Peanut Butter Cake Recipe

I am extremely honored to announce that this is my first week co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife  & Kristi from Veggie Converter. When Tina asked me to be one of the co-hosts, I hesitated only a moment to ponder the effort I would need to put into it, and then decided I’m already pretty much making at least 2 or 3 recipes a week, so why not just follow a theme for one of them. A resounding yes was what Tina got back in her email! I’m super excited!

I am even more excited because today celebrates the 1st Birthday of This Week’s Cravings. That’s right, they’ve been doing this every week for a year!

birthday

One of the things I love about This Week’s Cravings, is the fact that there is a theme associated with each week and anyone who has a recipe that follows that theme, can link up. Yes, you – if you have a cake recipe, link it up down there at the bottom in the linky. It will be awesome. (make sure you read the simple rules first). And make sure it’s a CAKE.

I’ve 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 should!

This recipe has been sitting there taunting me and begging me to make it, yet for some reason I have hesitated. I’m glad I did though, because it was perfect for This Week’s Cravings. Leave it to me to decide to make it the same week I made two batches of cookies and some brownies. Apparently I am into baking this month. and can you believe I didn’t change a thing?

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

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

pbcake1pbcake2

Mix self-rising flour with baking soda.

pbcake3

Add flour to wet mixture alternately with the buttermilk. pbcake4pbcake5pbcake6

Bake in three layer cake pans at 350 for about 35 minutes. pbcake7

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.

Beat with an electric Mixer until smooth and creamy. pbcake8

This cake is amazing and while Christy pairs hers with a tall glass of cold milk, I can’t drink milk, so I paired mine with a nice hot cup of coffee and it was like eating a slice of heaven and washing it down with liquid gold. I don’t know what I’d do without peanut butter.

pbcake9pbcake10pbcake11pbcake12

 
Peanut Butter Cake Recipe
 
Author:
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.
  3. Add flour to wet mixture alternately with the buttermilk.
  4. Bake in three layer cake pans at 350 for about 35 minutes.
  5. Allow to cool ten minutes in pan before turning out to cool completely.
  6. 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. Beat with an electric Mixer until smooth and creamy.

 

 

 

This week’s theme is: CAKES
Please only link recipes with our theme!

Comments

  1. says

    Looks amazing can you send me a piece? My daughter refuses to eat anything with peanut butter in it so if I made it I would for sure it the whole thing myself.

    • says

      I can definitely try to send you a piece, but you don’t want to eat this whole cake yourself (even though it is terribly tempting). LOL It’s actually super filling so I had to cut my kids the thinnest slices or they were moaning on the couch 20 minutes later… “Oh I ate too much.” So funny, but it’s true. Super amazing and delicious you don’t WANT to stop eating!

    • says

      Tina I am so thrilled to be a co-host with the rest of you amazing, talented foodies. You’re awesome, I love everything you do and I’m really excited for 2012. Like, really excited. :) I get to see you! Right here, in my hometown. I’m giddy!

  2. says

    When you send Sara her piece, include like half the cake for me too, ok? Seriously, girl, peanut butter? The one thing I would take with me to that deserted island…

  3. says

    Looks absolutely wonderful, Nicole! I have always been to scared to cook a fancy two layer cake. That and my family never eats the sweets I make so they end up at the office! Peanut butter desserts are our favorite, though!

  4. Jennifer says

    Thank you so much for posting an all peanut butter cake. My husband is allergic to chocolate but loves PB and most PB cakes/desserts all have a chocolate ingredient. I’m excited to have him try this!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: