Peanut Butter Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This peanut butter cake with peanut butter cream cheese frosting is what your peanut butter dreams are made of. This peanut butter sheet cake recipe is simple enough to make, and doesn’t require an electric mixer.

Let me guess…I had you at peanut butter, didn’t I? And a whole cake centered around this ingredient? Yes please. Lately we have been re-watching ALL the episodes of Lost. Let’s just say I think Clare would approve of this cake. If you have zero clues what I’m talking about here then:
- Don’t worry about it. This cake is Amaze-balls.
- Go watch Lost.
But don’t start binge-watching yet. We gotta talk peanut butter cake, my friend. This lip-smacking, grab a glass of milk, I’m totally having seconds peanut butter cake recipe. Or thirds. Please don’t judge me.
Table of contents
Why I Know You’re Going To Love This Cake
- It’s 100% peanut butter focused. Sure I could have used a chocolate frosting. But I stuck to my guns and went all in on the peanut butter. No regrets.
- No mixer needed! I love a good easy cake recipe. Like my 5-Minute Chocolate Crazy Cake. And this one delivers on easy.
- Make Ahead. With any cake, I always recommend making it the day before. Such a time saver if you’re serving dessert for something the next day.
Ok have I convinced you? Oh wait I had you at peanut butter.
Recipe Ingredients
For the cake:
For the peanut butter cream cheese frosting:
Ingredient Notes
- Buttermilk – This helps to tenderize the cake, and reacts with the baking soda for making a perfectly risen cake. You can make your own homemade buttermilk if needed.
- Eggs – You want room temperature large eggs. I place my eggs into a bowl of warm water for 10 minutes before using.
- Butter- I recommend unsalted butter when baking. Different brands will use varying amounts of salt in their salted butter, so it’s best to use unsalted butter so you can control the amount of salt. Butter will be needed for the cake and the frosting. You can read more here about Unsalted Butter Vs. Salted Butter In Baking
- Vegetable oil – I love oil-based cakes because it helps to make a moist cake. Any neutral-tasting oil would work here.
- Peanut butter – I recommend a smooth peanut butter that isn’t too “oily” like some natural peanut butters can be. I haven’t tried it with chunky peanut butter, but I don’t see why it wouldn’t work!
- Cream Cheese – I recommend full-fat cream cheese for the best texture. Make sure you cream cheese is properly softened so it can be mixed well with the butter and make for a smooth frosting.
Let’s Make Some Cake!
To make the cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking pan. Whisk flour, white sugar, baking soda, and salt together in a bowl.
- In a second bowl whisk together the buttermilk, eggs, and vanilla.
- Whisk milk mixture into flour mixture until smooth.
- Stir together water, butter, vegetable oil, and peanut butter together in a saucepan.
- Cook the peanut butter mixture over medium heat until smooth, about 3-5 minutes.
- Stir peanut butter mixture into flour mixture until batter is just combined. Do not overmix. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
Make the frosting
I took my Cream Cheese Frosting and added in peanut butter to make this super easy (and tasty!) peanut butter cream cheese frosting.
- Cream the butter until smooth. Add in the cream cheese.
- Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
- Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
- Mix in the vanilla extract. Add in a pinch of salt.
- Stir in the peanut butter until smooth.
- Frost the cake with an offset spatula when it’s cooled.
Heather’s Best Baking Tips
- Measure your flour properly. Read this post on how to measure your flour. Too much flour = a dense cake. So measure correctly and end up with a light, fluffy cake!
- Make sure your eggs are room temperature before you begin. To bring them to room temperature quickly, place the eggs in a bowl with warm water for 10 minutes.
- Cool the peanut butter mixture slightly. Make sure the peanut butter mixture isn’t too hot before adding to the rest of the ingredients. That’s why I make that first so it can cool as I prepare the rest of the ingredients.
Storing The Cake
You can make this cake 2 days ahead of time and store at room temperature. Just make sure to keep it covered. If it’s frosted I would store it in the fridge, covered for up to 3 days.
You can also freeze individual portions as well up to 2 months!
Peanut Butter Cake FAQ’s
I tested this with regular milk vs. buttermilk – and it doesn’t react the same was with the baking soda so you end up with a bit of denser, darker cake (it worked…however definitely not quite the same as using buttermilk!) If you don’t have any buttermilk, you can always try making a homemade buttermilk
Absolutely! I think this would be great with a chocolate buttercream frosting. Or my regular The BEST peanut butter frosting. which uses my Vanilla Buttercream Frosting as its base.
I think chunky peanut butter would work in the cake and the frosting – but I haven’t tried it. If you do, let me know in the comment section!
