This recipe is a dream come true for peanut butter lovers. It’s simple, fast, and delicious—no complicated steps or long ingredient lists. The shortcut method means you can have a homemade cake ready in less time than traditional recipes, and it still delivers big flavor and a tender crumb. It’s also incredibly versatile, great with or without frosting, and easy to make ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking soda
Salt
Eggs
Milk
Peanut butter (creamy or crunchy)
Butter
Vanilla extract
Powdered sugar (for optional frosting)
Additional milk (for frosting, if desired)
Directions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan over medium heat, melt butter and peanut butter until smooth. Remove from heat.
Add the melted peanut butter mixture to the dry ingredients and mix well.
In a separate bowl, whisk together eggs, milk, and vanilla. Add to the batter and stir until combined.
Pour batter into the prepared pan and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
If frosting, prepare it while the cake bakes by mixing melted butter, peanut butter, powdered sugar, vanilla, and milk to your desired consistency.
Spread the frosting over the warm cake or let the cake cool slightly for a thicker topping.
Servings and timing
This Shortcut Peanut Butter Cake serves approximately 12 to 15 people. Prep time is about 10 minutes, and baking time is 25 to 30 minutes, for a total time of roughly 40 minutes.
Variations
Add chocolate chips to the batter for a chocolate-peanut butter combo.
Top with a chocolate ganache instead of peanut butter frosting.
Make it into cupcakes for a grab-and-go treat.
Add chopped nuts for crunch and texture.
Use crunchy peanut butter for more bite.
Swirl in jam before baking for a PB&J twist.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for about 15–20 seconds. This cake also freezes well—wrap tightly and store for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily or dry, as it may affect texture.
Can I make this cake in advance?
Definitely. It’s great made a day ahead and stays moist.
What kind of frosting works best?
A peanut butter glaze or frosting is classic, but chocolate or cream cheese frostings also pair wonderfully.
Can I make this into cupcakes?
Yes, just reduce the baking time to about 15–18 minutes and check for doneness.
Is this recipe dairy-free?
You can substitute dairy-free butter and plant-based milk to make it dairy-free.
Can I make it gluten-free?
Use a 1:1 gluten-free flour substitute for the best results.
Why is my cake dry?
Make sure not to overbake and measure your flour accurately by spooning and leveling.
Can I use almond butter instead?
Yes, though the flavor will change—it will still be delicious.
Can I add a topping?
Absolutely! Try crushed peanuts, chocolate chips, or a drizzle of caramel.
How long does it last?
Up to 5 days in the fridge or 2 months in the freezer when properly stored.
Conclusion
Shortcut Peanut Butter Cake is a quick and delicious way to satisfy your dessert cravings. With minimal prep and maximum flavor, it’s a go-to recipe for any peanut butter fan. Whether you serve it plain, frosted, or jazzed up with toppings, this cake is guaranteed to please.
Shortcut Peanut Butter Cake is a quick, rich, and moist dessert packed with nutty flavor. Made with basic pantry staples and minimal effort, it’s perfect for weeknights or last-minute gatherings.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
3/4 cup peanut butter (creamy or crunchy)
1/2 cup butter
1 tsp vanilla extract
2 cups powdered sugar (for optional frosting)
1/4 cup milk (for frosting, adjust to desired consistency)
1/4 cup butter (for frosting)
1/4 cup peanut butter (for frosting)
1/2 tsp vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan over medium heat, melt 1/2 cup butter and 3/4 cup peanut butter until smooth. Remove from heat.
Add the melted peanut butter mixture to the dry ingredients and mix well.
In a separate bowl, whisk together eggs, 1 cup milk, and 1 tsp vanilla extract.
Add the wet mixture to the batter and stir until fully combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
For optional frosting: In a bowl, mix 1/4 cup melted butter, 1/4 cup peanut butter, 2 cups powdered sugar, 1/4 cup milk, and 1/2 tsp vanilla extract until smooth.
Spread frosting over the warm cake for a glaze-like topping, or let cake cool slightly for a thicker layer.
Notes
Add chocolate chips to the batter for a chocolate-peanut butter combo.Use crunchy peanut butter for added texture.Swirl in jam before baking for a PB&J twist.Make it into cupcakes; bake for 15–18 minutes.Top with crushed peanuts or chocolate ganache for extra indulgence.
