Peanut Butter Cake Moist Frosted (Print-Friendly Version)
Buttery cake with peanut flavor and silky frosting, topped with crunchy peanuts—delicious and easy to prepare.
# Ingredients:
→ For the cake
01 -
1/2 cup peanut butter
02 -
1 cup water
03 -
1 cup unsalted butter
04 -
1 cup brown sugar
05 -
1 cup granulated sugar
06 -
2 cups flour
07 -
1 teaspoon salt
08 -
1 teaspoon baking soda
09 -
2 eggs, room temperature
10 -
1/2 cup buttermilk, room temperature
11 -
1 teaspoon vanilla extract
→ For the frosting
12 -
1 cup unsalted butter
13 -
3/4 cup peanut butter
14 -
6 tablespoons whole milk
15 -
4 cups powdered sugar
16 -
1/2 cup miniature marshmallows (optional)
17 -
2 teaspoons vanilla extract
18 -
1/2 cup honey roasted peanuts, chopped (for garnish)
# Steps:
01 -
Preheat oven to 375℉. Line the bottom of a half sheet pan (17.5”x13”) with parchment paper, spray parchment paper and sides of pan with non-stick spray.
02 -
In a small saucepan, bring the peanut butter, water, and butter to a boil. In a large bowl, combine the sugars, flour, salt, and baking soda. Pour the boiling mixture over the dry ingredients and mix well.
03 -
Add the eggs, buttermilk, and vanilla extract to the mixture and mix until just smooth and combined.
04 -
Pour the batter evenly onto the prepared sheet pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
05 -
In a saucepan, bring the butter, peanut butter, and milk to a boil. Add mini marshmallows and vanilla extract, then beat until smooth. Remove from heat. Sift the powdered sugar into a large mixing bowl, and pour the boiling peanut butter mixture over the top. Whisk vigorously until combined. Adjust consistency with 1-2 tablespoons of milk if needed.
06 -
Immediately pour the frosting over the warm cake, spreading evenly with a spatula. Top with chopped peanuts and let cool completely. Cut into 18-24 square servings.
# Notes:
01 -
Use a 17.5”x13” pan for optimal results. If using a 13”x9” pan, increase cooking time by 10-15 minutes.
02 -
The recipe can be split between two quarter sheet pans, with doneness checks starting after 12 minutes.