Recipe by Suzanne Stull
"If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
creamy peanut butter
1 (18.25 ounce) package
butter cake mix
YUM YUM YUM! I made this cake yesterday for my husband's birthday. I made a couple of unintentional changes - I put a whole cup of butter in the cake and I put a whole cup of butter in the frosting (apparently I momentarily forgot that ONE stick is half a cup!) I also increased the peanutbutter in the frosting to 1.5 cups and added 1 tsp. of vanilla to the frosting. I topped with chopped Reese's PB Cups and chopped peanuts and drizzled hot fudge around the edge.
The frosting was perfect - not too sweet and very peanutbuttery. The cake was moist and very tasty. I used a butter recipe yellow cake mix.
I highly recommend this recipe! I almost passed it by because the photo displayed shows a chocolate ganache frosting and my husband doesn't care for chocolate that much. I'm glad it is actually a peanutbutter frosting. Hubby is a peanutbutter FANATIC and this recipe is a keeper! (I submitted a picture, too.)
This was very disappointing. While the peanut butter flavor in the cake is spot on, unfortunately so is the flavor that announces, "boxed cake mix." In addition, this is a heavy, greasy cake, not surprising since the recipe calls for twice the fat as normally called for in a boxed mix or traditional 2-layer cake. I didn't care for the frosting--again, heavy and greasy--about 1/2 c. too much fat, whether it's the peanut butter or the butter. It also requires quite a bit more than than the 1/3 c. cream called for to get it to even resemble a frosting rather than a fudge consistency. I decorated the cake beautifully with chopped peanuts along the side and a drizzle of melted chocolate over the top but even as I was doing that I knew it was a waste of time. I should have trusted my gut. All told, between the cake itself and the frosting, there is a total of 3/4 cup more fat (butter or peanut butter) than should be in a cake this size that resulted in a heavy, greasy glob (particularly the frosting). I'm not even done cleaning up and the cake is already gone--with the egg shells, butter wrapper and cake mix box.
This cake was sold at auction for $120! Keep the recipe just like it is; DON'T CHANGE A THING.
When I reduced butter to 1/4 C in icing, it wasn't creamy. Add full 1/2 C as recipe calls for in icing.
There was a family when we attended the sports banquets in high school that made this cake, they always brought one for the public and one for themselves, they guarded the recipe with their lives! My dad, a huge penut butter fan always loved it, I came across this recipe last year and decided to try it for his birthday! It's the exact same recipe! He loved it, I love it, I've made it for several picnics and there is never any left over. I am not gaurding the recipe however! Try this, you'll be happy. Quick note, make sure the cake is completely cooled before frosting, otherwise it falls aparts quickly.
Amazing. That's all I can say. Everyone went crazy over this cake...literally. I was making the frosting, look over at my cooling cakes and there is my four year old chowing down on it...about 1/4 of my bottom layer was gone...so you know he loved it. Then I serve it up for my dad and cousin's birthdays and it was seriously a feeding frenzy. My two teenage brothers were actually fighting over who got to have seconds. My husband said it is the best cake he's ever had. I love it because it's a very versatile cake, you can play around with it a lot. I made the cake exactly as the recipe tells because it was my first time making it (other than the frosting...I ended up adding a lot more cream to get the right consistancy), but next time I may play around with it a bit and maybe put a strawberry jelly layer in the middle and have a peanut butter and jelly cake or put chocolate in the middle. There's a lot you can do with it. This is undoubtedly a keeper.
My boyfriend and I absolutely loved it. We found that the cake is even better refridgerated over night. We will be making this cake again real soon!!!!..........It's been a couple of years since I wrote this review however...I have more request for this cake it is unreal...It has become my signature dish at parties- and I don't add anything to the recipe-(other than a little more heavey cream if needed).You should try this as is it's AWESOME!!!
This yeilded a perfect texture cake. However, I thought that I could taste the yellow butter flavor from the cake mix more than I would have liked. Next time I think I would use a white cake mix as a base. The frosting was much too sweet. I ended up adding 2tbsp. cocoa powder to tone down the sweetness, which helped, but next time I would use a different frosting all-together.
I didn't really care for the overwhelming peanut butter flavor in this cake. Maybe with chocolate frosting it would be a little more subtle.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 696
** Calories from Fat: 348
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See smart tips that make baking and cleanup a snap.
It’s Texas sheet cake with a peanut butter twist.
Switch up your classic chocolate molten lava cake with a peanut butter version!