Dessert

Old-Fashioned Peanut Butter Cake Recipe

ByAndria Russo December 3, 2025December 3, 2025

Introduction

This Old-Fashioned Peanut Butter Cake is a rich and moist treat that perfectly combines the nutty flavor of peanut butter with a tender crumb. Topped with a creamy peanut butter frosting, it’s a timeless dessert that’s sure to satisfy any sweet tooth.

The image shows a close-up slice of a two-layer cake on a white plate with a blue floral edge. The cake has two golden-brown textured layers with visible crumbs, separated by a thick, smooth layer of light brown frosting. The top of the slice is covered with the same light brown frosting, which looks creamy and thick, and is topped with a generous handful of mixed whole and chopped peanuts. The cake slice is placed on a white marbled surface, with another plate of cake blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the frosting:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Step 6: Pour the batter into the prepared baking pan and smooth the top.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool completely in the pan on a wire rack.
Step 9: For the frosting, cream together the butter and peanut butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until the frosting is light and fluffy.
Step 10: Spread the frosting over the cooled cake. Slice and serve.

Tips & Variations

Use creamy peanut butter for a smooth texture, or try crunchy peanut butter for added crunch.
Lightly toast the peanuts and sprinkle on top of the frosting for extra flavor and texture.
Substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture. The frosted cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A close-up of a two-layer cake slice on a white plate with blue patterns, placed on a white marbled surface. The cake itself has two thick, crumbly yellowish-brown layers with visible texture, separated and covered by a smooth, light brown frosting. The frosting also coats the sides and top of the cake evenly. On the top, there are whole and chopped light brown nuts scattered in a dense layer, adding a crunchy texture. The background is blurred, showing more of the same cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but be sure it contains xanthan gum or a similar binder to help maintain the cake’s texture.

Can I use natural peanut butter?

Natural peanut butter tends to be oilier and less stable, which might affect the texture of the cake and frosting. It’s best to use creamy, stabilized peanut butter for consistent results.