Moist, tender peanut butter cake topped with a silky strawberry buttercream — a delightful dessert that’s perfect for gatherings and sure to become a favorite.
Whether you love peanut butter or are simply curious, this cake is worth making. Creamy peanut butter is folded into the batter for rich flavor and tender texture, while the frosting gets its vibrant color and intense strawberry taste from freeze-dried strawberries. Bake it once and it will likely become a regular request at your table.
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Ingredients You Need to Make This Cake
Peanut Butter Cake
- All-purpose flour. Use a good-quality all-purpose flour and measure by spooning and leveling. This recipe uses 2 cups.
- Baking powder and baking soda. Fresh leavening ensures a light, tender cake.
- Salt. A pinch enhances the overall flavor.
- Vegetable oil. A neutral oil (canola or vegetable) keeps the cake moist.
- Brown sugar. Adds moisture and depth from molasses.
- Granulated sugar. Combined with brown sugar for balanced sweetness.
- Creamy peanut butter. Regular creamy peanut butter works best; natural styles can affect texture.
- Eggs. Use 3 large eggs at room temperature for proper structure and moisture.
- Vanilla extract. Good-quality vanilla brightens the flavors.
- Buttermilk. Room-temperature buttermilk keeps the cake tender and adds a subtle tang.
Strawberry Frosting
- Freeze-dried strawberries. They give concentrated strawberry flavor and a pretty pink hue.
- Unsalted butter. Use 1 cup softened butter; if you use salted butter, omit added salt in the frosting.
- Powdered sugar. About 4 cups to create a smooth buttercream.
- Half-and-half or milk. A small amount thins the frosting to a spreadable consistency.
- Vanilla extract. Use real vanilla for best taste.
- Salt. A little lifts the sweetness; skip it if the butter is already salted.
How to Make This Cake
- Preheat the oven to 350°F (177°C). Spray a 9×13-inch pan with baking spray and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer fitted with the paddle, combine the oil, brown sugar, granulated sugar, and peanut butter. Mix on medium (about 5–6) until combined, 2–3 minutes.
- Add the eggs one at a time, beating after each addition on medium-low until fully incorporated.
- Alternate adding the dry mixture and the buttermilk to the peanut butter mixture, beginning and ending with the dry ingredients. Mix on medium just until combined and add the vanilla.
- Pour the batter into the prepared pan and smooth the surface. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean or with no wet batter.
- Cool the cake in the pan for 10 minutes, then turn it out onto parchment and transfer to a wire rack to cool completely.
- While the cake cools, pulse freeze-dried strawberries in a food processor until they form a fine powder.
- Beat the softened butter on medium-high (about speed 7–8) until creamy, about 3 minutes. Add the strawberry powder, powdered sugar, half-and-half (or milk), vanilla, and salt. Start on low and gradually increase speed as the powdered sugar is incorporated. Beat until smooth, about 1–2 minutes. Avoid overmixing.
- Spread the frosting evenly over the completely cooled cake with an offset spatula. Slice and serve.
- Once frosted, slice and enjoy this moist, flavorful cake.
Can I Make This a Layer Cake?
Yes. Divide the batter between two 8-inch round pans (no changes to ingredient amounts). Bake until set, then layer with about a cup of frosting between the cakes. Place the second layer on top (upside down if needed for a flat top), press gently, and finish frosting the top and sides with the remaining buttercream.
Do I Have to Use Freeze-Dried Strawberries?
Freeze-dried strawberries are convenient and concentrated, but you can use fresh strawberries by making a reduction. Puree 1½ cups fresh strawberries, simmer the puree until it reduces to about 6 tablespoons (10–15 minutes), cool, and add the reduction to the frosting in two additions. With fresh reduction you typically don’t need to add extra milk.
Make-Ahead and Storing Instructions
You can bake the cake a day ahead and wrap the cooled cake in plastic wrap at room temperature until you’re ready to frost. The frosting is best made fresh; if you must prepare it a day ahead, store it in an airtight container at room temperature and re-whip with a tablespoon or two of milk before using.
Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
A Few Notes for Making This Cake
- Measure flour properly. Fluff, spoon into the cup, and level to avoid a dry or dense cake.
- Avoid overmixing. Mix only until ingredients are incorporated to keep the crumb tender.
- Don’t open the oven early. Wait at least 20 minutes before checking to allow the cake to rise properly.
Recommended Tools for This Recipe
- Stand mixer
- 9×13 baking dish
- Mixing bowls
- Silicone spatula
- Whisks
- Offset spatula
Check Out These Other Irresistible Cake Recipes Before You Go!
- Apple Butter Banana Bread with Pecan Streusel
- Cranberry Coffee Cake
- Easy Pumpkin Snack Cake
- Spiced Sweet Potato Bread with Pecans
📖 Recipe
Peanut Butter Cake with Strawberry Frosting
15 mins
30 mins
45 mins
Equipment
- Stand mixer
- 9×13 baking dish
Ingredients
Peanut Butter Cake
- 2 cups all-purpose flour – spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegetable oil
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- ¾ cup creamy peanut butter
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk, room temperature
Strawberry Frosting
- 1 cup freeze-dried strawberries
- 1 cup butter, softened
- 4 cups powdered sugar
- ¼ cup half-and-half or milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Prepare a 9×13 pan with baking spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Mix oil, brown sugar, granulated sugar, and peanut butter in a stand mixer until combined.
- Add eggs one at a time, mixing until incorporated.
- Alternate adding the dry mixture and buttermilk to the peanut butter mixture, starting and ending with the dry ingredients. Add vanilla.
- Pour batter into the pan and bake 25–30 minutes, until a toothpick comes out clean.
- Cool in the pan 10 minutes, then turn out onto parchment and cool completely on a rack.
- Pulse freeze-dried strawberries into a fine powder for the frosting.
- Beat softened butter until smooth. Add strawberry powder, powdered sugar, half-and-half (or milk), vanilla, and salt, starting on low and increasing speed until smooth.
- Frost the completely cooled cake, smooth, slice, and enjoy.
Notes
- Soften butter by leaving it at room temperature for at least two hours or overnight.
- Measure flour by fluffing, spooning into the cup, and leveling with a knife.
- Leftover cake: airtight container at room temperature for 2 days or refrigerated up to 5 days.
Nutrition
Calories: 373 kcal |
Carbohydrates: 47.2 g |
Protein: 4.4 g |
Fat: 19.6 g
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