White Cake with Peanut Butter Frosting

Fluffy homemade white cake with peanut butter frosting that will melt in your mouth! This is a great cake combination for those who don’t love chocolate.

There are two things I love when it comes to cake: homemade white cake and a peanut butter frosting. Normally peanut butter frosting pairs with chocolate cake, but I put my two loves together in this cake.

Just look at the texture of this cake and frosting 😍:

a piece of cake with peanut butter frosting and chocolate chips

Why you’ll love this cake:

  • 100% homemade cake and frosting.
  • Moist, rich texture and amazing flavor in this white cake.
  • Creamy peanut butter frosting that spreads nicely.
  • Showcased as a sheet cake, but make cupcakes or a layer cake if you’d like.

What flavor is white cake?

This white cake has a simple vanilla flavor. However, a white cake can also be almond flavored. The main thing about a white cake is that it uses only egg whites instead of egg yolks because the yolks can give a yellow tinge to the cake.

Tips for Making this Cake:

  • The most important tip for making this from scratch cake is to whip the egg whites until they can hold stiff peaks, then set them aside. Once you have the rest of the ingredients mixed together, you’ll carefully fold in the whipped eggs to the batter. Don’t mix the batter too roughly or too much at this point. Mix just until the egg whites are incorporated, then divide the batter between the cake pans. The whipped eggs help to keep this cake lighter than other cakes.
  • A stand mixer works best for mixing this cake. We whip the egg whites first, then move the whipped eggs to another bowl. I don’t bother washing the mixing bowl….just start mixing the remaining ingredients.
  • Cake flour is best because it helps your cake be lighter in texture. You can use all-purpose flour if you’d like. Spoon the flour into the measuring cup, then level it with a knife. Don’t pack the flour in!
  • The cake will take about 30-35 minutes to bake, but it depends on your oven and the type of pan you use. Don’t open the oven until the cake looks done through the window. Then touch the center of the cake. It should spring back when it is done.

Peanut Butter Frosting

It’s important to use creamy peanut butter for this recipe. I don’t recommend a natural peanut butter. High quality peanut butter (such as Jif) will work best.

  • Beat the butter, peanut butter and vanilla together until smooth.
  • Add in the powdered sugar and mix again.
  • Add the milk a tablespoon at a time until the frosting reaches the correct consistency.

Then you’re ready to frost the cake!

Cake Toppings:

I showcased this white cake with peanut butter frosting with a sprinkling of chocolate chips on top. You can also decorate with crushed peanuts, sprinkles or drizzled white chocolate or dark chocolate. Crushed Nutter Butter Cookies would be great also!

a closeup of a piece of cake on a plate
a closeup of a piece of cake on a plate

White Cake with Peanut Butter Frosting

5 from 9 votes
Fluffy homemade white cake with peanut butter frosting that will melt in your mouth! This is a great cake combination for those who don't love chocolate.
Servings 15
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
 

For the cake:

  • 5 large egg whites
  • 2/3 cup salted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 3 teaspoons baking powder (use aluminum free baking powder)
  • 1/2 teaspoon salt
  • 1 1/4 cups 2% milk

For the frosting:

  • 1/2 cup salted butter (room temperature)
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 cup milk or semisweet chocolate chips

Instructions
 

Make the cake:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9 inch baking dish with cooking spray.
  • Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  • Using the stand mixer bowl again, cream together the butter, sugar and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the butter/sugar mixture alternately with the milk.
  • Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  • Pour batter into baking dish. Bake 30-40 minutes or until toothpick comes out clean in centre. Cool completely before frosting.

Make the frosting:

  • Beat the butter, peanut butter and vanilla together until smooth.
  • Add in the powdered sugar and mix again.
  • Add the milk a tablespoon at a time until the frosting reaches the correct consistency.
  • Spread on cooled cake. Sprinkle with chocolate chips.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 438kcal | Carbohydrates: 50g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 314mg | Potassium: 272mg | Fiber: 2g | Sugar: 32g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 438
Keyword easy homemade cake, sheet cake

Tools to Make This Cake

About Julie Clark

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