Old Fashioned Peanut Butter Cake




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A slice of old fashioned peanut butter cake with fork

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.

A piece of old fashioned peanut butter cake with fork

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.

Overhead photo of old fashioned peanut butter cake in pan

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?

A piece of old fashioned peanut butter cake with fork

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.

old fashioned peanut butter cake in pan

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.

A slice of old fashioned peanut butter cake with fork

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



Old Fashioned Peanut Butter Cake
Rate this recipe
326 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: dessert, snack

Yield: serves 24

Old Fashioned Peanut Butter Cake

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
    frosting
  • 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
    garnish
  • roasted peanuts, about 1/2 cup

Instructions

  1. Preheat oven to 350F
  2. Spray a 9x13 pan.
  3. Whisk together the flour, sugar, baking soda, and salt and set aside.
  4. 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.
  5. Add the dry ingredients to the wet ingredients, and whisk until just combined.
  6. 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.
  7. 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.
  8. Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
  9. 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

 

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154 Comments

  • Reply
    Debbie
    March 18, 2019 at 1:27 pm

    It’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????

    • Reply
      Sue
      March 18, 2019 at 1:32 pm

      Feel free to adjust that to your taste Debbie…you may need less liquid in that case.

  • Reply
    gaelle
    March 11, 2019 at 10:02 pm

    I didn’t add oil and I add a little bit more of peanut butter, it was DELICIOUS. Love it, thank you !!!

    • Reply
      Sue
      March 12, 2019 at 1:02 pm

      You’re so welcome.

  • Reply
    Patricia Brumley
    March 6, 2019 at 5:37 pm

    I 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!!!!!

    • Reply
      Sue
      March 6, 2019 at 6:00 pm

      It’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!

  • Reply
    Michelle Dexter-Zambrano
    March 5, 2019 at 2:58 pm

    I just snuck a bite after making it for hubby’s birthday… OMG SOOOOO DELICIOUS!! thanks for the recipe

    • Reply
      Sue
      March 5, 2019 at 4:12 pm

      Snuck bites are always the best!

  • Reply
    karen wilmoth
    March 5, 2019 at 6:06 am

    I 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.

  • Reply
    Sarah
    March 3, 2019 at 1:49 pm

    I 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.

  • Reply
    Sarah
    March 3, 2019 at 10:34 am

    What would happen if i used milk instead of water?

    • Reply
      Sue
      March 3, 2019 at 11:06 am

      I haven’t tried but I’m sure you could.

  • Reply
    Sarah
    March 1, 2019 at 3:31 pm

    I 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?

    • Reply
      Sue
      March 1, 2019 at 3:48 pm

      This 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.

  • Reply
    Kim
    February 27, 2019 at 3:48 pm


    This cake is excellent,easy to make, and very moist!
    What kind of flour did you use bleach or unbleach?
    Thank you, Kim

    • Reply
      Sue
      February 27, 2019 at 4:01 pm

      I usually buy unbleached flour. Glad you liked it Kim :)

  • Reply
    Melissa Canoles
    February 22, 2019 at 2:36 pm

    Hi! What would be the best way to store this cake if I am making it the night before? Thanks!

    • Reply
      Sue
      February 22, 2019 at 2:39 pm

      I would store it loosely covered on the counter.

  • Reply
    Jenn
    January 24, 2019 at 2:25 pm

    So 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.

    • Reply
      Sue
      January 24, 2019 at 5:36 pm

      I 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.

  • Reply
    Uco main
    January 15, 2019 at 4:07 pm

    can you make this in a larger pan? (Like a cake mold)

    • Reply
      Sue
      January 15, 2019 at 4:46 pm

      Do you mean a bundt pan, or something similar? I haven’t tried that but I think it should work.

  • Reply
    Donna Baxter
    January 14, 2019 at 3:52 am

    Can this cake freeze well with the frosting?

  • Reply
    krysta Wolfangel
    January 13, 2019 at 9:11 am


    I 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!

