The Ultimate Old-Fashioned Peanut Butter Cake Recipe

Welcome to the ultimate guide on how to make the most delectable Old-Fashioned Peanut Butter Cake! This classic dessert is a nostalgic treat that will delight your taste buds and evoke memories of Grandma’s kitchen. With its rich peanut butter flavor and moist texture, this cake is perfect for any occasion, from birthdays to potlucks.

Frequently Asked Questions (FAQs)

Q: Can I use crunchy peanut butter instead of creamy for the cake?

A: Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cake. However, keep in mind that the texture of the cake will be slightly different.

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. The frosting can also be made ahead and stored in the refrigerator for up to a week.

Q: How should I store the cake?

A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to bring it to room temperature before serving for the best taste and texture.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake layers (without frosting) for up to three months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw the layers in the refrigerator overnight before frosting and assembling the cake.

Q: Can I omit the peanuts from the frosting?

A: Absolutely! If you have a peanut allergy or simply prefer a smoother frosting, feel free to omit the peanuts. The frosting will still be deliciously creamy and peanut buttery.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1/2 cup milk, at room temperature
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup creamy peanut butter
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/2 cup roasted peanuts, for topping

Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a saucepan over medium heat, combine the butter, water, and peanut butter. Stir until the butter and peanut butter are melted and the mixture is smooth. Remove from heat and allow it to cool slightly.
4. Pour the peanut butter mixture into the dry ingredients and mix until well combined.
5. Add the vegetable oil, eggs, milk, and vanilla extract to the batter, and beat until smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Frosting:

1. In a saucepan over medium heat, combine the butter, peanut butter, and milk. Stir until the mixture is smooth and well combined.
2. Remove from heat and stir in the vanilla extract.
3. Gradually whisk in the powdered sugar until the frosting is smooth and creamy.
4. Allow the frosting to cool slightly before spreading it over the cooled cake layers.
5. Sprinkle the roasted peanuts over the top of the cake for garnish.

Cook Notes and Variations

• For an extra burst of flavor, try adding a layer of strawberry or raspberry jam between the cake layers before frosting.
• If you’re a chocolate lover, drizzle melted chocolate over the top of the frosted cake for a decadent twist.
• Experiment with different nut butters, such as almond or cashew, for a unique flavor profile.
• To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Keto Version

For a keto-friendly version of this cake, you can use almond flour or coconut flour in place of all-purpose flour and a low-carb sweetener like erythritol or stevia instead of granulated sugar. Additionally, replace the milk with unsweetened almond milk and use a keto-friendly sweetener in the frosting.

Low-Carb Version

To reduce the carb content of this cake, you can use a combination of almond flour and coconut flour in place of all-purpose flour, and a low-carb sweetener such as erythritol or stevia. You can also omit the milk from the cake batter and use heavy cream instead for a richer texture.

There you have it – the ultimate guide to making Old-Fashioned Peanut Butter Cake! Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. With its irresistible peanut butter flavor and creamy frosting, it’s the perfect treat for any occasion. So why wait? Gather your ingredients and get baking today!

Remember, feel free to experiment with different variations and substitutions to suit your taste preferences and dietary needs. And don’t forget to share this delicious recipe with your friends and family – they’ll thank you for it!

Happy baking!

With this detailed guide, you now have everything you need to create the perfect Old-Fashioned Peanut Butter Cake. From the rich and moist cake layers to the creamy peanut butter frosting, this dessert is sure to become a family favorite. So don’t hesitate – head to the kitchen and start baking today!