Old-Fashioned Peanut Butter Cake

Introduction

Few desserts bring as much comfort and nostalgia as a classic peanut butter cake. This old-fashioned peanut butter cake is rich, moist, and packed with nutty flavor, making it perfect for family gatherings, holidays, or just an everyday treat.

What makes this cake truly special is its soft, tender crumb, paired with a creamy peanut butter frosting that melts in your mouth. It’s a Southern classic that has stood the test of time, and once you take a bite, you’ll understand why!

Let’s get started on this homemade peanut butter delight! 🥜🎂

Ingredients (in Grams)

For the Peanut Butter Cake:

250g all-purpose flour
200g granulated sugar
100g brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
150g unsalted butter, softened
200g creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
250ml buttermilk

For the Peanut Butter Frosting:

150g unsalted butter, softened
200g creamy peanut butter
300g powdered sugar
60ml heavy cream or milk
1 teaspoon vanilla extract

Optional Garnishes:

Chopped peanuts
Drizzle of melted chocolate
A sprinkle of sea salt for contrast

Instructions

Step 1: Preheat and Prepare the Cake Pans

Preheat your oven to 175°C (350°F).
Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.

Step 3: Prepare the Cake Batter

In a separate bowl, beat butter and peanut butter together until smooth and creamy.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Gradually alternate adding the dry ingredients and buttermilk, mixing until just combined.

Step 4: Bake the Cake

Pour the batter into the prepared pan(s) and spread evenly.
Bake for 30-35 minutes (for a 9×13 pan) or 25-30 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.

Step 5: Make the Peanut Butter Frosting

Beat butter and peanut butter together until fluffy.
Gradually add powdered sugar, mixing on low speed.
Pour in heavy cream (or milk) and vanilla extract, and beat until smooth.
If the frosting is too thick, add a little more cream to reach the desired consistency.

Step 6: Frost and Decorate the Cake

Spread the peanut butter frosting evenly over the cooled cake.
Sprinkle with chopped peanuts for extra crunch.
Optional: Drizzle with melted chocolate or add a light sprinkle of sea salt for a gourmet touch.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 450 kcal
Carbohydrates: 50g
Protein: 8g
Fat: 24g
Sugar: 32g

(Nutritional values may vary based on ingredients used.)

Tips and Tricks

1. Why Use Buttermilk?

Buttermilk keeps the cake moist and tender while adding a slight tang that balances the sweetness.
If you don’t have buttermilk, you can make a substitute by mixing 250ml milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes.

2. Can I Use Crunchy Peanut Butter?

Yes! If you love extra texture and crunch, substitute half or all of the creamy peanut butter with crunchy peanut butter.

3. How to Store This Cake?

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week, but let it come to room temperature before serving for the best texture.

4. Can I Make This as a Layer Cake?

Yes! Simply bake in two 9-inch round cake pans and stack with frosting in between the layers.

Why You’ll Love This Peanut Butter Cake

✅ Rich, nutty peanut butter flavor
✅ Soft, moist, and easy to make
✅ Perfect balance of sweet and salty
✅ A nostalgic, old-fashioned favorite