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Old Fashioned Peanut Butter Cake Recipe

Old Fashioned Peanut Butter Cake Recipe
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Old Fashioned Peanut Butter Cake Recipe: An old-fashioned peanut butter sheet cake topped with a creamy peanut butter icing that is very delicious!

Old Fashioned Peanut Butter Cake Recipe

It’s hard for me to believe that there are a significant number of you out there who wouldn’t take pleasure in eating this traditional sheet cake. Everything about it was wonderful to me. Beginning with the cake itself, peanut butter has a tremendous effect on the texture of the cake. It is not overly sweet, which is exactly how I like it, and it is wonderfully pillowy and moist and fluffy. That icing is so thick that I can’t even eat it.

INGREDIENTS

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable oil
  • 2 large eggsroom temperature
  • 1/2 cup buttermilkroom temperature
  • 1 tsp vanilla extract

FROSTING

  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
  • 1 tsp vanilla extract
  • 3 cups confectioner’s sugarsifted

GARNISH

  • 1/2 cup roasted peanuts

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9-by-13-inch pan with nonstick spray.
  2. In a medium bowl, combine the flour, sugar, baking soda, and salt by whisking them together. Let the mixture sit aside.
  3. Melt the butter and water together in a saucepan of medium to large size until the mixture reaches a boil. After removing the pan from the heat, pour in the peanut butter and oil and stir until smooth. After allowing the mixture to cool for a few minutes, whisk in the eggs, buttermilk, and vanilla until they are thoroughly combined.
  4. To the wet components, add the dry ingredients, and mix until the ingredients are almost completely blended.
  5. After the pan has been prepped, pour the batter into it and bake it for forty to forty-five minutes, or until the top is golden brown and a toothpick inserted in the center results in a clean surface. During the time that you are making the icing, place the cake on a cooling rack.
  6. Begin by placing the butter, peanut butter, and buttermilk in a saucepan and bringing them to a boil. This will be the beginning of the frosting process. Once the frosting has reached a creamy consistency, remove it from the heat and begin beating in the vanilla extract and powdered sugar, adding one cup at a time. Immediately prior to pouring it over the cake, I prefer to put it back on a low heat and stir it regularly in order to rewarm it. If your frosting is too stiff and cannot be poured, you may need to add a little bit extra buttermilk in order to make it more pourable.
  7. soon after pouring the hot frosting over the warm cake, you should work fast since the icing will soon solidify. On top of the cake, spread evenly.
  8. Peanuts are used as a garnish.
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