I’ll be honest with you—I didn’t plan to create this recipe at first. It happened because one evening I was craving something sweet, but also something rich and nutty.
I looked at the jar of peanut butter sitting on my counter and thought, “Why not turn this into a cake?” And trust me, that was one of my best kitchen decisions ever.
If you love peanut butter as much as I do, this cake is going to blow your mind. It’s soft, moist, rich in flavor, and has the perfect balance of sweetness and nuttiness. And the best part? It’s easy enough that anyone—even an 8th grader—could make it without stress. Let me walk you through it step by step.
Ingredients You’ll Need
Before we start baking, let’s gather everything. You probably have most of these in your kitchen already:
- 1 cup peanut butter (creamy or crunchy) – the star of the show
- 1 cup sugar – white or brown sugar works
- 1 cup flour – all-purpose works best
- 2 eggs – room temperature for better mixing
- ½ cup milk – keeps the cake moist
- 1 tsp baking powder – for that fluffy rise
- ½ tsp vanilla extract – gives a nice aroma
- A pinch of salt – balances the sweetness
Optional but amazing: chocolate chips, chopped peanuts, or even a peanut butter frosting on top.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Turn your oven to 350°F (175°C). Always do this first so it’s ready when your cake batter is done.
Step 2: Mix the Wet Ingredients
In a large bowl, beat together peanut butter, sugar, eggs, milk, and vanilla. Mix until it’s smooth and creamy.
Step 3: Add the Dry Ingredients
Sift flour, baking powder, and salt. Slowly add them into the wet mixture. Stir gently until everything blends into a thick, smooth batter.
Step 4: Pour into the Pan
Grease a baking pan (8×8 works great) and pour the batter in. Spread it evenly with a spatula.
Step 5: Bake
Place in the oven for 25–30 minutes. Check by poking a toothpick in the middle—if it comes out clean, your cake is ready.
Step 6: Cool & Serve
Let the cake cool for about 10 minutes before cutting. If you want to take it up a level, spread some peanut butter frosting or drizzle melted chocolate on top.
Why You’ll Love This Peanut Butter Cake
I can promise you this isn’t just another plain cake. Here’s why it’s special:
- It’s super easy – no fancy tools needed.
- The flavor is rich and nutty – every bite melts in your mouth.
- It’s moist, not dry – thanks to milk and eggs.
- You can make it your own – add chocolate, nuts, or even jam on top.
When I made it the first time, my family finished it in one sitting. That’s how good it is.
Tips for the Best Peanut Butter Cake
- Always use room temperature eggs and milk so the batter mixes smoothly.
- Don’t overmix the batter—just stir until combined.
- If you want it sweeter, use brown sugar for a caramel-like taste.
- Crunchy peanut butter adds a fun texture.
Variations You Can Try
If you like experimenting, here are some fun twists:
- Peanut Butter & Chocolate Cake – add cocoa powder or chocolate chips.
- Peanut Butter Banana Cake – mash 1 ripe banana into the batter.
- Peanut Butter & Jelly Cake – spread jelly between layers or drizzle on top.
FAQs About Peanut Butter Cake
Q1: Can I make this cake without eggs?
Yes, replace eggs with ½ cup unsweetened applesauce or 2 tbsp yogurt for each egg.
Q2: Can I use natural peanut butter?
Yes, but mix it well first since natural peanut butter separates with oil.
Q3: How do I store peanut butter cake?
Keep it in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Q4: Can I freeze this cake?
Yes! Wrap slices in plastic wrap, put them in a freezer bag, and freeze for up to 2 months.
Q5: Can I double the recipe?
Absolutely—just use a larger pan and bake a little longer.
👉 So, are you ready to grab that peanut butter jar and bake this delicious cake? I promise, once you try it, you’ll be making it again and again.