Peanut Butter Cake

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Raise your hand if you have any peanut butter lovers in your life?

If the answer is yes, then you need to make this peanut butter cake ASAP! This is such a yummy peanut butter sheet cake that you can make for your beloved peanut butter fans, or as a special birthday cake idea!

I also like to call it Reese’s Peanut Butter Cake—It’s packed full of chopped candy and topped with a few extra Reese’s too!

I came up with this peanut butter cake and peanut butter frosting recipe because I wanted a moist and delicious cake with just the right amount of peanut butter flavor.

As you probably know, peanut butter tends to put a weight on baked goods. There’s definitely a thin line between enjoying a light, moist cake and a heavy, dense, dry cake.

But no need to toe the line with this cake. It is everything you want in a Reese’s peanut butter cake. It’s light and moist and every few bites you get bits of chopped up Reese’s Peanut Butter Cups. Yum!

The peanut butter frosting is quite literally the icing on the cake. It’s creamy, silky, and totally addictive. I highly recommend using heavy cream instead of milk to make the best frosting ever!

No need to mess with a layer cake here, just one perfect layer of Reese’s packed peanut butter cake!

How to make Peanut Butter Cake

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Step 1: Preheat oven to 350 degrees F. Grease one 9″ cake pan and line the bottom of the pan with parchment paper.

Step 2: Finely chop up the peanut butter cups and then mix them with 1 tbsp. flour. The candy tends to sink at the bottom if you don’t mix it with a little bit of flour. Set aside.

Step 3: In a mixing bowl, cream your butter, peanut butter, and sugar until they are light and fluffy. Beat in the eggs, one at a time.

Step 4: In a separate bowl, sift together the flour, baking soda, and salt.

PRO TIP: I rarely sift my ingredients together, however, with this recipe, you want everything light and airy, it’s very important to sift the dry ingredients.

Step 5: At low-speed, add the flour mixture alternately with the buttermilk.

Step 6: Add in the chopped peanut butter cups to the batter. Using a spatula, mix until well combined.

Step 7: Spoon the batter into the prepared pan and spread evenly. Bake your cake for 33-35 minutes or until a toothpick inserted in the center comes out clean. 

Step 8: Let the cake cool for five minutes. Turn it out onto a rack, and peel off the parchment paper. Let your cake cool completely before frosting.

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

How to Make Peanut Butter Frosting

Step 1: In a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until well combined.

Slowly add in the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar has been added, increase your speed and mix for two more minutes. If needed, slowly add in a few more drops of heavy cream.

Step 2: Frost the cake completely. Decorate the top with peanut butter cups or Reese’s pieces.

Step 3: Keep the cake covered until ready to serve. Serve at room temperature. Enjoy!

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Tips for Making Peanut Butter Cake and Peanut Butter Frosting

  • Use parchment paper for the bottom of your cake pan. This helps it come out easily so you can frost it. Do NOT use wax paper.
  • Don’t use the all-natural peanut butter. It tends to be too oily for this cake recipe.
  • Don’t skip using the buttermilk. It makes this peanut butter cake extra delicious!
  • If you don’t use buttermilk often, keeping a can of powdered buttermilk in your pantry will come in handy. It’s so easy to use and has a longer shelf life than the refrigerated buttermilk.
  • You can also make your own buttermilk with milk and lemon juice. To do this: add 1 tbsp. of lemon juice to a measuring cup and add enough milk to reach 1 cup. Stir and let sit for 5 minutes.
  • Try chilling the cake for a different texture and flavor. It tastes amazing, like frozen peanut butter cups!
  • Switch up the toppings you use. In addition to peanut butter cups (my personal favorite) you could use chocolate chips, sprinkles, or Reese’s pieces to top this cake.
  • Beat the frosting for several minutes, until it’s nice and fluffy.
  • You can also change up the frosting flavors if you want to try something different. Both my chocolate buttercream and Nutella frosting recipes would be delicious on this cake!

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Can I Freeze Peanut Butter Cake?

Have you ever tried to freeze a cake? I have successfully frozen cakes and am here to tell you that yes, you can freeze this cake as well. If it lasts that long, that is! If you want to make it and then freeze it, you can do so a few different ways:

  1. Bake the cake and allow it to cool completely. Wrap it in parchment paper, then wrap it in foil, and then freeze. When you’re ready to enjoy it, thaw it at room temperature.
  2. Bake the cake and let it cool completely. Frost as directed. Freeze the whole cake in an airtight container. Thaw at room temperature when you’re ready to enjoy.
  3. This is my favorite option. Make your cake and enjoy it for several days. Freeze the remaining cake by wrapping the leftover slices in parchment paper and then slide them into a ziploc bag. You can freeze it for up to 3 months. Thaw at room temperature when you’re ready to enjoy.

What you Need to Make Peanut Butter Cake with Peanut Butter Frosting

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients

  • All-purpose flour
  • Baking soda
  • Kosher Salt
  • Unsalted butter
  • Creamy peanut butter
  • Light brown sugar
  • Eggs
  • Buttermilk
  • Peanut butter cups
  • Powdered sugar
  • Heavy cream

Tools

  • Electric mixer
  • Mixing bowls
  • 9″ cake pan
  • Parchment Paper

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This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Love Peanut Butter? Here are a few of my favorite recipes!

More Cake Recipes

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

 

 

Yield: 16 servings

Peanut Butter Cake

Peanut Butter Cake
Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 15 minutes
Total Time 1 hour 3 minutes

This easy Reese’s Peanut Butter Cake is so moist and delicious. The peanut butter frosting is fluffy and creamy. You can whip this up for the peanut butter lovers in your life and they will love you forever.

Ingredients

For the Cake:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1/4 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup finely chopped peanut butter cups
  • 1 Tbsp flour

For the Peanut Butter Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1/3 to 1/2 cup heavy cream (depending on your peanut butter thickness)
  • Peanut Butter Cups

Instructions

  1. Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
  2. Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
  3. In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
  4. In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
  5. Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
  6. Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
  7. To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
  8. Frost the cake completely. Decorate with peanut butter cups.
  9. Keep cake covered. Serve at room temperature.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:Calories: 411 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 52mg Sodium: 289mg Carbohydrates: 43g Fiber: 2g Sugar: 30g Protein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published February 8, 2013. Photos updated May 2019.

The Best Peanut Butter Cake recipe topped with creamy Peanut Butter buttercream frosting and extra Reese’s peanut butter cups!

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54 comments on “Peanut Butter Cake”

  1. It’s just…so…beautiful *tearing up*

    Peanut butter goodnessssss

  2. That is one incredible looking cake! It looks great Roxana! I think I need to meet up with this cake…and the frosting! Ooo la la!!!

  3. Traci

    This cake looks wonderful! I love it.

  4. This totally knocks my socks off! Will you ship one to me too 😉 Thanks for sharing this fabulous recipe. I adore Roxana’s recipes and her beautiful photos. So nice to see her sharing one of her amazing creations on Shugary Sweets.

  5. WOW. This cake looks seriously amazing!! Peanut butter cake is one of the only cakes my dad actually enjoys, so I’m definitely pinning this to try when I’m back home!

  6. This cake is definitely going on my to-make list. Everything about it is perfect!

  7. Wish we could get Reese’s Hearts here in the Uk they look so cute and bet really tasty on top of that delicious cake. Yum!

    FoodNerd x

  8. Wow! This cake looks stunning. Thanks for sharing it Roxana. And Aimee, once you know if it ships well, can you see if you can get a slice over to SE Asia?

  9. What a gorgeous cake! So pretty I could even overlook the fact that I’m not a huge PB fan 😉 OR I could just whip it up for all my pb-addict college roommates heehee

  10. Wow, I am a peanut butter addict, so this is right up my alley!

  11. Oh, this looks so delicious! I have to make this.

  12. Im a huge PB fan and a whole cake of it AND the icing…looks like a perfect thing to me!

  13. OMG this cake is GORGEOUS. I wouldn’t be able to control myself around it!

  14. That is one heck of a cake! I adore peanut butter in any form!

  15. Hi Aimee,
    Thanks for having me over your gorgeous blog! It’s been a wonderful experience!
    Thanks everyone for the sweet words, you make me blush 🙂
    Roxana

  16. Oh Roxana this looks amazing! Thanks for sharing! I am on my way over to your blog!

  17. Holy moly! I want to be left alone with this cake…

  18. You can’t go wrong with this combo and this is all sorts of right!!

  19. I’ll take the whole cake please! Man, this is one tempting recipe.

  20. Well this is just beyond gorgeous! I’d probably eat the whole cake in a day: truth.

  21. I love Roxanna’s baking, this is one gorgeous cake.

  22. Wow, wow. this looks ahhh-mazing! Thanks so much for posting! Pinned it! 🙂
    Claire

  23. Ann

    Do you use salted or unsalted butter?

  24. Oh my god I tried making mini muffins using this recipe last night (I swapped the flour for oat flour) and of course they were kind of sunken because I didn’t add any regular flour, but they were SOOOO fudgy and peanut buttery and AMAZING! Thanks for a fantastic recipe!!!

  25. Hedi

    Would these make good cupcakes? Baking them in cupcake pans instead of the cake mold.

  26. Tanya Schroeder

    I have a few peanut butter lovers in this house that would crazy for this cake!

  27. Janet Arnold

    Can you substitute crunchy PB for the cake?

  28. Pingback: 7 Up Pound Cake - Shugary Sweets

  29. Rebecca Marsh

    Can you make this cake without the peanut butter cups??  My son-in-law is allergic to chocolate but loves peanut butter.  Just wondering how it would work and taste without them.   

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