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Peanut Butter Layer Cake Recipe

Peanut Butter Layer Cake Recipe

Lipia
This Peanut Butter Layer Cake features moist peanut butter cake layers, rich peanut butter frosting, and a chocolate ganache drizzle. Start by baking the cake layers, then whip up the frosting with creamy peanut butter and butter. Stack the layers, frost generously, and top with ganache for a delicious finish. Enjoy!
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 750 kcal

Equipment

  • Stand or hand mixer
  • Mixing bowls
  • Measuring cups & spoons
  • Rubber spatula
  • Offset spatula
  • Saucepan (for ganache)
  • Cake pans (three 8-inch or two 9-inch)
  • Cooling rack
  • Wire whisk
  • Serrated knife (for leveling cake if needed)

Ingredients
  

For the Peanut Butter Cake:

  • 3 ½ cups all-purpose flour
  • 6 tablespoons cornstarch or cornflour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter softened
  • 1 ½ cups creamy peanut butter
  • 1 ½ cups granulated sugar
  • ¾ cup packed brown sugar
  • 4 large eggs
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • ½ cup additional milk
  • ¼ cup water

For the Peanut Butter Frosting:

  • 1 cup salted butter softened
  • 2 ¼ cups creamy peanut butter
  • 6 cups powdered sugar
  • 9 tablespoons milk
  • 10 oz peanut butter chips melted

For the Peanut Butter Ganache:

  • ½ cup heavy whipping cream
  • 6 oz peanut butter chips

Instructions
 

Step 1: Make the Peanut Butter Cake

  • Preheat oven to 350°F (175°C). Grease and line your cake pans. In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and peanut butter together until smooth and creamy.
  • Add in granulated sugar and brown sugar, and continue to beat until fluffy. Mix in the eggs, one at a time, followed by the sour cream and vanilla extract.
  • Alternately add the dry ingredients and milk (plus water) into the batter, beginning and ending with dry ingredients. Mix until just combined.
  • Divide the batter evenly among the prepared pans. Smooth the tops. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  • Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Prepare the Peanut Butter Frosting

  • In a large bowl, beat together the salted butter and peanut butter until creamy. Gradually add in the powdered sugar, mixing on low speed.
  • Add in milk, one tablespoon at a time, until smooth and spreadable. Fold in melted peanut butter chips. Mix until fully incorporated.

Step 3: Assemble the Cake

  • Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the next layers, frosting between each.
  • Frost the entire outside of the cake with a smooth or rustic finish using an offset spatula.

Step 4: Make the Peanut Butter Ganache

  • Heat heavy cream in a small saucepan until simmering. Do not boil. Pour the hot cream over the peanut butter chips in a bowl.
  • Let sit for 1–2 minutes, then stir until smooth and glossy. Let cool slightly before pouring over the frosted cake, letting it drip down the sides.
Keyword Peanut Butter Layer Cake Recipe