    • Reply
      Sue
      January 13, 2019 at 10:39 am

      Thanks Krysta ~ I’ve done that freezer method with cakes before, it’s an interesting one!

  • Reply
    Joyce
    January 6, 2019 at 10:14 am


    This 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.

    • Reply
      Sue
      January 6, 2019 at 10:24 am

      Thanks so much for coming back to let us know Joyce! Now I need that flourless cake recipe!!

  • Reply
    Stephanie Carter
    December 27, 2018 at 7:35 am


    I 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

    • Reply
      Sue
      December 27, 2018 at 8:44 am

      Good luck <3

  • Reply
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    December 22, 2018 at 10:39 pm

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  • Reply
    Nikki
    December 22, 2018 at 1:32 pm

    After 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?

    • Reply
      Sue
      December 22, 2018 at 1:52 pm

      I’d leave it out Nikki.

  • Reply
    Nikki
    December 21, 2018 at 9:55 am

    Do you have to sift the powdered sugar?

    • Reply
      Sue
      December 21, 2018 at 10:40 am

      I like to sift it because I don’t want little lumps in the frosting, but it’s not absolutely required.

  • Reply
    cyrine
    December 21, 2018 at 12:20 am

    Can I use home made peanuts butter ?

    • Reply
      Sue
      December 21, 2018 at 7:14 am

      Yes, that would be delicious.

  • Reply
    Rebecca Shideler
    December 20, 2018 at 10:35 am

    Sue, 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.

    • Reply
      Sue
      December 20, 2018 at 11:18 am

      I used the canned type, because I like the little bit of salt. Cocktail or Spanish would work.

  • Reply
    Lyn
    December 19, 2018 at 6:53 pm


    I 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!

    • Reply
      Sue
      December 19, 2018 at 7:15 pm

      Thanks for the feedback Lyn, I guess I should try it with less sugar next time. The crunchy peanut butter sounds good too!

  • Reply
    Sean Brooks
    November 28, 2018 at 7:19 pm


    Really 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!

    • Reply
      Sue
      November 28, 2018 at 7:42 pm

      Whaaaat? Did you save me a piece??

  • Reply
    Lisa
    November 22, 2018 at 5:03 am

    This 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,

    • Reply
      Sue
      November 22, 2018 at 7:09 am

      I love that this cake has become a tradition in so many readers’ lives!

  • Reply
    gerry
    November 21, 2018 at 5:36 pm


    I 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!

    • Reply
      Sue
      November 22, 2018 at 4:20 am

      I’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 :)

  • Reply
    Babs
    November 7, 2018 at 7:01 am


    Oh 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!!

    • Reply
      Sue
      November 7, 2018 at 7:07 am

      Thank 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 :)

  • Reply
    Diane
    November 4, 2018 at 6:32 pm


    Sue, 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

    • Reply
      Sue
      November 4, 2018 at 7:24 pm

      Gosh 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 :)

  • Reply
    Jaime Greenlaw
    November 2, 2018 at 7:33 am


    My 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!

    • Reply
      Sue
      November 2, 2018 at 8:46 am

      I couldn’t be more thrilled!

  • Reply
    Rena Pruett
    October 30, 2018 at 7:48 am


    I 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!

    • Reply
      Sue
      October 30, 2018 at 8:25 am

      The crew might just demand this on a regular basis! Thanks for coming back to let me know Rena :)

  • Reply
    Celine Phang
    October 20, 2018 at 6:56 pm

    I 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!

  • Reply
    Kim
    October 13, 2018 at 11:23 pm

    Why no natural PB? Does it effect the finished cake? Is it OK to use for the icing? Thanks!!

    • Reply
      Sue
      October 15, 2018 at 6:10 am

      I 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.

  • Reply
    Layla
    October 9, 2018 at 2:03 pm


    I 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!

    • Reply
      Sue
      October 9, 2018 at 3:06 pm

      You’re so welcome Layla, and I’m glad you enjoyed it even without the frosting!

