![Peanut Butter Cake With Chocolate Frosting in a baking dish](https://www.thespruceeats.com/thmb/rAIjSC1Npm0OAK4RymHffERRPXk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peanut-butter-cake-3062361-hero-01-b4f485c0cc2c49d58e03482966a3bc47.jpg)
The Spruce Eats / Julia Hartbeck
Here's a homemade peanut butter cake recipe you can make and bake when you need a cake in a hurry. Super moist and rich, this cake pairs well with the chocolate frosting recipe that is provided below.
However, if you are in a hurry, feel free to use a store-bought chocolate fudge or milk chocolate frosting to finish this cake. Both options are absolutely delectable and will have you and your guests coming back for seconds, and possibly thirds.
"This peanut butter cake was delicious and easy. The cake was nutty, not too sweet, and delightfully tender and fluffy. The frosting was super simple and straightforward to make. As someone who loves a salty-sweet combination, next time I might sprinkle crushed, salted peanuts on top to contrast with the sweetness of the frosting." —Kayla Hoang
![Peanut Butter Cake With Chocolate Frosting Tester Image](https://www.thespruceeats.com/thmb/6PYOj-1jEANMbT2hZD647MeZWLo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peanut-butter-cake-3062361-Kayla-Hoang-2022-dd3e9f88ff824e75afac630aa054899e.jpeg)
Ingredients
For the Cake
-
1 cup (8-ounces) unsalted butter, more for the pan
-
2 cups all-purpose flour, more for the pan
-
2 cups granulated sugar
-
1/2 teaspoon salt
-
1 teaspoon baking soda
-
1/3 cup peanut butter
-
3/4 cup milk
-
2 large eggs
-
2/3 cup well-shaken buttermilk
-
1 1/2 teaspoons pure vanilla extract
For the Chocolate Frosting
-
2-ounces unsweetened chocolate
-
4 tablespoons (2-ounces) unsalted butter, softened
-
1 teaspoon pure vanilla extract
-
2 1/2 cups confectioners' sugar
-
3 tablespoons milk, or evaporated milk
Steps to Make It
Make the Cake
-
Gather the ingredients.
The Spruce Eats / Julia Hartbeck
-
Position a rack in the center of the oven and heat to 350 F. Grease and flour a 9-by-13-by-2-inch baking pan.
The Spruce Eats / Julia Hartbeck
-
In a large mixing bowl, combine the flour, granulated sugar, salt, and baking soda.
The Spruce Eats / Julia Hartbeck
-
In a medium saucepan, heat the butter, peanut butter, and milk until the butter has melted and mixture is well combined and hot.
The Spruce Eats / Julia Hartbeck
-
Stir the hot butter-peanut butter mixture into the flour-sugar mixture until well combined.
The Spruce Eats / Julia Hartbeck
-
In a small bowl, whisk together the eggs, buttermilk, and vanilla.
The Spruce Eats / Julia Hartbeck
-
Slowly beat the egg-buttermilk mixture into the peanut butter-flour mixture until smooth and well combined.
The Spruce Eats / Julia Hartbeck
-
Pour into the prepared baking pan.
The Spruce Eats / Julia Hartbeck
-
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer to a rack to cool.
The Spruce Eats / Julia Hartbeck
Make the Chocolate Frosting
-
Gather the ingredients.
The Spruce Eats / Julia Hartbeck
-
Melt the unsweetened chocolate in a heat-proof bowl or double boiler over simmering water. Set aside to cool, about 5 minutes.
The Spruce Eats / Julia Hartbeck
-
In a medium bowl, combine the melted chocolate with the softened butter, and the vanilla.Â
The Spruce Eats / Julia Hartbeck
-
With an electric mixer on low speed, gradually beat the confectioners' sugar into the chocolate mixture until well combined.
The Spruce Eats / Julia Hartbeck
-
Increase the mixer speed to medium and add the milk while beating constantly. Continue beating until smooth and creamy.Â
The Spruce Eats / Julia Hartbeck
-
Spread the frosting over the cooled cake. Slice and serve.
The Spruce Eats / Julia Hartbeck
Tip
If you don't have buttermilk, put 1 1/2 teaspoons of vinegar in a liquid measure and add whole milk to the 2/3 cup line. Let it stand for about 5 minutes, or until the milk has soured.
You Might Also Like
Nutrition Facts (per serving) | |
---|---|
265 | Calories |
8g | Fat |
46g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 to 20 | |
Amount per serving | |
Calories | 265 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 4g | 18% |
Cholesterol 28mg | 9% |
Sodium 167mg | 7% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 1g | 4% |
Total Sugars 35g | |
Protein 4g | |
Vitamin C 0mg | 1% |
Calcium 38mg | 3% |
Iron 1mg | 7% |
Potassium 104mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: