Old‑Fashioned Peanut Butter Cake
Moist, nutty, and topped with creamy frosting — a nostalgic dessert that never goes out of style.
Introduction
Peanut butter has a way of making everything taste better. From sandwiches to cookies, it’s a pantry staple that brings comfort and richness to any recipe. This Old‑Fashioned Peanut Butter Cake is a true classic — soft, tender cake layers infused with peanut butter and topped with a luscious peanut butter frosting.
It’s the kind of dessert that feels homemade and nostalgic, perfect for birthdays, potlucks, or cozy family gatherings. Unlike trendy layer cakes, this recipe is simple, unfussy, and guaranteed to please anyone who loves peanut butter.
Ingredients Breakdown
For the Cake
2 cups all‑purpose flour – Provides structure and stability.
2 teaspoons baking powder – Helps the cake rise evenly.
½ teaspoon baking soda – Adds lift and balances acidity.
½ teaspoon salt – Enhances flavor.
½ cup unsalted butter, softened – Adds richness and tenderness.
1 cup creamy peanut butter – The star ingredient, giving nutty depth.
1 cup granulated sugar – Sweetens and helps with texture.
1 cup brown sugar, packed – Adds moisture and caramel notes.
2 large eggs – Bind ingredients and enrich the batter.
1 teaspoon vanilla extract – Flavor enhancer.
1 cup buttermilk – Keeps cake moist and tender.
For the Frosting
½ cup unsalted butter, softened – Creamy base.
½ cup creamy peanut butter – Nutty richness.
3 cups powdered sugar – Sweet structure.
¼ cup milk – Adjusts consistency.
1 teaspoon vanilla extract – Flavor boost.
Step‑by‑Step Directions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×13‑inch baking pan.
Step 2: Prepare Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add Eggs and Vanilla
Mix in eggs one at a time, then stir in vanilla extract.
Step 5: Combine Ingredients
Alternate adding flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Mix until just combined.
Step 6: Bake
Pour batter into prepared pan. Smooth the top and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Step 7: Prepare Frosting
Beat butter and peanut butter until smooth. Gradually add powdered sugar, milk, and vanilla, whipping until fluffy.
Step 8: Frost the Cake
Spread frosting over cooled cake. Slice and serve.
Baking Tips
Use room temperature ingredients for even mixing.
Don’t overmix once flour is added — keeps cake tender.
Cream butter and sugars thoroughly for a light texture.
Cool cake fully before frosting to avoid melting.
Use creamy peanut butter (not natural) for best consistency.
Variations
Chocolate Peanut Butter Cake: Add ½ cup cocoa powder to the batter.
Layer Cake: Bake in two round pans and frost between layers.
Nutty Crunch: Sprinkle chopped peanuts on top of frosting.
Peanut Butter Cup Version: Add mini chocolate chips to the batter.
Gluten‑Free: Use a gluten‑free flour blend.
Serving Ideas
Serve with a cold glass of milk.
Pair with coffee or hot chocolate.
Cut into squares for potluck trays.
Top with whipped cream or chocolate drizzle.
Storage
Room Temperature: Store covered for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze unfrosted cake for up to 2 months.
Nutrition (per slice, approx.)
Calories: ~380
Protein: ~6g
Fat: ~20g
Carbs: ~45g
Conclusion
This Old‑Fashioned Peanut Butter Cake is a timeless dessert that brings comfort and joy with every bite. Moist, nutty, and topped with creamy frosting, it’s a recipe worth keeping in your collection. Bake it once, and it will quickly become a family favorite.