Name: Double Peanut Butter Cake
Ingredients: 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.; 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.

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.

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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.