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 say frosting, because my stepmother hated when my sister and I would say ‘i-sin-ning’ for icing, so I decided to avoid the problem by not saying it at all.
this looks amazing & delicious!
PS to Clairee – YESSS we want the recipe – if they don’t post it here leave it in a comment on my site
Talk about sinning!!!! I put a thin layer of canned chocolate frosting on the cake, let is set up, and then frosted it with the peanut butter cream cheese frosting. OMG!!!!!
we always called it frosting, as icing was the piping along the sides and top decorations.. to me they were both one in the same. always yummy!!
We call it frosting. The cake looks so good, I will make it for my family. Later I think I will use a fudge cake and the PB frosting. Like an over grown Reese Cup. Yummy!!
Hi, Thanks so much for this . I have been on the serach for a peanutbutter pie recipe that uses a real pie shell. anyway Peanutbutter is the key word here gonna make it tomarrow. I have always been told the difference of icing and frosting is that icing is thin frosting is thicker. Thank again
p.s. now I need a glass of milk!
All I can say is OMG, peanut butter is my favorite cake, and my family says icing too, Thanks so much for this recipe
It’s frosting. : ) Icing (which I don’t think I ever say!) is more of a pour-on deal to me. Right? Mmm, I love PB! We’ve been making “peanut butter smoothies” lately.
I always say icing. BTW this cake looks yummy!
Can’t wait to try this. How hard must i shake this cake to get the calories out? Bobbie
YOU are my new favorite person!! Lol
OMG! This sound so good. I must try this soon. Icing is what I sat.
Thanks Christie
I am from the south and I always say icng. I am going to make this cake Sunday.
OMGosh!! I LOVE PEANUT BUTTER! It’s a definite favorite around my house. Anything made with peanut butter, or just plain ole peanut butter by itself, doesn’t last very long around my house….and it’s just me a my husband.
Thank you for sharing. There is nothing more valuable than a recipe handed down from family.
I made it in a 9 x 13 pan and it overflowed in my oven. I am using a chocolate buttercream frosting, instead of the peanut butter. It is still in the oven, so I hope it will taste okay!
I am from GA and I think we said both really!
Oh yea this looks good, i am sure it will not last long in my house as everyone here is huge PB fans.
Oh and it is Icing
My daughter made this peanut butter cake! It was So Delicious! I had recently told her Daddy who she doesn’t remember loved peanut butter anything. We made good memories sharing it. Thanks!
I am so glad you liked it Deborah!!
My aunt and my 93 year old grandmother made this cake for our monthly family supper this past weekend. As they were making it, Granny said that the recipe had to be wrong – she had NEVER heard of using buttermilk rather of “sweet milk” in a cake. LOL!!! It was great – - we all loved it and I will make it myself soon. Thanks to you and to Kate Burhop!!!!!
You cannot go wrong with anything made with cream cheese or p-nut butter, and the combination of both these are awesome! I will be making this for our family reunion in the 9×13 pan, just for easy transport. In eastern KY we say icing, but I have heard my aunt say icling as well. Alicia, we use “sweet milk” in most of our cakes too. But mom always uses buttermilk for cornbread. I have actually saw a receipe for buttermilk pie, If I come across it, I will post it.
I made this cake in a 9 X 13 pan. I halved the icing recipe. It turned out delicious. I will definitely make this again.
I pride myself on being an excellent baker and cook, and I have never had a flop. Unfortunately, this cake was my first. I made it exactly according to the recipe, yet all the layers crumbled upon removing them from the pans. What I did salvage fell apart while I was frosting it. The cake tasted wonderful, but ended up being more of a trifle. Has anyone else had similar problems? Perhaps the recipe is off somewhere. I’d love to figure it out, because the flavor of the cake was amazing.
Thank you so much for sharing this recipe. I can’t wait to try it out. Also, thanks a million for publishing that Hot Milk Cake recipe a while back. It has become a staple and is one of our favorites (my youngest just asked for it again last weekend).
I have been looking for a good peanut butter cake recipe for years….now I’ve found a great one! We used to have “scratch” cooks in the cafeterias when I was in school. They always made a wonderful peanut butter cake and this so reminds me of it! I made it last night and thanks to the neighbors and the kids it is almost gone along with a gallon of milk;-)
I am so glad to hear that you liked it Delane!!
…. Okay Christy I have read all the comments about this cake and I for one
lol lol….. (for my husbands office party).. So here I am making cakes and the house smells YUMMY!!! 
. Tomorrow we will have the verdict on the peanut butter cakes 
If ya know some cable men that work out in the heat all day they are all about some food …. And they are always tryin to get me to make something new….. So keep them YUMMY recipes commin’
LOVE peanut butter, so I got “talked” into making a peanut butter cake … Okay so not just A cake BUT 6 cakes
p.s. My mommy in law is the one who got me hooked on your recipes
Oh wow, I bet your house does smell divine! 6 cakes, that’s a lot but I think they will be a big hit, you will have to let me know what everyone thought and make sure to give your Mommy in law a big hug from me and tell her I said Thank you for sending you my way!!
This is the best cake i have ever put in my mouth!
We as a matter of fact had PB cake tonight for our 8 year olds birthday. My recipe is very similar to this one and I frosted ours with a chocolate buttercream made with milk chocolate. A very rich cake to be sure!
Yummy, it is rich but so worth it!
Made a vegan version last week and it was a HUGE hit at work. Just pulled another (9 x 13) out of the oven as a surprise for someone going away for the weekend. Really easy and absolutely delicious.