  • Reply
    Diane
    September 30, 2018 at 11:51 pm

    Sue, 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

    • Reply
      Sue
      October 19, 2018 at 10:54 am

      I would just leave it out, covered with foil, Diane.

  • Reply
    Tina
    August 27, 2018 at 6:11 pm

    Can u make a two or three tier cake with this recipe?

    • Reply
      Sue
      August 27, 2018 at 6:26 pm

      It’s a very moist cake, but I think you could make a 2 layer cake.

  • Reply
    Clare Lumsden
    August 19, 2018 at 12:27 am


    Hands 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!

    • Reply
      Sue
      August 19, 2018 at 8:02 am

      A best seller? Wow, that’s amazing. Now you’ve got me craving a piece.

      • Reply
        sandra
        October 15, 2018 at 12:29 pm

        can you use regular milk instead of buttermilk???

        • Reply
          Sue
          October 15, 2018 at 1:21 pm

          Yes, that should work fine.

    • Reply
      Leigh Howard
      December 28, 2018 at 2:30 am

      Well 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.

      • Reply
        Sue
        December 28, 2018 at 7:56 am

        You 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.

  • Reply
    Lallen
    August 16, 2018 at 10:32 am

    Very 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!

    • Reply
      Sue
      August 16, 2018 at 1:01 pm

      This is a moist cake Lallen, but if it’s too moist for you I think a little less water will help. Let us know!

  • Reply
    Tara
    August 13, 2018 at 1:06 pm

    I 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.

    • Reply
      Sue
      August 13, 2018 at 1:16 pm

      I’m so glad you made this cake Tara, I sometimes have recipes lying around for years before I actually get around to making them ;)

  • Reply
    Deb Snyder
    July 30, 2018 at 8:17 am

    What 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

    • Reply
      Sue
      July 30, 2018 at 8:20 am

      You can substitute any milk for the buttermilk, Deb, it should be fine.

      • Reply
        JACQUI STEVENSON
        August 13, 2018 at 8:06 am

        Can u give me quantities in lbs and loss instead of cups please from NI we don’t tend to measure in cups

  • Reply
    Monica
    July 20, 2018 at 12:31 pm

    There’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?

    • Reply
      Sue
      July 20, 2018 at 12:39 pm

      thank you :) fixed.

  • Reply
    Coleen
    July 13, 2018 at 2:59 pm

    I 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?!

    • Reply
      Sue
      July 13, 2018 at 3:05 pm

      Haha, I’m all for giving recipes a ‘test run’ Coleen, enjoy!

      • Reply
        Coleen
        July 21, 2018 at 7:55 pm

        Whomever 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

        • Reply
          Sue
          July 21, 2018 at 9:33 pm

          yum…

  • Reply
    Amy
    July 6, 2018 at 9:38 am

    Can 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?

    • Reply
      Sue
      July 6, 2018 at 9:57 am

      I 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.

      • Reply
        Amy
        July 6, 2018 at 10:21 am

        Thank you so much! I’ll let you know the results with timing!

  • Reply
    Judith A Griffiths
    July 5, 2018 at 7:04 pm

    I 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.

  • Reply
    DeAn Eddy
    July 4, 2018 at 10:48 pm

    I 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.

  • Reply
    Charlotte
    June 30, 2018 at 4:47 am

    I made this last week and it was great. I really like all your recipes but some are over the top.

    • Reply
      Sue
      June 30, 2018 at 5:50 am

      Thanks Charlotte, I’m so glad you liked it :)

  • Reply
    Susan
    June 28, 2018 at 4:50 pm

    Does the cake need to be refrigerated?

    • Reply
      Sue
      June 28, 2018 at 6:19 pm

      I tend to leave cakes out for a day or two, and then refrigerate.

  • Reply
    Berni
    June 28, 2018 at 1:05 pm

    Guess what I’m making tonight for a birthday here are work tomorrow? Yes, they all want the peanut butter cake!

