This classic is so easy and delicious! Peanut butter on peanut butter topped with just a little chocolate on top. This Old Fashioned Peanut Butter Cake will be a perfect cake for any family gathering, work party, or just because you are having a craving!
I have made this recipe with my grandmother many times and it is always delicious! There is just something about the nostalgia of having a recipe that you made with a grandparent. That way you can remember them every time you make this recipe.
My grandma is THE BEST cook. She can make a killer biscuit and gravy breakfast, but she was never really one to bake too often. Her pies and cakes are amazing every time she bakes, but I think she prefers cooking to baking. I grew up in her kitchen learning all of her tips and tricks and observing from the sidelines.
I guess that is where I got my love of being in the kitchen! It seems like in my kitchen 90% of the time. Even now I am writing this sitting in my kitchen. My kitchen is my happy place.
Old Fashioned Peanut Butter Cake Recipe
My kitchen smelled HEAVENLY when this cake was in the oven. The air filled with peanut butter goodness. Who needs candles and air fresheners when you bake right?
To give the cake a beautiful finish, I added chocolate shavings as a garnish. Of course this isn't necessary, but it does seem to make it even more special, right?
Let's get down to business shall we! Let me know below if you tried this recipe and how it turned out for you!
Here's the printable recipe for you:
Old Fashioned Peanut Butter Cake
- Total Time: 50 minutes
- Yield: 12 1x
Description
This classic is so easy and delicious! Peanut butter on peanut butter topped with just a little chocolate on top. This Old Fashioned Peanut Butter Cake will be a perfect cake for any family gathering, work party, or just because you are having a craving!
Ingredients
- 2 1/4 cups All purpose flour
- 2 cups Brown sugar
- 1 cup Peanut Butter
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 cup milk
- 2 tsp vanilla
- 3 eggs
Frosting
- 1/2 cup Peanut Butter
- 2 tbsp Honey
- 1 tsp vanilla
- 2 cups powdered sugar
- 4-5 tbsp milk
Instructions
- Preheat oven to 350 degrees F, and prepare (3) 6" cake pans with nonstick spray.
- In a large bowl, mix the dry ingredients together until everything is combined. Add in the wet ingredients and mix on low speed unit combined. Mix for an additional 3-5 minutes on high speed.
- Distribute batter evenly between the three pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once cakes are done, allow them to cool in the pan for about 5 minutes, then remove from pan and place the cakes on a wire rack to cool completely.
Frosting
- In a small saucepan. combine peanut butter and honey. Warm over low heat and stir until melted, smooth and creamy. Pour into the bowl of a stand mixer and add in the remaining ingredients and beat until smooth and fluffy.
To assemble
- Start by placing one level layer on a cake board or stand. Top with about 1/2 cup of peanut butter frosting and level. Continue with each layer.
- Once you have added all layers, cover the outside of the cake in the frosting and smooth. Add chocolate shavings to the top if you wish and enjoy!
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter, cake, peanut butter cake, dessert
If you enjoyed this recipe, check out my other awesome cake recipes!!
Jeannie Eschle-Bell says
Would be great if your recipes were in ounces or grams too. We don't use cups in the UK.
Taylena Rubin says
Thanks soooooooo much, gonna slap myself after I make that peanut butter cake??
Yummy
Barbara says
LOVE this! I just have a question about the frosting recipe. The first step uses a small saucepan....are we to heat it? If so, is it on medium heat? If we don't heat it, then I was curious what we needed the saucepan for... Thanks in advance for the clarification!
★★★★★
Rose says
Hey Barbara – This recipe was on the blog before I bought it and I’ve not had time to test it but I assume that yes, you'll want to warm it just enough to mix it well. I've reached out to the previous owner for clarification!
LaDonna says
On the frosting. Do you heat the peanut butter and honey just enough to soften it?
Also, do you have a caramel icing and a chocolate icing recipe for a thin layer cake?
Rose says
Hey LaDonna – This recipe was on the blog before I bought it and I’ve not had time to test it but I assume that yes, you'll want to warm it just enough to mix it well. I've reached out to the previous owner for clarification!
Rose says
I have a chocolate buttercream recipe on my other blog here: http://rosebakes.com/chocolate-buttercream-frosting/. You can probably cut that recipe in half and have plenty. I also have a caramel frosting recipe on this post: https://rosebakes.com/caramel-filled-cupcakes-with-whipped-caramel-frosting-recipe/
LaDonna says
Thank you for your reply.
I am sure these recipes will come to use by me? but I am looking for the ones that are kind of thin and easy to spread over the thin layers.
Pam Hull says
does this recipe have NO SALT?? Just checking
Rose says
Hey Pam - This recipe was on the blog before I bought it and I've not had time to test it. I have seen recipes with no salt, so it's absolutely possible. Maybe the salt in the peanut butter is enough? I've reached out to the previous owner for clarification!
Rose says
The verict is in - she said no salt! 🙂
Pam Hull says
Thank you Rose, however didn't have your answer in time so I added about 3/4 tsp salt, oops! But it actually turned out great! I made cupcakes out of this recipe and then added my own touch by filling them with chocolate ganche and topped the buttercream with ganache as well....OMG!!!!!!!!!!!!!!!!!! good!!!!!
Rose says
So happy to hear that!
Cheryl Myklebust says
I want to use two 8 or 9” pans, adjusting the baking time, of course. Any advice?
Rose says
I'd still start checking at 30 minutes and go from there. Maybe lower the temp to 325°F.
miriam idarus says
super awesome
★★★★★
Meg says
Tnx so much
★★★★★
Debbie says
Can you make this in 2 eight or nine inch cake pans?
Rose says
Yes, the layers will be thinner but it should work. Maybe check it for doneness a few minutes early.
Shelly Johnson says
This recipe doesn't mention oil or butter. I was wandering was it in error or not.