Peanut Butter Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 cup creamy peanut butter
  • 1/2 cup butter-flavored shortening
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup sugar
  • 1 and 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 salt
  • Frosting:
  • 1 (8 ounce) package cream cheese
  • 1 cup creamy peanut butter
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, whisk all the dry ingredients together. Set aside.
  3. In a large mixing bowl, put in butter-flavored shortning and creamy peanut butter. Mix very well for about 1 minute. You want to make sure it is well blended.
  4. Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated.
  5. Do not over mix...the flour will make the batter tough.
  6. Divide into sprayed 3 (5 inch) or 2 (9 inch) round cake pans with parchment paper cut to fit inside the bottom.
  7. Bake for 25-27 minutes.
  8. Let cakes cool. Then frost.
  9. For the Peanut Butter Frosting:
  10. Cream together the peanut butter and softened cream cheese.
  11. Add 1/4 cup of heavy whipping cream and mix while adding the powdered sugar...1 cup at a time.
  12. Layer and frost.
If you want the consistency to be thicker, add 1/4 cup of powdered sugar at a time. Recipe Source: Gloria Phillips (
Recipe by Simply Gloria at