Name: Peanut Butter Cake with Peanut Butter Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 1 cup creamy peanut butter; 1/2 cup unsalted butter melted and slightly cooled; 3 large eggs room temperature; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 cup unsalted butter softened; 3/4 cup creamy peanut butter; 3 cups powdered sugar sifted if lumpy; 1/3 cup heavy cream or milk plus more as needed; 1 teaspoon vanilla extract; 1/8 teaspoon fine salt; 1/2 cup chopped roasted peanuts for topping

Soft, tender peanut butter cake topped with a thick, creamy layer of peanut butter frosting and a shower of chopped peanuts… this is the kind of dessert that disappears slice by slice while everyone claims “just one more bite.”

Whether you’re baking for a potluck, birthday, or a cozy weekend treat, this easy sheet cake delivers big peanut buttery flavor with simple pantry ingredients. No complicated layers, no fussy decorating—just a melt‑in‑your‑mouth crumb and a frosting you’ll want to eat with a spoon.

Why You’ll Love This Peanut Butter Cake with Peanut Butter Frosting

This cake is the ultimate reward for peanut butter lovers. The batter itself is infused with creamy peanut butter, so every bite tastes rich and nutty without being heavy. A little buttermilk keeps the crumb soft and tender, and a mix of butter and peanut butter adds that nostalgic, bakery‑style flavor.

Because it’s baked in a 9×13 pan, this cake is wonderfully low‑maintenance. You don’t need to stack layers or pipe borders—just spread on the frosting, sprinkle with chopped peanuts, and you’re ready to serve a crowd.

It also holds up beautifully, which makes it perfect for make‑ahead entertaining. Bake it in the morning (or even the day before), cover, and keep at room temperature. The flavors deepen, the texture stays moist, and dessert is ready whenever you are.

What Kind of Peanut Butter Works Best for This Cake?

For the best texture and flavor, use a traditional creamy peanut butter, such as the kind made with added oils that stays smooth and spreadable in the jar. This style blends seamlessly into the batter and frosting, giving you a silky, uniform crumb and cloud‑like frosting.

Natural peanut butters that separate in the jar can be a little trickier. If you’d like to use one, make sure it’s stirred very well and on the thicker side, not runny. Even then, your cake may bake up slightly denser and the frosting may need a touch more powdered sugar to firm up.

Crunchy peanut butter will also work, but expect tiny peanut bits in the cake and frosting. It’s a fun variation if you enjoy extra texture.

Ingredients for the Peanut Butter Cake with Peanut Butter Frosting

This recipe keeps ingredients simple, but each one has an important job. Before you start mixing, take a moment to understand what’s going into your cake.

For the peanut butter cake

All‑purpose flour – Provides structure and a tender crumb that’s sturdy enough to hold the rich frosting.
Baking powder and baking soda – Give the cake its lift so it bakes up fluffy instead of dense.
Fine salt – Balances the sweetness and makes the peanut butter flavor pop.
Granulated sugar – Sweetens the cake and helps create a light, moist texture.
Creamy peanut butter – The star ingredient that infuses the cake with nutty richness.
Unsalted butter (melted) – Adds buttery flavor and moisture without making the cake greasy.
Large eggs – Bind the batter together and contribute to a soft, tender crumb.
Buttermilk – Adds gentle tang and keeps the cake incredibly moist.
Vanilla extract – Rounds out the flavors and adds a warm bakery aroma.

For the peanut butter frosting

Unsalted butter (softened) – Forms the creamy base of the frosting.
Creamy peanut butter – Doubles down on peanut flavor and makes the frosting silky and rich.
Powdered sugar – Sweetens and thickens the frosting to a spreadable consistency.
Heavy cream or milk – Thins the frosting to the perfect texture for swooping over the cake.
Vanilla extract – Adds depth and a hint of warmth.
Pinch of salt – Keeps the frosting from tasting overly sweet.
Chopped roasted peanuts – Add a crunchy finish and a pretty garnish on top.

How To Make the Peanut Butter Cake with Peanut Butter Frosting

This is a straightforward, beginner‑friendly cake. Read through the steps once before you start so everything comes together smoothly.

Step 1 – Prep the Pan and Oven

Grease a 9×13‑inch baking pan with butter or nonstick spray, then line the bottom with parchment paper if you’d like extra insurance against sticking. Preheat your oven to 350°F (175°C) so it’s hot when the batter is ready.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together the all‑purpose flour, baking powder, baking soda, and salt until everything is well combined. This helps the leavening agents distribute evenly through the batter.

Step 3 – Cream the Peanut Butter, Butter, and Sugar

In a large mixing bowl, beat the melted (but slightly cooled) butter, creamy peanut butter, and granulated sugar until smooth, thick, and slightly lighter in color. You can use a stand mixer or a hand mixer for this step.

Step 4 – Add the Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition so the batter looks smooth and glossy. Add the vanilla extract and continue mixing until fully incorporated.

Step 5 – Alternate the Dry Ingredients and Buttermilk

With the mixer on low speed, add one‑third of the dry ingredients to the peanut butter mixture. Pour in about half of the buttermilk and mix just until combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and the last portion of dry ingredients. Stop mixing as soon as no streaks of flour remain.

