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Servings: 12
Calories: 571kcal
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
Here are a few tips I've picked up that'll help you nail this cake every time.
Don't overmix the batter: Once you beat in the milk, eggs, and vanilla, mix only until smooth. Overmixing can make the crumb tighter and denser than you want.
Cook the peanut butter mixture fully: Make sure the butter, oil, water, and peanut butter are completely smooth and melted together before adding them to the flour mixture. Rushing this step can leave streaks in your batter.
Spread the batter evenly: Before baking, take an extra moment to spread the batter all the way to the edges of the pan so the cake bakes up with an even surface for frosting.
Start checking early: Air fryers can vary in how they run, so start testing with a toothpick at the 25-minute mark rather than waiting the full 30 minutes. Pull it out as soon as the center comes out clean.
Frost while warm: Pour the frosting over the cake while it's still warm so it soaks in slightly around the edges and sets into a fudgy layer. Waiting too long means it won't spread as easily or bond to the cake.
Store properly: Cover cooled cake tightly or transfer it to an airtight container. Keep at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze wrapped tightly for up to 2 months. Thaw completely at room temperature or in the fridge before serving.
Nutrition
Calories: 571kcal | Carbohydrates: 104g | Protein: 9g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 324mg | Potassium: 185mg | Fiber: 2g | Sugar: 37g | Vitamin A: 540IU | Calcium: 44mg | Iron: 1mg
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