Indulge in this rich Double Peanut Butter Cake made with creamy peanut butter, brown sugar, and a peanut butter frosting that’ll satisfy every sweet tooth.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so I have to tell you about the first time I made this Double Peanut Butter Cake. It was a rainy Saturday, and I had a very intense craving for peanut butter—like, the kind of craving where you can already taste it just thinking about it. I went to the pantry, and sure enough, I had an entire jar of peanut butter just waiting to be used. So, what did I do? I made a peanut butter cake, of course! And let me tell you, the result was so good, I couldn’t believe it. The cake turned out super moist, rich, and the frosting? Smooth, creamy, and so peanut buttery. My family devoured it in no time, and I’ve been making it ever since. Seriously, this cake is a go-to for when you need a sweet, satisfying treat. Plus, it’s so easy to make—like, anyone can whip it up. (And I might’ve snuck a bite of frosting before I even finished the cake. Who can resist?)
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Double Peanut Butter Cake Recipe?
So, what’s so special about this Double Peanut Butter Cake? Well, first off—it’s double peanut butter. That’s right, peanut butter in both the cake and the frosting. I mean, if you’re a peanut butter lover (and who isn’t?), this is a dream come true. The peanut butter cake is incredibly moist, and the flavor is deep and rich, thanks to the brown sugar. And then the peanut butter frosting—it’s sweet, creamy, and just the right balance of peanut butter and honey. Oh, and let’s not forget the mini chocolate chips sprinkled on top. They add a little texture, and honestly, they just make everything that much better. I’m telling you, it’s the kind of cake that’ll leave you going back for another slice (or two).
Ingredient Notes:
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Peanut Butter: The peanut butter is where it’s at in this recipe. I use creamy peanut butter, but if you’re into that crunchy texture, feel free to use chunky peanut butter. I find creamy gives the cake and frosting the perfect consistency, though.
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Brown Sugar: If you haven’t used brown sugar in your baking before, you’re in for a treat. It adds so much flavor and moisture to the cake. Plus, the molasses in the brown sugar gives the cake that rich, comforting sweetness. Don’t swap it for white sugar—it’s just not the same!
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Milk: I’ve used whole milk in this recipe because it gives the cake a nice richness. If you’re trying to cut back on dairy, you can swap it for almond milk or soy milk, but just keep in mind that it might change the texture a bit. Whole milk really makes the cake moist and fluffy.
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Confectioner’s Sugar: Here’s the thing—don’t even think about using regular sugar for the frosting. Confectioner’s sugar (or powdered sugar) is what gives frosting that smooth, silky texture. Regular sugar just won’t cut it. Trust me, I’ve tried.
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Honey: Don’t skip the honey in the frosting! It’s what takes this frosting from “okay” to “WOW.” It adds just a little extra sweetness and smoothness that really ties everything together.
How To Make Double Peanut Butter Cake?
Step 1: Preheat and Mix
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, baking powder, and baking soda. In a separate bowl, beat together peanut butter, butter, and brown sugar until smooth. Add in eggs, vanilla extract, and milk. Mix until everything is well combined. You’ll notice the batter is thick, and that’s exactly what we want—it helps make the cake nice and moist.
Step 2: Bake the Cake
Grease your 13 x 9-inch baking dish and pour in the cake batter. Spread it evenly in the dish, then bake for about 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely before you frost it—this step is crucial. If you try to frost it while it’s warm, the frosting will melt right off, and we don’t want that!
Step 3: Make the Frosting
While the cake is cooling, let’s make that irresistible frosting. In a microwave-safe bowl, microwave peanut butter and honey together for about 25 seconds. Stir until smooth, then add confectioner’s sugar, vanilla extract, and a little milk. Mix until you get a smooth, creamy frosting. If the frosting is too thick, just add a little more milk until it’s spreadable. Don’t be afraid to taste-test the frosting—it’s that good.
