If you’re craving a dessert that tastes like a warm hug, this Old Fashioned Peanut Butter Cake is exactly what you need; it’s a perfectly moist, tender sheet cake topped with the dreamiest pour-over peanut butter frosting I’ve ever had.
This recipe is one of my all-time favorites because it’s incredibly simple—no mixer required!—and delivers that classic, comforting flavor that reminds me of potlucks and family get-togethers. The batter comes together in minutes, and the warm, gooey frosting soaks right into the top of the cake, making every single bite unbelievably delicious. It’s a guaranteed hit with both kids and adults, and I can’t wait for you to try it.
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Key Takeaways
- Simple & Quick: This entire cake comes together in about an hour with basic pantry staples you probably already have.
- No Mixer Needed: You can whip up the batter and frosting with just a bowl and a whisk, making cleanup a breeze.
- Crowd-Pleasing Flavor: The combination of a moist peanut butter cake and a sweet, silky frosting is a classic for a reason—everyone loves it!
- If you’re a fan of show-stopping desserts, you have to try my Ultimate Easy Chocolate Fudge Cake next.
Why You’ll Love This Old Fashioned Peanut Butter Cake
- Incredibly Moist Crumb: This isn’t a dry, crumbly cake. It has a beautifully tender texture that practically melts in your mouth.
- The Dreamiest Frosting: The warm, pourable frosting is the star of the show. It’s sweet, peanut-buttery, and soaks into the cake just enough.
- A Hug in a Pan: Seriously, this cake feels like pure comfort. It’s the perfect treat for a cozy night in or to share with people you love.
- Packed with Protein: Thanks to a generous amount of peanut butter, each slice offers a nice little boost of plant-based protein to keep you feeling satisfied.
- Perfect for Any Occasion: From after-school snacks to holiday dessert tables, this simple sheet cake always fits the bill.
- A Nod to Nostalgia: It tastes just like the cake your grandma might have made—simple, honest, and absolutely delicious. If you love classic baked goods, my Moist Banana Bread will be right up your alley.
A Taste of Home
I’ll never forget the first time I had this cake. It was at a summer block party years ago, sitting on a picnic table next to a big bowl of potato salad. One bite, and I was hooked! There’s something so uniquely Southern and nostalgic about a peanut butter sheet cake. It’s not fancy, but it doesn’t have to be. It’s a humble, workhorse dessert that shows up for family reunions, church potlucks, and simple Sunday dinners.
This recipe is my take on that classic memory. It’s built on simple, honest ingredients and a straightforward method that anyone can master. In a world of fussy, complicated desserts, this old-fashioned peanut butter cake is a comforting reminder that sometimes, the simple things are the most delicious. It’s the kind of recipe that gets passed down, and I hope it becomes a favorite in your family, too. If you’re a fan of desserts that tell a story, my Salted Caramel Cake is another one you’ll adore.
Ingredients for Old Fashioned Peanut Butter Cake
Here’s what you’ll need to gather. The best part? Most of these are probably in your pantry right now! And for my fellow peanut butter lovers, you have to try these Peanut Butter Banana Overnight Oats for a breakfast treat.
| Ingredient | Notes / Substitutes |
|---|---|
| For the Cake: | |
| All-Purpose Flour | Standard AP flour works perfectly. For a gluten-free version, use a 1:1 gluten-free baking flour blend. |
| Granulated Sugar & Brown Sugar | The combination adds moisture and a hint of caramel flavor. |
| Unsalted Butter | If you only have salted butter, just reduce the added salt in the recipe by half. |
| Creamy Peanut Butter | Use a standard creamy peanut butter like Jif or Skippy. Natural peanut butters can separate and make the texture oily. |
| Vegetable Oil | Keeps the cake extra moist. You can substitute with canola oil or melted coconut oil. |
| Eggs | Make sure they’re at room temperature! It helps the batter come together smoothly. |
| Buttermilk | The secret to a tender crumb! If you don’t have any, make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk. |
| Vanilla Extract | Use pure vanilla extract for the best flavor. |
| Baking Soda & Salt | Essential for leavening and balancing the sweetness. |
| Water | Just regular tap water is fine. |
| For the Frosting: | |
| Powdered Sugar | Sift it first to get rid of any lumps for the smoothest frosting. |
| Unsalted Butter | Provides that rich, creamy base. |
| Creamy Peanut Butter | More peanut butter goodness! |
| Buttermilk or Milk | Thins the frosting to the perfect pourable consistency. |
| Vanilla Extract | Rounds out the flavor of the frosting. |
Equipment Needed
- 9×13-inch baking pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Spatula
How to Make Old Fashioned Peanut Butter Cake Step-by-Step
- Prep Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan so your beautiful cake doesn’t stick.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Mixing them now ensures everything is evenly distributed.
- Heat the Wet Ingredients: In a medium saucepan, bring the water and butter to a boil. Once it’s boiling, remove it from the heat and immediately whisk in the peanut butter and oil until the mixture is smooth and glossy.
