Definitely keeping this recipe. 2 cup Sugar Hi. I found your recipe today while looking for a cake recipe for my peanut butter lovin’ husband, and he loved it! That’s what my mom would say when something was crazy delicious. I used xylitol from Walmart. I’m very excited to try this cake on Sunday my only doubt is if I should use salted or unsalted butter for the cake as well as the frosting.. please let me know . Do you think it will be okay??? I followed the instructions to the T and my cake sunk in the middle. Try it. I’ve definitely got to incorporate some chocolate into this cake next time . 1/2 cup softened Butter Any tips or suggestions would be SO appreciated!! It is very moist even this morning! I also add a dusting of flour. You can add more peanut butter and milk if you like. ); The Best Easy Peanut Butter Pie (peanut butter, cream cheese, whipped topping, YES); Blender Lemon Pie (grandma’s favorite ️); Golden Grahams Bars (gimme all the cereal bars) I ask because I am trying to stay under a certain amount of calories every day. © 2020 The View From Great Island. 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. May 23, 2017 - This is the perfect cake for peanut butter lovers! Thanks for coming back to let me know Rena . I’m taking it to our next family gathering! It is so moist and delicious. Add milk and flour a little at a time. Sounds like yours needed a little more sugar Rose. I looked at the video, hoping for a visual of how frosting should look when pulled from heat, but the video was truly useless. Thanks for sharing. Thank you so much for sharing this recipe. Have NO fear whatsoever. Love all your cake recipes. This cake looks lovely! I assume there are no calories? I have now made this recipe a few times and each and every time, my family has gobbled it up. Followed recipe exactly, baked it in glass 9×13 pan for 40 minutes, and it came out of the oven looking scrumptious. It’s a very moist cake, but I think you could make a 2 layer cake. Grab some of the store brand peanut butter, it will work best. brown sugar: 1 cup = 170 grms or 6 oz. (Wouldn’t that be wonderful?). Super easy and my family loved it! Slowly add in the sugar, if it gets too thick then add a little milk to thin. Heat over medium heat stirring frequently until blended (about 5 minutes). I will certainly be making this. Thank you cheers!!! My husband and kiddos just devoured this cake. I ask because PB is oily, too. I am already receiving requests and it hasn’t even been 24 hours since I baked them! If you’ve tried my Brown Sugar Peach Cake or my Pumpkin Praline Cake, you might have an inkling about this one. Both the original and the souped up version are winners! I think I’m going to try this No rating yet, making it for daughter birthday but I was wondering if I can all a little chocolate Ganache to the top? Beat mixture at low speed until blended. I seen this one and made it and have made it a lot since then. It was so simple to make… creaming butter and sugar for scratch made cakes can be the pits at times, I was so happy for a change. This cake! thanks for the recipe. It definitely doesn’t get much better than warm peanut butter frosting. I will definitely make it again . And the recipe for the peanut butter cake looks yummy! This cake is soooooooooooooooo flavorful you may be sorry – because it is honestly wonderful. Never miss a recipe. I use an all-purpose flour for this recipe. Just use the toothpick trick. Thanks for the tip about the frosting Leslie , Made this cake for my family and now it’s at every gathering thank you so much. Slight typo in your recipe. Probably not, since it would tend to run off. This cake is absolutely Amazing first time I made it I did exactly as it was on recipe and it was so good !! So yummy. He says it reminds him of the one his mother made and for someone that never had one oh my gosh I’m 45 and where has this been all my life YUMMY and so easy to make. The cake has a super moist texture so it’s not the best recipe for a layer cake, but some may have done it, you might check the comments Coco. 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. I prefer the regular peanut butter because it has a uniform texture, the natural is somewhat oily, but feel free to use it if you like, just stir well! or any gluten free flour? Sadly, the days of finding homemade cookies like these in any public school cafeterias are long gone. I'm sure cafeteria meals have changed a lot since I was in school, but if there's one thing that I hope they haven't taken away, it's the peanut butter cake. The recipe calls for roasted peanuts for garnish over the frosting. This always keeps the cake from sticking. I was hesitant to even try a new PB cake/bread recipe. Thank you. Thanks for the feedback Lyn, I guess I should try it with less sugar next time. Ng Kim Lee at Bt Timah has been around for more than 60 years, selling Teochew-style pastries and old school Western cakes. i can smell the cake in my dreams. 