The Peanut Butter Layer Cake Recipe is a treat that perfectly balances the rich creaminess of peanut butter with the soft, tender crumb of a classic layer cake.
With the first bite, you’ll realise that this easy peanut butter Layer cake recipe has the perfect balance of sweetness and nuttiness, and that’s what makes it stand out for any occasion.
If you’re in the mood for a classic peanut cake or something a little more decadent, such as a chocolate peanut butter cake, look no further than this recipe.
I’ve made this recipe repeatedly, even down to the tiniest details – it always results in a moist, flavorful cake topped with rich peanut butter frosting that everyone loves.
Peanut Butter Layer Cake Recipe
Recipe Overview
This Peanut Butter Layer Cake is a showstopper with its fluffy layers, creamy peanut butter frosting, and just the right amount of sweetness. If you’re a peanut butter lover (like me), you won’t be able to resist the combination of the rich, moist cake and the smooth peanut butter frosting. It’s the ultimate peanut butter cake recipe that everyone will rave about!
Key Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Cuisine: American
- Course: Dessert
- Difficulty Level: Easy
- Yield: 12 servings
- Calories per serving: ~300 kcal
Equipment Needed for Peanut Butter Layer Cake
- Oven
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Cooling rack
- Toothpick or cake tester
- Measuring cups and spoons
- Butter knife or offset spatula
- Serving platter or cake stand
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup coconut oil (melted)
- 1 cup natural unsweetened peanut butter
- 1 cup brown sugar (packed)
- 3 large eggs
- 1 ½ cups buttermilk
- 1 tsp vanilla extract
For the Peanut Butter Frosting
- 1 cup natural unsweetened peanut butter
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered (confectioner’s) sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
1. Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, and line the bottoms with parchment paper to ensure the cakes come out smoothly.
2. Make the Cake Batter
In a large bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
In another bowl, mix the melted coconut oil, peanut butter, and brown sugar. Mix until smooth and creamy. Beat in the eggs one at a time. Whisk in the buttermilk and vanilla extract.
Add the dry ingredients to the wet mixture and mix until just combined. Don’t skimp on the mixing; you want a light, fluffy texture.
3. Bake the Cake Layers
Evenly distribute the batter between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. You can let the cake cool in the pans for 10 minutes, then cool it on a wire rack.
4. Prepare the Peanut Butter Frosting
As the cakes cool, prepare the frosting. Beat the creamy peanut butter and the soft butter together in a large bowl until well combined. Slowly add the icing sugar, a cup at a time, stirring after each addition. Stir in the heavy cream and vanilla extract, and continue beating until the frosting has a smooth, light, and spreading consistency.
5. Assemble the Cake
When the cake layers are completely cooled, place a layer of cake onto the serving platter. Spread with a thick layer of peanut butter frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake. Smooth the frosting with an offset spatula, and pipe on more dollops for good measure if you’re feeling the love for peanut butter.
6. Optional: Add Chocolate Garnish
For a chocolatey twist, you can drizzle some chocolate ganache over the top of the cake or even sprinkle some Reese’s pieces on top to give it that ultimate peanut butter and chocolate combination!
Is It Okay to Put Peanut Butter in Cake Batter?
Absolutely! Adding peanut butter to your cake batter is what gives it that pecan-like flavour, and it’s what makes it a moist, dense cake. And I love the oomph it adds to the cake. Just make sure you’re using natural, unsweetened peanut butter to steer clear of any unnecessary added sugars that might ruin your cake’s sweetness balance.
What Is Good to Put in Between Cake Layers?
You can be creative about what goes between the layers of your cake. A slathering of rich peanut butter frosting is, of course, the right move, though you could also spread it on some fruit preserves (such as strawberry or raspberry) for a hint of tangy sweetness. If you love chocolate, drizzle it with a rich chocolate ganache for a showstopper.
What is in Peanut Butter Patties?
Peanut butter patties are generally made from peanut butter, powdered sugar, butter and milk chocolate. They’re great for adding extra peanut butter flavour or just decorating the cake.
My Secret Tips for the Perfect Peanut Butter Layer Cake
- Use Room Temperature Ingredients: Before you start mixing, your eggs, butter, and buttermilk should already be at room temperature. This also helps the ingredients mix evenly and produce a nice, smooth batter and frosting.
- Don’t Overmix the Batter: Overmixing will create a heavy cake. Mix until just combined for the fluffiest texture.
