Print Options

Back to Favorite Peanut Butter Cake >

Include these items:

Taste of Home Logo

Favorite Peanut Butter Cake

 Favorite Peanut Butter Cake
Many cooks have a signature recipe that folks ask for time and again. This is my tried-and-true dessert classic.—Janice Perdue, Oroville, California
12 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup peanut butter chips, melted and cooled
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • PEANUT BUTTER FROSTING:
  • 1 cup peanut butter chips, melted and cooled
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • 3 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar. Add melted chips; mix well.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking soda, baking powder and salt; add
  • to creamed mixture alternately with milk.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the

2 of 2

Favorite Peanut Butter Cake (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat the melted chips, cream cheese,
  • vanilla and salt until light and fluffy. Beat in confectioners'
  • sugar and milk. Spread frosting between layers and over top and
  • sides of cake. Store in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 piece equals 545 calories, 23 g fat (13 g saturated fat), 81 mg cholesterol, 409 mg sodium, 78 g carbohydrate, 2 g fiber, 10 g protein.