Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup creamy peanut butter (for frosting)
- ¼ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2–3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl
- In a large bowl, beat butter and peanut butter until creamy
- Gradually add sugar and beat until light and fluffy
- Beat in eggs one at a time, then stir in vanilla extract
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients
- Pour batter into prepared pan and bake for 25-30 minutes
- Let cake cool completely before frosting
- For frosting: beat peanut butter and butter until smooth
- Gradually add powdered sugar, milk, and vanilla, beating until fluffy
- Spread frosting evenly over cooled cake
Notes
- Store in airtight container at room temperature for up to 3 days or refrigerate for 5 days
- For gluten-free version, substitute with gluten-free flour blend
- Add chopped peanuts on top for extra crunch
- Flavors develop more over time – tastes even better the next day
- Can be made as cupcakes (bake 18-20 minutes)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 480 Kcal
- Sugar: 42g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg