Favorite Peanut Butter Cake Recipe

Publisher Photo

Favorite Peanut Butter Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 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 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.
Originally published as Peanut Butter Layer Cake in Light & Tasty

Nutritional Facts

1 piece: 545 calories, 23g fat (13g saturated fat), 81mg cholesterol, 409mg sodium, 78g carbohydrate (57g sugars, 2g fiber), 10g protein.

Popular Videos

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup peanut butter chips, melted and cooled
  • 2 eggs
  • 1 teaspoon 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 vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • 3 tablespoons milk
  1. 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.
  2. 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 center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
Originally published as Peanut Butter Layer Cake in Light & Tasty

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFavorite Peanut Butter Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review