Peanut Butter Cake with Peanut Butter Frosting
A moist 9x13-inch peanut butter cake made with a warm peanut butter mixture stirred into the batter, cooled and covered with a creamy peanut butter frosting.
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Ingredients
- 2 cups flour for the cake
- 2 cups sugar for the cake
- 1 teaspoon baking soda
- 1/2 cup milk for the cake
- 2 eggs for the cake
- 1 teaspoon vanilla for the cake
- 1 cup water
- 1/2 cup butter for the cake
- 3/4 cup peanut butter for the cake
- 1/2 cup butter softened, for the frosting
- 1 cup peanut butter for the frosting
- 3 tablespoons milk for thinning the frosting as needed
- 2 cups powdered sugar for the frosting
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter and dust it with flour.
- Whisk the flour, sugar and baking soda in a large bowl. Add the milk, eggs and vanilla. Beat on low speed until blended.
- In a saucepan over medium heat, stir the water, 1/2 cup butter and 3/4 cup peanut butter frequently until blended, about 5 minutes.
- Stir the warm peanut butter mixture into the flour mixture until well mixed. Pour the batter into the prepared dish.
- Bake for about 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool before frosting.
- Cream together the softened 1/2 cup butter and 1 cup peanut butter. Slowly add the powdered sugar. If the frosting gets too thick, add some of the frosting milk to thin it. Continue until the sugar is incorporated and the frosting is blended.
- Spread the frosting over the cooled cake.
Notes
Let the cake cool before frosting. The total does not include cooling time. Use smooth, shelf-stable peanut butter.
Nutrition
Serving: 1servingCalories: 634kcalCarbohydrates: 76.6gProtein: 12.1gFat: 33.5gSodium: 278mgFiber: 2.5gSugar: 56.7g