Peanut Butter Layer Cake Recipe
Get ready for a sugar rush and a whole lotta peanut butter love. I’m talking about my Peanut Butter Layer Cake Recipe – the one that’s caused more family squabbles over the last slice than I care to admit. It’s rich, it’s decadent, and if you’re a peanut butter fanatic like me, it’ll be your new religion. Seriously, you HAVE to try it.
My husband, Mark, is usually a “meat and potatoes” kind of guy. But this cake? He loses his mind! Last year, for his birthday, I made him a double layer… he ate half of it in one sitting! The kids were giving him the side-eye, but he didn’t even care. It’s become a birthday staple. Honestly, I think he looks forward to it more than actual presents. It’s just that good.
Why You’ll Love This Peanut Butter Layer Cake Recipe
- Because it’s basically like eating a giant Reese’s Cup, but, you know, in cake form.
- The frosting is so good you’ll want to eat it straight from the bowl. (I might have done that… more than once.)
- It’s surprisingly easy to make. Even if you’re not a baking wizard, you can totally nail this.
- Peanut butter. Need I say more?
How to Make It
Okay, so first things first, you gotta preheat that oven! Aim for 350°F (175°C). Now, grease and flour your cake pans. I always use round ones, because, well, round cakes are cute. But square ones would work too. Whatever floats your boat, ya know?
For the cake batter, you’re gonna cream together the butter and sugar. Get it nice and fluffy – like you’re trying to make butter clouds. Then, beat in the eggs, one at a time. Don’t skip that vanilla extract! It adds a little somethin’ somethin’.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add that to the wet ingredients gradually, alternating with the milk. Don’t overmix! Nobody likes a tough cake.
Now, for the magic ingredient: peanut butter! Stir it in until just combined. Divide the batter evenly between your cake pans and bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely. While the cakes are cooling, make the frosting!
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Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar, alternating with the milk. Beat until light and fluffy.
Once the cakes are completely cool, frost the first layer, then add the second layer, and frost the entire cake. You can get fancy with the decorating, or just slather it on there. Nobody’s judging. I sometimes throw on some chopped peanuts for extra crunch.
Ingredient Notes
- All-Purpose Flour: The foundation of our cake! Don’t use cake flour unless you really know what you’re doing. Trust me on this one.
- Peanut Butter: Okay, this is crucial. Use creamy, not natural. Natural peanut butter can be kinda oily, and we don’t want that in our cake. And don’t even think about using that “diet” stuff!
- Powdered Sugar: Essential for the frosting. Don’t try to substitute granulated sugar. It’ll be gritty and weird. Been there, done that.
- Milk: Adds moisture to the cake. I usually use whole milk, but you could probably get away with 2%. Almond milk might even work in a pinch!
- Vanilla Extract: Don’t skip it! It adds a warm flavor that complements the peanut butter perfectly.
Recipe Steps:
- Preheat oven to 350°F (175°C) and grease/flour cake pans.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients, alternating with milk.
- Stir in peanut butter until combined.
- Divide batter into cake pans.
- Bake for 30-35 minutes.
- Cool cakes in pans, then invert onto a rack.
- Cream butter and peanut butter for frosting.
- Add powdered sugar and milk, beat until fluffy.
- Frost cake layers and decorate.
What to Serve It With
Honestly? Nothing. It’s perfect on its own. But if you really want to get fancy, a scoop of vanilla ice cream on the side is pretty amazing. Or maybe a glass of cold milk.
Tips & Mistakes
- Don’t overbake the cake! It’ll be dry and crumbly.
- Make sure your butter is softened before you start. It’ll make creaming it with the sugar much easier.
- Don’t be afraid to experiment with the frosting! You can add chocolate chips, chopped peanuts, or even a little bit of honey for extra flavor.
- If your frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
- And remember, baking is all about having fun! Don’t stress too much about perfection. Just relax and enjoy the process.
Storage Tips
Okay, so if you actually have any leftovers (which is rare in my house), you can store the cake in an airtight container in the fridge for up to three days. The frosting might get a little firm, but it’ll still taste amazing. And yes, you can totally eat it cold. I might even prefer it that way. And breakfast cake? No shame in my game!
Variations and Substitutions
- Chocolate Peanut Butter: Add some cocoa powder to the cake batter for a chocolatey twist. I’ve done this when I was craving something extra decadent.
- Honey Peanut Butter: Swap the sugar in the frosting for honey. It gives it a slightly different flavor, but it’s still delicious. I did this once when I ran out of powdered sugar.
- No Peanut Butter (Gasp!): Okay, I haven’t actually tried this, because, well, why would you? But if you’re allergic to peanuts, you could probably use almond butter or sunflower seed butter instead.
- Skipped the vanilla: I have run out before and honestly it was not the end of the world.
Frequently Asked Questions
Peanut Butter Layer Cake Recipe
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Peanut Butter Layer Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter softened
- 0.75 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups buttermilk
- 1 cup confectioners' sugar for frosting
- 0.5 cup heavy cream for frosting
- 1 cup nuts chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and creamy peanut butter to the flour mixture and beat until combined.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the buttermilk, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together the confectioners' sugar, heavy cream, and your choice of peanut butter until smooth and creamy.
- Frost the cooled cake layers and stack them. Garnish with chopped nuts if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
