Old Fashioned Peanut Butter Cake is a good old Southern potluck staple that’s reached cult status. The hot peanutty frosting gets poured right onto the warm cake, and the whole thing gets showered with roasted peanuts. Just divine.
In case you’ve ever wondered, the ratio of attempted recipes to those that actually make it onto the blog is about 1 to 1. That’s to say that for every winner there’s a loser. Today’s lucky winner is an amazing peanut butter cake that has been taunting me from a magazine clipping on my refrigerator door for months. I finally tackled it and now I’m a happy girl.
I can’t imagine there are too many of you out there who wouldn’t enjoy this peanut butter cake. I loved everything about it. Starting with the cake itself, peanut butter does something wonderful to the texture. It’s not too sweet, just the way I like it, and very pillowy and moist.
But can we talk about that frosting?
If you’ve tried my Brown Sugar Peach Cake or my Pumpkin Praline Cake, you might have an inkling about this one. The frosting is cooked in a saucepan, and then literally poured right over the cake. It sets up immediately, almost like fudge or caramel. You have to work quickly, but your reward is that saucepan with a thin layer of peanut frosting clinging to the sides…Let’s just say I stood there scraping it with a spoon for an embarrassingly looooong time.
Another nice thing about this old fashioned peanut butter cake? The batter is thin enough that you can whisk it up in a bowl, no mixer needed.
The older this blog gets, the longer my favorites list gets, but I’m looking you straight in the eye when I say this cake is a goodie. You’ll love it, and it will serve you well if you need an easy dessert to bring anywhere this season. The 9×13 cake can serve up to 24 people, right out of the pan. So good.
Reader Rave ~
“I never bake but I made this for my son’s birthday and my whole family thinks it may be the best cake they ever ate. We are die-hard peanut butter fans so perhaps we are biased-but regardless the cake was divine! The frosting is so good, like a peanut butter caramel.
Thanks for a great recipe!!” ~Gerry
A good old fashioned peanut butter sheet cake with a crazy good warm frosting!
Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup water
- 1/2 cup peanut butter (not natural)
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp buttermilk (you might need a touch more if your frosting is too stiff)
- 1 tsp vanilla extract
- 3 cups confectioner's sugar, sifted
- roasted peanuts, about 1/2 cup
Instructions
- Preheat oven to 350F
- Spray a 9x13 pan.
- Whisk together the flour, sugar, baking soda, and salt and set aside.
- Heat the butter and water in a small saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients, and whisk until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
- To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
- Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
- Garnish with peanuts.
Make it your own ~
- Make it chunky! Yes, of course, go ahead and use chunky PB for this cake. I would still use smooth for the frosting, but that’s your call.
Thanks for pinning this old fashioned peanut butter cake
186 Comments
Sandy
June 26, 2019 at 3:21 pmDefinitely a great recipe. I left out the peanuts on top, used natural peanut butter for the cake and added peanut butter chips.. oh boy do I love the frosting for sure, best peanut butter frosting ever!!
Sue
June 26, 2019 at 8:12 pmI could scarf it down with a (big) spoon!
Andrea Frost
June 20, 2019 at 8:34 pmHi, I need to make a 6”, 3 layer “smash cake” and they want a peanut butter cake. This cake looks great, but like other I’ve seen says use a sheet pan. Is there a reason not to use layer cake pans?
Thank you
Sue
June 20, 2019 at 9:18 pmNo, you can definitely make this in 2 or 3 layer cake pans, just watch your cooking time…
Nancy
June 19, 2019 at 8:24 pmI’m not a big cake fan but his cake is the best I’ve ever eaten! And my son, who doesn’t care for peanut butter too much, loves it, too! I use all brown sugar in place of the sugar. Very easy to make, too! I’m baking one right now for my sisters. Thanks for sharing this recipe!
Sue
June 20, 2019 at 9:40 amYou’re so welcome Nancy, I’m glad it was a hit!
Ashley
June 18, 2019 at 1:59 pmHello! How well does this freeze??
Sue
June 18, 2019 at 4:10 pmI haven’t tried to freeze this cake so I’m not sure, sorry!
Tatiana
June 11, 2019 at 1:10 pmHi Sue, what do you mean by “not natural “ peanut butter?
Sue
June 11, 2019 at 1:57 pmI mean that natural peanut butters, the ones that separate and you have to stir them together before using, don’t work as well as a classic homogenized pb like Jiff or Skippy. This is just because of the texture difference.
Paula
May 19, 2019 at 2:25 pmHi Sue, I’m in the UK so am a bit unsure of cup measurements. Do you have the quantities in grammes? This cake looks lovely! Thank you! Paula
Priscilla
July 16, 2019 at 4:41 pmHi Paula …
I lived in the UK for a few years… this is the substitute chart I used for measuring cups to grams:
Flour. 1 cup = 140 grms or 5 oz.
Sugar: 1 cup = 225 grms or 8 oz.
2 Tablespoons = 25 grms or 1 oz.
brown sugar: 1 cup = 170 grms or 6 oz.
