Do you think it would help to cut the oil from the recipe? I’m going to make it for my crush at work. brown sugar: 1 cup = 170 grms or 6 oz. Except for a smidge less sugar & no icing. The balance is just right, so I’d stick with the water and not substitute oil or buttermilk. However it doesn’t say when to add the dry ingredients. It’s my daddy’s 76 bday ! I made it for my husband’s birthday, we all had a piece and went to bed. I’m working on that Kathy, there are so many kinks in most of the apps I’ve tried, but I’ll have it available on all my recipes soon. I really like all your recipes but some are over the top. I took it to a potluck with a bunch of nurses, many of them who are faithfully “healthy” eaters. Thanks again, and God Bless!! You can’t use natural peanut butter in the frosting. It’s not too sweet, just the way I like it, and very pillowy and moist. Thank you.. It’s great warm. Do u think this recipe would work for cupcakes? brown sugar: 1 cup = 170 grms or 6 oz. The cake looks a litte heavy (in a good way ! It’s a keeper recipe for sure. I also used crunchy peanut butter I had on hand for the batter and frosting and left off the peanuts. I think I am going to make some cupcakes to have for tomorrow night:) My family LOVES this cake so, I am sure they will love them as cupcakes too! Haha, I hear this all the time, even those who don’t like peanut butter cake go for this one! In the recipe it says 0 tsp and 0 tbsp. Thanks for coming back to let me know Rena . More Old-School Dessert Gems. Some other favs from the blog: The Best Soft Chocolate Chip Cookies (classic of all classics! She loves your recipes as well. Hi Paula … So glad you loved this Elizabeth ~ you beat me to the chocolate ganache, I’ve got it planned for the blog! I am going to make this for my daughter’s shower – if it doesn’t get eaten by me before it makes it there. New baker here. Starting with the cake itself, peanut butter does something wonderful to the texture. Thank you so much for sharing. Well my years of searching are over!! Cake came out thin and held its shape (don’t want a crumbly cake at a potluck) with a nice thin, crackly frosting. Can’t say enough awesome things about this!!!! A best seller? This cake is so moist that you really don’t even need frosting. i can smell the cake in my dreams. I want to try this for our yearly picnic that the town puts on. Butter: 1 cup = 225 grms or 8 oz. Hi. Flour. appreciate all you do. School Cafeteria Peanut Butter Cake from 1968 "Five recipes for peanut butter cakes were submitted in a school lunch program survey. I made the cake yesterday for 4th of July dinner. Just warmed it back up and poured it over the cake. Thank you, No, you can definitely make this in 2 or 3 layer cake pans, just watch your cooking time…. Family favorite. The moistest cake was achieved with all brown sugar, heaping measurements of peanut butter and flipping the amounts of water and buttermilk. But not enough batter to make into a sheet cake. I’m from the uk so it is a bit different. The flavor should still be good, it will just be somewhat runny! I’m going to make this cake this week. For frosting: Cream ingredients together until fluffy. This was absolutely the best cake ever!! Hi! Sue – You must stop posting that Peanut Butter Cake recipe! We will definitely be making this for years to come. I had this cake in grade school. Now people want men to make.them one! I use all brown sugar in place of the sugar. I believe “not natural” means to use peanut butter made with ground peanuts AND hydrogenated vegetable oil. They now have deemed it their favorite cake.It was not difficult to make and took very little time. I made this cake today. This sounds uh-mazing. They’re my children and one of them loves peanut butter! Frost cake. Sugar: 1 cup = 225 grms or 8 oz. This isn’t the problem you had, but to avoid over-cooking, don’t use convection ovens for baking. Thanks for the recipe and thanks for your recommendation. A hit! Thank you. This cake recipe is definately a keeper. I just need to get the frosting right. I want to make this for my sons birthday in March. I’m so glad you made this cake Tara, I sometimes have recipes lying around for years before I actually get around to making them . I made it as written, put in cup cake tins and it was perfect! 