Old Fashioned Peanut Butter Cake Recipe

Old Fashioned Peanut Butter Cake Recipe :-They weren’t fancy, and there weren’t 700 layers or a lot of roses and other ornaments made of icing.
Sheet cakes made the old-fashioned way were good. To the naked eye, they looked simple and not very interesting.
Even so, those cakes tasted like some of the best you’ve ever had.
That’s this cake.
It may not be as fancy and pretty as something you’d buy in a shop.
But it tastes and feels better than any store cake.
It’s moist, soft, unbelievably rich, and tastes great with peanut butter.
Some people might not go on and on about how beautiful it is. But once they try it, they will be so happy they will pass out.

Old Fashioned Peanut Butter Cake Recipe



  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1/2 cup peanut butter


  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2-4 cups powdered sugar



Peanut Butter Cake Ingredients - Flour, White Sugar, Baking Soda, Milk, Eggs, Vanilla Extract, Water, Vegetable Oil, Peanut Butter and Confectioner's Sugar


  • The oven should be preheated to 350 degrees Fahrenheit, and a half-sheet baking tray with a rim measuring 18 inches by 13 inches should be greased with butter.
  • Mix the flour, sugar, and baking soda together in a large bowl using a whisk. After that, use a hand mixer set at a low speed to incorporate the milk, eggs, and vanilla for a creamy consistency. Put aside for later.


  • Put the peanut butter, butter, oil, and water into a saucepan and stir to combine. Cook for roughly five minutes over medium heat, stirring the mixture frequently, until it is completely smooth.
  • First, pour the liquid peanut butter into the bowl containing the flour. After whisking the batter until it is smooth, pour it into the baking sheet that has been oiled.


  • In order to remove air bubbles and ensure that the batter is distributed evenly, tap the sheet on the counter a few times.
  • Approximately twenty minutes should be spent baking the cake. When gently pushed, it should have a golden hue and spring back to its original shape.
  • After the cake has cooled, you may begin making the icing.


  • Butter and peanut butter should be added to a clean pot, and the mixture should be heated over medium heat while being stirred constantly.
  • Following the smoothness of the mixture, add the milk and vanilla, and stir to incorporate the ingredients.
  • Whisk the powdered sugar for approximately three to five minutes, adding half a cup at a time, until the mixture is completely smooth.
  • While the cake is still warm, remove the icing from the heat and pour it over the cake all over the cake. Next, cut into slices, serve, and savour!


How to Store and Freeze Sheet Cake :

  • Room temperature storage.
  • Wrap the cake in plastic wrap or cover it with a lid that fits snugly before placing it in the oven. It will approximately last for five days.


  • Refrigerator storage. 
  • In accordance with the preceding instructions, cover the cake with a lid or plastic wrap. Afterwards, put it in the refrigerator for a period of five to seven days. Consume the leftovers at room temperature or reheat them in the microwave for approximately fifteen seconds.


  • Freezer storage.
  • Wait until the cake has completely cooled down before flash-freezing it on the sheet pan without covering it. Next, take the cake out of the freezer and place it in a container that can be stored in the freezer permanently. There is also the option of wrapping it tightly with plastic wrap. It should be able to be stored in the freezer for approximately three months. Before serving it, allow it to defrost in the refrigerator for a whole night.



How to Make Peanut Butter Cake :

1. Make the cake 

  • Pre-heat the oven and grease a half-sheet baking tray that measures 18 inches by 13 inches.
  • A large basin should be used to combine the dry components for the cake, which include the flour, sugar, and baking soda. Next, incorporate the liquid components, which include milk, eggs, and vanilla.
  • Using a low-speed electric mixer, combine them until they are completely smooth.
  • Bring the water, butter, oil, and peanut butter together in a pot and stir until the mixture is completely smooth.
  • Whisk the peanut butter mixture until it is completely smooth before adding it to the cake dough.
  • Fill the baking sheet with the batter and set it aside. Utilising a spatula, distribute it in an even manner, and then tap it on the counter several times.
  • If you want the cake to be golden brown, bake it for around twenty minutes.
  • Perform a second inspection by inserting a toothpick into the middle of the object. The majority of it ought to be clean, with perhaps a few crumbs here and there.


2. Make the icing

  • Put the peanut butter and butter in a clean pot. Stir it often while cooking it over medium heat.
  • Add the milk and vanilla after the items have melted and been mixed together.
  • After that, add the confectioner’s sugar 1/2 cup at a time while whisking. Start with 2 cups and add more if you need to.
    I like it thick, so I add 3 cups most of the time.
  • For the next 3 to 5 minutes, keep whisking the mixture. When it’s warm and smooth, it’s ready.



3. Ice the cake

  • Last, put the icing on top of the cake while it’s still warm. To make it even, you might need to use a spoon.
  • After that, cut it up and serve!
  • The recipe card below has all the steps written out one place.



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