Moist, Fluffy and just the RIGHT amount of peanut butter flavor is what all the guys at the body shop are saying about this Peanut Butter Cake! You can’t argue peanut butter cake with a bunch of auto body guys, am I right?
Peanut Butter Cake with Peanut Butter Icing
It’s decadent and filling and fluffy and oh so peanut buttery! I mean, YUMMY! That said, since we had about a half of a THE CHOCOLATE CAKE sitting here, I decided to send the test cakes with my son in law to work.
He says that ALL of the guys love it and are asking for some more. I guess that means the cake you see in these photos will be making a trip to the body shop too, but it won’t be coming back with a lovely paint job!
Worried that this is hard to make? It isn’t! It’s way easier than you think it might be (SECRET: It starts with a cake mix and that makes everything so simple!). It’s our secret, OK?
To find the recipe for the Peanut Butter Frosting, you’ll need to check out the Icing recipe right HERE. It’s easy to make!
Moist, Fluffy and just the RIGHT amount of peanut butter flavor is what all the guys at the body shop are saying about this Peanut Butter Cake!
It’s Easier Than It Looks!
- Mix the ingredients together.
- Pour into a baking dish.
- Bake, Frost and Serve!
Here’s What You’ll Need
- Duncan Hines Golden Butter Cake Mix – You can use any yellow cake mix, but this is the best one for this cake and gives the right flavor. If you a different mix, you’ll have to adjust the other ingredients.
- Eggs – Use large eggs. They give the cake it’s fluff!
- Peanut Butter – You’ll want to use a smooth peanut butter as this gives the flavor
- Vanilla – The vanilla brings the flavor of the whole thing together. If you leave the vanilla off, the flavors are just too sharp.
- Other Ingredients – just normal kitchen stuff.
Tips and Tricks for Perfect Peanut Butter Cake
- You can absolutely just mix this all together in a single mixing bowl. I use a stand mixer, but you can use a hand mixer or even a whisk if you are strong and want a work out.
- Do, definitely use non stick spray and if making a layer cake, line with parchment paper and non stick spray.
- If you are making this in a 9×13 pan, bake until toothpick comes out clean and this will be until just after the center is not jiggly anymore.
- Use a good quality peanut butter. Use smooth peanut butter and not crunchy.
- Make sure that you are using vanilla extract and not vanilla flavoring. There’s a difference and it makes a big difference in the taste of the cake.
- Large eggs are needed for this recipe. If you are using medium size eggs, you’ll want to add an extra one.
- If you use a different yellow cake mix, then you’ll need to adjust the eggs, oil, etc based on what the cake mix calls for. It’s important to use the Duncan Hines mix for the specific flavor you want and need.
- You’ll definitely want to use the Duncan Hines Cake mix that I use here – Golden Butter Flavor. This will guarantee the moist fluffiness that you want. They did not pay me to say this, but I wish they did! lol.
Frequently Asked Questions (FAQ’s)
I think it is because of the peanut butter and the butter. As long as you don’t over bake it, this is a decadent and moist cake.
It’s the eggs! Three eggs give this cake a super fluffy texture.
No, the cake flavor is just right. You can taste it, but it isn’t too much.
Absolutely not. This cake works with a chocolate frosting, a cream cheese frosting or just a plain white frosting. Enjoy!
Sure can! It’s good for up to 3 months in the freezer.
If you keep it covered, this cake will last about 5 days.
Related Posts
Watch Me Make Peanut Butter Cake
Hey, Can You Help Me Out A Little?
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Peanut Butter Cake
Ingredients
- 1 Duncan Hines Butter Golden Cake Mix
- 3/4 Cup Water room temp.
- 3 large eggs room temp.
- 7 Tbs Butter use real butter that is room temperature
- 1 Cup Peanut Butter smooth
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350. Prepare your pan with baking spray. If using 9×9 round cake pans for a layered cake, use spray AND cut parchment paper to fit the bottom of the pan. Prepare pans and set aside.
- In the bowl of a stand mixer, add cake mix, water, eggs, butter, peanut butter and vanilla. Mix on medium until well blended and until air has been whipped into the batter (about 2-3 minutes)
- Pour the batter into the baking pan and place into the warmed oven on the center rack in the middle of the oven.
- Bake for 25 minutes. Start checking at 20 minutes. The cake is done when a tester comes out clean and the center is no longer jiggly.
- Remove to a cooling rack and allow to cool completely before applying icing (very important that the cake is completely cool first).
Notes
- You can absolutely just mix this all together in a single mixing bowl. I use a stand mixer, but you can use a hand mixer or even a whisk if you are strong and want a work out.
- Do, definitely use non stick spray and if making a layer cake, line with parchment paper and non stick spray.
- If you are making this in a 9×13 pan, bake until toothpick comes out clean and this will be until just after the center is not jiggly anymore.
- Use a good quality peanut butter. Use smooth peanut butter and not crunchy.
- Make sure that you are using vanilla extract and not vanilla flavoring. There’s a difference and it makes a big difference in the taste of the cake.
- Large eggs are needed for this recipe. If you are using medium size eggs, you’ll want to add an extra one.
- If you use a different yellow cake mix, then you’ll need to adjust the eggs, oil, etc based on what the cake mix calls for. It’s important to use the Duncan Hines mix for the specific flavor you want and need.
- Allow the cake to cool completely before applying the frosting. Frosting tends to “melt” if you apply it to cake before the cake is completely cooled.
- This cake works best with the peanut butter frosting found on Loaves and Dishes website.
Nutrition
This verse reminds me so much of someone whom I try not to waste thoughts on, but end up doing so anyway. I wish others saw what I see.
James 4:16
As it is, you boast in your arrogance. All such boasting is evil.
Amalie Hinson
Thursday 30th of December 2021
Is this the recipe from Duncan Hines from about 2017-ish? I have a link to that, but it's broken. Not accusing you of plagiarism! Just want to see if I can find that recipe!
Wendi Spraker
Monday 3rd of January 2022
Hi Amalie, I have no idea. This is a recipe that my check out lady at Food Lion in Walnut Cove, NC told me as I was checking out one day and I added a few ingredients and made a few changes from what she told me to create this recipe. That said, you'll find that most recipes have been "done" with tweaks and twists from here and there.
Wendi J Spraker
Saturday 20th of March 2021
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