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.
Ingredients
Scale
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
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C) and spray two 8-inch cake pans with baking spray to prevent sticking.
- 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.
- 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.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixer and beat until fully incorporated and uniform in texture.
- Mix Liquids: Lower the mixer speed to the lowest setting and gradually add the milk and water, mixing until smooth.
- Sift Dry Ingredients: Sift together the flour, baking soda, and salt in a separate bowl to ensure even distribution.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble First Layer: Place the first cake layer on the stand and spread 1 cup of peanut butter frosting evenly over the top.
- Add Second Layer: Place the second cake layer on top of the frosted first layer.
- 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.
- Final Frosting: Frost the cake using half of the remaining frosting, smoothing it evenly over the cake.
- 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.
- 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