    • Reply
      Sue
      June 28, 2018 at 2:33 pm

      Haha, you’re becoming famous for it Berni!

  • Reply
    Marj
    June 26, 2018 at 9:50 am

    Sue – 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.

    • Reply
      Sue
      June 26, 2018 at 12:24 pm

      Sorry to tempt you Marj!

  • Reply
    Berni
    June 25, 2018 at 6:51 am

    I have been told, by my family, not to show up at 4th of July outing without this cake. Yep.

    • Reply
      Sue
      June 25, 2018 at 7:32 am

      LOVE it :) Have a wonderful holiday Berni.

      • Reply
        Sue
        June 25, 2018 at 3:52 pm

        I used your line in my facebook posts today :)

  • Reply
    Gloria Smeltzer
    June 23, 2018 at 6:11 pm

    Do refrigerate this cake after its done

    • Reply
      Sue
      June 25, 2018 at 3:53 pm

      I love the texture of the frosting when it’s refrigerated.

  • Reply
    Liz
    June 23, 2018 at 10:11 am

    Can we use just regular milk ? I never have any other use for buttermilk and our store just carries the quart size.

    • Reply
      Niaomi
      June 25, 2018 at 3:30 pm

      It’s easily made with regular milk and lemon or vinegar! https://www.ambitiouskitchen.com/how-to-make-homemade-buttermilk/

    • Reply
      Sue
      June 25, 2018 at 3:52 pm

      Thanks 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.

      • Reply
        Rhonda
        July 29, 2018 at 3:07 pm

        I used canned milk mixed with 2tbls sour cream. Instead of buttermilk…..delicious!

        • Reply
          Sue
          July 29, 2018 at 4:59 pm

          That really makes this a ‘from the pantry’ cake!

      • Reply
        L Allen
        August 16, 2018 at 10:18 am

        Suggest use buttermilk. It’s the acidic component that is needed to react with the baking soda to make the cake rise.

  • Reply
    Joan
    June 23, 2018 at 8:58 am

    Can you use almond flour? or any gluten free flour?
    i can smell the cake in my dreams. thanks
    Joan

    • Reply
      Sue
      June 23, 2018 at 10:21 am

      Haha, 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.

  • Reply
    Berni
    May 30, 2018 at 8:14 am

    I 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!

    • Reply
      Berni
      May 30, 2018 at 8:15 am

      Oh and I used Skippy, worked great!

    • Reply
      Sue
      May 30, 2018 at 8:22 am

      I’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?

      • Reply
        Berni
        May 30, 2018 at 8:33 am

        My 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.

  • Reply
    jenny andrews anderson
    May 24, 2018 at 5:40 am

    hi! quick question…did the peanut butter you used have sugar in it? thanks. i’m making this tomorrow for a party.
    jenny

    • Reply
      Sue
      May 24, 2018 at 5:50 am

      I 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.

      • Reply
        jenny andrews anderson
        May 26, 2018 at 2:08 pm

        thanks. 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.

  • Reply
    grace
    May 23, 2018 at 4:10 pm

    i’m obsessed with peanut butter goodies these days and i’ll be making this one next!

  • Reply
    christine
    May 21, 2018 at 10:02 am

    Slight 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.

    • Reply
      Sue
      May 21, 2018 at 10:22 am

      We fixed that, thanks Christine ~ and I love your chocolatey twist!!

  • Reply
    Laura
    May 21, 2018 at 9:00 am

    Sue – 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!

  • Reply
    Patti L.
    May 20, 2018 at 9:55 pm

    Question….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 !

  • Reply
    Elaine Wilson
    May 19, 2018 at 6:49 am

    Sue….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!

    • Reply
      Sue
      May 19, 2018 at 11:51 am

      Cashew butter would be such a fun twist on this cake Elaine, love that!

