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Cake Mix Peanut Butter Cake

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This easy peanut butter cake uses a boxed cake mix, creamy peanut butter, butter, eggs, and water for a moist, flavorful dessert topped with a rich peanut butter frosting.

Ingredients

  • ½ cup creamy peanut butter
  • ½ cup butter, softened
  • 4 large eggs
  • 1 (15.25‑oz) box butter or yellow cake mix
  • ⅔ cup water
  • 1 cup peanut butter (for frosting)
  • ½ cup butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • ⅓ cup heavy cream (for frosting)

Instructions

  1. Preheat oven to 325 °F (165 °C). Grease and flour two 9‑inch round cake pans.
  2. Beat ½ cup peanut butter and ½ cup butter until light and fluffy. Add eggs one at a time, mixing well.
  3. Add cake mix alternately with water; stir until just combined.
  4. Divide batter between pans and bake 25 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
  5. For the frosting, beat 1 cup peanut butter and ½ cup butter until creamy. Add powdered sugar, mixing until smooth. Beat in heavy cream until spreadable.
  6. Fill and frost the cooled cake layers.

Notes

  • Swap water for milk or use vegetable oil for added richness.
  • Try using yellow, white, or butter cake mix to vary flavor.
  • Chocolate frosting or chopped peanut butter cups can be added for texture.
  • Store leftovers covered in the fridge for up to 3 days or freeze slices for 2 months.
  • Use a gluten-free cake mix to make this recipe gluten-free.
  • Natural peanut butter may result in a greasy texture; processed no-stir types are recommended.
  • To make cupcakes, bake at 350 °F for 15–18 minutes.
  • For a sheet cake, bake in a 9×13 pan for 30–35 minutes.
  • Milk can substitute for heavy cream in the frosting if needed.

Nutrition

Find it online: https://lauracooks.com/cake-mix-peanut-butter-cake/