Pin it
A classic Old-Fashioned Peanut Butter Cake that brings back memories of childhood bake sales and family gatherings. This tender, buttery cake delivers rich peanut butter flavor in every crumb, topped with a silky-smooth peanut butter frosting that melts in your mouth.
Every time I make this cake, the aroma of peanut butter and vanilla takes me back to my grandmother's kitchen. She would always let me lick the frosting beaters - a tradition I now share with my own children. This recipe has stood the test of time for good reason.
Essential Ingredients
- Unsalted Butter: Room temperature for proper creaming
- Creamy Peanut Butter: Regular, not natural style
- All-Purpose Flour: Spooned and leveled for accuracy
- Light Brown Sugar: For moisture and caramel notes
- Large Eggs: Room temperature for better incorporation
- Pure Vanilla Extract: Never imitation
- Whole Milk: Creates tender crumb
- Baking Powder: Fresh for proper rise
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Grease and flour a 9x13 inch pan, or line with parchment paper, ensuring sides are well-greased. Have all ingredients at room temperature - this is crucial for proper incorporation.
- 2. Dry Ingredients:
- In medium bowl, whisk together spooned and leveled flour, baking powder, and salt. This pre-mixing ensures even distribution of leavening agents. Set aside while preparing wet ingredients.
- 3. Creaming Process:
- Using stand mixer with paddle attachment, cream butter, peanut butter, and both sugars for 4-5 minutes until light and fluffy. Mixture should double in volume and be pale in color. Scrape bowl frequently.
- 4. Wet Ingredients:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract. The mixture might look slightly curdled - this is normal. Scrape bowl to ensure everything is well incorporated.
- 5. Final Mixing:
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour. Mix on low speed just until combined. Don't overmix - this develops gluten and creates a tough cake.
Pin it
You Must Know
- Room temperature ingredients are non-negotiable
- Regular peanut butter works best - natural can separate
- Don't overbake - edges should just start pulling from pan
- Let cool completely before frosting
- Store at room temperature up to 5 days
The secret to this cake's success lies in patience. My grandmother always said, "A rushed cake is a ruined cake." From properly creaming the butter to letting it cool completely, each step deserves attention.
Pin it
Storage and Make-Ahead Success
This cake stays wonderfully moist when stored in an airtight container at room temperature for up to 5 days. If you need to make it ahead, the unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 3 months. The frosting can also be made ahead and stored in the refrigerator for up to a week - just bring it to room temperature and rewhip before using. For best results, frost the cake the day you plan to serve it.
Temperature and Seasonal Variations
While delicious year-round, I've found this cake particularly suited to autumn gatherings. During warmer months, store it in a cooler spot in your kitchen, as the peanut butter frosting can soften in high heat. For special occasions, I sometimes add a thin layer of strawberry jam between the cake and frosting - the combination of peanut butter and berry creates an elevated take on a childhood favorite. The cake also makes wonderful cupcakes, though you'll need to adjust the baking time to about 18-20 minutes.
Chef's Helpful Tips
- Check expiration date on baking powder
- Use light-colored metal pan for even baking
- Rotate pan halfway through baking
- Add pinch of salt to frosting to enhance flavor
- Let buttercream sit 5 minutes before final beating
Pin it
This Old-Fashioned Peanut Butter Cake represents everything wonderful about homestyle baking. Simple ingredients, careful technique, and lots of love create something truly special. Whether for a celebration or just because, it never fails to bring smiles.
Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
- Yes, you can use crunchy peanut butter for added texture. The flavor will remain similar, but the texture will be slightly different.
- → What if I don’t have buttermilk?
- You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
- → How long does the cake stay fresh?
- The cake stays fresh for up to 4 days when stored in an airtight container at room temperature.
- → Can I freeze the cake?
- Yes, you can freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge before frosting and serving.
- → Is this recipe nut-free?
- No, this recipe contains peanut butter, which is derived from peanuts. It’s not suitable for those with nut allergies.