Who doesn’t love a good peanut butter cake? I love making Ninja Foodi and Instant Pot baked goods because they come out so even and are so cute in size! You need to use a pan that fits in well – I find a 7″ pan works the best to make the perfect peanut butter cake for a small group. It’s quite sweet so a little goes a long way. What’s great is that you don’t need to use a hand mixer or anything for this cake. It’s on the easier side of baking so it’d be a great first fancy cake project for you or someone you love.

peanut butter cake being cut and on a white plate

The Ingredients

Old school recipes like this use the ever popular Kraft peanut butter. I used an all natural one just to be rebellious but I chose creamy so that it would easily incorporate into the batter. For the garnish I used sprinkles and chocolate chips but the other obvious choice is chopped toasted peanuts. I’ll give you bonus points if you end up serving this with vanilla ice cream. I made mine gluten free of course but feel free to use regular flour.

  • gluten free all purpose flour
  • sugar
  • baking soda
  • salt
  • butter
  • water
  • peanut butter
  • avocado oil
  • egg
  • cream
  • vanilla
  • icing sugar

ingredients for a peanut butter cake, including butter, peanut butter, and more

Make the Cake

I opted to use the base of the Ninja Foodi to melt the butter, water, peanut butter and avocado oil together but if you don’t feel like wiping it out before baking, feel free to do that in a separate sauce pan. Allow this mixture to cool while you whisk together flour, sugar, baking soda and salt – your dry ingredients. Incorporate the eggs, cream and vanilla to your melted ingredients and add all of that to your dry ingredients. Place in a prepared baking pan and bake in the Ninja Foodi.

butter, peanut butter, avocado oil, and more being melted in a ninja foodi

a peanut butter cake being cooked inside of a ninja foodi

Make the Icing

Nothing better than just needing to use a saucepan to make a frosting – how easy! Melt the butter, peanut butter and cream together in a separate saucepan while your cake bakes. Don’t forget the vanilla! Fold in the icing sugar until you get a consistency you like, and keep a lid on it so that it doesn’t begin to dry out. You’ll reheat the icing when the cake is done and cooled slightly so that you can pour it over. I liked to poke holes in the cake so that more frosting seeps into the cake – I told you this was indulgent! Garnish your Ninja Foodi peanut butter cake with whatever you have on hand. For me it was sprinkles and chocolate chips.

a saucepan containing ingredients for a peanut butter icing

Peanut Butter Cake in the Ninja Foodi

Eva Bee
5 from 1 vote
Course Dessert
Cuisine American
Servings 6 servings


  • Ninja Foodi
  • Toothpick
  • Parchment Paper
  • 7" cake pan not a spring form pan like in the video


Peanut Butter Cake

  • 1 cup gluten free all purpose flour or use regular all purpose flour
  • 1 cup sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup butter room temperature, plus more for greasing
  • ½ cup water
  • ¼ cup smooth peanut butter I used unsweetened
  • ¼ cup avocado oil or use vegetable or canola oil
  • 1 large egg
  • ¼ cup 10% cream
  • 1 tsp vanilla extract

Peanut Butter Frosting

  • ¼ cup butter room temperature
  • ¼ cup smooth peanut butter
  • ¼ cup 10% cream
  • ½ tsp vanilla extract
  • 1-1½ cup icing sugar more if you want it thicker

Garnish (optional)

  • sprinkles
  • chocolate chips


  • Grease a 7" cake pan with butter. Line the bottom with parchment paper. NOTE: If you only have a spring form pan, be advised that it may leak out the bottom a bit since the batter is loose.
  • Melt the butter with the water in the Ninja Foodi over low heat on the saute setting. Incorporate the peanut butter and avocado oil until combined. Turn off the heat allowing it to cool off.
  • Meanwhile, whisk together flour, sugar, baking soda and salt in a large bowl. Set aside.
  • Whisk together the egg, cream and vanilla in another bowl. Pour the peanut butter mixture very slowly into the egg mixture whisking the whole time to combine it.
  • Wipe the base of the Ninja Foodi clean and add in the trivet to the base of the Foodi. Preheat it to 300F.
  • Add the wet ingredients into the dry ingredients. Fold together to combine. Immediately scrape into your prepared baking pan with a rubber spatula.
  • Bake for 35-40 min or until the top is golden brown and an inserted toothpick comes out clean. Check on it at the 25 min mark. Cover with tin foil if starting to get too dark.
  • While the cake bakes, make the frosting.
  • In a saucepan, melt the butter, peanut butter, cream and vanilla until just melted over medium low heat. Whisk in the icing sugar 1/2 cup at a time until just thickened. Cover it with a lid until ready to pour it onto the cake.
  • Remove the cake from the Ninja Foodi once it's fully baked and place on a cooling rack for 10 min.
  • Carefully remove the cake out of the cake pan and place on a plate. (optional)
  • Poke holes in the top of the cake with a toothpick and pour the icing over it immediately. You can also wait for the icing to cool a bit and spread it on top.
  • Garnish with optional sprinkles and chocolate chips.
  • Cake is best eaten completely cooled to room temperature.


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