Butter: 1 cup = 225 grms or 8 oz.
2 Tablespoons = 25 grms or 1 oz.
I found a larger chart on the internet under “Cooking Conversions” US to UK!
Never give up!?
leatrice gulbransen
May 3, 2019 at 1:37 pmHi. Not sure if anyone’s asked this but can we add a bit more peanut butter ? Just to give it that extra peanut butter punch ? Haven’t tried it yet and wanted some opinions before I do. Thanks !
Priscilla
July 16, 2019 at 4:39 pmHi Latrice…
I lived in the UK for a few years… this is the substitute chart I used for measuring cups to grams:
Flour. 1 cup = 140 grms or 5 oz.
Sugar: 1 cup = 225 grms or 8 oz.
2 Tablespoons = 25 grms or 1 oz.
brown sugar: 1 cup = 170 grms or 6 oz.
Butter: 1 cup = 225 grms or 8 oz.
2 Tablespoons = 25 grms or 1 oz.
I found a larger chart on the internet under “Cooking Conversions” US to UK!
Never give up!?
Lacey
April 20, 2019 at 8:19 pmDoes it need to be refrigerated
Sue
April 20, 2019 at 9:04 pmIt can sit out on the counter for a couple of days at room temperature, no problem…
Bailey
April 20, 2019 at 5:10 pmExcellent cake. Used a half sheet jelly roll pan for potluck lunch. Cake came out thin and held its shape (don’t want a crumbly cake at a potluck) with a nice thin, crackly frosting. Browned the butter for the cake, dry roasted the garnish peanuts a little more and mixed with 1 TB butter to up the decadence factor (although probably overkill), and sprinkled the frosting before it set with Maldon salt. Definite keeper.
Sue
April 20, 2019 at 5:30 pmYum, I bet it was a hit!
SVT
April 13, 2019 at 1:13 amI have to thank you so much for this recipe! The cake is so moist and tasty, it was an easy new favorite for everyone. My friend usually really only eats cake for the icing, but I made her some mini-peanut-butter-cakes for her birthday, and she LOVED them. She told me for the first time in her life, she actually likes a cake more than the icing. She ate a whole mini cake (which, for a mini cake, was honestly pretty big) in one day and wouldn’t even let her husband taste it. Now everytime I see her, she always looks around and gets disappointed when I don’t bring her cake, lol. And my mom ONLY does chocolate, so she got “mad” at me when I made this (I evened the cakes for my friend and shared the cake tops with my family) and she liked it so much. She said to definitely save the recipe.
I’m a little afraid to make these again in case I do something and they’re not as good as the first time, but this recipe is definitely a winner!
Sue
April 13, 2019 at 7:22 amI’m thrilled for you SVT ~ looks like you’ll be known for this cake for quite some time! Better memorize the recipe ;)
Danielle
March 31, 2019 at 7:11 pmKinda a stupid question but anyway can u make this a round cake and make it two layers
Sue
March 31, 2019 at 7:40 pmNot stupid at all, and I’m sure you can do it in layers, just be careful turning it out, because it is moist and delicate.
SVT
April 13, 2019 at 1:09 amI halved the recipe to make some mini cakes for my friend’s birthday. I made them in mini circular cake pans and cut them in half for more frosting (as that’s typically the part of a cake my friend likes best) and it worked fine, but I’m sure the cakes being smaller made the cutting and stacking a little bit easier.
Lauren
March 30, 2019 at 12:56 pmI only have natural PB in the house and need to make this right away. Will it totally mess everything up?
Sue
March 30, 2019 at 1:16 pmJust be sure to stir it really well so all the oil gets incorporated Lauren :)
Christine Jefferies
March 29, 2019 at 6:14 pmJust made this cake tonight because I already had some peanut butter frosting. Just warmed it back up and poured it over the cake. It’s delicious! Couldn’t even wait for the cake to cool to try some. It’s great warm. Can’t wait to see what it taste like at room temp. tomorrow. I did use half brown sugar and half white sugar and I also used milk instead of the water. Love it!
Sue
March 29, 2019 at 6:58 pmCooling is so over-rated ;)
Christine L. Jefferies
March 31, 2019 at 6:39 pmI seriously can’t stop thinking about this cake. I’m not sure if I should thank you for this recipe or not. Ha! I tried turning some of the left over pieces (can’t believe we still have leftovers) into a “Reese’s Cake” by adding chocolate ganache on top of the peanut butter frosting and then chopped Reese’s cups on top. Woah! Delicious! Both the original and the souped up version are winners!
Tonie
March 29, 2019 at 2:56 amHas anyone doubled the recipe and made a two layered version? I’m making it for work and they’re crazy for peanut butter so I’d like to make a two layered cake.
Leslie
March 24, 2019 at 9:19 pmI made this cake today. It might be the best thing I have ever baked. To those who asked about making cupcakes, something came up, so I made the frosting while the cake baked. The cake and frosting cooled for 45 minutes. I rebeat the cooled frosting a bit to loosen it up. It was a good consistency for cupcakes at that point. This cake is special. Thank you so much for sharing it with us.
