Granny’S Sponge Cake With Peanut Butter Icing

Name: Granny’S Sponge Cake With Peanut Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPONGE CAKE:; 1-1/4 cup Self-Rising Flour; 1 cup Sugar, Heaping; 1/2 teaspoons Salt; 2 whole Eggs; 1/2 cups Vegetable Or Canola Oil; 3/4 cups Butter Milk; 1 teaspoon Vanilla; FOR PEANUT BUTTER ICING:; 1-1/2 cup Sugar; 1 Tablespoon Flour, Heaping; 1-1/2 cup Milk; 1/2 sticks Butter; 3 Tablespoons Creamy Peanut Butter; 1 dash Vanilla

Servings: persons

FOR THE SPONGE CAKE:
1-1/4 cup Self-Rising Flour
1 cup Sugar, Heaping
1/2 teaspoons Salt
2 whole Eggs
1/2 cups Vegetable Or Canola Oil
3/4 cups Butter Milk
1 teaspoon Vanilla
FOR PEANUT BUTTER ICING:
1-1/2 cup Sugar
1 Tablespoon Flour, Heaping
1-1/2 cup Milk
1/2 sticks Butter
3 Tablespoons Creamy Peanut Butter
1 dash Vanilla

1
Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
2
Mix the flour, sugar and salt together. Add in the wet ingredients, stirring until everything is well combined. Pour evenly into the 3 greased, floured cake pans. Bake for 18 minutes until the cake is pulling away from the sides of the pan and is slightly brown on top. Remove from the oven and set aside to cool.
3
To make the peanut butter icing, mix icing ingredients together (except the peanut butter and vanilla) in a 2 quart saucepan. Bring to a boil over medium-high heat. Cook until thick (about 20 minutes), stirring regularly. Remove from the heat and stir in the peanut butter and vanilla.
4
While hot, pour some of the icing over the bottom layer of the cake. Add another layer of cake and pour some more icing. Add the final layer of cake and pour the rest of the icing over the cake, allowing it to run down the sides. (Be sure your cake plate has a slight rim.) Allow it to cool.
5
Enjoy!

1295

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SPONGE CAKE:, 1-1/4 cup Self-Rising Flour, 1 cup Sugar, Heaping, 1/2 teaspoons Salt, and more.

Yes, Granny’S Sponge Cake With Peanut Butter Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!