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Peanut Butter Cake Treat

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This peanut butter cake takes you down memory lane with its deep flavor and frosting that’s just right. Start by sifting together baking soda, flour, and salt. In another bowl, mix butter, peanut butter, brown sugar, and white sugar until fluffy. Add eggs one at a time, then stir in vanilla. Switch between adding the dry stuff and buttermilk, starting and ending with the dry mix. Pour it all into a 9×13-inch pan that’s ready to go and bake in a 350°F oven for 30-35 minutes until a toothpick comes out clean. Once it’s fully cool, whip up the frosting by beating peanut butter and butter together, then slowly mixing in powdered sugar, milk, and a touch of vanilla. Spread the frosting, slice it up, and enjoy this timeless treat.
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Updated on Sat, 05 Apr 2025 20:33:48 GMT
Peanut Butter Cake Treat Pin it
Peanut Butter Cake Treat | chefmelt.com

A classic Peanut Butter Cake that brings back those sweet childhood memories of school bake sales and family get-togethers. Each bite of this soft, buttery treat delivers rich nutty goodness, all crowned with smooth, melt-in-your-mouth peanut butter icing.

Whenever I mix up this cake, the wonderful smell of vanilla and peanut butter makes me think of baking with my grandma. She always saved the frosting beaters for me to lick - now my kids get just as excited when it's their turn. There's a good reason this treat has stuck around for generations.

Essential Components

  • Unsalted Butter: Softened to room temp for smooth mixing
  • Creamy Peanut Butter: Standard type, skip the natural kind
  • All-Purpose Flour: Gently scooped and leveled off
  • Light Brown Sugar: Gives dampness and hints of caramel
  • Large Eggs: Warmed to room temp for better blending
  • Pure Vanilla Extract: Always go for the real stuff
  • Whole Milk: Makes for an extra tender cake
  • Baking Powder: Check it's fresh for good lift

Making Your Cake

1. Get Ready:
Heat your oven to 350°F. Butter and flour a 9x13 baking dish, or use parchment paper with greased sides. Make sure everything's at room temperature - this really matters for good mixing.
2. Mix Dry Stuff:
Grab a medium bowl and stir together the measured flour, baking powder, and salt. This spreads the rising agents evenly. Put it aside while you work on the wet parts.
3. Beat The Base:
In your stand mixer with the paddle, beat the butter, peanut butter, and both types of sugar for 4-5 minutes until it's puffy and light colored. It should get twice as big and look pale. Don't forget to scrape down the sides often.
4. Add Wet Items:
Drop in eggs one by one, mixing well after each. Pour in the vanilla extract. Don't worry if it looks a bit separated - that's fine. Scrape the bowl to get everything mixed in.
5. Combine Everything:
Switch between adding the flour mix and milk to your butter mixture, starting and finishing with flour. Mix on low just until it comes together. Don't mix too much or you'll end up with a tough cake.
Old-Fashioned Peanut Butter Cake Recipe Pin it
Old-Fashioned Peanut Butter Cake Recipe | chefmelt.com

Crucial Advice

  • Make sure everything's warmed to room temp
  • Stick with regular peanut butter as natural kinds can split
  • Watch for over-cooking - edges should just start pulling away
  • Wait until totally cool before adding frosting
  • Keeps fine on the counter for 5 days

Taking your time makes all the difference with this cake. My grandma would tell me, "You can't rush good baking." From properly beating the butter to letting everything cool down completely, every step counts.

Easy Old-Fashioned Peanut Butter Cake Pin it
Easy Old-Fashioned Peanut Butter Cake | chefmelt.com

Keeping It Fresh

This cake stays nice and moist when kept in a sealed container at room temp for up to 5 days. If you want to make it ahead, you can wrap the unfrosted cake tightly in plastic and freeze it for up to 3 months. The frosting can also be made early and kept in the fridge for a week - just let it warm up and beat it again before using. For the best results, add the frosting the same day you'll be serving it.