Sue
March 25, 2019 at 6:41 amThanks for the tip about the frosting Leslie :)
Serena
April 20, 2019 at 8:26 pmMade this cake for my family and now it’s at every gathering thank you so much
Debbie
March 18, 2019 at 1:27 pmIt’s a delious cake.the only thing that I would change is the amount of powdered sugar in the frosting,because it is too sweet ,so maybe 2 cups????
Sue
March 18, 2019 at 1:32 pmFeel free to adjust that to your taste Debbie…you may need less liquid in that case.
gaelle
March 11, 2019 at 10:02 pmI didn’t add oil and I add a little bit more of peanut butter, it was DELICIOUS. Love it, thank you !!!
Sue
March 12, 2019 at 1:02 pmYou’re so welcome.
Patricia Brumley
March 6, 2019 at 5:37 pmI had a question regarding the pan size you used. The pictures and recipe indicate it is indeed a sheetcake however the recipe also calls for a 9 × 13. I’m so excited to make this cake!!!!!
Sue
March 6, 2019 at 6:00 pmIt’s a 9×13 Patricia, I think sheet cake is a loose term that can be used for several different pan sizes. Hope you love it!
Michelle Dexter-Zambrano
March 5, 2019 at 2:58 pmI just snuck a bite after making it for hubby’s birthday… OMG SOOOOO DELICIOUS!! thanks for the recipe
Sue
March 5, 2019 at 4:12 pmSnuck bites are always the best!
karen wilmoth
March 5, 2019 at 6:06 amI made the peanut butter cake last night. It is very moist even this morning! I used crunchy peanut cake for batter. The icing tastes just like peanut butter fudge my grandmother made from a cookbook complied by N Y herald Tribune in 1930’s. Also I chopped the peanuts that I put over the icing.
Sarah
March 3, 2019 at 1:49 pmI made this cake yesterday (recipe as is) and it was too sweet that no one in my family could handle it. So I tried it again today and changed some things… I cut the sugar by half, and also used brown sugar and white sugar mixed…so 1/2 cup brown sugar and 1/2 cup white sugar. Instead of 1 cup water, I used 1 cup regular milk which seems like a no brainer to me, but I don’t know all the rules of baking, as I’m just learning by kinda teaching myself) but the idea of putting water in a cake mix does sound as good as milk does so I gave it a try. And by the way, I looked up many peanut butter cake recipes and it seems that most of them use water, I don’t understand why… I just don’t get it, but anyway, I used milk and it turned out great! Also, just for fun I threw in 2 packages of instant oatmeal, and last I skipped the icing altogether because that was ridiculously sweet it just made me feel sick. Instead I used a cinnamon brown sugar crumb topping and that was the perfect touch…not too sweet and a little crunch on top. Thank you for your recipe, it was a great base for me to fine tune to my family’s liking.
Sarah
March 3, 2019 at 10:34 amWhat would happen if i used milk instead of water?
Sue
March 3, 2019 at 11:06 amI haven’t tried but I’m sure you could.
Sarah
March 1, 2019 at 3:31 pmI am new to baking cakes, but the idea of adding water doesn’t seem appealing, so I’m wondering if you could just add more buttermilk or oil if it need more wet…or does the water serve a purpose?
Sue
March 1, 2019 at 3:48 pmThis particular cake has a thin batter, and the water helps balance out the thick peanut butter. The balance is just right, so I’d stick with the water and not substitute oil or buttermilk.
Kim
February 27, 2019 at 3:48 pmThis cake is excellent,easy to make, and very moist!
What kind of flour did you use bleach or unbleach?
Thank you, Kim
Sue
February 27, 2019 at 4:01 pmI usually buy unbleached flour. Glad you liked it Kim :)
Melissa Canoles
February 22, 2019 at 2:36 pmHi! What would be the best way to store this cake if I am making it the night before? Thanks!
Sue
February 22, 2019 at 2:39 pmI would store it loosely covered on the counter.
Jenn
January 24, 2019 at 2:25 pmSo excited to try this cake! Just wondering after reading some comments. Should I throw it in the freezer for an hour after baking, and if so is that before or after the frosting gets applied? Thanks.
Sue
January 24, 2019 at 5:36 pmI don’t put the cake in the freezer at all Jenn, in fact you need to pour the hot frosting over the cake while it is still warm.
Uco main
January 15, 2019 at 4:07 pmcan you make this in a larger pan? (Like a cake mold)
Sue
January 15, 2019 at 4:46 pmDo you mean a bundt pan, or something similar? I haven’t tried that but I think it should work.
Donna Baxter
January 14, 2019 at 3:52 amCan this cake freeze well with the frosting?
krysta Wolfangel
January 13, 2019 at 9:11 amI am writing this review because this cake is very good as is! If you change nothing, you Wil be happy! However, after a few test runs (3), I realize a few minor changes make the cake *subjectively* better.
