This is the perfect peanut butter cake recipe. It has the great taste of peanut butter without being overwhelming. I can’t wait to make it again and share it with friends! ~Marci
This old fashioned peanut butter cake is a winner!
Peanut butter cake is a good old Southern potluck staple. It starts with a base of moist peanut butter sheet cake. Then hot peanutty frosting gets poured right over the warm cake, and the whole thing gets showered with roasted peanuts. Just. Divine.
I can’t imagine there are too many of you out there who wouldn’t enjoy this old fashioned sheet 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. And I can’t even with that frosting.
gather your ingredients
- all purpose flour
- granulated sugar
- peanut butter
- I love Jiff for its flavor and texture. Regular creamy pb works best. Natural peanut butter, the kind that separates with an oily layer at the top, doesn’t work as well for baking.
- butter
- eggs
- vegetable oil
- buttermilk
- the buttermilk in the cake and in the frosting gives this cake its Southern charm.
- confectioner’s sugar
- baking soda, salt
- vanilla extract
- crushed peanuts
The hot peanut butter frosting is like peanutty caramel, so good
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.
we love caramel
- Pumpkin Layer Cake with Caramel Frosting
- Caramel Frosted Zucchini Pecan Bars
- Salted Caramel Pot de Crème
- Caramel Apple Sheet Cake
- Caramel Apple Bundt Cake
whisk up peanut cake batter right in a saucepan!
The batter is thin enough that you can whisk it up in a saucepan, no mixer or extra bowl needed. That makes this amazing cake dangerously easy to throw together (it could get habit forming.)
the bottom line
The older this site gets, the longer my favorites list gets, but I’m looking you straight in the eye when I say this peanut butter 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. Try it.
“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. The frosting is so good, like a peanut butter caramel.
Thanks for a great recipe!!” ~Gerry
Peanut Butter Cake
Equipment
- standard 9×13 baking pan
Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup creamy peanut butter Note: I used regular peanut butter for this recipe, 'natural'peanut butter does not work as well.
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
frosting
- 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
- 1/2 cup roasted peanuts
Instructions
- Preheat oven to 350F and spray a 9×13 pan with nonstick spray.
- Whisk together the flour, sugar, baking soda, and salt in a medium bowl and set aside.
- Heat the butter and water in a medium/large 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.
Video
Notes
- 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.
Nutrition
I just made this cake, it turned out better than I hoped for. I believe this is the first icing recipe that turned out exactly like it was supposed to. I will definitely make this a gain………….Thanks so much …….delicious !!
This cake is SO yummy. Moist and easy!! A huge success with my co workers. Thanks!
This looks amazing! I’m going to make it today. How much baking soda and buttermilk? In the recipe it says 0 tsp and 0 tbsp. Was that a typo?
I’m not sure why you’re not seeing the amounts, Crystal, they’re there…it’s 1 tsp of baking soda, and 1/2 cup of buttermilk. Hope you enjoy the cake!
Just discovered your website yesterday, and I baked this cake today. I’ve gotta say, it is AWESOME!!!! Super moist, rich (without being too sweet), with loads of peanut butter flavor. Hubby’s comment was “Gosh, this is delicious!” Needless to say, this recipe is definitely going in my “keeper” file. Thanks so much for sharing this easy-peasy delish recipe—can’t wait to try some of the others you have here.
Yay Eva, so glad to have you with us!
Had to leave a comment. This is probably the best cake I’ve ever tasted. keep up the good work, and thanks!
Oh thanks Theresa, I’m glad you loved it!
Wow, this cake turned out sooo good! It is so moist and delicious. I made it for my husband’s birthday, and he loved it!
I’ve heard from so many people who have used this as a birthday cake ~ glad it was a hit!
I just made this cake and it is scary how good it is, not exaggerating. I did not have peanuts so i added salt to the icing and it did the trick. I can not wait to rule the bake sale with this one. It actually makes a smooth, pretty glazed cake with a peanut butter color. The smell in the kitchen is also heavenly.
Thanks Alisha, this one is a winner for sure!
Love so many of your recipes! This one is a keeper! I made it gluten-free/dairy free and it was still a hit! This is a very forgiving recipe.
I used GF all purpose flour, vegan butter, oat milk- it was yummy! Took it to a family party and young and old folks loved it- The only dessert without leftovers! Also, took your Rainbow Bean Salad and of course we enjoyed the flavors! Thanks!
It’s amazing that you could transform this into a gf and dairy free treat, love that.
I made this cake for the 1st time yesterday, for my husband’s birthday. I don’t even like peanut butter cake – or at least I didn’t until this. This cake is amazing! It turned out exactly as you described it and everyone loved it. My 18 year old son described it as “world class”. I am now a fan of peanut butter cake!
Haha, I hear this all the time, even those who don’t like peanut butter cake go for this one! Glad the family loved it and glad I could make another convert 🙂
Hi Sue – will the recipe work without the buttermilk? Can regular milk be substituted?
Yes, or half and half, or even cream if you want to be luxurious.