Peanut Butter Cake (From Scratch!) with PB Cream Cheese Frosting

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Today one of our family’s dear friend, Kate Burhop, was gracious enough to share her Grandmother’s Peanut Butter Cake with Cream Cheese Frosting recipe with us. She even brought me a piece, too! It was absolutely amazing and I’ll soon be making one of my peanut butter loving family. This is similar to my Old Fashioned Yellow Cake With Peanut Butter Fudge Icing but the from-scratch cake and cream cheese twang in with the peanut butter icing really differentiate it and I know you’ll love it as much as I do! Thank you so much, Kate!

Gratefully, Christy

From Kate:

My mamaw passed away when I was just a little girl, but since then there are two major things I’ve learned about her from my family.

  1. She was shorter than your average woman.  She was 4’11’’ if she stood up as straight as she could, which was a big difference from Papaw’s height of 6’6’’. But just because Mamaw was short didn’t mean she couldn’t hold her own. Papaw would call her “Banty Rooster” because she had red hair and a temper to match.
  2. She could cook like no one’s business.  Mamaw was a true Southern cook with a natural know how in the kitchen. She knew all of her recipes by memory and was never once seen with a measuring cup.  Intuition was a large part of her cooking, which made it difficult for anyone to borrow her recipes.

Mamaw was particularly well known for making a to-die-for peanut butter cake and frosting.  When asked to write down the recipe with ingredient measurements, she never could.  She would say, “Just do it ‘til it looks right.” Finally, people realized that the best way to copy her cooking was to watch her firsthand.  That’s how the family finally managed to get her “Peanut Butter Cake” and “Peanut Butter, Cream Cheese Frosting” recipes on paper.

This is the first cake that I learned to bake from scratch, and I can say that it is absolutely the most requested dessert recipe from my family. It’s stick-to-your-mouth good and never leaves a crumb to spare!

For the cake and frosting you’ll need: Self Rising Flour, Sugar, Baking Soda, Peanut Butter, Cream Cheese, Powdered Sugar, Butter (Mamaw liked Blue Bonnet), and 2 eggs.


Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.


Mix self-rising flour with baking soda. I don’t sift. Neither did Mamaw. A spoon works just fine for this. Add flour to wet mixture alternately with the buttermilk.


When you’ve finished mixing your ingredients, the cake batter should look something like this.

Using cooking spray, grease your pans. This cake is enough to fill three 8-inch pans.

You can also bake it in a 9×13 pan if you like and just ice it right in the pan.

However, today I have a bit of time on my hands, and have decided to go with my “intuition” for something special.

If using three eight inch pans, bake at 350 for about 35 minutes.

(Time may vary slightly if you decide to use differently sized pans like I have). Allow to cool ten minutes in pan before turning out to cool completely.

For the frosting, combine peanut butter, cream cheese, and powdered sugar with two tablespoon of milk.
You may need to add an extra tablespoon or two of milk if the mixture is too thick. Or, if the mixture becomes too runny for your tastes, add extra powdered sugar.
It should look something like this when you are finished.

Frost your cake however you wish!

I assure you it will taste just as good if not better slopped on the cake as it will neatly decorated.



Don’t forget your glass of milk!


I’d like to hear from you in the comments below!

Kate’s Family calls it “Frosting” and my family usually calls it “Icing”. What does your family call it?


Peanut Butter Cake with Peanut Butter Cream Cheese Frosting

Peanut Butter Cake with Peanut Butter Cream Cheese Frosting

Ingredients

  • 2-2/3 cup self rising flour

  • 2 tsp baking soda

  • 2 cup sugar

  • ½ cup butter (or margarine)

  • 1 cup peanut butter

  • 2 eggs

  • 2 cups buttermilk

  • For the Peanut Butter Cream Cheese Frosting

  • 4 cups powdered sugar

  • 1 ½ cups peanut butter

  • 8 oz bar of cream cheese

  • 2 Tbs. milk

Instructions

  1. Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.

  2. Mix self-rising flour with baking soda. Add flour to wet mixture alternately with the buttermilk.
  3. Bake in three layer cake pans at 350 for about 35 minutes. Allow to cool ten minutes in pan before turning out to cool completely.
  4. For the Frosting
  5. Combine peanut butter, cream cheese, and powdered sugar with two tablespoon of milk. You may need to add an extra tablespoon or two of milk if the mixture is too thick. Or, if the mixture becomes too runny for your tastes, add extra powdered sugar.
  6. Beat with an electric Mixer until smooth and creamy.

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If you aren’t grateful, you’re not paying attention.

Submitted by Mary Beth Manville

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Comments

  1. Brenda says

    Hi, love your website: We have something in common. I’m, also from the South, and the same height as your Mamaw, but I have light brown hair. This cake is devine. Some call it frosting and others call it icing!! Eith way it’s great. Thanks for sharing!!!!!!!!!!!!!!!!!!!!!!!!!

  2. Ugomma N says

    Ok so I just made this cake for a member of my French host family and WOW!!! what a fantastic cake! It was moist and ohhhh so yummy! Actually I lost a bit of the batter because the bowl fell on the floor before I added the flour and milk but it still turned out great, but not as peanut butter ask I hoped. So to make this cake even more decadent I filled it with a filling I made with 8oz of cream cheese, 3/4 c peanut butter, 1 c powered sugar and 1/4 c milk. THEN, I topped all of that off with Chocolate ganache frosting….THIS WAS A HIT!!

  3. Jana says

    And one other thing…. I ‘frost’ a cake with ‘icing’. I’m from northeastern Arkansas…flat land farmers. Maybe that’s the difference from other’s way of saying it. ;-)

  4. Tracy says

    I just tried to make the PB frosting and it was a disaster! The peanut butter just clumped and the oil separated from the peanut butter making an oily mess. What happened?? I tried two batches and wasted a lot of ingredients and it happened both times. Do you use only natural peanut butter? I used Peter Pan full fat and 1 percent milk. In the first batch, I used heavy cream and it still would not combine. Glad this was just a test recipe. Going to look somewhere else for a PB frosting recipe.

  5. Mandy Weller says

    I love this cake. …u are a blessing to cooking
    world. …im a faithful fan of yours & I love your country roots
    and fun stories. …you’ll always be my favorite kitchen blogger. ..
    Thanks so much for all your efforts in bringing
    us the most yumminess food recipes out there!!

  6. Marci says

    This is an amazing recipe! I made this cake for my dad’s birthday, and it was a huge hit. I love the crumb of the cake. One of my layers stuck to the pan, so I made a two-layer cake and kept the third layer for myself. I found myself snacking on this un-frosted layer all day! It had the flavor of peanut butter cookies, but with a lighter texture. And the frosting…omg, the frosting. I refrigerated the excess (because of my ruined layer) and, cold, the frosting cubes just like fudge, and is mouthwatering on its own. I will be making this again and again! Thank you!

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