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 (add more if needed); 1 tsp vanilla extract; 3 cups confectioner’s sugar, sifted; 1/2 cup roasted peanuts

Jump to Recipe· 4.7 from 23 reviews

If you love the warm, nutty goodness of peanut butter and crave a cake that hits all the right notes of creamy and rich, I’ve got just the thing for you. This Peanut Butter Cake with Creamy Frosting Recipe is one of those gems that feels like a cozy hug in dessert form — and it’s surprisingly simple to make, too. Trust me, once you try this, it’ll quickly become your go-to when you want a crowd-pleaser that’s truly fan-freaking-tastic!

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Why This Recipe Works

Balanced Flavors: The combination of peanut butter with just the right amount of sugar and butter creates that perfect sweet and nutty harmony.
Moist Texture: Using buttermilk and oil together makes the cake incredibly moist without being heavy or greasy.
Decadent Frosting: The creamy peanut butter frosting is smooth but thick, coating the cake beautifully and giving a melt-in-your-mouth finish.
Simple Yet Impressive: This cake looks and tastes like you spent hours, but it actually comes together quickly with common pantry ingredients.

Peanut Butter Cake with Creamy Frosting, peanut butter cake recipe, easy peanut butter cake ideas, moist peanut butter cake, creamy frosting dessert - 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

Every ingredient in the Peanut Butter Cake with Creamy Frosting Recipe plays a vital role, from texture to flavor and beyond. Knowing why each one exists here helped me really appreciate the balance — and it’ll help you troubleshoot if needed!

All-purpose flour: Provides structure but keeps the cake light and tender when combined correctly.
Granulated sugar: Sweetens and helps create the cake’s delicate crumb.
Baking soda: Reacts with buttermilk to give lift and a nice rise.
Salt: Enhances the peanut butter flavor by balancing sweetness.
Unsalted butter: Adds richness and depth without overpowering.
Water: Keeps the batter loose and moist; when heated with butter it helps dissolve sugar for even mixing.
Creamy peanut butter: The star of the show—make sure to use regular creamy peanut butter for the best texture and flavor.
Vegetable oil: Contributes extra moisture and a tender bite that butter alone can’t achieve.
Eggs (room temperature): Provide structure and tenderness; I always let mine come to room temp for smooth mixing.
Buttermilk (room temperature): Adds a subtle tang and reacts with baking soda for lift, plus extra moistness.
Vanilla extract: Amplifies the flavors and adds a comforting warmth.
For the frosting: Butter, peanut butter, buttermilk, vanilla, and confectioner’s sugar come together to make a luscious, creamy topcoat that’s not overly sweet.
Roasted peanuts (garnish): Give a crunchy texture contrast and boost that peanut flavor even more.

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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

I love how versatile this Peanut Butter Cake with Creamy Frosting Recipe is. Whether you want to add a little crunch or lighten it up, there’s room to personalize it to exactly how you like. The first time I made it, I kept it classic, but now I tweak certain things depending on the occasion or my mood.

Add crunch: I’ve tried mixing chopped peanuts directly into the batter for extra texture, and it’s delightful; just be careful not to add too many to keep the cake tender.
Natural peanut butter swap: I personally stick to regular creamy PB because natural ones tend to be oilier and can make the frosting separate, but if you want to go natural, try stirring it really well first and maybe reduce added oil slightly.
Chocolate twist: Feeling extra indulgent? Swirl in some melted chocolate or cocoa powder — it pairs beautifully with peanut butter.
Diet-friendly: Use a sugar substitute suitable for baking and swap buttermilk with Greek yogurt for a lower-sugar option.

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

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and greasing a 9×13 pan with nonstick spray—trust me, this will help the cake come out perfectly without sticking. In a medium bowl, whisk together your flour, sugar, baking soda, and salt. This ensures even distribution so your cake will bake uniformly, and it’s easier than stirring later.

Step 2: Combine Butter, Water, and Peanut Butter

Next, heat your unsalted butter and water together in a saucepan over medium heat until it boils. This step might feel a little old-school but trust me, it really helps melt the butter and creates a warm base for the peanut butter and oil to blend in smoothly without clumps. Once off the heat, whisk in the peanut butter and vegetable oil until everything is silky. Let it cool slightly to avoid scrambling the eggs in the next step.

Step 3: Add Eggs, Buttermilk, and Vanilla

Once your buttery peanut mixture has cooled for a few minutes, whisk in the eggs, buttermilk, and vanilla extract until fully combined. Using room temperature eggs here really helps everything blend together nicely. Don’t rush this part; a smooth and even batter makes all the difference in your cake’s texture!

Step 4: Mix Dry and Wet Ingredients

Pour the dry ingredients into the wet mixture, and whisk gently until just combined. Overmixing can lead to a dense cake, so slow and steady wins the race here. The batter will be quite smooth but don’t worry if you still see a few flour streaks — they’ll bake out.

Step 5: Bake Your Peanut Butter Cake

Transfer the batter into your prepared pan and pop it in the oven for about 40 to 45 minutes. Keep an eye on it starting at 40 minutes — you want the top to turn a beautiful golden brown and a toothpick inserted in the center to come out clean or with just a few moist crumbs. Then, let the cake cool on a rack while you whip up the frosting.