I made this cake for my dad’s 66th birthday. I made 3 “very very mini” test batches in the days before. The moistest cake was achieved with all brown sugar, heaping measurements of peanut butter and flipping the amounts of water and buttermilk. The flour was measured with the “spoon and sweep method”.
The cake was removed from the oven when a fork inserted in the center was moist (not dough, but moisture). I then put the whole cake in the freezer immediately to cool it down completely, about an hour. Anyway, the cake is moist and while the peanut butter flavor is mild, the cake wa’ll is perfect paired with peanut butter buttercream. Yum!
Sue
January 13, 2019 at 10:39 amThanks Krysta ~ I’ve done that freezer method with cakes before, it’s an interesting one!
Joyce
January 6, 2019 at 10:14 amThis is the second best cake that I have ever eaten. The best is a 5 ingredient chocolate flourless cake. I left off the peanuts but thought that peanuts would be good in the frosting. I was thinking that adding chopped peanuts in the frosting would be good, but then ,I thought that the saltiness of the peanuts on the top when sprinkled on top would be a great surprise for the palate. This cake recipe is definately a keeper.
Sue
January 6, 2019 at 10:24 amThanks so much for coming back to let us know Joyce! Now I need that flourless cake recipe!!
Stephanie Carter
December 27, 2018 at 7:35 amI made this cake on Christmas Day, 2 days ago, and it is still as moist & delicious as it was the 1st day! My kids and I are so in love with it. I’m going to make it for my crush at work. Cast the love spell lol
Sue
December 27, 2018 at 8:44 amGood luck <3
9 Best EASY Sheet Cakes Recipes You’ll Make Over and Over Again | Diyumm
December 22, 2018 at 10:39 pm[…] credit:The View From Great Island […]
Nikki
December 22, 2018 at 1:32 pmAfter the cake is done, if I don’t plan on serving for a few hours… Should I refrigerate or just keep out at room temperature?
Sue
December 22, 2018 at 1:52 pmI’d leave it out Nikki.
Nikki
December 21, 2018 at 9:55 amDo you have to sift the powdered sugar?
Sue
December 21, 2018 at 10:40 amI like to sift it because I don’t want little lumps in the frosting, but it’s not absolutely required.
cyrine
December 21, 2018 at 12:20 amCan I use home made peanuts butter ?
Sue
December 21, 2018 at 7:14 amYes, that would be delicious.
Rebecca Shideler
December 20, 2018 at 10:35 amSue, this looks delicious and I think it would be devoured by my peanut butter-loving family. The recipe calls for roasted peanuts for garnish over the frosting. Can you tell me exactly what I’m looking for? Are they canned? Cocktail peanuts? Spanish peanuts? What do you recommend? Thanks for the recipe and thanks for your recommendation.
Sue
December 20, 2018 at 11:18 amI used the canned type, because I like the little bit of salt. Cocktail or Spanish would work.
Lyn
December 19, 2018 at 6:53 pmI found your recipe today while looking for a cake recipe for my peanut butter lovin’ husband, and he loved it! Your recipe will definitely be a keeper for us. I did take a cue from others who suggested cutting back on the sugar. I used 1 and 1/2 cups and it is still very sweet. I also used crunchy peanut butter I had on hand for the batter and frosting and left off the peanuts. Thank you for sharing this wonderful recipe!
Sue
December 19, 2018 at 7:15 pmThanks for the feedback Lyn, I guess I should try it with less sugar next time. The crunchy peanut butter sounds good too!
Sean Brooks
November 28, 2018 at 7:19 pmReally stoked about this! My girlfriend loves PB cake and so for her birthday I layered this on top of a whole pan of dark chocolate brownies, doubled the icing and used half for filling after mixing in some PB and chocolate chips. Awesome recipe!
Sue
November 28, 2018 at 7:42 pmWhaaaat? Did you save me a piece??
Lisa
November 22, 2018 at 5:03 amThis has become our new family favorite. Peanut Butter Cake (stacked and only peanut butter frosting) was always a staple for birthdays and get togethers…loved by some but not all….this recipe has changed the mind of everyone about peanut butter cake….goes quick, you better get a piece NOW,
Sue
November 22, 2018 at 7:09 amI love that this cake has become a tradition in so many readers’ lives!
gerry
November 21, 2018 at 5:36 pmI never bake but I made this for my sons birthday and my whole family thinks it may be the best cake they ever ate We are die-hard peanut butter fans so perhaps we are biased-but regardless the cake was divine! The frosting is so good-like a peanut butter caramel.
Thanks for a great recipe!
Sue
November 22, 2018 at 4:20 amI’m thrilled that this cake got you baking Gerry! And I love your description of that frosting, makes me want to make this cake right now :)
Babs
November 7, 2018 at 7:01 amOh my gracious! Thank goodness for Google. I was home on a Sunday morning when I remembered a coworkers birthday. He, like my son, is a peanut butter lover. I decided to try my luck at finding a new recipe and stumbled across this one. I had all of the ingredients at home, the reviews looked good so I thought I’d give it a try. This was a HUGE hit. Everyone loved it and made sure I saved this recipe for future events. Hardest part of the entire process was sifting the 3 cups of powdered sugar (probably had something to do with my tendonitis). LOL! Thank you so much for sharing. YUM-O!!
