Air Fryer Peanut Butter Cake
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Nothing disappears faster at my house than Air Fryer Peanut Butter Cake. Moist, tender, and deeply rich with peanut butter baked right into the batter, topped with a warm frosting that sets into a beautiful coating over every inch. The kind of sheet cake that never goes out of style.
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I make it for birthday parties, church potlucks, and holiday dessert spreads because it feeds a crowd and nobody ever turns down a second slice. The air fryer gets it done faster than the oven too, which is always a win. Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Peanut Butter Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to pull this cake together from scratch in your air fryer, no oven required!
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, white sugar, and baking soda until combined. Getting these evenly mixed before adding the wet ingredients gives you a smooth, even batter later.
Add the Wet Ingredients
Beat in the milk, eggs, and vanilla extract with an electric hand mixer on low speed until everything is smooth. Don’t overmix at this stage since you just want the ingredients to come together nicely.
Cook the Peanut Butter Mixture
In a heavy-bottomed saucepan, combine the water, butter, oil, and peanut butter. Cook over medium heat, stirring constantly, until smooth and fully melted together, about 5 minutes. This step is what gives the cake its perfectly moist, rich texture.
Combine and Pour the Batter
Stir the peanut butter mixture into the flour mixture until well combined. Pour the batter into your prepared pan or lightly greased or parchment-lined ceramic baking dish that fits in your air fryer basket and spread it out evenly so it bakes up level.
Bake in the Air Fryer
Bake at 160ºC (320°F) for 30 minutes, or until a cake tester or a toothpick inserted into the center comes out clean. Every air fryer runs slightly differently, so start checking around the 25-minute mark.
Make the Peanut Butter Frosting
Melt the butter and peanut butter together in a small saucepan over medium heat, stirring until smooth. Mix in the milk and vanilla, then whisk in the powdered sugar until the frosting is completely smooth, about 3 to 5 minutes.
Frost the Cake
Pour or spoon the frosting over the warm cake right away and spread it evenly with an offset spatula. Working while the cake is still warm helps the frosting set into a gorgeous, fudgy layer on top.
Serve and enjoy!
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- ½ cup butter
- ½ cup vegetable oil
- ½ cup peanut butter
For the Frosting:
- ½ cup butter
- ½ cup peanut butter
- ⅓ cup milk or as needed
- 1 teaspoon vanilla extract
- 4 ¾ cups confectioners’ sugar
Instructions
- In a large bowl, whisk together flour, sugar, and baking soda.2 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda
- Beat in milk, eggs, and vanilla with an electric mixer on low speed until smooth.½ cup milk, 2 large eggs, 1 teaspoon vanilla extract
- In a saucepan, combine water, butter, oil, and peanut butter. Cook over medium heat, stirring until smooth, about 5 minutes.1 cup water, ½ cup butter, ½ cup vegetable oil, ½ cup peanut butter
- Stir the peanut butter mixture into the flour mixture until well combined. Pour the batter into the prepared pan and spread it evenly.
- Bake in the air fryer at 160ºC (320°F) for 30 minutes, or until a toothpick inserted in the center comes out clean.
For the Frosting:
- Melt butter and peanut butter in a saucepan over medium heat, stirring until smooth.½ cup butter, ½ cup peanut butter
- Mix in milk and vanilla, then whisk in powdered sugar until the frosting is smooth, about 3-5 minutes.⅓ cup milk, 1 teaspoon vanilla extract, 4 ¾ cups confectioners’ sugar
- Pour the frosting over the warm cake and spread it evenly.
- Serve and enjoy!
Notes
Nutrition
DO MORE WITH YOUR
AIR FRYER
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How to Store Leftovers
Cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days.
If you want it to last longer, pop it in the refrigerator in an airtight container, and it’ll keep well for up to 1 week. Let refrigerated slices come to room temperature before serving for the best texture.
To freeze, wrap individual slices tightly in plastic wrap and foil, then place them in a freezer-safe zip-lock bag or airtight container. Freeze for up to 2 months. Thaw slices overnight in the fridge or on the counter for about an hour before serving.
What to Serve With Air Fryer Peanut Butter Cake
A slice pairs beautifully with a cold glass of milk or a hot cup of coffee. The richness of the peanut butter frosting makes it a natural match with something simple to drink so the cake stays the star.
For a more indulgent spread, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you’re bringing it to a party, pairing it with a chocolate dessert on the side is always a winning combination.
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