  • Reply
    Laura | Tutti Dolci
    May 18, 2018 at 9:24 pm

    I love that peanut butter frosting, what a dreamy cake! Please save me a slice :)

  • Reply
    Chris Scheuer
    May 18, 2018 at 3:45 pm

    Schmakalaka! That’s what my mom would say when something was crazy delicious. This cake looks crazy delicious!

    • Reply
      Sue
      May 18, 2018 at 7:01 pm

      I know that’s the highest praise coming from you Chris :) My mom used to say “bully good!”

  • Reply
    Karen (Back Road Journal)
    May 18, 2018 at 12:49 pm

    Oh I haven’t had this in years…way too many to think about. Thanks for sharing the recipe.

  • Reply
    Marj
    May 18, 2018 at 12:10 pm

    Why 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.

    • Reply
      Sue
      May 18, 2018 at 1:55 pm

      Hey 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.

  • Reply
    sandra D Joliet
    May 18, 2018 at 11:19 am

    I’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.

  • Reply
    Glenda
    May 18, 2018 at 11:14 am

    Hello. 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

    • Reply
      Sue
      May 18, 2018 at 2:09 pm

      I recommend against the natural because it tends to be oily and runny, Glenda, and the consistency can throw off a recipe.

  • Reply
    Abbe@This is How I Cook
    May 18, 2018 at 11:02 am

    I haven’t even tried it and I know it’s a keeper! I know this cake will soon have a place in our house!

  • Reply
    Kathy
    May 18, 2018 at 10:55 am

    Any 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!

    • Reply
      Sue
      May 18, 2018 at 2:16 pm

      I’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.

  • Reply
    Angela McDarren
    May 18, 2018 at 10:28 am

    I will certainly be making this. Love all your cake recipes. However it doesn’t say when to add the dry ingredients. .

    • Reply
      Sue
      May 18, 2018 at 10:35 am

      Hi 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!

  • Reply
    Theresa P.
    May 18, 2018 at 9:25 am

    Hi 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.

    • Reply
      Sue
      May 18, 2018 at 10:35 am

      Hi Theresa, I just fixed this in the recipe! You add the dry ingredients to the wet ingredients and just whisk it all together.

  • Reply
    Karly
    May 18, 2018 at 9:08 am

    Reminds me of Texas sheet cake just a peanut butter version! I’m sure this is a crowd pleaser!

    • Reply
      Sue
      May 18, 2018 at 2:18 pm

      I almost made this as a sheet cake Karly, but to tell you the truth I like it this way better…the pieces are bigger :)

  • Reply
    Lynn A
    May 18, 2018 at 8:52 am

    Hi, 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!

    • Reply
      Sue
      May 18, 2018 at 10:33 am

      Hi 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!

  • Reply
    tucsonbabe
    May 18, 2018 at 8:42 am

    Sue,
    Wonderful recipe. How far ahead can it be made?

    • Reply
      Sue
      May 18, 2018 at 10:39 am

      Thanks! 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.

  • Reply
    Jennifer @ Seasons and Suppers
    May 18, 2018 at 8:13 am

    I have never had a peanut butter cake and now I’m feeling like I’ve truly missed out! Will be trying this :)

    • Reply
      Sue
      May 18, 2018 at 9:05 am

      I hope you do!! It really is delicious.

  • Reply
    averie @ averie cooks
    May 18, 2018 at 8:10 am

    I 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 :)

    • Reply
      Sue
      May 18, 2018 at 9:03 am

      Good point! There’s no way you’re going to end up with a dry cake with that trifecta :)

  • Reply
    Tricia @ Saving Room for Dessert
    May 18, 2018 at 5:42 am

    Well I’m absolutely drooling but just finished breakfast! Warm peanut butter frosting – oh my. This truly is divine!

    • Reply
      Sue
      May 18, 2018 at 8:59 am

      Thanks Tricia! It definitely doesn’t get much better than warm peanut butter frosting

  • Reply
    2pots2cook
    May 18, 2018 at 3:21 am

    It’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 …..

    • Reply
      Sue
      May 18, 2018 at 8:59 am

      I wish I could send you some!!

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