Can You Make a Rich, Nutty Peanut Butter Cake with Creamy Frosting in Just 50 Minutes?
Craving a decadent dessert that’s a peanut butter lover’s dream? What if you could bake a moist, flavorful cake topped with chunky peanut butter frosting in just 50 minutes? Double Peanut Butter Cake is your answer—a beloved recipe with 16 reviews, perfect for birthdays, potlucks, or cozy family treats. Ready to fill your kitchen with nutty, sweet aromas? Let’s get baking!
Overview: Why Double Peanut Butter Cake Shines
What makes Double Peanut Butter Cake so special? This cake combines a tender, peanut butter-infused batter with a rich, chunky peanut butter frosting, delivering double the nutty flavor in every bite. Baked in a single 9-inch square pan, it’s easy to prepare and clean up, making it ideal for casual gatherings, dessert trays, or indulgent snacks. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs.
Time requirement: 50 minutes total, with 20 minutes prep and 30 minutes cooking. The one-pan method keeps it simple.
Difficulty level: Easy! If you can cream butter and spread frosting, you’re set. A 9-inch square baking pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help mix batter or sprinkle peanuts.
Health perks: Peanut butter provides protein and healthy fats for satiety, while moderate sugar and milk keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, offering 9 generous servings.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 9 servings (cut from a 9-inch square pan). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Creamy peanut butter (1/2 cup): Adds rich, nutty flavor and moisture. Sub: Almond butter or sunflower seed butter for peanut-free.
- Butter (1/4 cup, softened): Enhances richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (3/4 cup): Sweetens and balances peanut butter’s savoriness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- All-purpose flour (1-1/2 cups): Provides structure. Sub: Gluten-free flour blend or 3/4 cup whole wheat + 3/4 cup all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- 2% milk (3/4 cup): Adds moisture and tenderness. Sub: Plant-based milk or whole milk.
Frosting
- Chunky peanut butter (1/3 cup): Adds texture and bold flavor. Sub: Creamy peanut butter, almond butter, or sunflower seed butter.
- Butter (3 tablespoons, softened): Creates creamy frosting. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (3 cups): Forms smooth, sweet frosting. Sub: Reduce to 2-1/2 cups or use maple sugar.
- 2% milk (1/4 cup): Thins frosting to spreadable consistency. Sub: Plant-based milk or water.
- Vanilla extract (1-1/2 teaspoons): Enhances sweetness. Sub: Almond extract or omit.
- Optional topping: Chopped salted peanuts for crunch. Sub: Crushed pretzels or omit for nut-free.
These ingredients are pantry staples, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 9-inch square baking pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 9-inch square baking pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 1/2 cup creamy peanut butter, 1/4 cup softened butter, and 3/4 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Tip: Room-temperature butter and eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 1-1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 3/4 cup milk (start and end with dry, about three additions of dry and two of milk). Beat well after each addition until just combined. Tip: Don’t overmix to keep cake tender.
- Bake: Pour batter into the greased pan, spreading evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan on a wire rack for 15-20 minutes. Tip: Cool completely before frosting for a smooth spread.
- Make frosting: In a medium bowl, cream 1/3 cup chunky peanut butter and 3 tablespoons softened butter. Add 3 cups confectioners’ sugar, 1/4 cup milk, and 1-1/2 teaspoons vanilla; beat until smooth. Tip: Adjust milk for desired frosting thickness.
- Finish and serve: Spread frosting over cooled cake. Sprinkle with optional chopped peanuts. Cut into 9 squares (3×3 grid). Tip: Use an offset spatula for even frosting; serve at room temperature for best flavor.
Assembly: Plate It Like a Pro
This peanut butter cake is moist and golden with creamy frosting, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 9 squares and place 1-2 per plate, showcasing the thick frosting and peanut topping. Tip: Angle squares for a casual, inviting look.
- Garnish: Sprinkle with chopped salted peanuts or drizzle with melted chocolate. Tip: A dusting of cocoa powder adds a gourmet touch.
- Serving suggestion: Pair with coffee, milk, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the golden cake and creamy frosting. Serve on a platter for gatherings. Tip: Add a peanut butter cup or chocolate shavings for a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5 minutes or microwave for 10-15 seconds; add fresh peanuts if needed. Tip: Store frosting separately if not serving immediately to avoid sogginess.
- Freezing: Freeze unfrosted cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mix dry ingredients and store in a sealed container up to 1 week. Cream peanut butter and butter a day ahead; refrigerate. Bake and frost fresh. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the peanut butter’s protein and healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, plant-based milk, and vegan peanut butter.
