Peanut Butter Cake

  • Yield 12 servings

Chocolate meets peanut butter is this amazing peanut butter cake!


2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup (1 1/2 sticks) butter or margarine
1/2 cup vegetable oil
1/2 cup peanut butter
1/2 cup buttermilk
2 -- eggs, beaten
1 teaspoon vanilla extract
Peanut Butter Frosting:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter or margarine
1/2 cup extra-crunchy peanut butter
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup canned chocolate frosting


  1. Cake:  Combine the flour, sugar, baking soda and salt in a bowl and mix well.  Bring the water, butter, oil and peanut butter to a boil in a saucepan, stirring frequently.  Add the peanut butter mixture to the dry ingredients and mix well.  Stir in the buttermilk, eggs and vanilla.  Spoon the batter into a greased 11×15-inch sheet cake pan.  Bake at 350F for 20 minutes.
  2. Frosting: Combine the sugar, evaporated milk and butter in a saucepan.  Bring to a boil, stirring occasionally.  Boil for  2 to 3 minutes, stirring occasionally.  Remove from heat.  Add the peanut butter, marshmallows and vanilla and stir until blended.  Spread the frosting over the warm cake.  Spoon the canned frosting into a microwave-safe dish.  Microwave for 20 seconds or until of a drizzling consistency.  Drizzle over the cake.
  3. To make a three layer cake: Bake the layers in three 8-inch cake pans.  Spread the Peanut Butter Frosting between the layers and over the top.  Spread your favorite cream cheese frosting over the side of the cake, substituting 1/4 cup of the margarine with peanut butter.

Recipe reprinted with permission from the Junior Welfare League’s Cooking by the Boot Straps (Junior Welfare League of Enid, Oklahoma, 2002). 



Get every new post delivered to your Inbox.

Join 278 other followers