- Storage Tips: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you are making this cake in advance, you can freeze the cake layers (unfrosted) for up to 3 months!
- Substitute Coconut Oil: If you’re out of coconut oil, you can substitute it with vegetable oil or melted butter.
- Make it Ahead: The cake layers and frosting can be prepared a day ahead. Then, all you have to do is assemble and frost the cake when it’s time to serve.
Exciting Variations and Serving Ideas
- Peanut Butter Chocolate Cake: with a layer of chocolate cake between the peanut butter layers, chocolate and peanut butter never tasted so divine! OR optional spread a thin layer of chocolate ganache over the frosting for a more decadent treat!
- Peanut Butter and Banana: Slice a ripe banana and slip it between the layers for a fruity, sweet addition to this peanut butter cake. The banana pairs perfectly with the peanut butter.
- For the Peanut Butter Lover: Increase the amount of peanut butter in the frosting and make it super rich. You can also layer peanut butter cups between your cake layers for a Reese-inspired treat!
- Serving Suggestion: Serve this cake with a tall cold glass of milk or a scoop of vanilla ice cream for the perfect dessert kick.
FAQ
Crunchy peanut butter instead of creamy?
The creamy type of peanut butter just melts like butter in the mouth-a must for cakes and frostings.
But if you so desire, you can always use crunchy peanut butter. Just remember that the chunky bits could make the slight smoothness of the frosting and cake batter come down a notch.
If you decide to go the crunchy route, stir it quite well first, avoiding any big peanut nuggets from going into the recipe.
How does one keep cake layers from sticking to pans?
Always make sure the pan is greased and floured well so that the cake layers can slip out of it easily. No shortcuts here!
After a thin butter or shortening coating, flour the pan lightly, then tap out the excess.
For security’s sake, line the pan’s bottom with parchment paper so that there will be no sticking. It will gear the basin for the division of the cake and pan.
Does this cake need to be made gluten-free?
Yes! If you want to make this Gluten Free Peanut Butter Layer Cake, simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure your mix has some form of xanthan gum in it, or something similar.
What type of peanut butter should I use for this cake?
For the best results, opt for creamy, unsweetened peanut butter. Brands like Jif or Skippy work well.
Avoid natural peanut butter with separated oils, as it can affect the cake’s texture and moisture.
Using sweetened peanut butter may make the cake too sweet; if that’s all you have, consider reducing the added sugar in the recipe slightly.
Video Tutorial
Conclusion
An easy yet fabulous Peanut Butter Layer Cake Recipe is the loveliest name for a dish filled with the quintessential peanut butter flavor. I’ve been preparing it for years, and to my satisfaction, the cake has always turned out moist and delicious.
For an all-time famous peanut butter Layer cake, or one considered a chocolate peanut butter cake, this is the only recipe you should ever want.
It is surprisingly simple, with no fancy splits and almost never-hard-to-get ingredients.
That peanut butter frosting, though, brings everything together, and really, who doesn’t cherish a good sheet cake? Once learned the ultimate peanut butter Layer cake, the recipe will be one you make to treat yourself or others any time you feel like it.
Happy baking, and I look forward to hearing all about your adventures with peanut butter Layer cake!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, and line the bottoms with parchment paper to ensure the cakes come out smoothly.
- In a large bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
- In another bowl, mix the melted coconut oil, peanut butter, and brown sugar. Mix until smooth and creamy. Beat in the eggs one at a time. Whisk in the buttermilk and vanilla extract.
- Add the dry ingredients to the wet mixture and mix until just combined. Don’t skimp on the mixing; you want a light, fluffy texture.
- Evenly distribute the batter between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. You can let the cake cool in the pans for 10 minutes, then cool it on a wire rack.
- As the cakes cool, prepare the frosting. Beat the creamy peanut butter and the soft butter together in a large bowl until well combined. Slowly add the icing sugar, a cup at a time, stirring after each addition. Stir in the heavy cream and vanilla extract, and continue beating until the frosting has a smooth, light, and spreading consistency.
- When the cake layers are completely cooled, place a layer of cake onto the serving platter. Spread with a thick layer of peanut butter frosting on top.
- Place the second cake layer on top and frost the top and sides of the entire cake. Smooth the frosting with an offset spatula, and pipe on more dollops for good measure if you’re feeling the love for peanut butter.
- For a chocolatey twist, you can drizzle some chocolate ganache over the top of the cake or even sprinkle some Reese’s pieces on top to give it that ultimate peanut butter and chocolate combination!
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