- Gluten-free option: Use gluten-free flour blend; check baking powder.
- Lower sugar: Reduce sugar to 1/2 cup in cake and 2 cups in frosting; add 2 tablespoons applesauce to cake.
- Chocolate twist: Add 1/2 cup mini chocolate chips to batter or swap chunky peanut butter for chocolate-hazelnut spread in frosting.
- Spiced boost: Add 1/4 teaspoon cinnamon to batter for warmth.
- Nut-free option: Use sunflower seed butter and omit peanut topping.
Conclusion: Savor Your Double Peanut Butter Cake
You’re now ready to master Double Peanut Butter Cake! This wholesome, nutty dessert brings creamy peanut butter and rich frosting together for a treat that’s perfect for birthdays, potlucks, or family snacks. With just 50 minutes and one pan, you can create a flavorful, crowd-pleasing cake that’s as delicious as it is easy. Play with vegan or chocolate twists to make it your own. Grab that baking pan, cream some peanut butter, and enjoy this indulgent delight. Share your results in the comments—I’d love to hear how it turned out!
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Double Peanut Butter Cake
Description
Craving a decadent dessert that’s a peanut butter lover’s dream? What if you could bake a moist, flavorful cake topped with chunky peanut butter frosting in just 50 minutes? Double Peanut Butter Cake is your answer—a beloved recipe with 16 reviews, perfect for birthdays, potlucks, or cozy family treats
Ingredients
Cake
- Creamy peanut butter (1/2 cup): Adds rich, nutty flavor and moisture. Sub: Almond butter or sunflower seed butter for peanut-free.
- Butter (1/4 cup, softened): Enhances richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (3/4 cup): Sweetens and balances peanut butter’s savoriness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- All-purpose flour (1-1/2 cups): Provides structure. Sub: Gluten-free flour blend or 3/4 cup whole wheat + 3/4 cup all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- 2% milk (3/4 cup): Adds moisture and tenderness. Sub: Plant-based milk or whole milk.
Frosting
- Chunky peanut butter (1/3 cup): Adds texture and bold flavor. Sub: Creamy peanut butter, almond butter, or sunflower seed butter.
- Butter (3 tablespoons, softened): Creates creamy frosting. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (3 cups): Forms smooth, sweet frosting. Sub: Reduce to 2-1/2 cups or use maple sugar.
- 2% milk (1/4 cup): Thins frosting to spreadable consistency. Sub: Plant-based milk or water.
- Vanilla extract (1-1/2 teaspoons): Enhances sweetness. Sub: Almond extract or omit.
- Optional topping: Chopped salted peanuts for crunch. Sub: Crushed pretzels or omit for nut-free.
These ingredients are pantry staples, creating a wholesome, indulgent dessert.
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 9-inch square baking pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 1/2 cup creamy peanut butter, 1/4 cup softened butter, and 3/4 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Tip: Room-temperature butter and eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 1-1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 3/4 cup milk (start and end with dry, about three additions of dry and two of milk). Beat well after each addition until just combined. Tip: Don’t overmix to keep cake tender.
- Bake: Pour batter into the greased pan, spreading evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan on a wire rack for 15-20 minutes. Tip: Cool completely before frosting for a smooth spread.
- Make frosting: In a medium bowl, cream 1/3 cup chunky peanut butter and 3 tablespoons softened butter. Add 3 cups confectioners’ sugar, 1/4 cup milk, and 1-1/2 teaspoons vanilla; beat until smooth. Tip: Adjust milk for desired frosting thickness.
- Finish and serve: Spread frosting over cooled cake. Sprinkle with optional chopped peanuts. Cut into 9 squares (3×3 grid). Tip: Use an offset spatula for even frosting; serve at room temperature for best flavor.
FAQs: Your Questions Answered
Can I use natural peanut butter? Yes, but stir well to blend oil; may result in a denser texture.
What are the health benefits? Peanut butter provides protein and healthy fats; moderate milk adds calcium.
How do I know the cake is done? A toothpick comes out clean after 30-35 minutes.
Can I prep for a party? Yes! Mix dry ingredients or cream peanut butter and butter a day ahead; bake and frost fresh.
Kid-friendly? Totally! Peanut butter flavor appeals to kids; omit chunky peanuts in frosting for smoother texture.
Why is my cake dense? Overmixed batter or cold eggs. Use room-temperature eggs and mix gently next time.
Gluten-free? Use gluten-free flour; check baking powder.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze unfrosted for 3 months; thaw before frosting.