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Double Peanut Butter Cake

Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 servings

My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. —Marie Hoyer, Hodgenville, Kentucky
Double Peanut Butter Cake Recipe photo by Taste of Home

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 2% milk
  • FROSTING:
  • 1/3 cup chunky peanut butter
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • Chopped salted peanuts, optional

Directions

  1. Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake. If desired, sprinkle with chopped peanuts.

Double Peanut Butter Cake Tips

What makes a peanut butter cake moist and fluffy?

A perfectly moist and fluffy cake is the result of one of the most important steps in the recipe—creaming the butter and sugar. Creaming butter and sugar together adds pockets of air that aerate the batter. This air puffs up cakes as they bake, giving them a lighter and more appealing texture. 

Does peanut butter cake need to be refrigerated?

No, this cake does not need to be refrigerated. Store in an airtight container on the counter or in the pantry. Or, learn how to freeze cake.

Can I use crunchy peanut butter for this cake?

If you like a little extra crunch in your cake, you can use crunchy peanut butter in the batter with good results. Whether you choose crunchy or creamy, be sure to avoid natural peanut butter with oil separation, as this kind of peanut butter will not cream well with the butter and sugar. Love peanut butter? Here are more delicious peanut butter recipes that use the classic nut butter.

Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 piece: 548 calories, 23g fat (9g saturated fat), 67mg cholesterol, 380mg sodium, 79g carbohydrate (60g sugars, 2g fiber), 10g protein.

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