peanut butter frosting. Perfect for peanut butter lovers looking for a classic homemade treat that’s easy to prepare and delightful to share.
Ingredients
Scale
Cake Batter Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
Frosting Ingredients
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter and lightly dust with flour to prevent sticking, ensuring your cake releases easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking soda to evenly distribute the leavening agent and sugar throughout the flour.
- Add Wet Ingredients: Add the milk, eggs, and vanilla extract to the dry ingredients. Beat on low speed until just combined to avoid overmixing and to create a smooth batter.
- Heat Peanut Butter Mixture: In a saucepan over medium heat, combine water, unsalted butter, and creamy peanut butter. Stir frequently until the mixture is melted and smooth, creating a warm peanut butter sauce.
- Combine and Bake: Pour the warm peanut butter mixture into the cake batter and mix until fully incorporated. Transfer the batter to the prepared baking dish. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make Frosting: In a separate bowl, cream together the softened unsalted butter and creamy peanut butter until light and fluffy. Gradually add powdered sugar, alternating with milk, until the frosting reaches a smooth and spreadable consistency.
- Frost and Serve: Spread the peanut butter frosting evenly over the cooled cake. Slice and serve for a delicious peanut butter dessert experience.
Notes
- Make sure to cool the cake completely before frosting to prevent the frosting from melting.
- You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
- For an extra chocolate twist, consider adding ½ cup of cocoa powder to the dry ingredients.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free blend.
