This easy peanut butter cake doesn’t require any flour, butter, milk or oil, but you won’t be able to tell. The cake has a texture just like regular cake. The batter takes only a few minutes to prepare. It’s a quick and easy recipe when you are craving cake.
This is a nice easy snack cake. The batter can easily be mixed by hand and in one bowl. It’s ready to go in the oven in just a few minutes. It tastes great on its own but you can also serve it with fresh fruit and some powdered sugar.
Ingredients
- Peanut Butter
- Eggs
- Sugar
- Baking Powder
Peanut Butter: I used unsweetened natural peanut butter. Unsweetened works better for this recipe because different brands of peanut butter have different amounts of sugar in their peanut butter, which makes it difficult to figure out the correct amount of sugar to add to the recipe and adding too much or too little can affect the cake. By using unsweetened peanut butter, you control exactly how much sugar goes into the cake. I think this recipe may work with regular unsweetened peanut butter but I have not tested it with regular peanut butter.
Eggs: Eggs are used to create the structure for this cake.
Sugar: This cake is made with regular granulated white sugar. The sugar adds sweetness to the cake and moisture.
Baking Powder: Baking powder is used to help the cake rise.
How to Make Peanut Butter Cake
This is a very easy one bowl recipe. You don’t even need an electric mixer (though you can use one). Simply combine all the ingredients into a bowl and mix until the batter is smooth and uniform in color. Then the batter is ready to be poured into your cake pan and go into the oven.
Peanut Butter Cake Texture
This cake has a slightly tougher crumb than your typical cake. It is more like the texture of a tea cake or snack cake. I wouldn’t use it to make cupcakes or layered cakes. The cake also bakes up with a little bump in the middle. I leveled off the top with a knife so that the cake would look more even, but you can leave it as is– it will just have a more rustic appearance.
More Easy Cakes to Try
4 Ingredient Peanut Butter Cake
Ingredients
- 1/2 cup (128 g) unsweetened natural peanut butter
- 4 large eggs
- 6 tbsp (74 g) granulated white sugar
- 1 tsp (4 g) baking powder
Instructions
- Preheat oven to 350°F (177°C). Grease the interior of a 6 inch round cake pan.
- Add peanut butter, egg, sugar and baking powder to a large mixing bowl. Whisk until batter is smooth and uniform in color and no egg streaks remain.
- Pour batter into prepared baking pan. Bake for about 25-30 minutes or until toothpick inserted comes out clean. Let cake cool fully in pan before cutting and serving. The middle of the cake may have a bump higher than the rest of the cake. If that happens, you can level your cake with a knife before decorating or just leave it for a more rustic appearance. Cake can be decorated with powdered sugar before serving or other frosting of your choice.
Notes
- This cake has a slightly denser crumb, so it is more like a snack cake or breakfast cake. I wouldn't use it for a layered cake but it's great as a single layer cake served with tea or coffee or fresh fruit.
- The cake is lightly sweetened. If you prefer very sweet desserts, you can always add a sweet frosting on top.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
how many tablespoon cocoa powder i may add to this recipe ?
Sorry, but we haven’t tried that with this recipe. We have a 3 ingredient chocolate cake with cocoa powder you might like to try instead.
Hi Kirbie!
This is really really good!!! I’ve had this recipe in my “recipe wish list” for a long time.
Since I eat low carb, i switched to allulose and stevia drops. It worked really well. I even was able to put some powdered sugar on top.
I don’t know why I didn’t do it before, but I just subscribed.
I think I’ll go over to Instagram and put some pictures up to show you. Thank you very much for a really good recipe. That’s simple. I’m just recovering from and illness, and don’t have a lot of energy. But being in the kitchen reduces my stress. So something easy to make is perfect all the best to you!
We’re so glad you loved the recipe and hope you feel better soon! Thanks for subscribing, too 🙂
I didn’t make this yet but I am interested in it! My son is asking for a very NOT sweet peanut butter cake for his birthday. I don’t have a 6 inch pan: would adjusting the measurements to use an 8 inch cake pan work do you think?
We’ve only tested in a 6″ pan – if you use an 8″ pan the cake won’t be as tall and will need less baking time. If you want to double the recipe, a 9″ round pan would probably work better. Hope that helps!
This was surprisingly good! A nice healthy guilt free treat!!
We’re glad you liked it!
I would like to get more of these recipes
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This looks fantastic. However, I’m prediabetic. They only sweet or I can use are stevia drops. I’m going to have to experiment, because it doesn’t have the bulk that sugar does.
Thanks so much for this wonderful recipe.
You might like to try our 3 Ingredient Keto Peanut Butter Cake.
I made this in a regular size 6 muffin tin and baked for exactly 15 minutes and they were perfect! I will be making these again and again.
I’m so glad they worked out for you! Thank you for sharing your experience
Sounds delicious cause I have celiac disease
Thanks
We hope you enjoy it!
Thank You,Very much for your lovely Receipes,Very Easy to make,and not much Ingerdients.
You’re welcome!
Im enjoying these easy recipes
We’re so glad!
What a great cake. I love peanut butter and this cake was delicious , fast and easy to make. What a great any time snack with an all time favorite , peanut butter. The taste and texture is great.
I’m so glad you liked it!
The cloud cake was so easy to make and is absolutely delicious. Thank You for this great recipe. Loved it.
I’m glad you enjoyed!
The greatest recipes ever
thank you!
Looks great! How do you think a sweetener like monkfruit or allulose would do in this recipe? It could be so low carb!!
I think it would work, but I haven’t tested it
Can’t wait to try it
Let us know what you think!
can I use an egg replacement e.g. Bob’s Red Mill?
Earlier I asked a question about using oat milk for milk in other
recipes?
I noted that I am not only wheat (NOT Celiac thankfully), but milk (casein) and egg intolerant
I would appreciate a reply as I am unsure how to use some of your
recipes given these two problems
Thank you
sorry unfortunately I have not tested it with an egg replacement
Enjoying your receipts thank you
You’re welcome!