Weather and Timing Adjustments

While it tastes amazing all year long, this cake really shines at fall gatherings. In hot weather, keep it in a cooler spot in your kitchen since the peanut butter topping can get soft when it's warm. For fancy occasions, I sometimes spread a thin layer of strawberry jam between the cake and frosting - it's like a grown-up PB&J! The batter also makes great cupcakes, but you'll need to cut the baking time down to about 18-20 minutes.

Pro Kitchen Tricks

  • Double-check your baking powder isn't expired
  • Bake in a pale metal pan for more even cooking
  • Turn the pan around halfway through baking time
  • Toss in a tiny bit of salt to make the frosting pop
  • Let the frosting rest 5 minutes before the final whip
Homemade Old-Fashioned Peanut Butter Cake Recipe Pin it
Homemade Old-Fashioned Peanut Butter Cake Recipe | chefmelt.com

This Peanut Butter Cake captures everything wonderful about home baking. Basic ingredients, careful methods, and plenty of heart create something truly memorable. Whether you're marking a special day or just craving something sweet, it always brings joy.

Frequently Asked Questions

→ Can crunchy peanut butter work?
Yep, crunchy peanut butter adds some texture. The taste won’t change much, but the cake will have a bit of crunch.
→ What if buttermilk isn’t handy?
Mix 1 cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and you’re good to go.
→ How long will it stay fresh?
Keep it in an airtight container at room temp, and it’ll stay good for about 4 days.
→ Can I freeze this cake?
Sure, freeze the unfrosted cake for up to 2 months. Let it thaw in the fridge overnight before adding frosting.
→ Is this okay for nut allergies?
No, this has peanut butter, so it’s not safe for anyone with peanut or nut allergies.

Peanut Butter Cake Treat

A cozy peanut butter cake with soft layers and buttery frosting. Easy to put together and brings back happy memories.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ Cake Ingredients

01 1 cup buttermilk
02 1 teaspoon vanilla extract
03 2 large eggs
04 1 cup brown sugar, packed
05 1 cup granulated sugar
06 1 cup creamy peanut butter
07 1/2 cup unsalted butter, softened
08 1/2 teaspoon salt
09 1/2 teaspoon baking soda
10 2 teaspoons baking powder
11 2 cups all-purpose flour

→ Frosting Ingredients

12 1 teaspoon vanilla extract
13 1/4 cup milk
14 3 cups powdered sugar
15 1/2 cup creamy peanut butter
16 1/2 cup unsalted butter, softened

Instructions

Step 01

Set your oven to 350°F (175°C). Coat a 9×13 inch pan with grease and a light dusting of flour.

Step 02

Stir together the salt, baking powder, baking soda, and flour in a medium bowl. Keep this aside for later.

Step 03

In a big bowl, use a mixer to blend the peanut butter, butter, brown sugar, and granulated sugar until it turns fluffy.

Step 04

Add the eggs one at a time, beating after each addition. Mix in the vanilla extract too.

Step 05

Add the dry mix to the wet mix little by little. Alternate this with the buttermilk, starting and finishing with the dry mix. Combine gently.

Step 06

Pour the batter evenly into the pan you prepared earlier. Pop it into the oven for about 30-35 minutes. Check by inserting a toothpick; it should come out clean.

Step 07

Let the cake sit in the pan on a wire rack until it cools all the way through.

Step 08

Beat the peanut butter and butter together until smooth for the frosting. Slowly add powdered sugar, milk, and vanilla, and continue beating until it’s fluffy.

Step 09

Spread the frosting across the cooled cake. Cut into pieces and enjoy.

Notes

  1. If you don't have buttermilk, mix regular milk with vinegar or lemon to make a substitute.
  2. Let the cake cool completely before frosting it. This makes sure the frosting stays smooth and doesn’t melt.

Tools You'll Need

  • 9×13 inch pan
  • Cooling rack
  • Big bowl for mixing
  • Medium-sized bowl for mixing
  • Whisk or electric mixer
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat (from the flour)
  • Made with dairy (butter and milk)
  • Contains peanuts (peanut butter)
  • Made with eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 18 g
  • Total Carbohydrate: 65 g
  • Protein: 8 g