I just finish icing this cake, my question is Do I have to put the cake in the Fridge??? I need an answer PDQ. please help. I am thinking yes because of the cream cheese. Not a lot of room in fridge for this mile high cake. Can’t wait to eat some. It is for tailgating in front of TV. lol GO LSU TIGERS!!!!!
I know this is late, but yes, I would store it in the fridge. I am sorry I wasn’t able to get you an answer sooner but I have been visiting with family.
Thank you Christy, I did put it in the fridge.It was so good. Would you believe my grandkids would not even taste. What is wrong them!! lol
So, I just made this…got my dear husband to read the ingredients to me, and of course he just said put all the wet together and not to alternate anything. And my 9×13 pan is currently housing a coca cola cake- so I went with two 9 in round pans…here’s to hoping that it doesn’t run over into my oven!
The batter tasted SO DARN GOOD! I can’t wait to actually eat it. …if this turns out! lol, luckily- I have back up ingredients in place should disaster occur!
Love your sight- you’re taking me back to my roots and I’m enjoying every second of it!!
~giggles~ Gotta love him!! I hope it turns out great and I am so glad that you are enjoying Southern Plate!!
KATE, IT’S A SMALL WORLD. MY MAWMAW WAS 4’11 AND MY PAWPAW WAS 6’3.
I made this cake this past week for my husbands work! He of course took the credit for making it
, but it did get great reviews!
Wow does this ever look good! Now I’m really hoping that I get that stand mixer from my registry
Cant wait to try this! I wanna make it for the next church function, but I think a trial cake for myself would be in order!! And it is frosting for me too! Frosting is thick spreadable topping. When I think icing i think like decorating cakes, piped icing. I dont really care what it is called just call me when it is ready!! LOL!!
yum…..it would be every slice i have to go to the gym. for an aftertoon tea. this would be it…..
I am so making this, my man LOVES peanut butter. I love your idea of making the top smaller, looks so cool. I use a 15 inch cast iron skillet & have I baked lots of cakes in so might try that too. (prob have to double the recipe) HUGS & THANKS SWEETIE.
I am in posession of this cake right now, and all I can say is IT IS THE GREATEST CAKE IN THE HISTORY OF BAKING.
The batter also would be good for cupcakes. Or just eating as is.
Making this tomorrow for my daddy’s bday. He loves PB:) I’m always hesitant to try a new recipe for the first time before I take it somewhere….but if I can trust any home cook, it’d be Christy:):):)
I made this recipe last night. It really was thicker than cake batter I normally make. I made it in an 8″x1.5″ pan and a 8″x3″. After 35 mins, the smaller pan was done, and I removed it from the oven… but opening the door made the deeper cake fall in the middle.
Fortunately, I wasn’t needing that third layer. It did give me a chance to taste it before serving it, though – it was great! The peanut flavour (of the unfrosted cake) is very subtle, and not at all overpowering. I’m sure I’ll make it again sometime (only I’ll follow the directions and make 3 pans). Thanks a bunch!
I meant to say – I usually say icing. Lately, I’ve begun adding frosting to my vocabulary, but just for variety.
I made this recipe for a family get together. My family said this “was off the chains”. And it was so simple to make. I will certainly be making this again.
I made this for our church luncheon today (two 9in layers) and it was a big hit. Tastes great and looks pretty!
I am so glad to hear it was a hit Kathy!!
I made the 9×13 will try the two 9inch next time.
[...] been wanting to try this recipe for a long time. I got it from one of my favorite blogs, Christy of Southern Plate. I love her food. Do you have her cookbook? You [...]
wow! this sounds really good I am gonna make this one for our family gathering this weekend as it is my job to bring the non chocolate deserts lol sister in law has those covered so this one and the nilla wafer cake it is . Thanks for a great web site.
we call it Icing,Im gonna try this Easter week end my husband loves peanut butter,thanks
I hope you like it Susan~!!
I made this yesterday – Oh My Delicious! Yummy! Will definitely make again and look for more recipes on this site!!!
I am so glad to hear that you liked it!!! It is always a favorite around my house.
I just finished making this cake, it is for my son’s birthday tomorrow and PB is his fave! The cake itself came out beautifully, but i had a heck of a time getting the frosting to stay on the cake, it appeared to be to oily and didn’t want to stick, I ended up having to patch it on to the outside kinda of like oily fondant, not sure what went wrong, i went strickly by the book.. Yours looks so fluffy, any idea what i did wrong?
Is it possible that there is an ingredient missing from this cake? I just made this and it turned out to be a soggy crumbly leaning tower of cake. But it tastes delicious!
Help! There is a stick of butter pictured for this recipe but not listed in the ingredients. Then the first step calls for you to mix the butter etc. How much butter? A whole stick? I am about to make this for my husband’s bday and want it to be perfect. Any help would be appreciated!!
i have made this cake several times!!!!!!!!!!!! It is a “BIG HIT” in Kosciusko, MS LOVE IT!!!!!!!!!!!!!!!!!!!!!!
Great recipe! I did cut down on the sugar a little since most PB has a lot of sugar in it. Nevertheless, it was a great cake. I also used the Hershey’s one-bowl chocolate frosting recipe, rather than the PB. Everyone at church seemed to like it! The chocolate frosting kind of “cuts” through the sweetness of the cake. Plus, it’s a Reese’s Cup in cake form! But it was a good recipe.
Hi, just made this cake. It was very yummy!! Have a question though, can you add more peanut butter and take out the butter for the recipe? My family wants a cake that tastes like a Peanut butter cup. So for us we need more peanut butter taste. I also made a semi sweet chocolate ganache for the topping.