Name: Peanut Butter Cake with Creamy Frosting Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 1 tsp baking soda; 1 tsp salt; 1/2 cup unsalted butter; 1 cup water; 1/2 cup creamy peanut butter; 1/2 cup vegetable oil; 2 large eggs, room temperature; 1/2 cup buttermilk, room temperature; 1 tsp vanilla extract; 1/2 cup unsalted butter; 1/2 cup creamy peanut butter; 6 Tbsp buttermilk; 1 tsp vanilla extract; 3 cups confectioner’s sugar, sifted; 1/2 cup roasted peanuts

Jump to Recipe· 4.5 from 22 reviews

If you’re a peanut butter lover like me, you’re going to absolutely adore this Peanut Butter Cake with Creamy Frosting Recipe. It’s the kind of cake that feels like a warm hug—rich, moist, and packed with that unmistakable peanut butter goodness, topped off with a dreamy, silky frosting that just melts in your mouth. Whether you’re baking for a crowd or craving something comforting, this recipe is a real winner, and I can’t wait to share all my tips and tricks so you nail it on your first go!

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Why This Recipe Works

Perfect Peanut Butter Balance: This cake uses creamy peanut butter in the batter and frosting for a smooth, rich flavor without being overpowering.
Moist & Tender Texture: The combination of oil, butter, and buttermilk keeps the cake incredibly soft and moist, so every bite melts in your mouth.
Easy Frosting Technique: Boiling the frosting ingredients ensures a silky finish that spreads like a dream on the warm cake.
Crowd-Pleaser: This cake serves 24, making it perfect for parties and celebrations.

Peanut Butter Cake with Creamy Frosting, peanut butter cake recipe, easy peanut butter cake, moist peanut butter cake, homemade peanut butter cake - Three thick square bars of light brown peanut butter fudge are shown on a white marbled surface, with one piece slightly lifted by a metal spatula with a worn wooden handle. The fudge has a smooth top layer with a slightly shiny texture, sprinkled evenly with whole and halved peanuts. The edges of the fudge are clean, and crumbs are scattered around on the surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients is key to a successful Peanut Butter Cake with Creamy Frosting Recipe. I like using classic pantry staples with just a few ingredients that really bring out the peanut butter flavor and keep the cake moist. Here’s why each one is important:

All-purpose flour: The base of the cake, it provides structure but isn’t too heavy, keeping the crumb light.
Granulated sugar: Sweetens the cake and helps create that golden crust.
Baking soda: Adds just the right lift and lightness to balance the density from peanut butter.
Salt: Enhances the peanut flavor and balances the sweetness.
Unsalted butter: Adds richness and flavor without extra salt.
Water: Helps dissolve butter and peanut butter, creating a smooth batter.
Creamy peanut butter: I always go with regular creamy peanut butter here—I found natural peanut butter tends to make the texture odd.
Vegetable oil: Keeps the cake moist and tender and blends seamlessly with peanut butter.
Large eggs at room temperature: Eggs help bind everything and keep the cake fluffy.
Buttermilk at room temperature: Adds tenderness and slight tang that complements peanut butter beautifully.
Vanilla extract: Rounds out flavors and adds depth.
Confectioner’s sugar (for frosting): Blends easily into a smooth, creamy frosting.
Roasted peanuts (garnish): Adds crunch and a visually appealing finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Peanut Butter Cake with Creamy Frosting Recipe is a fantastic canvas for your own spin. I often like to adjust it slightly depending on who I’m serving it to or the occasion, and I encourage you to do the same!

Chunky vs. Smooth Peanut Butter: I normally use creamy peanut butter for both batter and frosting, but for a fun twist, adding chunky peanut butter to the batter gives the cake extra texture and peanut-y bites. Just make sure your frosting stays smooth to keep that luscious coating.
Adding Chocolate: One time for a birthday, I stirred in mini chocolate chips before baking—it was a hit! The chocolate-peanut butter combo can’t be beaten.
Dairy-Free Option: Swap buttermilk for a vegan yogurt or milk mixed with lemon juice, and use dairy-free butter to make the cake friendly for dairy-sensitive friends.
Nut Garnish Variations: If you want a change from roasted peanuts, chopped pecans or even a sprinkle of toasted coconut work beautifully as a garnish.

Step-by-Step: How I Make Peanut Butter Cake with Creamy Frosting Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan with nonstick spray. Then, whisk together your flour, sugar, baking soda, and salt in a medium bowl. This helps everything mix evenly later on, so you don’t end up with clumps of baking soda in some bites. Trust me, it’s a small step that makes a noticeable difference.

Step 2: Whisk the Peanut Butter Butter-Water Mixture

Now, take a medium or large saucepan and heat the butter and water until it just boils. Remove it from heat and whisk in the creamy peanut butter and vegetable oil until the mixture is perfectly smooth—this is where the magic happens to get that rich peanut flavor infused throughout the cake. Let it cool just a bit before adding the next ingredients; if it’s too hot, you risk cooking the eggs prematurely.

