Peanut Butter Cake recipe from 1938

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I found this recipe in a newspaper dated November 28, 1938. If you like peanut butter treats and light, fluffy cakes, this one will satisfy.

The original recipe calls for the cake to be baked in a loaf tin. I opted to make a layer cake with chocolate buttercream and peanut butter drip, topped with mini peanut butter cups.




INGREDIENTS

Cake:

  • ½ cup peanut butter
  • 1 cup sugar (200g)
  • 2 egg yolks
  • 2 cups sifted all-purpose flour (220g)
  • 3 ½ tsp baking powder (1 tbsp + ½ tsp)
  • ⅓ tsp salt
  • 1 cup milk (237ml)
  • 1 tsp vanilla extract
  • 2 egg whites
Frosting:

  • 1 cup butter (227g)
  • 2-3 cups icing sugar (250-275g)
  • ½ cup cocoa powder (50g)
  • 2-4 tbsp heavy cream
  • 1 ½ tsp vanilla extract
  • ½ tsp salt

Note: All ingredients should be room temperature unless otherwise stated.

Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 6-inch cake pans (or 1 loaf pan)

Make the cake:

  1. In a large bowl, cream peanut butter throughly until light and fluffy.
  2. Mix in sugar gradually, creaming well.
  3. Sift flour and measure or weigh. 
  4. Sift flour, baking powder, and salt into a medium bowl and set aside.
  5. Separate eggs.
  6. Beat yolks until light, then blend into to the peanut butter mixture.
  7. Mix the flour mixture and the milk to the batter alternately, beginning and ending with the flour mixture.
  8. Stir in vanilla extract.
  9. Beat the egg whites stiff (but not dry) and gently fold into the batter until fully incorporated.
  10. Divide evenly between two 6-inch pans. (Or 1 loaf pan.)
  11. Bake in a preheated oven at 350°F/175°C for 30-35 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean. (About 35-40 minutes if you are using a loaf pan.)
  12. Let cool in pans for 15 minutes before turning onto a cake rack to fully cool.

Chocolate Buttercream Frosting:

  1. In a large bowl, cream the butter until light and fluffy.
  2. Add 2 cups of icing sugar, the cocoa powder, salt, vanilla extract, and 2 tablespoons of heavy cream. 
  3. Mix until a spreadable frosting forms. 
  4. If the frosting is too thick, add more heavy cream; 1 tablespoon at a time. 
  5. If necessary add more icing sugar or heavy cream to adjust to your preferred taste and texture. 

Once the cake layers have cooled, ice the cake as you like. 

Cut, serve, and enjoy!

Notes:

  • For the peanut butter drip, simply heat half a cup of peanut butter in the microwave. Let cool slightly. Use a piping bag, squeeze bottle, or spoon to nudge the warm peanut butter over the edge of the cake. 
  • Make sure your cake has been in the fridge for at least 20 minutes, or the freezer for 10 minutes to help the peanut butter set as it drips and to prevent the warm peanut butter from melting your frosting.
Original newspaper clipping from 1938:




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