- Combine It All: Pour the hot peanut butter mixture into the dry ingredients and whisk until just combined—be careful not to overmix! In a separate small bowl, whisk together the eggs, buttermilk, and vanilla. Add this to the batter and mix until it’s all incorporated.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack while you make the frosting.
- Make the Frosting: About 10 minutes before the cake is done, start the frosting. In a saucepan, bring the butter, peanut butter, and buttermilk to a boil.
- Finish and Frost: Remove the frosting from the heat and whisk in the powdered sugar and vanilla until it’s smooth and pourable. Immediately pour the warm frosting over the warm cake and use a spatula to spread it evenly. Garnish with chopped peanuts if you like!
Expert Tips for the Best Results
- Use Room Temperature Ingredients: I know it’s an extra step, but bringing your eggs and buttermilk to room temperature helps the batter mix together more evenly, giving you a fluffier, more tender cake. Trust me, it makes a difference!
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten and can lead to a tough cake.
- Pour Warm Frosting on a Warm Cake: This is the magic trick! Pouring the warm, pourable frosting over the still-warm cake allows it to seep into every nook and cranny. It creates an unbelievably moist top layer.
- Use the Right Peanut Butter: Stick with a classic processed creamy peanut butter (like Jif or Skippy). Natural peanut butters can separate and affect the texture of both the cake and frosting.
- Let It Set: As tempting as it is to dive right in, let the cake cool for at least 30 minutes. This gives the frosting time to set up properly. If you enjoy baking, check out the tips on my Classic Chocolate Chip Cookies page for more helpful tricks.
What to Serve With
This cake is fantastic all on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top. A cold glass of milk is non-negotiable in my house! For a full dessert spread, it pairs wonderfully with a rich chocolate treat like my Ultimate Easy Chocolate Fudge Cake.
Storing and Reheating Tips
Store any leftover cake tightly covered at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Let them thaw at room temperature before enjoying.
Nutrition Facts
| Nutrition | Per Serving |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 55 g |
| Protein | 8 g |
| Fat | 23 g |
| Saturated Fat | 8 g |
| Sodium | 350 mg |
| Sugar | 40 g |
Disclaimer: Nutrition information is estimated based on the ingredients and cooking methods used. It may vary.
FAQs About Old Fashioned Peanut Butter Cake
What is the 1234 cake rule?
The 1-2-3-4 cake is a classic baking memory aid! It stands for 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. It’s a simple foundation for a wonderful, old-fashioned butter cake.
Can I add peanut butter to cake mix?
Absolutely! To add a boost of flavor to a yellow or white cake mix, you can whisk in about 1/2 cup of creamy peanut butter with the wet ingredients. It’s a great shortcut for a delicious peanut butter cake.
What is a George Washington cake?
A George Washington cake is typically a spiced layer cake filled with raisins and nuts. It’s a very old recipe that dates back to colonial times and is quite different from this peanut butter cake.
What is a Jimmy Carter cake?
A Jimmy Carter Cake is a tribute to the 39th president’s peanut-farming roots! It’s usually a rich cake that features peanuts prominently, often paired with chocolate or other sweet fillings, celebrating his Georgia heritage.
What’s in a Robert Redford cake?
This is a layered, no-bake dessert also known as “Better Than Robert Redford.” It typically has a pecan crust, a cream cheese layer, a chocolate pudding layer, and a whipped topping. It’s delicious but definitely a different kind of treat!
Final Thoughts
I truly hope you love this Old Fashioned Peanut Butter Cake as much as my family does. It’s more than just a recipe; it’s a little slice of comfort and nostalgia that’s meant to be shared. I can’t wait to see your creations! Snap a photo and tag me on social media, and don’t forget to leave a review below.
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Happy baking!
Karen
P.S. If you’re looking for another unforgettable dessert, my Salted Caramel Cake is a must-try
Old Fashioned Peanut Butter Cake
Ingredients
Method
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
- Heat Wet Ingredients: In a medium saucepan, bring the water and 1/2 cup of butter to a boil. Remove from the heat and immediately whisk in 1/2 cup of peanut butter and the oil until the mixture is smooth and glossy.
- Combine Batter: Pour the hot peanut butter mixture into the dry ingredients and whisk until just combined. In a separate small bowl, whisk together the eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla. Add this to the batter and mix until fully incorporated.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.
- Make the Frosting: About 10 minutes before the cake is done, start the frosting. In a saucepan, bring the remaining 1/2 cup of butter, 1/2 cup of peanut butter, and 6 tablespoons of buttermilk to a boil.
- Finish and Frost: Remove the frosting from the heat and whisk in the sifted powdered sugar and 1 teaspoon of vanilla until smooth and pourable. Immediately pour the warm frosting over the warm cake and use a spatula to spread it evenly. Garnish with chopped peanuts, if desired.