Sue
November 7, 2018 at 7:07 amThank you Babs for coming back to leave this glowing review…you’ve made me hungry for peanut butter cake and it’s only 7 am :)
Diane
November 4, 2018 at 6:32 pmSue, I made your old fashion peanut butter cake for my son’s birthday. Everyone loved it. It was wonderful. I wanted to know if you make a 9 by 13 inch carrot cake? Please send me the recipe. Thanks so very much. Again thanks Diane
Sue
November 4, 2018 at 7:24 pmGosh I don’t Diane, but that should definitely be at the top of my to do list. I’ll probably have to fit it in after the holidays, maybe even closer to spring, but I’ll definitely do it :)
Jaime Greenlaw
November 2, 2018 at 7:33 amMy husband’s favorite cake is a peanut butter cake, for years and years on his birthday I have chosen a random recipe from the internet and not once been happy with what I ended up with. Well my years of searching are over!! This recipe has been printed and added to our family recipe binder!! I can’t say enough how wonderful this cake is. The cake is moist and delicious. The salty peanuts on top are the perfect compliment to the sweetness of the frosting…we will make it again and again!
Sue
November 2, 2018 at 8:46 amI couldn’t be more thrilled!
Rena Pruett
October 30, 2018 at 7:48 amI finally got around to making this cake. What can I say, it was DELICIOUS! I took it to work with me and I will say that it did not last very long. The cake was so moist, not too sweet but just right. It was definitely a hit with the crew!
Sue
October 30, 2018 at 8:25 amThe crew might just demand this on a regular basis! Thanks for coming back to let me know Rena :)
Celine Phang
October 20, 2018 at 6:56 pmI had some chunky peanut butter and yogurt that were about to expire, looked for help to use them up, and ended up here. The result was a moist, soft and utterly delicious cake even though I’m not really a big PB fan. Reduced the sugar by half and omitted the frosting, and am very pleased with the result. In fact, the sweetness was just perfect for me and my family after reducing the sugar.
Thank you!
Kim
October 13, 2018 at 11:23 pmWhy no natural PB? Does it effect the finished cake? Is it OK to use for the icing? Thanks!!
Sue
October 15, 2018 at 6:10 amI only avoid the natural pb because it tends to be more oily than the regular, and is a bit more unreliable in baking, but you can use it if you like.
Layla
October 9, 2018 at 2:03 pmI just tried this recipe! So yummy! Very moist and fluffy. It’s very hard to find buttermilk in Brazil, specially where I live. So I used regular whole milk yogurt instead to make the batter. I did not make the frosting because I like naked cakes better. Thank you for sharing this amazing recipe. It’s now part of my family’s recipe book. Abraços!
Sue
October 9, 2018 at 3:06 pmYou’re so welcome Layla, and I’m glad you enjoyed it even without the frosting!
Diane
September 30, 2018 at 11:51 pmSue, can I make the old fashion peanut butter cake the night before and serve it the next day? Should I refrigerate or leave out?
Thanks Diane
Sue
October 19, 2018 at 10:54 amI would just leave it out, covered with foil, Diane.
Tina
August 27, 2018 at 6:11 pmCan u make a two or three tier cake with this recipe?
Sue
August 27, 2018 at 6:26 pmIt’s a very moist cake, but I think you could make a 2 layer cake.
Clare Lumsden
August 19, 2018 at 12:27 amHands down, this is the BEST bake that I have ever made! Perfect balance of salty sweet crunchy buttery… Recipe is also very forgiving. I am British and got confused about cups/sticks as I prefer metric, and I have even made it quite successfully using almost twice as much butter as I am supposed to. I bake for a small cafe and this bake is always one of the fastest to sell out. Thank you so much Sue!
Sue
August 19, 2018 at 8:02 amA best seller? Wow, that’s amazing. Now you’ve got me craving a piece.
sandra
October 15, 2018 at 12:29 pmcan you use regular milk instead of buttermilk???
Sue
October 15, 2018 at 1:21 pmYes, that should work fine.
Leigh Howard
December 28, 2018 at 2:30 amWell I have a question and I would love to make this cakeand I am needing to know if i can make a two layer rounds with this frosting . I have a lady who wants a old fashioned peanut butter cake with this type of frosting for her soon to be husband. She wants round cake not the sheet cake style.
Sue
December 28, 2018 at 7:56 amYou can make the cake in round pans, but the frosting would be tricky because it’s pourable, and then hardens as it sits on the cake, so I’m not sure how that would work on a layer cake. You might look up a different peanut butter frosting for your cake, Leigh.
Lallen
August 16, 2018 at 10:32 amVery yummy cake and smells terrific cooking. I’ve made this twice. Both times the batter was very runny and I had to bake longer to get it done and still seemed somewhat undercooked .There is a very high liquid to solid ratio for a cake. Next time I am going to reduce the water and see if that helps without affecting the moistness. The cooked icing is 5 star!
