Do you have a sweet tooth and want something delicious to satisfy it?

You’re in luck because this peanut butter cake is the perfect treat for any occasion. 

It’s loaded with protein-packed peanut butter in the cake and the icing.

And your experience level in the kitchen doesn’t matter with this recipe. You can be a newbie cook or an experienced professional chef. 

Either way, this peanut butter cake recipe will satisfy your cravings. And it won’t make you crazy trying to bake it.

So join me on this culinary journey as I dive into this unbelievable cake.

Peanut Butter Cake- # Peanut Butter Cake (Old-Fashioned Recipe)

Remember when your grandmother used to bake cakes on Sunday?

They weren’t fancy, and they didn’t feature 700 layers or lots of icing roses and decorations.

They were good, old-fashioned sheet cakes. They looked plain and unimpressive to the naked eye.

See More : # Traditional Scotch Eggs Recipe

And yet, they were some of the most incredible-tasting cakes you’ve ever had.

That is this cake. 

It might not look as elaborate and pretty as something you’d buy in a bakery.

In terms of taste and texture, though, it’ll blow every bakery cake out of the water. 

It’s soft, moist, impossibly rich, and full of peanut buttery goodness.

People might not rave about how gorgeous it is. But once they taste it, their knees will go weak with pleasure.

Ingredients- # Peanut Butter Cake (Old-Fashioned Recipe)

Here’s what you’ll need: 

• Flour. All-purpose flour is the best option for this cake. It helps balance out the thick heaviness of the peanut butter. 
• White sugar. I use plain white sugar to sweeten the cake. Brown sugar would work in a pinch, but it may slightly change the cake’s texture.
• Baking soda. This will help the cake rise. 
• Milk. You need milk for the cake and the icing in this recipe. It adds sweetness and smoothness to the icing and makes the batter moist. Stick to whole milk for the best flavor. 
• Eggs. Eggs help hold everything together and give the cake its light, airy texture. 
• Vanilla extract. Use a bit of vanilla extract in both the batter and the icing to enhance the dessert’s flavor. 
• Water. Water will keep the batter from being too thick.
• Butter. Butter adds flavor and richness to the batter. It adds those things and creaminess to the icing. 
• Vegetable oil. Vegetable oil keeps the cake tender and moist, enhances the flavor, and keeps it from sticking to the pan. 
• Peanut butter. Peanut butter is the primary ingredient in both the cake batter and the frosting. It’s where all that rich, yummy, peanut buttery goodness comes from.
• Confectioner’s sugar. Wait, what is confectioner’s sugar? Don’t worry, it’s just another name for powdered sugar.

As you can see, most are standard, everyday baking ingredients. You won’t need anything too crazy for this recipe. 

How to Make Peanut Butter Cake – # Peanut Butter Cake (Old-Fashioned Recipe)

Here’s a brief overview of the steps for this recipe: 

1. Make the cake. Start by preheating the oven and greasing your baking sheet. Then, mix the ingredients for the cake in a large bowl. 

The flour, sugar, and baking soda go in first. Then, add the wet ingredients (milk, eggs, and vanilla). Mix them with an electric mixer at low speed. 

Combine the water, butter, oil, and peanut butter in a separate saucepan.

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Once that mixture is smooth, add it to the original flour mixture in the bowl. 

Then, mix, and pour the batter into the baking sheet. Spread it evenly, and bake the cake in the preheated oven.

Use the toothpick test after about 20 minutes to ensure the cake is ready. 

2. Make the icing. Add the butter and peanut butter to a clean saucepan. Cook it over medium heat, stirring regularly. Once the ingredients are melted and combined, add the milk and vanilla.

Then, whisk in the confectioner’s sugar. Continue whisking the mixture while it cooks for 3 to 5 minutes more. It’s ready once it’s smooth and warm. 

3. Ice the cake. Finally, pour the icing over the still-warm cake. You may need to use a spatula to even it out. Then, slice and serve! 

For the complete list of instructions, check out the recipe card below. 

