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Peanut Butter Layer Cake

Creamy peanut butter flavor permeates the cake, the frosting, the ganache, and the cookie toppers in this irresistible peanut butter layer cake.
Course: Dessert, Snack
Cuisine: American
Keyword: cake, ganache, layer cake, nutter butter, nutter butter cake, nutter butter layer cake, peanut butter, peanut butter cake, peanut butter ganache, peanut butter layer cake
Servings: 8

Ingredients

For the Peanut Butter Cake:

  • ½ Cup Salted Butter, softened to room temperature (115 g)
  • 1 ¼ Cups  Granulated Sugar (250 g)
  • 1 Large Egg + 1 Large Egg Yolk
  • ¼ Cup Sour Cream (60 g)
  • ½ Cup Adam’s Creamy All Natural Peanut Butter (130 g)
  • 1 Tablespoon Pure Vanilla Extract (15 ml)
  • 1 ¾ Cups All Purpose Flour (220 g)
  • 2 Teaspoon Baking Powder (10 g)
  • ½ Teaspoon  Salt (3 g)
  • ¾ Cup 2% Milk (180 ml)

For the Peanut Butter Frosting:

  • 1 ½ Cups Salted Butter, softened to room temperature (345 g)
  • 2 ½ Cups Powdered Sugar (300 g)
  • ¾ Cup Adam’s Creamy All Natural Peanut Butter (195 g)
  • 1 Tablespoon Pure Vanilla Extract (15 ml)

For the Peanut Butter Ganache:

  • ½ Cup Heavy Cream (120 ml)
  • 1 Cup Semisweet Peanut Butter Chips (175 g)

Toppers:

  • Nutter Butters and Mini Nutter Butters

Instructions

  • Step 1: Prepare the Cake Pans
    Preheat your oven to 350°F (175°C).
    Line three 6-inch round cake pans with parchment paper and spray them with nonstick cooking spray.
  • Step 2: Make the Peanut Butter Layer Cake
    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    Add the egg, egg yolk, sour cream, creamy peanut butter, and vanilla extract. Mix until well combined.
    In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
    Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
    Divide the batter evenly among the prepared cake pans.
    Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 3: Make the Peanut Butter Frosting
    In a large mixing bowl, beat the softened butter until creamy.
    Gradually add the powdered sugar, beating until light and fluffy.A
    dd the creamy peanut butter and vanilla extract, and beat until well combined.
  • Step 4: Make the Peanut Butter Ganache
    In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    Remove from heat and add the peanut butter chips. Let sit for 1 minute, then stir until smooth and fully melted.
    Allow the ganache to cool slightly before using.
  • Step 5: Assemble the Cake
    Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
    Pipe a ring of buttercream around the edge of the cake layer.
    Fill the center of the ring with a layer of peanut butter frosting and a layer of peanut butter ganache.
    Place the second cake layer on top and repeat the process.Place the third cake layer on top.
    Frost the entire cake with the remaining peanut butter frosting.
    Using a spatula, swipe some peanut butter ganache around the sides of the cake for a marbled effect.
    Press the crushed Nutter Butter cookies around the base of the cake.
    Pipe puffs of buttercream on top of the cake and top each puff with a mini Nutter Butter cookie.

Notes

See blog for: 
Step by step instructions plus dietary substitutions for dairy and gluten 
A link to all products used in this cake