Sue
August 16, 2018 at 1:01 pmThis is a moist cake Lallen, but if it’s too moist for you I think a little less water will help. Let us know!
Tara
August 13, 2018 at 1:06 pmI just made this cake and my family loves it, even went back for seconds in the same day. This cake reminded me of when I was in Elementary School a looooong time ago and used to get school lunches. I haven’t seen or had a peanut butter cake since. I have had this recipe open to remind me to make it. So delicious and moist.
Sue
August 13, 2018 at 1:16 pmI’m so glad you made this cake Tara, I sometimes have recipes lying around for years before I actually get around to making them ;)
Deb Snyder
July 30, 2018 at 8:17 amWhat could I use in place of the buttermilk. I don’t usually have that on hand. Any suggestions would be appreciated.
Thanks, in advance.
Deb Snyder
Sue
July 30, 2018 at 8:20 amYou can substitute any milk for the buttermilk, Deb, it should be fine.
JACQUI STEVENSON
August 13, 2018 at 8:06 amCan u give me quantities in lbs and loss instead of cups please from NI we don’t tend to measure in cups
Sue
August 13, 2018 at 8:17 amHi Jacqui ~ I don’t have that info for this recipe but you can plug in the ingredients to this converter http://www.onlineconversion.com/weight_volume_cooking.htm) to get that. Hopefully I will be able to provide both measurements in the future, I’m working on that.
Monica
July 20, 2018 at 12:31 pmThere’s a note with the buttermilk in the cake ingredients advising that you may need a touch more if your “frosting” is too stiff. Should this note be with the frosting, and not the cake ingredients?
Sue
July 20, 2018 at 12:39 pmthank you :) fixed.
Coleen
July 13, 2018 at 2:59 pmI wanted to try this before using it for a big group, made an 11″x7″ pan and halved the recipe. All I can say is YUM, I loved the batter (of course I taste test batters) and I am eating hot cake right now, couldn’t wait. How have I missed this all my peanut butter loving life?!
Sue
July 13, 2018 at 3:05 pmHaha, I’m all for giving recipes a ‘test run’ Coleen, enjoy!
Coleen
July 21, 2018 at 7:55 pmWhomever said to refrigerate it was right, that’s great. I also tried an even more decadent option, 1/2 cake in the full size pan plus normal frosting, about a 1:1 ratio, OMG
Sue
July 21, 2018 at 9:33 pmyum…
Amy
July 6, 2018 at 9:38 amCan you do this for cupcakes? If so, 12 or 24? Also, I use all natural peanut butter without sugar, should I add extra sugar to be safe?
Sue
July 6, 2018 at 9:57 amI think this should work for cupcakes, Amy, and it will make 24, I’m guessing, but watch the cooking time. No need to add extra sugar if you use natural pb.
Amy
July 6, 2018 at 10:21 amThank you so much! I’ll let you know the results with timing!
Judith A Griffiths
July 5, 2018 at 7:04 pmI made the cake yesterday for 4th of July dinner. It was fabulous. Followed recipe exactly, baked it in glass 9×13 pan for 40 minutes, and it came out of the oven looking scrumptious. Wow, what a great recipe. Thanks so much.
DeAn Eddy
July 4, 2018 at 10:48 pmI made this cake today for a 4th of July party and it had great reviews! I made it in a cookie sheet with sides like a sheet cake. I think I’ll adjust the measurements a little to make more batter for both the cake and the frosting. Any suggestions if you’ve already done that? What would you say is the cook time. I did 35 min and it was too long.
Charlotte
June 30, 2018 at 4:47 amI made this last week and it was great. I really like all your recipes but some are over the top.
Sue
June 30, 2018 at 5:50 amThanks Charlotte, I’m so glad you liked it :)
Susan
June 28, 2018 at 4:50 pmDoes the cake need to be refrigerated?
Sue
June 28, 2018 at 6:19 pmI tend to leave cakes out for a day or two, and then refrigerate.
Berni
June 28, 2018 at 1:05 pmGuess what I’m making tonight for a birthday here are work tomorrow? Yes, they all want the peanut butter cake!
Sue
June 28, 2018 at 2:33 pmHaha, you’re becoming famous for it Berni!
Marj
June 26, 2018 at 9:50 amSue – You must stop posting that Peanut Butter Cake recipe! I’m salivating over it and haven’t made it yet because we are in hot summer weather here and I don’t want to heat the house! It looks amazing!
Oh. by the way…I’ve made the Bourbon meatballs several times and they are a smashing hit each time with family members and shower guests! Mmmm-mmm! ….Marj.
Sue
June 26, 2018 at 12:24 pmSorry to tempt you Marj!
Berni
June 25, 2018 at 6:51 amI have been told, by my family, not to show up at 4th of July outing without this cake. Yep.
Sue
June 25, 2018 at 7:32 amLOVE it :) Have a wonderful holiday Berni.
