This Peanut Butter Cake with Peanut Butter Frosting is a dream come true for peanut butter lovers. With its soft, moist texture and a rich frosting infused with peanut butter and honey, every bite is pure indulgence. The sprinkle of mini chocolate chips adds a delightful crunch and a hint of chocolatey goodness.
Why You’ll Love This Recipe
It’s incredibly easy to make, even for beginners.
The combination of peanut butter and honey creates a perfectly balanced sweetness.
The moist, tender cake pairs wonderfully with the creamy frosting.
Perfect for parties, potlucks, or simply as a treat to enjoy at home.
It’s customizable—add your favorite toppings or make it gluten-free with a simple swap.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
2 1/4 cups all-purpose flour
2 cups light brown sugar, packed
1 cup peanut butter
1/2 cup butter, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups milk
2 teaspoons vanilla extract
3 large eggs
For the Frosting
1/2 cup peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 cups powdered sugar
4 to 5 tablespoons milk
1 cup mini chocolate chips
Directions
Preheat the oven to 350°F (175°C) and grease and flour a 10 x 15-inch cake pan.
In a large bowl, mix the flour, brown sugar, peanut butter, and butter using an electric mixer on low speed until the mixture is crumbly.
Add the milk, vanilla extract, baking powder, baking soda, and eggs to the bowl. Mix on low speed until combined, then increase to medium speed and beat for 3 minutes.
Pour the batter evenly into the prepared pan. Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes.
For the Frosting:
Microwave the peanut butter and honey just until softened and easy to stir.
Add the vanilla extract, powdered sugar, and milk to the peanut butter mixture. Beat until smooth and creamy.
Spread the frosting over the warm cake and sprinkle the mini chocolate chips on top. Let the cake cool completely before serving.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 15 servings
Variations
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Nut-Free Option: Use sunflower seed butter instead of peanut butter for a similar flavor.
Extra Indulgent: Swirl in some melted chocolate into the frosting before spreading it on the cake.
Toppings: Add crushed peanuts or caramel drizzle for an extra touch.
Layer Cake: Divide the batter between two round cake pans for a layered version.
Storage/Reheating
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Freeze individual slices (wrapped tightly) for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Enjoy at room temperature or microwave a slice for 10-15 seconds for a slightly warm treat.
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FAQs
How can I make the cake more moist?
Adding an extra tablespoon of milk or using buttermilk instead of regular milk can help enhance the cake’s moisture.
Can I use natural peanut butter for this recipe?
Yes, but ensure it’s well-stirred and smooth before adding it to the batter or frosting.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance and frost it just before serving for the best results.
What if I don’t have mini chocolate chips?
You can use regular chocolate chips, chopped chocolate, or even leave them out entirely.
Can I use this recipe to make cupcakes?
Yes, divide the batter evenly into cupcake liners and bake at 350°F for 18-22 minutes.
Conclusion
This peanut butter cake with peanut butter frosting is a decadent, crowd-pleasing dessert that’s as easy to make as it is to devour. The rich peanut butter flavor shines through in every bite, while the chocolate chip topping adds a delightful twist. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress.
📖 Recipe:
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Peanut Butter Cake with Peanut Butter Frosting
- Total Time: 55-60 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
This Peanut Butter Cake with Peanut Butter Frosting is the ultimate dessert for peanut butter lovers. With a moist, tender cake and rich, honey-infused frosting, it’s perfect for parties, potlucks, or an indulgent treat at home. Topped with mini chocolate chips, it’s a delightfully sweet and crunchy masterpiece.
Ingredients
For the Cake
2 1/4 cups all-purpose flour
2 cups light brown sugar, packed
1 cup peanut butter
1/2 cup butter, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups milk
2 teaspoons vanilla extract
3 large eggs
For the Frosting
1/2 cup peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 cups powdered sugar
4–5 tablespoons milk
1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10 x 15-inch cake pan.
- In a large bowl, mix flour, brown sugar, peanut butter, and butter with an electric mixer on low speed until crumbly.
- Add milk, vanilla, baking powder, baking soda, and eggs. Mix on low, then beat on medium for 3 minutes.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes.
- For the frosting, microwave peanut butter and honey until softened. Stir in vanilla, powdered sugar, and milk, beating until smooth.
- Spread frosting over the warm cake. Sprinkle mini chocolate chips on top. Allow to cool completely before serving.
Notes
Use natural peanut butter for a less sweet option.
For added moisture, substitute regular milk with buttermilk.
To make it gluten-free, replace all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 15 servings
- Calories: 380 kcal per serving
