Granny’S Sponge Cake With Peanut Butter Icing Recipe

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.

No additional tips available.

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

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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.

Granny’S Sponge Cake With Peanut Butter Icing

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