Description
This Old-Fashioned Peanut Butter Cake is a moist and flavorful Southern dessert, featuring a rich peanut butter-infused batter baked to perfection and topped with a creamy, luscious peanut butter frosting. Ideal for gatherings and celebrations, this classic sheet cake combines nostalgic flavors with an easy-to-follow recipe that yields a decadent treat sure to impress.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk (plus more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients – Part 1: Add the softened unsalted butter, creamy peanut butter, and whole milk to the dry mixture. Using an electric mixer, beat on medium speed for 2 to 3 minutes until the batter is smooth and well combined.
- Add Wet Ingredients – Part 2: Add the eggs and vanilla extract to the batter. Continue beating with the mixer for another minute until the batter becomes light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool completely in the pan before frosting to ensure the frosting spreads smoothly and doesn’t melt.
- Prepare the Frosting: In a mixing bowl, beat together the creamy peanut butter and softened unsalted butter until the mixture is creamy and smooth.
- Add Powdered Sugar and Liquids: Gradually add the powdered sugar to the peanut butter mixture, beating well. Then mix in the milk, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and spreadable, adding additional milk a teaspoon at a time if the consistency is too thick.
- Frost the Cake: Spread the peanut butter frosting evenly over the cooled cake using a spatula or knife.
- Serve and Store: Slice and serve the cake. Store any leftovers covered at room temperature for up to 3 days or refrigerate to keep fresh longer.
Notes
- For an extra crunch and decorative touch, top the frosted cake with chopped roasted peanuts.
- A drizzle of melted chocolate over the frosting adds a delicious contrast and visual appeal.
- Store any leftover cake covered tightly at room temperature for up to 3 days, or refrigerate for extended freshness.