Sue
June 25, 2018 at 3:52 pmI used your line in my facebook posts today :)
Gloria Smeltzer
June 23, 2018 at 6:11 pmDo refrigerate this cake after its done
Sue
June 25, 2018 at 3:53 pmI love the texture of the frosting when it’s refrigerated.
Liz
June 23, 2018 at 10:11 amCan we use just regular milk ? I never have any other use for buttermilk and our store just carries the quart size.
Niaomi
June 25, 2018 at 3:30 pmIt’s easily made with regular milk and lemon or vinegar! https://www.ambitiouskitchen.com/how-to-make-homemade-buttermilk/
Sue
June 25, 2018 at 3:52 pmThanks Niaomi! And you could also use regular milk Liz, that would be fine. I often substitute various dairy products for one another in baked goods, it usually works.
Rhonda
July 29, 2018 at 3:07 pmI used canned milk mixed with 2tbls sour cream. Instead of buttermilk…..delicious!
Sue
July 29, 2018 at 4:59 pmThat really makes this a ‘from the pantry’ cake!
L Allen
August 16, 2018 at 10:18 amSuggest use buttermilk. It’s the acidic component that is needed to react with the baking soda to make the cake rise.
Joan
June 23, 2018 at 8:58 amCan you use almond flour? or any gluten free flour?
i can smell the cake in my dreams. thanks
Joan
Sue
June 23, 2018 at 10:21 amHaha, I know just what you mean about those dreams…I haven’t made this with gf flour, but I would suggest a good baking mix like Bob’s Red Mill to start.
Berni
May 30, 2018 at 8:14 amI made this for memorial day family gathering and I was told this is the new favorite and they want me to make it all the time, lol! The recipe smells so delish as you are preparing it, I loved it! Thanks Sue!
Berni
May 30, 2018 at 8:15 amOh and I used Skippy, worked great!
Sue
May 30, 2018 at 8:22 amI’m truly thrilled, Berni, and I should have mentioned that about the smell, it smells amazing at every step of the way, doesn’t it?
Berni
May 30, 2018 at 8:33 amMy friend came over to help and learn and when she walked in I had the peanut butter with all the other ingredients in the sauce pan and she was like “oh wow what is that smell! I’m drooling.” I know! Then making the frosting, wow! It was just amazing pouring it over the cake. I was looking forward to licking the whisk, she grabbed the sauce pan! She loves your recipes as well. Thanks Sue, I look forward to receiving my recipes all the time.
jenny andrews anderson
May 24, 2018 at 5:40 amhi! quick question…did the peanut butter you used have sugar in it? thanks. i’m making this tomorrow for a party.
jenny
Sue
May 24, 2018 at 5:50 amI use Jiff, which does contain sugar Jenny. I think they make a low sugar version, too. You can use any peanut butter you like, but if you use a natural kind you’ll need to make sure it’s really well stirred.
jenny andrews anderson
May 26, 2018 at 2:08 pmthanks. i did use natural peanut butter. i just dumped the whole jar into the food processor. it worked great. and the cake was really good.
grace
May 23, 2018 at 4:10 pmi’m obsessed with peanut butter goodies these days and i’ll be making this one next!
christine
May 21, 2018 at 10:02 amSlight typo in your recipe. You neglect to say add the dry ingredients before pouring batter into the pan. I figured it out though :) I replaced roasted nuts with chocolate chips. Divine.
Sue
May 21, 2018 at 10:22 amWe fixed that, thanks Christine ~ and I love your chocolatey twist!!
Laura
May 21, 2018 at 9:00 amSue – this is the recipe I’ve been looking for! I love anything peanut butter and a one-bowl cake with a warm frosting – all my favorites!
Patti L.
May 20, 2018 at 9:55 pmQuestion….What would the texture be like with only 1/4 C. oil? The cake looks a litte heavy (in a good way !), but would it be lighter with less oil? I ask because PB is oily, too. Just wondering ! Thank you! It looks yummy!I might even drizzle some chocolate on top !
Elaine Wilson
May 19, 2018 at 6:49 amSue….two comments
Due to an allergy to peanuts, I am going to substitute cashews; I think the slight sweetness of the cashews would be just delicious
The words “Old-fashioned” and the piece of cake placed on that lovely crocheted doily are a delightful example of your creative photography.
Thanks for your blog and for it being a fun spot in my emails!
Sue
May 19, 2018 at 11:51 amCashew butter would be such a fun twist on this cake Elaine, love that!
Laura | Tutti Dolci
May 18, 2018 at 9:24 pmI love that peanut butter frosting, what a dreamy cake! Please save me a slice :)
Chris Scheuer
May 18, 2018 at 3:45 pmSchmakalaka! That’s what my mom would say when something was crazy delicious. This cake looks crazy delicious!
Sue
May 18, 2018 at 7:01 pmI know that’s the highest praise coming from you Chris :) My mom used to say “bully good!”
Karen (Back Road Journal)
May 18, 2018 at 12:49 pmOh I haven’t had this in years…way too many to think about. Thanks for sharing the recipe.
