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5 from 1 vote

Peanut Butter Cake

"It's JUST RIGHT!", exclaimed my peanut butter loving son in law! "This Peanut Butter Cake with Peanut Butter Cream Cheese Frosting has the perfect amount of flavor! It's not too much or too little, It's PERFECT!" and that is why you are seeing it today! Starts with a cake mix and ends with a homemade peanut butter cake taste and scratch made peanut butter frosting!
Prep Time15 mins
Cook Time25 mins
cake cool2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter cake
Servings: 12 servings
Calories: 358kcal
Author: Wendi Spraker
Cost: $8


  • measuring cups and spoons
  • baking dish
  • non stick spray
  • Parchment Paper
  • oven
  • cake tester or toothpick
  • mixing bowl
  • stand or hand mixer
  • rubber spatula


  • 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


  • Preheat the oven to 350. Prepare your pan with baking spray. If using 9x9 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).



  • 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 9x13 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.


Serving: 1slice | Calories: 358kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 473mg | Potassium: 278mg | Fiber: 2g | Sugar: 16g | Vitamin A: 273IU | Calcium: 73mg | Iron: 2mg