There’s something incredibly comforting about the aroma of freshly baked cake wafting through the kitchen — it evokes memories of cozy evenings, family get-togethers, and the simple joys of home. This Peanut Butter Cake with Peanut Butter Frosting is more than just a dessert; it’s a celebration of nostalgia. Think of it as a warm hug in cake form — rich, moist, and topped with a luscious, honey-kissed peanut butter frosting and melty mini chocolate chips.
Whether you’re hosting a weekend brunch, looking for a special after-school snack, or simply craving a bite of something indulgent on a rainy afternoon, this cake fits the bill. Inspired by a passed-down family favorite and reimagined for modern kitchens, this easy peanut butter cake is packed with flavor, texture, and heartwarming appeal.
Why You’ll Love This Peanut Butter Cake Recipe
This isn’t your average sheet cake. This peanut butter masterpiece is:
- Moist and fluffy – Thanks to a rich blend of butter, peanut butter, and milk.
- Deeply flavorful – The brown sugar adds a molasses-y depth that complements the peanut butter perfectly.
- Quick and easy – No complicated steps or hard-to-find ingredients.
- Perfect for any occasion – From birthdays to potlucks to weekday dessert cravings.
- Topped with a crave-worthy frosting – That creamy, sweet peanut butter-honey frosting is next-level good, especially when it melts into the warm cake.
Ingredients You’ll Need
Here’s what you’ll need to bring this nostalgic treat to life.
For the Peanut Butter Cake:
- 2 1/4 cups all-purpose flour – The base of the cake, gives it structure.
- 2 cups packed light brown sugar – Adds sweetness and a caramel-like depth.
- 1 cup peanut butter – Use creamy for a smooth texture, or chunky if you want added crunch.
- 1/2 cup butter (room temperature) – For richness and that classic cake crumb.
- 1 teaspoon baking powder – Helps the cake rise.
- 1/2 teaspoon baking soda – Works with the acid in the brown sugar and milk to leaven the cake.
- 1 1/4 cups milk – Moistens the batter and helps bind the ingredients.
- 2 teaspoons vanilla extract – Adds warmth and enhances all the other flavors.
- 3 eggs – Adds structure, moisture, and richness.
For the Peanut Butter-Honey Frosting:
- 1/2 cup peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 to 5 tablespoons milk – Adjust to reach your preferred consistency.
Topping:
- 1 cup mini chocolate chips – The perfect final touch for texture and flavor.
Step-by-Step Instructions: How to Make Peanut Butter Cake
1. Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Grease and flour a 10 x 15-inch cake pan — a jelly roll or sheet cake pan works great. This ensures your cake doesn’t stick and bakes evenly.
2. Create the Crumbly Base
In a large mixing bowl, combine:
- 2 1/4 cups flour
- 2 cups packed brown sugar
- 1 cup peanut butter
- 1/2 cup room-temperature butter
Using an electric mixer on low speed, blend the ingredients until the mixture looks crumbly and sandy. This step is key to incorporating the fat evenly for that moist crumb.
3. Add Wet Ingredients
To the same bowl, add:
- 1 1/4 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs
Blend on low speed just until everything is moistened, then increase to medium speed and beat for 3 minutes. You’ll notice the batter becoming lighter and creamier.
4. Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake in the center rack of your oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Prepare the Frosting
While the cake bakes, make your frosting:
- In a microwave-safe bowl, warm 1/2 cup peanut butter and 2 tablespoons honey for 20-30 seconds, just until softened.
- Stir in 1 teaspoon vanilla extract, 2 cups powdered sugar, and 4 to 5 tablespoons of milk, adding the milk gradually until you reach a smooth, spreadable consistency.
- Beat until completely smooth.
6. Frost the Cake While It’s Hot
Once the cake comes out of the oven, let it cool in the pan for 10 minutes. Then, while the cake is still warm (but not scalding), spread the frosting evenly across the top.
7. Add the Chocolate Chips
Sprinkle 1 cup of mini chocolate chips over the warm, frosted cake. The residual heat will slightly melt the chips, creating a gooey, chocolatey finish that’s simply irresistible.
Tips for Success
Use Room Temperature Ingredients
Let your butter, eggs, and milk come to room temperature before mixing. This ensures the ingredients blend smoothly and evenly.
Don’t Overbake
Overbaking can lead to a dry cake. Start checking for doneness around the 35-minute mark. A toothpick should come out with just a few moist crumbs.
Frost While Warm
The magic happens when the warm frosting hits the warm cake — it soaks in slightly, adding a melt-in-your-mouth texture you won’t want to miss.
Variations and Customizations
Add a Crunchy Topping
Chop up some roasted peanuts and sprinkle them over the frosting along with or instead of the chocolate chips for a little extra texture and salty contrast.
Make It a Layer Cake
Double the recipe and bake in two 9-inch round pans. Frost and stack for an impressive celebration cake.
Turn it into Cupcakes
This recipe yields about 24 cupcakes. Bake at 350°F for 18-22 minutes and frost once slightly cooled.
Pairing Ideas: What to Serve with Peanut Butter Cake
Drinks:
- Cold milk (classic!)
- Hot coffee with a splash of cream
- A peanut butter banana smoothie for a decadent brunch
Sides:
- Fresh strawberries or banana slices for a fruity contrast
- A scoop of vanilla or chocolate ice cream for an extra indulgence
Storing and Freezing Tips
Storing:
Store the frosted cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Freezing:
Wrap unfrosted cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and frost just before serving.
Frequently Asked Questions (FAQs)
Can I make this cake gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, but it’s a solid option.
Can I use natural peanut butter?
You can, but make sure it’s well-stirred and not overly runny. Traditional creamy peanut butter yields the most consistent results.
Can I use almond or cashew butter instead?
Absolutely! While the flavor will change, the cake will still be delicious. Just make sure the texture is similar to peanut butter.
Final Thoughts: The Ultimate Comfort Cake
There’s a reason this Peanut Butter Cake with Peanut Butter Frosting keeps making its way back onto family tables and potluck spreads. It’s easy to prepare, endlessly comforting, and packs big flavor in every bite. The combination of creamy peanut butter, rich frosting, and just a touch of chocolate makes this cake a crowd favorite — and one you’ll find yourself baking again and again.
Whether you’re revisiting a childhood favorite or discovering a new classic to add to your baking rotation, this recipe delivers on every level. Share it with friends, make it for loved ones, or treat yourself to a warm slice on a cozy night in.