Step 6 – Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula so it’s level. Bake for 28–32 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Transfer the pan to a wire rack and allow the cake to cool completely in the pan before frosting.

Step 7 – Make the Peanut Butter Frosting

In a large bowl, beat the softened butter and creamy peanut butter together until very smooth and fluffy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed so it doesn’t puff everywhere. Drizzle in the heavy cream or milk and vanilla, then increase the speed and beat until the frosting is light, creamy, and spreadable. If it’s too thick, add a splash more cream; if it’s too thin, add a bit more powdered sugar.

Step 8 – Frost and Garnish

Spread the frosting over the cooled cake in swoops and swirls. Sprinkle the chopped roasted peanuts evenly over the top. Slice into squares and serve.

Serving and Storing Peanut Butter Cake with Peanut Butter Frosting

A 9×13 pan of this peanut butter cake comfortably serves 12–15 people, depending on how generous you are with your slices. It’s a great choice for potlucks, celebrations, or any time you’re feeding a crowd of peanut butter fans.

Serve the cake at room temperature so the crumb is soft and the frosting is creamy. If the cake has been chilled, let it sit out for 20–30 minutes before serving.

To store, cover the pan tightly with plastic wrap or a lid and keep it at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate the cake for up to 5 days; just bring slices to room temperature before serving for the best texture.

For longer storage, cut the cake into slices, wrap each one tightly in plastic, and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw slices overnight in the refrigerator or at room temperature for about an hour, then enjoy.

What to Serve With Peanut Butter Cake with Peanut Butter Frosting

Hot Coffee or Lattes

The rich, nutty flavor of peanut butter cake pairs perfectly with a hot mug of coffee, cappuccino, or latte. The bitterness of coffee balances the sweetness of the frosting.

Cold Milk

A classic for a reason—cold milk and peanut butter are best friends. Serve tall glasses alongside slices of cake, especially if you’re feeding kids.

Fresh Berries

Bright, juicy berries like strawberries, raspberries, or blueberries add freshness and a little tart contrast. Serve them in a small bowl on the side or scatter a few over each slice.

Vanilla or Chocolate Ice Cream

Turn this cake into a decadent dessert plate by topping warm slices with a scoop of vanilla or chocolate ice cream. The creamy cold ice cream melts into the peanut butter crumb.

Salted Peanuts or Mixed Nuts

Offer a small bowl of salted peanuts or mixed nuts on the table to echo the flavors in the cake and add extra crunch for those who love texture.

Fruit Salad

A light, refreshing fruit salad helps balance the richness of the cake and rounds out a big meal nicely.

Frequently Asked Questions

Can I Use Natural Peanut Butter in This Cake?

You can, but the results may vary. Natural peanut butter tends to be looser and oilier, which can make the cake denser and the frosting softer. If you choose to use natural peanut butter, stir it extremely well to reincorporate the oils, and pick a brand that’s on the thicker side. You may also need to add a few extra tablespoons of powdered sugar to the frosting to help it firm up.

Can I Make This Cake Ahead of Time?

Yes, this recipe is very make‑ahead friendly. You can bake the cake a day in advance, let it cool completely, then wrap the pan tightly and keep it at room temperature. Frost it the day you plan to serve. You can also bake and frost the cake up to a day ahead, then cover and store at cool room temperature until serving time.

How Do I Make This Cake More Fancy for Celebrations?

Even though it’s a simple sheet cake, you can dress it up for parties. Swirl the frosting decoratively, then add extra chopped peanuts, a drizzle of melted chocolate, or a sprinkle of mini chocolate chips. You could also cut the cake into neat squares and arrange them on a platter, similar to how you might serve Moist Pineapple Cake or Brown Sugar Caramel Pound Cake for a dessert table.

Can I Turn This Into Cupcakes?

Yes! Spoon the batter into lined muffin tins, filling each cup about two‑thirds full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Cool completely, then swirl the peanut butter frosting on top just as you would for Lemon Dream Velvet Cake inspired cupcakes.

What Other Peanut Butter Desserts Should I Try?

If you can’t get enough peanut butter, you’ll love keeping a batch of Peanut Butter M&M’s Cookies on the counter for snacking. They pair wonderfully with this cake on a dessert bar or holiday tray.

Save This Pin For Later

📌 Save this peanut butter cake to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the chopped peanuts or keep the top smooth and simple? Did you sneak in a drizzle of chocolate or keep it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Conclusion

Peanut Butter Cake with Peanut Butter Frosting is one of those comforting, crowd‑pleasing desserts that never goes out of style. With its tender crumb, rich frosting, and easy 9×13 format, it’s just as at home at a casual weeknight dinner as it is on a celebration dessert table.

Once you’ve fallen for this cake, keep the peanut‑butter‑and‑dessert love going by exploring even more sweet ideas over on Pinterest at Meals We Share. There you’ll find plenty of cakes, cookies, bars, and dessert inspiration to keep your oven busy all year long.