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Peanut Butter Cake with Chocolate Peanut Butter Frosting


An easy one bowl peanut butter cake with an easy fudge-like peanut butter frosting.


  • 1/3 cup butter, softened
  • 2 1/4 cups cake flour, sifted before measuring
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Chocolate Peanut Butter Frosting
  • 1/2 cup peanut butter
  • 1/3 cup unsweetened cocoa
  • 2 3/4 cups sifted powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup half-and-half or evaporated milk, or more, for spreading


Cream  butter until light and fluffy. Sift in flour, sugar, baking powder, and 1 teaspoon salt. Add 1/3 cup peanut butter and 2/3 cup of the milk. Mix until flour is well moistened. Beat for 2 minutes on low speed of electric hand-held mixer. Beat in remaining 1/3 cup of milk, the eggs, and 1 teaspoon vanilla. Beat for 2 minutes. Grease and flour two 9-inch layer cake pans; pour batter into the pans. Bake at 375° F (190° C/Gas Mark 5) for about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool, carefully remove from pans, frost, and assemble layers.



Cream together the 1/2 cup peanut butter and cocoa. Add the sifted powdered sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla, and about 1/2 cup of cream. Beat until smooth, adding a little more cream for a good spreading consistency, if necessary.


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