April 14, 2026
This is a nice change from chocolate or vanilla cake. It is moist and delicious!
Gather ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
No Buttermilk?
If you don’t have any buttermilk or have no use for the leftover buttermilk. No problem! Measure out one cup of milk, then add 1 tablespoon of white vinegar. Stir to mix and let sit for 10 minutes before using.
Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees. Spray a 9×13 baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, granulated sugar and brown sugar until light and fluffy.
Add the eggs and then stir in the vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Mix until just combined.
Pour the batter into the prepared cake pan. Smooth out the batter.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
For the frosting
Cream together the butter and peanut butter until smooth. gradually add the powdered sugar, milk and vanilla extract. Beat until the frosting is light and fluffy.
Finishing up
Spread the frosting over the cooled cake. Slice and serve.
Kelly