This old-fashioned peanut butter cake is rich, tender, and deeply comforting, with a soft crumb and a creamy peanut butter frosting that brings everything together. It’s a classic-style dessert that feels homemade in the best possible way, perfect for family gatherings, celebrations, or whenever you’re craving a nostalgic cake.
Why You’ll Love This Recipe
This cake delivers bold peanut butter flavor without being overly sweet. The buttermilk keeps the cake layers moist and soft, while the frosting is smooth, fluffy, and easy to spread or pipe. It’s made with simple pantry ingredients, comes together without complicated steps, and looks beautiful enough for special occasions while still feeling cozy and familiar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Peanut Butter Cake
2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1½ cups buttermilk
Peanut Butter Frosting
1 cup creamy peanut butter
¾ cup unsalted butter, softened
4 cups powdered sugar
4 to 6 tablespoons heavy cream or milk
1 teaspoon vanilla extract
A pinch of salt
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, beat the butter, peanut butter, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add the dry ingredients to the batter in alternating additions with the buttermilk, starting and ending with the dry ingredients. Mix just until smooth and combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
To make the frosting, beat the peanut butter and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well. Add the vanilla extract, salt, and heavy cream or milk one tablespoon at a time until the frosting is thick, fluffy, and spreadable.
Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second layer and frost the top and sides of the cake. If desired, pipe decorative swirls on top using a piping bag fitted with a large star tip.
Servings and timing
This cake serves approximately 12 people.
Preparation time: about 25 minutes
Baking time: 25 to 30 minutes
Cooling and frosting time: about 45 minutes
Total time: approximately 1 hour and 40 minutes
Variations
For a lighter frosting, replace half of the peanut butter in the frosting with whipped cream cheese.
Add finely chopped roasted peanuts between the cake layers for extra texture.
For a chocolate accent, drizzle melted chocolate over the finished cake or add chocolate chips to the batter.
Turn this into a sheet cake by baking the batter in a 9×13-inch pan and adjusting the baking time to about 35 minutes.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Let refrigerated cake sit at room temperature for 20 to 30 minutes before serving for the best texture. Individual slices can also be frozen for up to 2 months; thaw overnight in the refrigerator.
FAQs
Can I use natural peanut butter for this recipe?
Natural peanut butter can be used, but the texture may be slightly denser and the frosting less smooth. Stir it very well before measuring.
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and wrapped tightly. Frost the cake on the day you plan to serve it.
What can I use instead of buttermilk?
You can make a substitute by mixing 1½ cups milk with 1½ tablespoons lemon juice or vinegar and letting it sit for 5 minutes.
Can I make this recipe as cupcakes?
Yes, this batter works well for cupcakes. Fill liners about two-thirds full and bake for 18 to 22 minutes.
How do I keep the cake moist?
Measure ingredients accurately, avoid overbaking, and store the cake properly covered to prevent it from drying out.
Is the frosting very sweet?
The frosting is rich but balanced by the peanut butter and a pinch of salt, keeping it from being overly sweet.
Can I reduce the sugar in the cake?
You can reduce the sugar slightly, but it may affect the texture and moisture of the cake.
What piping tip works best for the swirls?
A large star tip creates clean, classic swirls that hold their shape well.
Can I use a stand mixer or hand mixer?
Either works perfectly. Use whatever you are most comfortable with.
Does this cake need to be refrigerated?
It does not need refrigeration for short-term storage, but refrigeration helps extend freshness.
Conclusion
Old-fashioned peanut butter cake is a timeless dessert that combines simple ingredients with comforting flavor. With its tender layers and creamy frosting, it’s a cake that feels both nostalgic and satisfying, making it a wonderful addition to any dessert table.
This old-fashioned peanut butter cake is soft, rich, and comforting, featuring a moist peanut butter sponge and fluffy peanut butter frosting. It’s the perfect nostalgic dessert for family gatherings or casual celebrations.
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1½ cups buttermilk
1 cup creamy peanut butter (for frosting)
¾ cup unsalted butter, softened (for frosting)
4 cups powdered sugar
4 to 6 tablespoons heavy cream or milk
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, peanut butter, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Add the dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let cakes cool completely in pans before removing and frosting.
To make frosting: Beat peanut butter and butter until smooth. Gradually add powdered sugar, then vanilla, salt, and cream or milk until desired consistency is reached.
Place one cake layer on a plate, spread frosting over top, add second layer, and frost top and sides. Decorate if desired.
Notes
Use room temperature ingredients for better mixing and texture.
Rest the frosted cake at room temperature before serving for best flavor.
To make cupcakes, bake for 18–22 minutes and reduce frosting accordingly.
Add chopped roasted peanuts for crunch between layers or as garnish.
