Spice Cake with Peanut Butter Frosting may sound like an odd combination but trust me, this cake is Super Special to me and absolutely delicious. It’s one of my all-time favorite cakes.
Today is a National holiday. Well, not really, but it is my birthday. I am not one of those people that don’t tell anyone about my birthday or lie about my age. Half the time I have to ask John how old we are. He’s 11 days older than me, a fact that I never let him forget. I actually declare this my “birthday week” and celebrating with Spice Cake with Peanut Butter Frosting!
John came home for lunch and I told him I was making a spice cake with peanut butter frosting for my birthday. It was my favorite birthday cake when I was young, and I haven’t had it in over 35 years. He said had he known, he would have made me one every year. How can you not love a boy that says stuff like that?
I found this recipe in my MIL recipe box. It’s actually called a New Duchess Spice Cake. I knew it would be good when I saw all of the spices and buttermilk listed in the ingredients. This recipe required me to sift the dry ingredients together and then add the wet ingredients and lastly the eggs. I generally make a cake in the opposite order but went with the instructions. The only change that I made was to replace the shortening with butter…insert singing here.
I don’t know where my MIL got this recipe, but it isn’t unique. I was able to find this cake and variations for it so not sure who the initial creator was but I’m applauding them whoever they are. Eating this cake made me feel like a happy Duchess, and I will definitely be making it again!
Spice Cake with Peanut Butter Frosting may sound like an odd combination but trust me, this cake is Super Special to me and absolutely delicious.
- 2.5 cups cake flour
- 1 cup sugar
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 cup dark brown sugar
- 2/3 cups unsalted butter room temperature
- 1 cup buttermilk room temperature
- 3 eggs room temperature
- 1 cup confectioner sugar
- 1 cup peanut butter creamy style
- 5 tbsp unsalted butter room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup heavy cream
Preheat oven to 350 degrees F. Grease and flour two 9 inch round pans or one 13x9 pan. Line with parchment paper.
Sift together flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt in the bowl of an electric stand mixer.
Add brown sugar, shortening (or butter), and buttermilk. Beat for 2 minutes.
Add 3 eggs and beat 2 more minutes.
Pour into prepared pans and bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 13x9 pan or until cake tests done. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.
To make the frosting, combine sugar, peanut butter, butter, vanilla and salt in the bowl of an electric stand mixer, fitted with a paddle attachment. Blend until creamy. Add cream and beat on high until light and smooth.
Covered cake can be stored at room temperature for 3 days.
Peanut Butter Icing featured by Ina Garten on The Food Network
Thank you for stopping by and helping me celebrate my special day!
Here are a few more recipes that would make anyone feel special!