2 cup Sugar My grandbabies love pb & j sandwiches so i bet they’re going to love this. Any tips or suggestions would be SO appreciated!! Wow! EVER!! In my country we dnt have it, Can you use regular milk instead of buttermilk. OMG the best cake EVER. Hi Angela! It’s a keeper, for sure! The icing tastes just like peanut butter fudge my grandmother made from a cookbook complied by N Y herald Tribune in 1930’s. I made this cake for my Daughter’s fiancé. Not sure if anyone’s asked this but can we add a bit more peanut butter ? It is a very moist heavy cake, so I can’t guarantee success as a layered cake Lauren, I wonder if any of the comments address this. So I used regular whole milk yogurt instead to make the batter. Your recipe will definitely be a keeper for us. Whisk together flour, sugar, and baking soda in a large bowl. I loved everything about it. It’s almost lunch time over here and I am waiting for my delivery to arrive any minute. If you follow along on my blog, you probably have already figured that out. Hopefully I will be able to provide both measurements in the future, I’m working on that. Also my oven must be hot because at 40 minutes the top was a little burnt. That really makes this a ‘from the pantry’ cake! Stir until batter is well mixed and pour into prepared dish. My family loved it as it was a birthday cake for some family. The smell in the kitchen is also heavenly. We ate the cake while it was warm, and it’s half gone. You can add more peanut butter and milk if you like. Thank you. Allow to cool. I forgot to give it 5 stars…but here they are. It’s perfect..the cake is ultra moist the flavor is excellent my daughter will only eat this cake when it comes to peanut butter cake and she eats it with or without the icing it’s that good!! I’m not super familiar with sugar substitutes, Janice. The cake was very good. pouring warm liquid over cake seems like it would make cake soggy? I actually followed the recipe to a “T”, which I don’t usually do. Thanks for sharing the recipe. Required fields are marked *. I did not see nutrition information? There’s peanut butter in the cake and frosting and then it’s decorated with peanut butter chips and drizzled with more peanut butter ganache. :-D. This cake was fabulous! Was a bit with friends just a huge sized cake but not complaining . 2 Tablespoons = 25 grms or 1 oz. Moist and easy!! It was definitely a hit with the crew! However I did make some changes. Awesome recipe! Definite keeper. Thanks Diane. Now I need that flourless cake recipe!! She doesn’t like chocolate and requested peanut butter cup cakes. For anyone wondering: I just fixed the recipe instructions so it should be all clear now. My son enjoyed it for his birthday dessert! I used Reginald’s Homemade Bourbon Pecan Peanut Butter; which kids can have because the bourbon cooks off, so don’t freak out…Without a doubt, this is one of the best cake recipes I’ve ever used. Always set pans on cooling racks the recommended time. For frosting: Cream ingredients together until fluffy. Please help. Cream together sugar, peanut butter, shortening, and eggs. This has become our new family favorite. This one is a keeper! I was able to make this into a two layer cake. I mean that natural peanut butters, the ones that separate and you have to stir them together before using, don’t work as well as a classic homogenized pb like Jiff or Skippy. If storing your cake at room temperature, cover it to keep fresh. If I were you I’d stick to the sheet cake, I think it’s definitely birthday worthy! I add a layer of semi sweet chocolate chips on the cake while it’s warm. Microwave the peanut butter in 15 second increments, stirring after each heating, until it is melted. What would happen if i used milk instead of water? (Like a cake mold). HI Jil! Desserts. I had never tried peanut butter cake but my husband has talked about it for years. The cake itself is fairly straight forward. 2. Sue, this looks delicious and I think it would be devoured by my peanut butter-loving family. Question….What would the texture be like with only 1/4 C. oil? Hands down, this is the BEST bake that I have ever made! Thank you! I doubled the recipe and made one exactly as directed. I recommend against the natural because it tends to be oily and runny, Glenda, and the consistency can throw off a recipe. It was so good we ate almost half… BEFORE dinner!! PERFECT with a cup of coffee or a glass of ice-cold milk. We are looking forward to tasting the finished thing tomorrow for my son’s birthday. It was a good consistency for cupcakes at that point. Thanks so much for posting this recipe! Merry Christmas to you:) Thanks much for the afternoon chuckle! After the cake is done, if I don’t plan on serving for a few hours… Should I refrigerate or just keep out at room temperature? I have tried natural peanut butter but the cake requires store bought peanut butter…less oily. It’s full of it! The hot peanutty frosting gets poured right onto the warm cake, and the whole thing gets showered with roasted peanuts. I look forward to others! Is the flour plain, do you use baking soda, not baking powder? Thanks! I made this for my daughters 23rd birthday. 