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.
- 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.
- 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.
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.
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?
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 4 cups powdered sugar 1 ½ cups peanut butter 8 oz bar of cream cheese 2 Tbs. milk Instructions Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
If you aren’t grateful, you’re not paying attention.
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Posted by Christy Jordan
on Aug 18 2011. Filed under Cake, Dessert.
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I love peanut butter cake, but it occured to me that this recipe might work well with allmond butter as well.
That is a great idea Michael, I bet it would work great too!!
The amount of sugar isn’t mentioned for the cake batter is it?
Yes, in the complete recipe at the bottom of the post you should find all of the information that you need. I hope you enjoy the cake Gazala!
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!!!!!!!!!!!!!!!!!!!!!!!!!
I am so glad to hear that you liked it Brenda!!!
Can I use Swans cake flour instead og self-rising flour?
Iam the same height as your
mama and i love to cook from scratch at the age of 39. The cake is delicious !!!
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!!
How long do you bake this for if using a 9 x 13 pan?
Thanks!
Love this cake and …”ICING” ! (I love cooked peanut butter icing, too)
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.