Peanut Butter Cake

Jamie Burris


Found this in an old cookbook and I've altered it slightly for a more moist cake.

★★★★★ 2 votes
15 Min
45 Min


1/2 c
butter or margarine
3/4 c
peanut butter (have also used crunchy peanut butter)
1 c
1 3/4 c
1 tsp
baking soda
1 c
sour milk (i add a tablespoon of vinegar to 2% milk)


1/8 c
peanut butter
4 oz
cream cheese, room temperature
1 Tbsp
hot water
1 1/3 c
powered sugar


1Cream butter/margarine, sugar and peanut butter. Add beaten egg. Mix until creamy.
2Mix baking soda into flour and add into creamed mixture alternatly with milk. Blend until it looks a little fluffy. Usually about a minute on medium speed with a hand mixer. Bake in 350 degrees oven until done. Usually about 45 min or so.
3For the frosting (make while cake is cooling). Combine all ingredients and mix on medium speed with hand mixer until creamy. If too thin, you can add a bit more powered sugar or a bit more peanut butter or cream cheese depending on the flavor you prefer.
4Frost cake when cooled. You can put this in 9 inch round pans for a layer cake or in a 9 x 13 in pan. More frosting would need to be made for a layer cake or you can always use something else for the filling.
5Chocolate frosting on here is also good.

About this Recipe

Course/Dish: Cakes