Old School Peanut Butter Cake Recipes

BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
• Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)

Steps:

• Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

SCHOOL-TIME PEANUT BUTTER CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Beat shortening with brown sugar, until mixture is creamy. Blend in peanut butter until mixture is smooth.
• 3. Beat in eggs, one at a time and vanilla; set aside.
• 4. Sift flour with baking powder and salt and add to the peanut butter mixture, alternately with milk. Divide into two greased 9-inch cake pans OR a 9"x12" cake pan. I usually use the 9"x12" pan as it reminds me of my school days -they baked it in a sheet pan, and cut it into squares for us.
• 5. Bake for 30 minutes or until the cakes test done -in a preheated 350 degrees F oven. Cool in pans for 10 minutes then turn out onto racks and frost when completely cooled.
• 6. NOTE: If you are icing the cake with the Peanut Butter Icing below, don't let the cake(s) cool -put icing on hot cake.
• 7. TOPPING/ICING: You can sprinkle confectioners' sugar on top of the cake if you bake in a sheet cake pan OR, if you bake layers (or a sheet cake), you can frost with a Vanilla Frosting OR use the Peanut Butter Icing (Very close to the icing used on the cake during my grammar school days.). It is very good -not too sweet. Directions are in the next step -step 8.
• 8. FOR THE PEANUT BUTTER ICING: Bring to a boil 1 stick of butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; bring to a boil, then add 1 lb. powdered sugar, mix well, and pour over hot cake.
• 9. HINT: If you don't have buttermilk, you can make a substitute. Add 1 teaspoon lemon juice to 1/3 cup of milk; let it sit for 5 minutes. You will have the equivalent of 1/3 cup buttermilk.
• 10. Share a piece of cake with me -I cut you a piece. ENJOY!!!