Step 6: Make the Creamy Peanut Butter Frosting

This is the moment where your cake seriously levels up. Put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Once removed from the heat, beat in the vanilla and sifted confectioner’s sugar a cup at a time until smooth and creamy. Sometimes the frosting can get too thick — if that happens, just add a splash more buttermilk to loosen it up. To get that irresistible pour-over texture, I like to gently warm the frosting again on low heat, stirring constantly, before spreading it over the warm cake.

Step 7: Frost and Garnish

Pour the hot frosting evenly over the warm cake. You need to work pretty quickly here because the frosting sets fast and gets that lovely shiny finish. Finally, sprinkle roasted peanuts over the top for a little crunch and a gorgeous look. And voilà, your Peanut Butter Cake with Creamy Frosting Recipe is ready to impress!

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Pro Tips for Making Peanut Butter Cake with Creamy Frosting Recipe

Use room temperature eggs: I’ve found that letting your eggs come to room temp avoids curdling when adding to warm mixtures and helps the batter come together smoothly.
Warm frosting slightly: Heating frosting gently before pouring makes it easier to spread evenly and gives that beautiful glossy finish.
Don’t overmix the batter: Overworking flour can make your cake tough; mix until just combined for the lightest texture.
Watch baking times closely: Ovens vary, so start checking your cake at 40 minutes to avoid drying it out.

How to Serve Peanut Butter Cake with Creamy Frosting Recipe

Garnishes

I always top this cake with a handful of roasted peanuts because they give that perfect little crunch and boost the peanut flavor beautifully. Sometimes, I mix in a few mini chocolate chips before frosting for a surprise pop of chocolate. Sprinkling flaky sea salt on top is another favorite—the salt really cuts the sweetness and elevates the whole experience.

Side Dishes

This cake pairs wonderfully with a simple fresh fruit salad or a scoop of vanilla ice cream on the side to balance the richness. I’ve also served it alongside a cup of strong coffee or a cold glass of milk, which complements the peanut butter flavor like old friends catching up.

Creative Ways to Present

For birthdays or special occasions, I like to slice the cake into squares and place each on a small dessert plate with a drizzle of chocolate sauce and a fresh strawberry on top. Layering the cake with extra swirls of peanut butter frosting between two thinner layers is another fun way to dress it up. Ribbon around the serving tray and some edible gold dust? Instant wow factor!

Make Ahead and Storage

Storing Leftovers

I always store leftover cake in an airtight container in the fridge to keep the frosting fresh and prevent drying out. Wrapped well, it stays beautifully moist for 3 to 4 days. Just remember to let the slices come to room temperature before enjoying, so the flavors shine again.

Freezing

Freezing this cake works pretty well! I usually freeze it undecorated — once cooled, tightly wrap the whole cake or individual slices in plastic wrap and then foil. When I’m ready to eat it, I thaw overnight in the fridge and frost freshly. If you’re short on time, thaw at room temp for a couple of hours.

Reheating

If you want your cake a little warm (and who doesn’t?), I recommend reheating slice by slice in the microwave for 15 to 20 seconds. This softens the frosting and brings out those wonderful peanut butter aromas without making the cake soggy or dry.

FAQs

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

Natural peanut butter is often oilier and less stable than regular creamy peanut butter, which can affect the texture of both the cake and frosting, sometimes making the frosting separate or too thin. If you want to try natural peanut butter, stir it very well before using and consider reducing the added oil slightly. However, for best and most consistent results, I recommend sticking to regular creamy peanut butter.
How do I know when the cake is done baking?

Use the toothpick test: insert a toothpick in the center of the cake, and it should come out clean or with just a few moist crumbs attached. The cake’s top will be golden brown and should spring back gently when you press it lightly. Since oven temperatures vary, start checking around 40 minutes.
Can I make this cake into cupcakes?

Absolutely! Just line your muffin tin with cupcake liners and fill about 2/3 full. Bake at 350°F for roughly 18–22 minutes, checking doneness with a toothpick. The frosting can be piped on or spread once cooled. Cupcakes are a fun, portable way to enjoy this peanut butter delight.
What’s the best way to prevent the frosting from setting too fast?

Make sure your cake isn’t cold when you pour the frosting—applying it over a warm cake helps it spread easily before it sets. Also, warming the frosting slightly just before spreading keeps it fluid. Work quickly but gently for the smoothest finish.

Final Thoughts

This Peanut Butter Cake with Creamy Frosting Recipe is a heartfelt favorite of mine because it hits that fun balance of simplicity and incredible flavor. It’s just the right kind of special to serve at a casual family gathering or an impromptu coffee break with friends. The first time I made it was on a lazy Sunday afternoon, and the whole house smelled amazing. More importantly, the smiles on everyone’s faces as they enjoyed it convinced me I had to keep this recipe in my forever rotation. So, if you’re ready to wow yourself and everyone else with a dessert that’s both comforting and impressive, give this one a go — you’ll be so glad you did!