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Double Peanut Butter Cake Recipe

Double Peanut Butter Cake Recipe photo by Taste of Home

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"My family loves peanut butter, so a cake that has it in the batter and frosting is a big hit around our house," says Marie Hoyer, Hodgenville, Kentucky.

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Double Peanut Butter Cake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 9 Servings

20 30 50

Ingredients

1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
FROSTING:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
1-1/2 teaspoons vanilla extract

Directions

In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

Originally published as Double Peanut Butter Cake in Taste of Home April/May 1997, p13

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Reviews for Double Peanut Butter Cake

Double Peanut Butter Cake

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Reviewed on Mar. 31, 2013 by Eng61488

I am a peanut butter fanatic. When I saw this recipe my mouth started watering! Unfortunately, it came out like a thick, dry bar-cookie instead of a moist cake. I followed the recipe exactly as listed, and the taste was okay, but I was disappointed in the texture. We will probably not make this again.

Reviewed on Mar. 21, 2013 by pprinss

I used this recipe for wedding cupcakes (the groom is wild about peanut butter). I did not make the frosting. I used my own chocolate ganache frosting instead. The cake? Oh my goodness, it was so delicious. Dry? Not at all. The cupcakes turned out moist, light, with a very nice delicate crumb to them. Very nice rise to them. They are also very pretty little cakes, which is so important for a wedding cupcake display. This is one of the best cupcakes recipes I have used, and I will definitely keep it in my file of 'must have' recipes for my cupcake customers, or anyone else who is nuts over peanut butter, for that matter.

Reviewed on Sep. 05, 2012 by Amy A.

Sadly disappointed. I made this as a small birthday cake for my hubby and found it to be very dry. The cake was not very sweet at all and the icing was exceptionaly sweet. I had hoped it would have been close to tasting like a pb texas sheet cake but not even close.. oh well, not every recipe is perfect right?

Reviewed on Nov. 06, 2011 by jgarcialara

I made this recipe for the first time in 1999 and it has been one of my favorite recipe. I have taken it to work and they loved it even asked me for more and told me that I should market it and sell it at grocery stores. my kids and wife love it.

Reviewed on Oct. 29, 2011 by goodsweets4me1969

Wow, super simple and delicious. Made it exactly the way its written. Very good.

Reviewed on Apr. 23, 2011 by tamieoldham

I made this recipe for the first time for my son's 3rd birthday. He's turning 17 and I'm making it again for his birthday!! Our whole family enjoys this cake

Reviewed on Feb. 25, 2011 by cj1234

I love the flavor of the cake and the frosting is good too. However, I do see that I've added a comment to the recipe card that the cake is heavy, dry but tasty. C Mack, NY Stste

Reviewed on Aug. 09, 2010 by NancyBickings

I made a double recipe of this. The cake was actually very moist. Everyone like it.

Reviewed on Feb. 05, 2010 by soxchik

A simple and delicious snack cake! Definitely a keeper. Great for potlucks as long as folks are made aware (due to PB allergies!). A great way to add a litttle extra to this recipe: stir up a cup and a half of raspberry or strawberry jam in a bowl (stirred smooth to make it easy to add to the recipe) and set aside. Pour half of cake batter in baking pan as recipe directs. Spoon jam evenly over the batter, then spoon remaining half of batter gently over the jam layer. Bake as recipe directs! Delicious! You can stir up some more jam, thin with a LITTLE water, and drizzle this over the frosted cake, "cutting" the drizzle thru the frosting slightly, with the tip of a knife, for a pretty touch! Sweet!

Reviewed on Jan. 29, 2009 by Kathy Gailey

I tried this recipe Sunday and it was delicious!! It is a very moist cake, which I love. I love peanut butter in any form. It was great with peanut butter cup ice cream!! Thanks for sharing!

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