Tips and Variations – # Peanut Butter Cake (Old-Fashioned Recipe)

Here are a few final tips to keep in mind: 

• Don’t overmix or overcook. Both will lead to a tough, non-fluffy cake. Mix everything until the mixture is just mixed. (Using room temperature ingredients helps prevent overmixing.) Additionally, remove the cake from the oven as soon as the toothpick comes out clean. 
• Tap, tap, tap. Remember to gently tap your baking sheet on the counter after pouring the batter. Doing so helps level it out and gets rid of any air bubbles.
• Liberally grease your baking sheet. Don’t be greedy with the butter in this step. You want the sheet well-greased. Otherwise, your cake may stick. 

Here are a few variations you may want to try as well: 

• Use chunky peanut butter in the batter for more crunch. 
• Top the iced cake with crushed, salted peanuts or crushed pretzels.
• Chop up some Reese’s cups and add them to the top of the cake. 
• Swap out the peanut butter icing for chocolate icing for that classic chocolate/PB combo.
• Swap out the peanut butter icing with strawberry icing for a PB&J-like cake. 
• Add a little whipped cream and chocolate sauce for extra decadence.
• Coarse sea salt looks (and tastes) great on top of the peanut butter icing.

Remember, it’s your cake. Make it however you like. 

How to Store and Freeze Sheet Cake- # Peanut Butter Cake (Old-Fashioned Recipe)

If you have leftovers, you can store them at room temperature or in the refrigerator or freezer. Here’s how: 

• Room temperature storage. Cover the cake with a tight-fitting lid, or wrap it tightly in plastic wrap. It will last for about 5 days.
• Refrigerator storage. Cover the cake with a lid or plastic wrap, as mentioned above. Then, place it in the refrigerator for 5 to 7 days. Eat the leftovers chilled or warm them in the microwave for about 15 seconds.
• Freezer storage. Let the cake cool fully before flash-freezing it (uncovered) on the sheet pan. Then, remove the cake from the freezer and transfer it to a freezer-safe container. You can also wrap it tightly in plastic wrap. It should last in the freezer for about 3 months. Let it thaw in the fridge overnight before serving it. 

More Peanut Butter Recipes You’ll Love- # Peanut Butter Cake (Old-Fashioned Recipe)

Peanut Butter Cookies
Peanut Butter Milkshake
Reese’s Peanut Butter Pie
Old-Fashioned Peanut Butter Balls

Peanut Butter Cake (Old-Fashioned Recipe)- # Peanut Butter Cake (Old-Fashioned Recipe)

Servings

20

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

458

kcal

This recipe for peanut butter cake is the best you’ll ever have! Learn how to make this easy, old-fashioned recipe. Plus, get tips for the very best cake.

Ingredients – peanut butter cake Worldramens

• Cake:

• 2 cups 2 all-purpose flour

• 2 cups 2 white sugar

• 1 teaspoon 1 baking soda

• 1/2 cup 1/2 milk

• 2 large 2 eggs

• 1 teaspoon 1 vanilla extract

• 1 cup 1 water

• 1/2 cup 1/2 butter

• 1/2 cup 1/2 vegetable oil

• 1/2 cup 1/2 peanut butter

• Icing:

• 1/2 cup 1/2 butter

• 1/2 cup 1/2 peanut butter

• 1/3 cup 1/3 milk

• 1 teaspoon 1 vanilla extract

• 4 4 -3/4 cups confectioners’ sugar

Directions – peanut butter cake Worldramens

• Preheat the oven to 350 degrees Fahrenheit. Prepare a rimmed baking sheet by greasing it with butter.
• Using a large bowl and whisk, combine the flour, sugar, and baking soda. Then, mix in the milk, eggs, and vanilla with a hand mixer. (Low speed) Mix until smooth.
• Add the water, butter, oil, and peanut butter to a saucepan. Cook over medium heat, stirring regularly, for approximately 5 minutes. Once the mixture is smooth, add it to the flour mixture. Combine.
• Pour the batter mixture into the greased baking sheet. Spread evenly.
• Bake at 350 degrees in the preheated oven for approximately 20 minutes. Then, remove the cake from heat, and use the toothpick test to ensure it’s done.
• Using a clean saucepan, melt the butter and peanut butter over medium heat, stirring frequently. Once the mixture is smooth, add the milk and vanilla. Stir until combined.
• Add the confectioner’s sugar. Using a whisk, whisk for approximately 3 to 5 minutes. The icing should be uniformly smooth when it’s ready.
• Remove the icing from the heat and pour it over the cake while it’s still warm. Then slice, serve, and enjoy!