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. If you follow along on my blog, you probably have already figured that out. It is perfect for feeding a crowd. Definitely a great recipe. This sounds uh-mazing. Thanks Charlotte, I’m so glad you liked it . I’ve heard from so many people who have used this as a birthday cake ~ glad it was a hit! Bake about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean. I’m afraid I haven’t tried that so I can’t say, Kinzie. A new favorite! 2 cup Flour A little advise from a 75 yo cook? I actually followed the recipe to a “T”, which I don’t usually do. I have to thank you so much for this recipe! All Rights Reserved. Peanut butter fans are going to go crazy for this Peanut Butter cake. However it doesn’t say when to add the dry ingredients. What butter are you using? The frosting is cooked in a saucepan, and then literally poured right over the cake. The cake was very moist.. The cake came out super dense. It is a very moist heavy cake, so I can’t guarantee success as a layered cake Lauren, I wonder if any of the comments address this. Loved it!!! So.Dang.Delish! Thank you for sharing this recipe, it is for sure a keeper in my rotation. Yeah, I know how it sounds. Thanks ! Used a half sheet jelly roll pan for potluck lunch. Sure a peanut butter cake mix would be a blessing for a quick dessert but homemade desserts are always the best. The only downfall is next time I might have to half the recipe as i didn’t realise it’s a very big batch for a family of four. I halved the recipe to make some mini cakes for my friend’s birthday. http://www.onlineconversion.com/weight_volume_cooking.htm, https://www.ambitiouskitchen.com/how-to-make-homemade-buttermilk/, https://theviewfromgreatisland.com/submit-favorite-family-recipe/. I made it gluten free too. A huge success with my co workers. Just warmed it back up and poured it over the cake. Peanut butter cake was one of the very first cake recipes I made from scratch. Thanks Diane. Yep. In a … In the recipe it says 0 tsp and 0 tbsp. Looks so yummy. Thank you for such a fabulous cake recipe. May i know what should the temperature and baking time be for cupcake about 2″ diameter? This recipe has been printed and added to our family recipe binder!! Pour into two round 8-inch cake pans. This one is a keeper! Not sure why, but it tastes much better cold. I will be making it again, as will many others who now have the recipe! My friend usually really only eats cake for the icing, but I made her some mini-peanut-butter-cakes for her birthday, and she LOVED them. Can you tell me if the peanut butter cake uses self rising flour or all purpose flour? Kudos!! Hi Sue, I’m in the UK so am a bit unsure of cup measurements. This cake is special. It’s baked in a 10×15-inch pan and can easily be cut into 20 pieces so it is perfect for bringing to a summer potluck or picnic. Well my years of searching are over!! Can you tell me exactly what I’m looking for? I do recommend adding more milk to the frosting to thin it out. Made this cake today. I’ve actually never heard of this before and my Mom is from the South. Well, count me as one of those people that now consider Jen as a personal best friend of mine whom I trust with my life and will never question or doubt a single word that comes from her mouth even though we’ve never met or have spoken to each other. This looks like a dense cake. This was a HUGE hit. I rebeat the cooled frosting a bit to loosen it up. Ever since I made this homemade cake for my husband he wont eat any other cake. I haven’t tried to freeze this cake so I’m not sure, sorry! Add the milk gradually and then the eggs and vanilla. Best cake ever!! With the revamping of the lunch program to promote healthy foods, they discontinued making these cookies sometime in the early 90s. It truly did not stand a chance in our house. And remember this cake is baked in a 9×13 pan, not a sheet pan. Why doesn’t natural peanut butter work for this recipe? The frosting is so good, like a peanut butter caramel. Frost and done. This style of icing is pretty old school, and you’ll find similar recipes in vintage cookbooks listed as penuche. Maybe you have an oat flour, almond flour or some combo recommendation up your sleeve? More Old-School Dessert Gems. You can add more peanut butter and milk if you like. Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. I made it for my husband’s birthday, and he loved it! This cake looks crazy delicious! You could certainly give it a try. And the frosting looks dreamy! Or you can use 1 Bowl. I wouldn’t worry about that, although this cake isn’t overly sweet, so keep that in mind. So Happy that she had me make this , will be making it again. and the cake was really good. 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???? It’s not too sweet. I hope this helps. Should I throw it in the freezer for an hour after baking, and if so is that before or after the frosting gets applied? I’m a little afraid to make these again in case I do something and they’re not as good as the first time, but this recipe is definitely a winner! Oh. Can’t say enough awesome things about this!!!! Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan … I haven’t seen or had a peanut butter cake since. I thought the recipe was very tedious so I never tried to make it myself. Is there an ossie with the paper liners? Now I need that flourless cake recipe!! Couldn’t even wait for the cake to cool to try some. I then put the whole cake in the freezer immediately to cool it down completely, about an hour. 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! Will be making this many mire times. Thanks for the memories for my husband and a new treat for me!!! It’s full of it! Wow! 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! I was totally delighted she wanted a home made something, as when the kids were little I was known for my fabulous, rich, dense cakes! For anyone wondering: Makes me want to grab a fork and gig in! Add milk and flour a little at a time. 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. A thousand thanks! Thanks! Insane! I hope that helps. Thank you so much for sharing it with us. This cake was sinfully delicious and super easy to make. :)). I’m one of those weird people who is not crazy about chocolate and everything peanut butter has chocolate, so saw this recipe and was so excited it was simple and fantastic my whole family loved it! If you give it a try, be sure to let us know how it works out. Haha, I hear this all the time, even those who don’t like peanut butter cake go for this one! Had to leave a comment. You just add the dry ingredients to the wet ingredients in one go and whisk until combined. I’ve made a number of peanut butter cakes and this is to die for! Grease a 9x13 baking dish with butter. These no bake peanut butter bars are an old school cafeteria recipe from back in the days when the lunch ladies would come in at the break of dawn and set to making the day’s meals from scratch. My grandaughter said this to be her birthday cake from now on. Few ingredients. The frosting sets up almost immediately, so no worries. And a tall glass of milk goes perfectly with this cake. Sue, can I make the old fashion peanut butter cake the night before and serve it the next day? Slice of this one would make my lunch / day complete Sue Or maybe several slices ….. It’s great warm. Can you make this into two round cakes to make a layer cake with frosting in between? 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. Happy Birthday to your daughter, I hope she has a nice one. You can use it if you like Wendy, but the oily nature of natural peanut butter isn’t my top choice for baking. WOW WOW WOW….this was the best cake I have ever eaten. A simple change that completely alters the entire cake. Add milk, eggs, and vanilla to bowl. 2 cup Powdered Sugar. All that is needed to make this recipe is some creamy peanut butter and some basic ingredients you most likely have on hand. Apr 12, 2019 - I finally found the recipe to recreate those yummy nostalgic Hey Sher, all the recipes should be printable, the print button is at the top right of the recipe, under the recipe photo. https://theviewfromgreatisland.com/old-fashioned-peanut-butter-cake These ladies were our mothers away from home, always there to make sure we got enough to eat! My Grama used to make my Poppy peanut butter cake every year on his birthday. Bake for about 30 minutes or until a tester inserted into the center comes out clean. CAKE I’m not sure but since it’s a moist sheet cake I think you should be able to play with the ratio of gf baking mix paired with almond flour or oat flour, or a combo. The cake we’re going to use is just a boxed mix because, well it’s not the cake that is important here, it’s the icing – My Grandmother’s old fashioned peanut butter icing to be exact.This cake … My go to cake now. So excited to try this cake! Let us know! Old-fashioned peanut butter cake. IDK…maybe shower or groom’s cake…lol. However, they took one bite and the whole thing disappeared. Hi Ashley! Could this be made into a 8in layer cake? Definitely going into my recipe book for the future! We tried it when it was room temp., pretty good! Well I’m absolutely drooling but just finished breakfast! I’m not sure, it depends on how you want to arrange it, maybe you’d put a thin layer between the layers, and then drizzle the rest over the top. Bring to a boil 1 stick of butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; bring to a boil, then add 1 lb. Hi Lynn, thanks for the catch! I ended up needing to make a cake for a funeral at our small church and this is the cake I made. For cupcakes always looks around and gets disappointed when i was younger a 9 13. Semi sweet chocolate chips was on recipe and thanks for your recipe will definitely be this! Here….And we all know what which cake that was the best peanut butter, water butter! 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