Step 3: Add the Eggs, Buttermilk, and Vanilla

Once the peanut butter mixture has cooled to a warm temp, whisk in your room temperature eggs, followed by the buttermilk and vanilla extract. Make sure to mix these gently but thoroughly until combined—this balance is key for that tender crumb.

Step 4: Combine Wet and Dry Ingredients

Pour the dry ingredients into your wet peanut butter mixture and whisk everything until just combined. Be careful not to overmix here; you want the batter smooth, but a few lumps won’t hurt. Overmixing can make the cake dense, and that’s not what we want!

Step 5: Bake to Perfection

Transfer your batter into the prepared pan and slide it into your preheated oven. Bake for 40-45 minutes, or until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. Don’t peek too much while baking, or the oven temperature might drop and affect your cake’s rise.

Step 6: Prepare the Creamy Peanut Butter Frosting

While the cake cools on a rack, melt together the butter, peanut butter, and buttermilk in a saucepan, stirring until it reaches a full boil. Take it off the heat and beat in the vanilla extract, then sift your confectioner’s sugar in, about a cup at a time, mixing well after each addition. If the frosting feels too stiff to pour, add a little more buttermilk to get that perfect silky pourable consistency. I like to give it a gentle warm on low heat again to make spreading easier—just stir constantly so it doesn’t separate.

Step 7: Frost and Garnish

Pour the warm frosting over the still-warm cake and quickly spread it evenly with a spatula. The frosting sets quickly, so working fast is key. Finish with a generous sprinkle of roasted peanuts for that delightful crunch and peanutty flair.

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Pro Tips for Making Peanut Butter Cake with Creamy Frosting Recipe

Use Room Temperature Eggs & Buttermilk: This helps everything blend smoothly and ensures an even rise.
Don’t Overmix the Batter: Mix just until combined to keep the cake light and tender.
Warm Your Frosting Slightly: Gently reheating the frosting before pouring helps it spread perfectly over the warm cake without hardening too fast.
Work Quickly When Frosting: The frosting sets fast on warm cake, so pour and spread without delay for a smooth finish.

How to Serve Peanut Butter Cake with Creamy Frosting Recipe

Garnishes

I always top my peanut butter cake with roasted peanuts to add some texture and a lovely nutty crunch. Sometimes I sprinkle a little flaky sea salt over the frosting for a sweet-salty combo that’s irresistible. If you want to get fancy, try crushing a few chocolate-covered peanuts for a fun twist.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or even some fresh berries on the side to cut through the richness. If you’re serving it at a party, a cup of strong coffee or a creamy latte is my favorite pairing to complement the peanut butter notes.

Creative Ways to Present

For birthdays or special events, I’ve layered the cake with extra frosting in the middle for a double-decker peanut butter delight. Another fun idea is turning slices into mini cake sandwiches with a dollop of whipped cream and crushed peanuts inside. Trust me, guests LOVE these little treats!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover peanut butter cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays moist and fresh for up to 4 days—if it lasts that long, that is!

Freezing

Freezing works great too. I wrap leftover cake slices tightly in plastic wrap, then foil before freezing. When you’re ready, defrost overnight in the fridge and warm slightly before serving. Just be mindful that the frosting can sometimes change texture a bit after freezing, but a quick gentle warm-up fixes it.

Reheating

To reheat leftovers, I use the microwave for about 15-20 seconds, or pop them briefly in a low oven (around 300°F) wrapped in foil to keep the moisture in. The frosting softens again beautifully, and the cake tastes almost fresh-baked.

FAQs

Can I use natural peanut butter for this Peanut Butter Cake with Creamy Frosting Recipe?

While natural peanut butter is great for sandwiches, it doesn’t work as well in this recipe because it tends to separate and affect the texture. Regular creamy peanut butter gives a more consistent batter and frosting.
What’s the best way to get the frosting smooth and pourable?

Make sure to sift your confectioner’s sugar before adding it to the frosting. If it’s too thick, add more buttermilk a teaspoon at a time until you achieve a smooth pourable consistency. Gently warming the frosting also helps it spread easily on the warm cake.
How do I know when the peanut butter cake is fully baked?

After about 40 minutes of baking, gently insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready. A golden brown top is also a good visual cue.
Can I make this cake into cupcakes?

Absolutely! Just divide the batter into cupcake liners and reduce baking time to about 18-22 minutes. Keep an eye on them to avoid overbaking. You can finish with a small dollop of the creamy peanut butter frosting on each cupcake.

Final Thoughts

This Peanut Butter Cake with Creamy Frosting Recipe truly holds a special place in my kitchen. It’s straightforward yet indulgent, perfect for when you want to impress without fuss. Every time I make it, the rich peanut butter flavor wrapped in that luscious frosting brings smiles and requests for more. I hope you give it a try soon — I promise it’ll become one of your favorite go-to desserts!