Peanut Butter Cakewiches

First off, let me apologize for this post.

You’ll understand why in a bit.

I found this recipe for peanut butter cakewiches on a blog called Anger Burger a few months ago (Anger Burger, meet Angry Cherry — I swear I didn’t know you existed when I registered my blog name), and it called to me.

Yes, it called, but I had to resist its siren song.

Because, you see, peanut butter is not something I can just keep in the cupboard. It’s like how one does not simply walk into Mordor (yes — I’m being that serious… and nerdy).

Peanut butter is volatile — one spoonful leads to an empty jar and then to me, always wanting more.

Now my arteries are going to hell in a handbasket because of this glorious cake, so I have to say sorry at least once for encouraging others to destroy their insides with peanut butter overload!

So, if you love peanut butter, look away! If you hate peanut butter, look away! This can only end badly!

Do not be fooled by these seemingly ordinary peanut butter sandwiches — that’s not ordinary bread you’re looking at — oh, no! — it’s dense and moist peanut butter cake bread. That filling? It’s not ordinary peanut butter — it’s creamy, rich, and silky peanut butter frosting.

What kind of jam is that? Well, it’s ordinary jam, but it’s special because you get to pick your poison — whatever fruit suits your fancy!

Anyways — make sure to use all-natural, unsweetened, unsalted peanut butter for your cake, since it will yield the best, most pure, peanut buttery taste.

Also, be warned: baking this peanut butter cake is a tricky undertaking. Like Ms. Anger Burger wrote in her post, she had to cover the top of her peanut butter loaf with tinfoil after 50 minutes and bake it for an extra 10 minutes.

I had to cover my peanut butter loaf with tinfoil after 60 minutes and bake it for an extra 25 minutes — I’m pretty sure this all has to do with what kind of peanut butter you use, and whether or not your oven runs true-to-temperature.

Peanut Butter Cakewiches

*adapted from Anger Burger


Peanut Butter Bread Cake

  • 3/4 cup all-natural peanut butter
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup white sugar
  • 3/4 cup light brown sugar, firmly packed
  • 3 large eggs
  • 1/4 cup half & half cream
  • 1/4 cup + 2 tablespoons buttermilk
  • 1 & 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt

Peanut Butter Frosting

  • 1/2 cup creamy peanut butter
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup icing sugar
  • 2 ~ 3 tablespoons half & half cream


First, make the peanut butter cake — preheat the oven to 350°F/175°C. Grease and flour a 9 x 5 inch loaf tin.

Sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Stir together the half & half cream, buttermilk, and vanilla extract. Set aside.

In a large bowl, cream the peanut butter and softened butter together. Add the white sugar and brown sugar and beat vigorously for at least 5 minutes.

Add the eggs, one at a time, beating well after each addition.

Stir the sifted flour mixture and buttermilk-cream mixture into the peanut butter batter in three alternating additions — add 1/3 flour, then 1/2 buttermilk-cream, then 1/3 flour, then 1/2 buttermilk-cream, and finish with 1/3 flour.

Scrape the peanut butter batter into the prepared loaf tin.

Bake for at least 55 minutes before removing the loaf from the oven and testing to see if a knife inserted into the center comes out clean.

If the knife doesn’t come out clean and you feel that your loaf is getting too brown, carefully wrap the top of the loaf tin with tin foil, and bake for an additional 10 ~ 25 minutes (for a total baking time of 65 ~ 80 minutes) — check the loaf every 10 minutes until a knife inserted into the top comes out clean.

Allow to cool in the tin for 20 minutes before turning out onto a cooling rack.

To make the peanut butter frosting, start by creaming the peanut butter and softened butter together until smooth.

Whisk in the vanilla extract, then the icing sugar, and then 2 tablespoons of half & half cream. Add more cream, one teaspoon at a time, if a thinner consistency is desired.

To assemble the peanut butter cakewiches, simply slice the cooled peanut butter cake like a loaf of bread, then make sandwiches with the sliced bread, using the peanut butter frosting and your favourite kind of jam as filling!

Be warned: after eating a peanut butter cakewich, you will never enjoy a regular peanut butter and jelly sandwich the same way ever again. Yum!

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11 thoughts on “Peanut Butter Cakewiches

  1. Brandon says:

    Oh god this is such a good idea. I just want to bury my face into that gooey red raspberry filling. Absholutely yumzh!

  2. A Tablespoon of Liz says:

    This is so cute and such a good idea! I want some right now, my mouth is watering.

  3. Joanne says:

    I should have had that recipe for when my children were young… there would have been no problem with eating lunches at school. This looks good and very rich.

  4. OMG this looks so incredibly amazing.
    Such an amazing idea to make a PB and jelly sandwich outta cake and frosting. not gonna lie, frosting and cake are my favorite things ever–and with peanut butter???? that makes it at least ten time better 🙂

  5. Dishin with Daisy says:

    Oh my. I’m speechless. I would like to dive head first into that sammie haha!

  6. I’m just going to say one word to sum up my feelings about this sandwich of the gods, and it’s going to be a very British one:


  7. daisy says:

    Wow! This looks and sounds awesome!! Nice blog…I’m glad I stumbled upon it.

  8. […] wonderful Christine over at recently created a heart-achingly amazing recipe for a peanut butter and jelly cakewich that had me trying to lick the screen, so I knew I peanut butter just had to be involved. Prepare […]

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