Peanut Butter Cake Frosting

This peanut butter cake with peanut butter frosting is what dreams are made of for anyone who loves the rich, nutty flavor of peanut butter. The warm cake paired with melty frosting and chocolate chips creates an irresistible treat that disappears quickly whenever I serve it at family gatherings.

I first made this cake for my son's birthday when he requested "something with lots of peanut butter" and it's been our go-to celebration cake ever since. Even my mother-in-law who claims not to like peanut butter asks for this recipe!

Ingredients

• All purpose flour: creates the perfect tender crumb structure
• Light brown sugar: adds moisture and caramel notes that complement the peanut butter
• Peanut butter: brings rich nutty flavor; use creamy for best texture
• Butter: adds richness and helps create that perfect cake texture
• Baking powder and baking soda: work together for the ideal rise
• Milk: creates moisture and tenderness
• Vanilla extract: enhances all the flavors without overwhelming
• Eggs: provide structure and richness
• Mini chocolate chips: offer delightful bursts of chocolate in every bite

For the frosting

• Peanut butter: forms the base of our decadent topping
• Honey: adds natural sweetness and amazing flavor complexity
• Vanilla extract: rounds out the flavor profile
• Powdered sugar: creates the perfect sweetness and texture
• Milk: thins the frosting to spreadable consistency

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F and thoroughly grease and flour a 10 × 15 inch cake pan. Be sure to get into all the corners to prevent sticking.

Create The Base Mixture:

In a large bowl combine flour brown sugar peanut butter and butter with an electric mixer at low speed until the mixture looks crumbly with pea-sized pieces. This step creates the foundation for our tender cake crumb.

Add The Wet Ingredients:

Add baking powder baking soda milk vanilla extract and eggs to your crumbly mixture. Blend first at low speed until all ingredients are just moistened then increase to medium speed and beat for a full 3 minutes. This beating time incorporates air for a lighter texture.

Bake To Perfection:

Pour the batter into your prepared pan smoothing it evenly to the edges. Bake in the middle rack of your oven for 35-40 minutes until a toothpick inserted in the center comes out clean with no wet batter.

Make The Frosting:

While the cake bakes warm peanut butter and honey in the microwave just until softened not hot. Add vanilla extract powdered sugar and milk beating until smooth. Adjust milk as needed for perfect spreading consistency.

Frost While Warm:

Allow the cake to cool in the pan for exactly 10 minutes then spread the frosting over the still-warm cake. The warmth helps the frosting melt slightly into the top layer creating an incredible texture. Immediately sprinkle with mini chocolate chips so they slightly melt into the frosting.

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The honey in the frosting is my secret weapon in this recipe. I discovered it by accident when I ran out of corn syrup one day and the subtle floral notes it adds pair beautifully with the peanut butter, creating a depth of flavor that makes people ask "what's in this that makes it so good?"

Storage Solutions

This cake stays fresh at room temperature for up to 3 days when stored in an airtight container. I find covering it with a cake dome works perfectly. For longer storage you can refrigerate it for up to a week though I recommend letting slices come to room temperature before serving for the best texture and flavor. While you can freeze individual slices wrapped tightly in plastic wrap and foil the texture of the frosting is best when enjoyed fresh.

Flavor Variations

While this classic version is our family favorite you can easily customize it to create different flavor profiles. Try adding a teaspoon of cinnamon to the batter for a warm spiced version or substitute almond butter for a more subtle nutty flavor. For chocolate lovers add 1/4 cup cocoa powder to the batter reducing the flour by the same amount. My personal favorite variation is adding 1/2 cup of finely chopped peanut butter cups to the batter before baking for surprise pockets of chocolate and peanut butter throughout.

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Serving Suggestions

This cake is certainly delicious on its own but pairing it with the right accompaniments elevates it to restaurant quality. Serve slightly warm with a scoop of vanilla ice cream for an incredible contrast of temperatures and textures. For an extra special presentation drizzle plates with chocolate sauce before adding cake slices. At brunch I sometimes serve small squares alongside fresh berries for a sweet and tart combination. For the ultimate peanut butter experience serve with a small glass of cold milk to cleanse the palate between bites.

Frequently Asked Questions

→ What makes this peanut butter cake so moist?

The combination of milk, butter, and peanut butter ensures a rich and moist texture in the cake. Beating the batter until smooth is key to achieving the perfect consistency.

→ Can I use natural peanut butter for this cake?

Yes, but natural peanut butter should be well-stirred as it tends to separate. The creamy texture of standard peanut butter works best for this cake.

→ What type of chocolate chips work best as a topping?

Mini chocolate chips work well for even distribution, but you can also use regular chocolate chips or chopped chocolate for variety.

→ How do I know when the cake is fully baked?

Check by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

→ Can I prepare the frosting in advance?

Yes, you can prepare the frosting ahead. Store it in an airtight container at room temperature and reheat gently to soften before spreading.

→ What alternative frosting can I use?

For a variation, you can try cream cheese frosting or a simple chocolate ganache to complement the peanut butter flavor.