Peanut Butter Layer Cake Recipe

Introduction

This Peanut Butter Layer Cake is a rich and indulgent treat perfect for peanut butter lovers. Moist layers filled and frosted with creamy peanut butter frosting make it a crowd-pleaser for any occasion. With a crunchy peanut topping, it combines smooth and crunchy textures beautifully.

Ingredients

• 3/4 cup peanut butter
• 1/2 cup unsalted butter
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (for frosting)
• 1 1/2 cups creamy peanut butter (for frosting)
• 6 1/2 cups powdered sugar
• 1/2 cup milk (for frosting)
• 2 cups dry roasted peanuts, finely chopped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and spray two 8-inch cake pans with baking spray.
2. Step 2: Microwave 3/4 cup peanut butter in a microwave-safe bowl covered with a wet paper towel for 30 seconds until runny.
3. Step 3: In a stand mixer, cream together the peanut butter, 1/2 cup butter, and sugar on high speed for 1 minute.
4. Step 4: Add eggs and vanilla extract to the mixer and blend until well combined.
5. Step 5: On the lowest speed, gradually add milk and water until the batter is smooth.
6. Step 6: Sift together the flour, baking soda, and salt.
7. Step 7: Slowly add the sifted dry ingredients to the wet mixture on the lowest mixer speed until just combined.
8. Step 8: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Cool the pans on wire racks for 15 minutes, then remove the cakes and allow to cool completely before frosting.
10. Step 10: To make the frosting, beat 1 cup butter and 1 1/2 cups creamy peanut butter on medium speed for 2 minutes until fully combined.
11. Step 11: Reduce mixer speed to low and add powdered sugar one cup at a time, alternating with 2 tablespoons of milk, starting and ending with sugar. Beat until light and fluffy, about 2-3 minutes.
12. Step 12: Place a spoonful of frosting on the cake stand to secure the cake. Level the cakes with a serrated knife and discard uneven pieces. Brush off any crumbs.
13. Step 13: Place the first cake layer on the stand, spread 1 cup of frosting evenly on top, then add the second cake layer.
14. Step 14: Coat the outside of the cake with 1 cup of frosting and refrigerate for 30 minutes to allow it to firm up.
15. Step 15: Frost the cake with half of the remaining frosting and pipe swirly mounds on top.
16. Step 16: Press chopped peanuts against the sides of the cake, covering halfway up. Sprinkle additional peanuts over the top swirls.

Tips & Variations

• For a more intense peanut flavor, use natural peanut butter in both the cake and frosting.
• To make the cake gluten-free, substitute the flour with a 1:1 gluten-free baking blend.
• Chill the cake thoroughly before slicing to ensure clean, neat slices.
• Add a pinch of cinnamon to the batter for a warm spice note.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting firm. Before serving, allow the cake to sit at room temperature for 20-30 minutes for softer slices. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add extra texture and peanut pieces throughout the cake and frosting, making it even more interesting.

Is it necessary to refrigerate the cake?

Refrigeration helps the frosting set and keeps the cake fresh longer, especially because of the dairy and peanut butter in the frosting. However, if you prefer a softer frosting, you can keep it at room temperature for a few hours before serving.

Peanut Butter Layer Cake Recipe

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★★★★★

4.7 from 137 reviews

• Author: anna
• Total Time: 3 hours (including cooling and chilling time)
• Yield: 12 servings 1x

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Description

This rich and indulgent Peanut Butter Layer Cake combines moist peanut butter-flavored cake layers with a creamy peanut butter frosting, topped with crunchy roasted peanuts. Perfect for peanut butter lovers, this cake is a delightful dessert featuring layers of fluffy cake, smooth frosting, and nutty texture.

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Ingredients

Scale 1x2x3x

Cake

• 3/4 cup peanut butter
• 1/2 cup unsalted butter
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Frosting

• 1 cup unsalted butter
• 1 1/2 cups creamy peanut butter
• 6 1/2 cups powdered sugar
• 1/2 cup milk

Decoration

• 2 cups dry roasted peanuts, finely chopped

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Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C) and spray two 8-inch cake pans with baking spray to prevent sticking.
2. Soften Peanut Butter: Microwave the peanut butter in a microwave-safe bowl covered with a wet paper towel for 30 seconds until it is runny and easy to mix.
3. Cream Ingredients: In a stand mixer, combine the peanut butter, unsalted butter, and sugar. Beat on high speed for 1 minute until the mixture is smooth and creamy.
4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixer and beat until fully incorporated and uniform in texture.
5. Mix Liquids: Lower the mixer speed to the lowest setting and gradually add the milk and water, mixing until smooth.
6. Sift Dry Ingredients: Sift together the flour, baking soda, and salt in a separate bowl to ensure even distribution.
7. Combine Dry and Wet Ingredients: On low speed, add the sifted dry ingredients in batches to the wet mixture. Mix until just combined, being careful not to overmix.
8. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Remove the pans from the oven and place on cooling racks for 15 minutes. Then, remove the cakes from pans and cool completely before frosting.
10. Make Frosting: In a stand mixer, beat together the unsalted butter and creamy peanut butter on medium speed for 2 minutes until fully combined and creamy.
11. Add Powdered Sugar and Milk: Reduce speed to low. Add powdered sugar 1 cup at a time, alternating with 2 tablespoons of milk, starting and ending with powdered sugar. Beat for 2-3 minutes until frosting is light and fluffy.
12. Level the Cakes: Place a spoonful of frosting on your cake stand to secure the first layer. Use a large serrated knife to level the tops of the cakes and discard any uneven pieces. Brush off all crumbs.
13. Assemble First Layer: Place the first cake layer on the stand and spread 1 cup of peanut butter frosting evenly over the top.
14. Add Second Layer: Place the second cake layer on top of the frosted first layer.
15. Crumb Coat: Coat the entire outside of the cake with 1 cup of peanut butter frosting to trap crumbs. Refrigerate for 30 minutes to allow the crumb coat to set.
16. Final Frosting: Frost the cake using half of the remaining frosting, smoothing it evenly over the cake.
17. Decorate: Pipe swirly mounds of frosting onto the top of the cake. Gently press the finely chopped dry roasted peanuts against the sides of the cake, covering halfway up the sides.
18. Top Decoration: Sprinkle a few more chopped peanuts over the piped swirls on top for a finishing touch.

Notes

• Ensure cakes are completely cool before frosting to prevent melting the frosting.
• Use creamy peanut butter for a smoother frosting texture.
• For extra moisture, substitute half the water with brewed coffee to enhance the chocolate-peanut flavor (optional).
• Store the cake covered in the refrigerator for up to 3 days.
• To soften the frosting before piping, allow it to sit at room temperature for 10 minutes.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peanut butter cake, layered cake, peanut butter frosting, roasted peanuts, dessert, homemade cake