Introduction
If you’re a peanut butter lover looking for a nostalgic dessert that delivers bold flavour with a classic feel, this Old‑Fashioned Peanut Butter Cake is exactly what you need. With a moist, tender cake infused with creamy peanut butter and topped with a rich peanut‑butter frosting or glaze, it’s the kind of dessert that evokes Sunday dinners, church gatherings, and memories of warm kitchens. It’s special because it strikes that balance of peanut richness without becoming heavy, and it invites all kinds of variations—from sheet cakes to layered versions.
Why you’ll love it
- The peanut butter flavour comes through beautifully, without overwhelming the texture of the cake.
- It uses familiar ingredients and simple methods — perfect for home bakers of all levels.
- Whether served warm with a scoop of vanilla ice cream or cooled to room temperature, it’s versatile and crowd‑friendly.
- With a bit of creativity in toppings (roasted peanuts, cookie crumbles, etc.) you can easily adapt it to your style.
The No‑Fuss Recipe Overview
This cake typically comes together by mixing dry ingredients, preparing a peanut‑butter enriched wet mixture (sometimes heated on the stove), combining them, and baking in a 9×13 inch pan (or equivalent sheet pan). While the cake bakes, you whip up a peanut‑butter frosting or glaze and pour it over the still‑warm cake so it seeps in and creates a decadent finish.
What the Recipe Looks Like
Here’s the basic structure:
Ingredients (for the cake)
- All‑purpose flour
- Baking powder and/or baking soda
- Salt
- Unsalted butter
- Creamy peanut butter
- Granulated sugar (and sometimes brown sugar)
- Eggs
- Vanilla extract
- Buttermilk (or liquid like water + buttermilk)
- (Some versions use oil instead of part of the butter)
For the frosting/glaze
- Unsalted butter
- Creamy peanut butter
- Powdered (confectioners’) sugar
- Milk, buttermilk or cream
- Vanilla extract
- Optional: roasted peanuts, cookie bits or crushed peanut butter cookies for topping
Basic method
- Preheat oven to about 350 °F (≈175 °C). Grease and flour a 9×13 inch pan.
- Whisk together the flour, baking powder/baking soda and salt.
- In a larger bowl (or in a saucepan first) cream together butter, peanut butter, and the sugars until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternately add the flour mixture and the buttermilk (or other liquid) into the creamed mixture, beginning and ending with the flour mixture; mix until just combined.
- Pour batter into the prepared pan, smooth the top, and bake approximately 30‑40 minutes (until a toothpick inserted into the centre comes out clean).
- While the cake cools (or just after you remove it from the oven), prepare the frosting/glaze by creaming together butter and peanut butter, then gradually adding powdered sugar, milk/cream and vanilla until the mixture is smooth and spreadable (or pourable) depending on your preference.
- Spread or pour the frosting over the cooled cake (or warm cake if doing the glaze method). Add toppings if using. Slice and serve.
What Makes It “Old‑Fashioned”
The term “old‑fashioned” here refers to the straightforward, no‑fuss method and the comforting, classic flavour profile of peanut butter cake that has been passed down in cookbooks and home kitchens for decades. Instead of trendy embellishments, the focus is on familiar ingredients, bold peanut flavour, and a dependable finish. Many church cookbooks and community recipe collections feature variations of this cake, making it a nostalgic favourite.
Tips & Variations
- Use creamy peanut butter (rather than “natural” varieties that separate) for best texture and consistency. Some bakers report that natural peanut butter doesn’t behave as well in baking.
- If you prefer a sheet cake version (large pan, thin layer), you can use a 15×10 inch jelly roll pan and reduce the bake time accordingly.
- For a richer finish, opt for the glaze method: heat butter, peanut butter and milk together until simmering, remove from heat then whisk in powdered sugar and vanilla, pour over warm cake so it seeps into cracks.
- If you want a layered version instead of sheet, you can bake in two 8‑inch round pans and stack with frosting in between.
- For toppings: roasted peanuts, crushed peanut butter cookies, chocolate drizzle or even a dollop of whipped cream all pair nicely.
- Storage: At room temperature it keeps well for a day; after that you may refrigerate covered to maintain freshness (especially if frosting contains cream or milk).
- Serving suggestion: Warm a slice slightly in the microwave and serve with vanilla ice cream for extra decadence.
Final Thoughts
The Old‑Fashioned Peanut Butter Cake is a dessert that feels like home. It doesn’t hide behind complicated techniques or exotic ingredients — instead, it celebrates the humble peanut butter in full‑on style. Whether you’re baking it for a family gathering, a casual get‑together or simply a weekend treat, this cake delivers comfort, flavour, and that beloved “just‑like‑mom’s” vibe. Give it a try and you’ll likely find it becomes a staple in your recipe rotation