Peanut butter cake is a classic recipe that’s excellent for an after-school snack! A whipped cocoa and peanut butter frosting with just the right amount of salty-sweet flavor and a hint of chocolate tops a delicious and light peanut butter cake. With a mug of coffee or a large glass of milk, this is a fantastic treat.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 Hour
Ingredients:
Cake:
- 4 large eggs
- 1 ¾ cup brown sugar
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup creamy peanut butter
- 1 ¼ cup whole milk
- 3 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
Frosting:
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup heavy cream
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. A pan should be greased and floured.
- In a mixing basin, whisk together cake flour, baking powder, and salt.
- Cream brown sugar and butter until frothy using an electric mixer or stand mixer on medium speed. Mix in the oil and vanilla extract until everything is well blended.
- Increase the speed to medium-high and beat for 3-4 minutes, or until light and fluffy.
- Mix in the peanut butter until it is well combined, then add the eggs one at a time.
- Just till combined, alternate adding flour and milk a little at a time. Make careful you don’t overmix.
- Pour the batter into the baking pan that has been prepared. Bake until a toothpick inserted in the center comes out clean, about 28-32 minutes.
- Remove the cake from the oven and cool thoroughly before icing.
To frost:
- Cream the butter and peanut butter together while the cake is baking.
- Mix in the cocoa powder until it is completely absorbed.
- 1 cup powdered sugar at a time, mix until well incorporated.
- Slowly drizzle in the heavy cream on low speed until well mixed, then increase to mediumhigh and whisk for about 2 minutes, or until light and fluffy.
- After the cake has cooled, pour the icing on top and serve.
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