I use a metal pan, but if you’re baking this in a glass pan, you may need to add an additional 5 minutes of bake time.
More Recipes To Try
If you’re craving more peanut butter recipes, try my peanut butter bread recipe! And be sure to try my easy no bake peanut butter cheesecake.
Peanut Butter Cake
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 2 cups (394 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120 mL) buttermilk
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (240 mL) water
- ½ cup (113 g, 1 stick) unsalted butter
- ½ cup (120 mL) vegetable oil
- ¾ cup (203 g) smooth peanut butter (not natural)
For the frosting:
- 8 oz. (227 grams) cream cheese
- 8 tbsp. (113 grams, 1 stick) unsalted butter at room temperature
- 3 cups (340 grams) confectioners’ (powdered, icing) sugar
- pinch of salt
- 2 teaspoons vanilla extract
- 1 cup (270 g) smooth peanut butter
Instructions
To make the cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking pan.
- Whisk flour, white sugar, baking soda, and salt together in a bowl.
- In a second bowl whisk together the buttermilk, eggs, and vanilla. Whisk milk mixture into flour mixture until smooth.
- Stir together water, butter, vegetable oil, and peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined. Do not overmix. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
To make the frosting:
- Cream the butter until smooth. Add in the cream cheese.
- Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
- Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
- Mix in the vanilla extract. Add in a pinch of salt.
- Stir in the peanut butter until smooth.
- Frost the cake with an offset spatula when it’s cooled.
Notes
- Tools: 9×13 baking pan | Saucepan | Whisk | Stand mixer
- Storage/Make Ahead: You can make this cake 2 days ahead of time and store at room temperature. Just make sure to keep it covered. If it’s frosted I would store it in the fridge, covered for up to 3 days. You can also freeze individual portions as well up to 2 months.
- Metal vs. Glass: If you’re baking this in a glass pan, you may need to add an additional 5 minutes of bake time.
- Peanut butter: I used regular smooth peanut butter. I haven’t tried it with chunky peanut butter but I think in the cake it would work fine. I would be careful using a natural peanut butter that you need to stir the oil in, it might not work (but I haven’t tested it with it).
- Frosting: You might also like this cake with my regular peanut butter frosting or chocolate buttercream. And if you don’t want to use it all to frost your cake with you can always store your buttercream (but I like a thick layer!)
- Adapted from Allrecipes
My first taste and attempt at a PB cake! Very easy recipe and the family loved it!
Didn’t have buttermilk.. used milk and teddys peanut butter it worked out great and moist! Used a cream cheese frosting! Thanks!
that’s awesome Paula!! I’m so glad you loved it- and I love love love Teddy’s PB too!
Oh…my…gosh! If you love peanut butter, you will think you’ve died and gone to heaven! This cake and frosting are so divine that I couldn’t leave it alone! I wound up freezing a lot of it….but, oops, it’s good frozen too!!
Oh I’m so glad you loved the cake Becky!!
I’ve actually never tried peanut butter cake before but really appreciate how straightforward and easy to understand this recipe is. Definitely a dessert I want to try now
Thanks Moop!
This peanut butter cake is drool worthy! I am a peanut butter girl through and through. This is so yummy!
Thanks Addison!
I love peanuts, but my son would be in a little heaven if we made this cake together. Thank you, for the step-by-step, I am sure both of us will end up making it the right way…
You’re very welcome! Let me know how you and your son like it 🙂
I love PB and this cake looks delicious! So moist and light…I’m dying for a slice right now! Saving this recipe for later 😀
Wonderful thank you Tammy!
This peanut butter cake sounds awesome! I love all things peanut butter so I know this is going to be one of my new favorites. I love the peanut butter in the frosting too, I’m so excited to try this over the weekend, thank you!
Seriously, peanut butter is just the BEST! Glad I’m not the only one 🙂 I hope you enjoy, Kathryn – thanks so much for your comment!
This cake looks so light and flavorful, and I can imagine this wonderful frosting on almost anything, yum.
Thanks Beth!
I have to make this cake for my husband! He LOVES peanut butter and will definitely appreciate this cake 😉 Thanks for sharing!
Oh yes he will love it 🙂 Thanks Veronika!
I love the look of this cake and I LOVE Lost. I really should watch it over again but I really hated the ending lol.
I’m not a peanut butter fan but I have a few boys in my life that would be all over this light textured treat.
Thanks Bernice! haha yes the ending…maybe not my favorite but here I am again watching it LOL.
I love peanut butter any way I can get it, but this was a whole new level of delicious.
Thank you Marta! Glad you loved the recipe 🙂