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Table view of a two layered spice cake frosted with peanut butter frosting.
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4.91 from 20 votes

Spice Cake with Peanut Butter Frosting

Spice Cake with Peanut Butter Frosting is tender and delicious.  This easy cake is filled with a mound of sweet creamy peanut butter frosting.  This combination is a match made in culinary heaven.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 people
Author Julie Menghini
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Ingredients

US Customary - Metric

Cake Ingredients

  • 2½ cups cake flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1½ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp salt
  • 1 cup dark brown sugar
  • ⅔ cups unsalted butter room temperature
  • 1 cup buttermilk room temperature
  • 3 eggs (large) room temperature

Frosting Ingredients

  • 1 cup confectioner sugar
  • 1 cup peanut butter creamy style
  • 5 tbsp unsalted butter room temperature
  • ¾ tsp vanilla extract
  • ¼ tsp salt
  • ⅓ cup heavy cream

Instructions

  • Preheat oven to 350 °F. Grease and flour two 9 inch round pans or one 13x9 pan. Line with parchment paper.
  • Sift together flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt in the bowl of an electric stand mixer.
  • Add brown sugar, shortening (or butter), and buttermilk. Beat for 2 minutes.
  • Add 3 eggs and beat 2 more minutes.
  • Pour into prepared pans and bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 13x9 pan or until cake tests done. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.
  • To make the frosting, combine sugar, peanut butter, butter, vanilla and salt in the bowl of an electric stand mixer, fitted with a paddle attachment. Blend until creamy. Add cream and beat on high until light and smooth.

Notes

Covered cake can be stored at room temperature for 3 to 5 days.
Peanut Butter Icing featured by Ina Garten on The Food Network

Nutrition

Calories: 464kcal | Carbohydrates: 56g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 378mg | Potassium: 182mg | Fiber: 1g | Sugar: 38g | Vitamin A: 522IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 1mg
  This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.  
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