5 minutes to get everything together. My family is obsessed. Thank you for sharing this is a keeper ??? I did use half brown sugar and half white sugar and I also used milk instead of the water. I love that this cake has become a tradition in so many readers’ lives! Can’t wait to see what it taste like at room temp. If you were using baking powder, I’d say to check the expiration date. This is a very forgiving recipe. Is there a reason not to use layer cake pans? We sometimes cut our cakes into smaller finger sized pieces when we are feeding more than just immediate family. The flour was measured with the “spoon and sweep method”. Oh. I have to thank you so much for this recipe! I love PB cookies and this cake tastes just like one but in soft cakey form. Joan. Took it to a family party and young and old folks loved it- The only dessert without leftovers! I did 35 min and it was too long. This cake is a Peanut Butter Lover’s Heaven! Had to leave a comment. Hi Nicole! The batter is thin enough that you can whisk it up in a saucepan, no mixer needed. Hello Sue, ; Beat together cream cheese, peanut butter, powdered sugar and eggs on low.Pour over cake … I made 3 “very very mini” test batches in the days before. I hope that helps. This cake is excellent,easy to make, and very moist! I just made this cake yesterday. The usual cause of a cake sinking is under-baking. Now try your hand at a cure for cancer, you know I believe you could do it Bestie. A whole room full of women were swooning over this cake, and some are really picky. (Wouldn’t that be wonderful?). You can use it if you like Wendy, but the oily nature of natural peanut butter isn’t my top choice for baking. School Cafeteria Peanut Butter Cookies from the 60's. The cake is moist and delicious. This truly is divine! Very flavorful and really moist. I bake for a small cafe and this bake is always one of the fastest to sell out. I tend to leave cakes out for a day or two, and then refrigerate. A thousand thanks! Thank you so much for sharing it with us. keep up the good work, and thanks! So Happy that she had me make this , will be making it again. It’s amazing that you could transform this into a gf and dairy free treat, love that. Thanks so much for sharing!!!!! I usually recommend using ones that are closest to the consistency of the original sugar specified in a recipe, so use a 1 to 1 ratio granulated sugar substitute for the cake, and a powdered sugar substitute for the icing, if you can. I want to make sure I use enough. And remember this cake is baked in a 9×13 pan, not a sheet pan. I know this cake will soon have a place in our house! A good old fashioned peanut butter sheet cake with a crazy good warm frosting! i’m obsessed with peanut butter goodies these days and i’ll be making this one next! May 23, 2017 - This is the perfect cake for peanut butter lovers! Thanks for sharing. If you give it a try, be sure to let us know how it works out. Feel free to adjust that to your taste Debbie…you may need less liquid in that case. With peanut butter in the cake batter and the icing, there’s plenty of peanut butter flavor in this peanut butter sheet cake. Ever since I made this homemade cake for my husband he wont eat any other cake. The crew might just demand this on a regular basis! What kind of flour did you use bleach or unbleach? If your not or you are I suggest vanilla ice cream with it! This turned out AMAZING! Have a great evening! Thank you! I made it today,the batter was enough for a 2 layer cake. That’s what my mom would say when something was crazy delicious. Sue, can I make the old fashion peanut butter cake the night before and serve it the next day? It was fabulous. Thanks Tricia! YUM-O!! I’m going to make it today. Hi Ashley! Once cakes are done, allow them to cool in the pan for about 5 minutes, then remove from pan and … MAYBE I WILL TRY AND HIDE IT IN THE ICE BOX NEXT TIME, It can sit out on the counter for a couple of days at room temperature, no problem…. thanks However, after a few test runs (3), I realize a few minor changes make the cake *subjectively* better. Warm or cold, I’ll keep this recipe for sure. 2 Tablespoons = 25 grms or 1 oz. ;0) Please send me the recipe. not. So I tried it again today and changed some things… I cut the sugar by half, and also used brown sugar and white sugar mixed…so 1/2 cup brown sugar and 1/2 cup white sugar. Add water butter and peanut butter to a saucepan. My new daughter in law to be loves it so much she wants me to make it for her wedding. Sure a peanut butter cake mix would be a blessing for a quick dessert but homemade desserts are always the best. It was delicious. I'm here to say that this recipe was tried and true by yours truly-- a true copycat and I… I’ve definitely got to incorporate some chocolate into this cake next time . Please make recipes printable for us old folks…….thanks. Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan … Again thank you so much for this recipe amazingly delicious ? Never give up!? The question always lingers in my mind as to why manufacturers have yet to make a good peanut butter cake mix. It is so moist and delicious. Thank you! My 18 year old son described it as “world class”. Thanks for the memories for my husband and a new treat for me!!! Hey Sher, all the recipes should be printable, the print button is at the top right of the recipe, under the recipe photo. You just add the dry ingredients to the wet ingredients in one go and whisk until combined. Love love love! Wow, what a great recipe. If you’re baking at high altitudes, ingredients, temperatures, and or cooking times may require adjustment. The frosting is so good-like a peanut butter caramel. Do you measure your flour by weight? OMG!!! These ladies were our mothers away from home, always there to make sure we got enough to eat! 1 tsp Vanilla WOW… loved it… so easy, just follow instructions… believe me, if I can do it ANYONE can! Beat mixture at low speed until blended. Will it totally mess everything up? I just fixed the recipe. I leave it out for a day, then refrigerate for longer storage. This cake is SO yummy. I made it gluten-free/dairy free and it was still a hit! You neglect to say add the dry ingredients before pouring batter into the pan. The View from Great Island is a participant in the Amazon Services LLC Associates Program. by the way…I’ve made the Bourbon meatballs several times and they are a smashing hit each time with family members and shower guests! Do you think it will be okay??? I made this cake for the 1st time yesterday, for my husband’s birthday. I know that’s the highest praise coming from you Chris My mom used to say “bully good!”. Hi Jacqui ~ I don’t have that info for this recipe but you can plug in the ingredients to this converter to get that. Cocktail peanuts? And this right here is pretty much the only difference between the chocolate sheet cake and this peanut butter version: Instead of adding cocoa at this stage, I added peanut butter. I wanted to know if you make a 9 by 13 inch carrot cake? I have made this cake a couple of times in a 9×13 and it sure is delicious but was wondering can I make it in a Bundt pan? I have a lady who wants a old fashioned peanut butter cake with this type of frosting for her soon to be husband. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended. Peanut Butter Cake (stacked and only peanut butter frosting) was always a staple for birthdays and get togethers…loved by some but not all….this recipe has changed the mind of everyone about peanut butter cake….goes quick, you better get a piece NOW. The water, buttermilk and baking soda gives all cakes very moist and not dry and crumbly. I’ve actually never heard of this before and my Mom is from the South. Soooo Good! . What could I use in place of the buttermilk. Question: why do you not recommend natural peanut butter? Highly recommend for someone who is a peanut butter fan. I can’t believe I have waited this long to make her homemade peanut butter cake. The only catch with Sadie’s is you need to have cake flour. Ok Sandra, you have to send your mom’s prune cake recipe to me so I can do it for my Reader’s Recipe series!! We tried it when it was room temp., pretty good! My mission? I would store it loosely covered on the counter. The older this blog gets, the longer my favorites list gets, but I’m looking you straight in the eye when I say this cake is a goodie. I’m one of those weird people who is not crazy about chocolate and everything peanut butter has chocolate, so saw this recipe and was so excited it was simple and fantastic my whole family loved it! Can regular milk be substituted? Love this idea for frosting. So good! This was my first time making a cake from scratch and this was a very easy to follow recipe, everyone loved it. Also, took your Rainbow Bean Salad and of course we enjoyed the flavors! To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Happy girl, with loads of peanut butter frosting and left off the peanuts enough batter to make this round! Mean a bundt pan, or half and omitted the frosting PB cookies and this is probably the best butter! A cake for the topping, but this recipe!!!!!!!! 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