Old-Fashioned Peanut Butter Cake Recipe

Introduction

This Old-Fashioned Peanut Butter Cake is a timeless treat for peanut butter lovers. Moist and flavorful, it combines a rich peanut butter batter with a creamy peanut butter frosting for a classic dessert that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Step 6: Pour the batter into the prepared baking pan and smooth the top.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool completely in the pan on a wire rack.
9. Step 9: For the frosting, cream together the butter and peanut butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until the frosting is light and fluffy.
10. Step 10: Spread the frosting over the cooled cake. Slice and serve.

Tips & Variations

• Use natural peanut butter for a less sweet, more intense peanut flavor.
• For extra texture, sprinkle chopped peanuts on top of the frosting before it sets.
• Substitute buttermilk with equal parts milk and 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
• Ensure the butter and peanut butter are softened to room temperature for easier mixing and a smoother batter.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow the cake to come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and frost after thawing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture, but it may affect the smoothness of the batter and frosting slightly.

Is it necessary to use buttermilk in this recipe?

Buttermilk adds moisture and a slight tang that balances the sweetness. If unavailable, you can use milk mixed with lemon juice or vinegar as a substitute.

Old-Fashioned Peanut Butter Cake Recipe

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★★★★★

4.6 from 127 reviews

This Old-Fashioned Peanut Butter Cake is a rich and moist dessert that combines the creamy goodness of peanut butter with a classic cake texture. Topped with a luscious peanut butter frosting, this retro-inspired treat is perfect for peanut butter lovers looking for a nostalgic and satisfying dessert.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating good aeration which helps the cake rise.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed peanut butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix all until just combined to avoid overmixing which can make the cake dense.
6. Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan placed on a wire rack to prevent sogginess and to set the cake structure.
8. Prepare Frosting: Cream together softened butter and creamy peanut butter in a bowl until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating continuously until the frosting is light, fluffy, and spreadable.
9. Frost the Cake: Spread the prepared frosting evenly over the cooled cake. Ensure the cake is completely cool to prevent the frosting from melting.
10. Serve: Slice the cake into 12 servings and serve. Enjoy the rich, peanut buttery flavor of this old-fashioned classic.

Notes

• Ensure the butter and peanut butter are softened to room temperature for easier creaming and smoother batter and frosting.
• Do not overmix the batter once the flour is added to maintain a tender crumb.
• You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a DIY buttermilk.
• For a nuttier crunch, consider folding in chopped peanuts to the batter or sprinkling on top of the frosting.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: peanut butter cake, old-fashioned cake, peanut butter frosting, classic dessert, easy cake recipe