Prep 30 mins
Cook 30 mins
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
- 1 cup butter
- 1 1⁄2 cups sugar
- 1 cup creamy peanut butter or 1 cup crunchy peanut butter (your preference)
- 3 eggs
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups buttermilk
- 2 cups sugar
- 1 cup milk
- 1 1⁄2 cups creamy peanut butter or 1 1⁄2 cups crunchy peanut butter (your preference)
- 2 tablespoons butter
- 1 teaspoon vanilla
- Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
- Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
- Icing: Bring sugar and milk to a boil, boil about 7 minutes.
- Add peanut butter, butter and vanilla& beat until spreading consistency.
I made this for my husband's birthday and received mixed reviews. My son loved it, my husband wasn't impressed, my father-in-law said it was good, and my daughter didn't care for it at all. I should have used the frosting as a filling (mine came out with the texture of a peanut butter caramel)and made a butter cream icing as one reviewer did. (8)
Fantastic cake! It was absolutely wonderful! The batter looked good enough to eat, It was so smooth and creamy. The frosting was excellent as well. It reminded me of peanut butter fudge. It was hard to spread on because it wasn't a creamy frosting. But very delicious. I'm going to use the frosting for the filling and look for a creamy peanut butter or chocolate frosting. It was good the way it was but I think a creamy frosting might be nice. Just my opinion. If you like peanut butter I highly recommend this cake! It's delish!
I remade this cake at the request from my daughter for her birthday. The second time the icing turned out much better. I realized that I had beaten the frosting too long the 1st time making it too thick to frost the cake. This time the texture was smoother and easier to spread. It makes quite a bit of frosting. However, what I also did this time was I used the icing as a filling which was delicious! I found a yummy buttercream frosting to spread on top and around the sides.Recipe#172801. and OMGOSH what a scrumptious pair!!! I highly recommend it. This cake is absolutely fabulous along with the icing. It's one of those recipes that will WOW a crowd!
The cake was delicious and moist. I will definitely make it again. For now, I'm just giving the stars to the cake because I think I may have cooked the icing too long. I cut the icing recipe in 1/2 because I just wanted to fill the cake with it. It got really stiff really fast and so instead of spreading it. I broke pieces off and just put them between the layers. I have a feeling that when there is less icing, cooking it for a shorter period of time is the key. I wasn't sure what the consistency of the sugar/milk mixture was supposed to be when it was done, though, so I just cooked it for 7 minutes. The icing had a good flavor and I definitely think it is worth trying again. I frosted the outside of the cake with a boiled fudge frosting from a cookbook. Thanks for the recipe!