Stacey's Peanut Butter Cake

I first tested this recipe when I was making a birthday for a coworker’s son. I was pleasantly surprised by the intensity of the peanut butter flavour and I couldn’t stop eating it. Hope you enjoy!!

Stacey’s Peanut Butter Cake


  • 2 1/2 cups + 2 Tbsps allpurpose flour
  • 6 Tbsps cornstarch
  • 3 tsps baking powder
  • 1/2 tsp salt
  • 4 ounces margarine/butter
  • 4 ounces creamy peanut butter
  • 2 cups of sugar
  • 4 eggs
  • 1 tsp Lorann peanut butter flavouring
  • 1 1/2 cups buttermilk


  1. Preheat oven to 325ºF. Grease and flour pans.
  2. Sift and combine all-purpose flour, cornstarch, baking powder and salt in a large bowl. Set aside.
  3. Cream together margarine/butter, peanut butter and sugar.
  4. Add eggs one at a time. Add flavouring.
  5. Alternately add the dry ingredients and buttermilk to the cake batter, beginning and ending with the dry ingredients.
  6. Pour batter into prepared pans and bake until done.
  7. Remove cakes from the oven and set aside to cool completely before decorating or freezing.

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Comments (3)


I found this cake to be very dry and not very peanut buttery. I must say that I did like the dense texture though.

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