Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 36g
Sodium: 290mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g
Cholesterol: 45mg