Marj
May 18, 2018 at 12:10 pmWhy do you not recommend using natural peanut butter? Is it because it is typically thicker? It sounds ridiculously yummy! I am going to make this for my daughter’s shower – if it doesn’t get eaten by me before it makes it there.
Sue
May 18, 2018 at 1:55 pmHey Marj ~ I usually don’t recommend natural peanut butter for baking because it separates and tends to be oily no matter how much you stir it. You could certainly give it a try.
sandra D Joliet
May 18, 2018 at 11:19 amI’ve actually never heard of this before and my Mom is from the South. Her favorite cake is similar where you pour the hot frosting over it…..it sounds awful but I was shocked at how good it was. It’s prune cake. Yeah, I know how it sounds. It is super rich though and I can’t eat a lot at one time. I will have to give recipe a go.
Sue
May 18, 2018 at 2:08 pmOk Sandra, you have to send your mom’s prune cake recipe to me so I can do it for my Reader’s Recipe series!! Here’s the link to submit: https://theviewfromgreatisland.com/submit-favorite-family-recipe/
Glenda
May 18, 2018 at 11:14 amHello. What do you mean by ‘not natural’ peanut butter. Also, could you please give us measurements for things like butter in grams? It is so complicated to measure butter in a cup. Thanks
Sue
May 18, 2018 at 2:09 pmI recommend against the natural because it tends to be oily and runny, Glenda, and the consistency can throw off a recipe.
Abbe@This is How I Cook
May 18, 2018 at 11:02 amI haven’t even tried it and I know it’s a keeper! I know this cake will soon have a place in our house!
Kathy
May 18, 2018 at 10:55 amAny chance you could provide the nutritional info for your recipes? It would be most helpful. Thanks. And the recipe for the peanut butter cake looks yummy!
Sue
May 18, 2018 at 2:16 pmI’m working on that Kathy, there are so many kinks in most of the apps I’ve tried, but I’ll have it available on all my recipes soon.
Angela McDarren
May 18, 2018 at 10:28 amI will certainly be making this. Love all your cake recipes. However it doesn’t say when to add the dry ingredients. .
Sue
May 18, 2018 at 10:35 amHi Angela! So glad you’ll be trying this–let me know how it turns out! I just fixed the recipe instructions so it should be all clear now. Thanks!
Theresa P.
May 18, 2018 at 9:25 amHi Sue, this looks amazing! can’t wait to try this recipe. from reading the recipe it says to combine the flour,sugar,baking soda, and salt and set aside. but it does Not tell you when to add them in. can you please clarify when to add these ingredients??? Thanks, for sharing. appreciate all you do.
Sue
May 18, 2018 at 10:35 amHi Theresa, I just fixed this in the recipe! You add the dry ingredients to the wet ingredients and just whisk it all together.
Karly
May 18, 2018 at 9:08 amReminds me of Texas sheet cake just a peanut butter version! I’m sure this is a crowd pleaser!
Sue
May 18, 2018 at 2:18 pmI almost made this as a sheet cake Karly, but to tell you the truth I like it this way better…the pieces are bigger :)
Lynn A
May 18, 2018 at 8:52 amHi, Sue! This is something I want to try! My former mother-in-law used to make a peanut butter cake that was awesome, but she’d never give the recipe! LOL Anyway, I’m not sure, from reading the recipe, when to add in the dry ingredients? Should they just be dumped in at the end and mixed in? Thanks for clarifying!
Sue
May 18, 2018 at 10:33 amHi Lynn, thanks for the catch! I just fixed the recipe. You just add the dry ingredients to the wet ingredients in one go and whisk until combined. Hope you enjoy it!
tucsonbabe
May 18, 2018 at 8:42 amSue,
Wonderful recipe. How far ahead can it be made?
Sue
May 18, 2018 at 10:39 amThanks! I would say you could make this a day or so in advance. I wouldn’t go much further than that so the frosting stays fresh.
Jennifer @ Seasons and Suppers
May 18, 2018 at 8:13 amI have never had a peanut butter cake and now I’m feeling like I’ve truly missed out! Will be trying this :)
Sue
May 18, 2018 at 9:05 amI hope you do!! It really is delicious.
averie @ averie cooks
May 18, 2018 at 8:10 amI love that there’s oil, butter, and peanut butter in this cake – talk about super moist! And the frosting looks dreamy! Saw it on Foodgawker :)
Sue
May 18, 2018 at 9:03 amGood point! There’s no way you’re going to end up with a dry cake with that trifecta :)
Tricia @ Saving Room for Dessert
May 18, 2018 at 5:42 amWell I’m absolutely drooling but just finished breakfast! Warm peanut butter frosting – oh my. This truly is divine!
Sue
May 18, 2018 at 8:59 amThanks Tricia! It definitely doesn’t get much better than warm peanut butter frosting
2pots2cook
May 18, 2018 at 3:21 amIt’s almost lunch time over here and I am waiting for my delivery to arrive any minute. Slice of this one would make my lunch / day complete Sue :-) Or maybe several slices …..
Sue
May 18, 2018 at 8:59 amI wish I could send you some!!