Step 4: Frost and Decorate
Once the cake is completely cool, spread that dreamy peanut butter frosting over the top of the cake. Don’t skimp on the frosting—be generous! Finally, sprinkle mini chocolate chips over the top for that extra pop of sweetness and crunch. Trust me, this is where the magic happens.
Storage Options:
If you somehow end up with leftovers (I mean, you might—though I doubt it), you can store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, pop it in the fridge for up to 5 days. Just make sure to let it come to room temperature before serving again—it tastes so much better that way. And if you want to freeze it, you can totally freeze the unfrosted cake for up to 3 months. Just defrost it when you’re ready, and then add the frosting!
Variations and Substitutions:
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Peanut Butter: If you want to get creative, you can try using almond butter or sunflower seed butter in place of the peanut butter. It’ll change the flavor a bit, but still delicious. Chunky peanut butter would also work if you like a little texture in your cake.
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Milk Substitutes: Want a dairy-free version? You can use almond milk, coconut milk, or soy milk. Just be aware that it might affect the flavor and texture slightly, but it’ll still be yummy!
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Frosting Swap: If peanut butter frosting isn’t your thing (though, I mean, really?), you can swap it out for chocolate frosting or even a cream cheese frosting for a fun twist.
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What to Serve with Double Peanut Butter Cake?
This cake is already rich, so you don’t need much to go with it. But here are a few ideas if you want to serve it with something:
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A Glass of Milk: Classic, right? You can’t go wrong with a cold glass of milk to wash down all that peanut butter goodness.
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Coffee: If you’re serving this cake for an afternoon treat, pair it with a cup of coffee. The bitterness of the coffee balances the sweetness of the cake perfectly.
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Ice Cream: For extra indulgence, top a slice of cake with a scoop of vanilla ice cream. It’s like a peanut butter sundae in cake form.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, definitely! You can bake the cake and make the frosting ahead of time. Just store the cake and frosting separately in the fridge, and frost the cake when you’re ready to serve.
Can I make this cake gluten-free?
Yup! Simply swap the all-purpose flour for a gluten-free flour blend. Everything else stays the same!
Can I freeze this cake?
You bet! Freeze the unfrosted cake for up to 3 months. Just wrap it well and store it in an airtight container. When you’re ready, defrost it and frost it!
Alright, your turn! Try this Double Peanut Butter Cake, and let me know what you think. I can almost guarantee it’s going to be your new favorite dessert. Can’t wait to hear how it turns out!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Double Peanut Butter Cake
Ingredients
Cake
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups brown sugar
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups milk
Peanut Butter Frosting
- ½ cup creamy peanut butter
- 2 tablespoons honey
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 4 –5 tablespoons milk as needed
- Mini chocolate chips for decoration
Instructions
Prepare the oven and pan.
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish and, if desired, line it with parchment for easier release.
Combine dry ingredients.
- In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly blended.
Cream butter, peanut butter, and sugar.
- In a large mixing bowl, beat the softened butter, peanut butter, and brown sugar on medium speed until light and smooth, 2–3 minutes.
Add eggs and flavoring.
- Beat in the eggs, one at a time, scraping the bowl as needed. Mix in the vanilla extract until fully incorporated.
Finish the batter.
- Add the dry ingredients to the bowl in two additions, alternating with the milk, beginning and ending with dry ingredients. Mix on low just until a smooth batter forms; do not overmix.
Bake.
- Spread the batter evenly in the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely.
- Transfer the pan to a rack and allow the cake to cool fully before frosting.
Make the frosting.
- In a microwave-safe bowl, combine the peanut butter and honey and microwave for 25 seconds. Stir until smooth. Add the confectioners’ sugar and vanilla, then add milk a tablespoon at a time until a smooth, spreadable frosting forms.
Frost and decorate.
- Spread the frosting evenly over the cooled cake with an offset spatula. Sprinkle with mini chocolate chips. Slice and serve.
Notes
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour containing xanthan gum.
- Verify that baking powder, confectioners’ sugar, vanilla, and mini chocolate chips are certified gluten-free.
- Prevent cross-contamination by using clean bowls, utensils, and a lined pan.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
