Peanut Butter Layer Cake Recipe

Sophia

This peanut butter layer cake recipe has a deep, nutty flavor balanced by gentle sweetness. The crumb is soft and moist, giving a melt-in-the-mouth texture that feels rich without being heavy.

Peanut butter adds warmth and depth, while the frosting brings a creamy, slightly salty finish that enhances the cake layers. The sweetness never feels sharp, allowing the roasted peanut notes to shine.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings 12 servings

Calories 620 kcal

Equipment

Mixing bowls
Electric mixer (or whisk)
Measuring cups and spoons
Spatula
9-inch round cake pans (2)
Cooling rack
Saucepan (for melting chips if needed)
Offset spatula or knife (for frosting)

Ingredients

For the Cake:

¾ cup light brown sugar soft
⅓ cup unsalted butter room temperature
1⅔ cups all-purpose flour
3 large eggs room temperature
3 tbsp cornstarch
1 cup buttermilk
½ tsp salt omit if using salted butter
½ tsp baking soda
2 tsp baking powder
⅓ cup unflavored vegetable oil
½ cup granulated sugar
⅔ cup smooth unsweetened peanut butter
1½ tsp vanilla extract

For the Peanut Butter Frosting:

10 oz peanut butter chips
2 cups salted butter room temperature
9 cups powdered sugar
6 –7 tbsp water or milk
1¼ cups peanut butter

Instructions

Preheat and prepare pans

Set your oven to 350°F (175°C). Grease two 9-inches round cake pans with butter or cooking spray, then dust them lightly with flour, or line them with parchment paper for easy removal.

Mix dry ingredients

In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Whisk or sift them together and set aside.

Cream butter and sugars

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3–4 minutes with a hand or stand mixer.

Add eggs and peanut butter

Add the eggs one at a time, beating well after each addition. Then mix in the peanut butter and vanilla extract until the batter is smooth.

Combine wet and dry ingredients

Add the dry ingredients in portions, alternating with the buttermilk. Start with some dry ingredients, then a little buttermilk, and continue this way, finishing with the dry ingredients. Fold in the vegetable oil gently until everything is just combined avoid over mixing.

Bake the cake

Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the frosting

Beat the butter in a large bowl until smooth. Gradually add powdered sugar and continue beating until fluffy. Mix in the peanut butter. If the frosting is too thick, add water or milk, one tablespoon at a time, until it’s easy to spread. For extra texture and flavor, you can melt peanut butter chips and fold them into the frosting.

Assemble the cake

Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Put the second cake layer over it and cover the top and sides with frosting. Decorate however you like. For a firmer frosting, chill the cake for a short while before serving.

Notes

Notes: Make sure all ingredients are at room temperature for the best texture. You can substitute milk for buttermilk if needed (add 1 tbsp vinegar or lemon juice to 1 cup milk and let it sit 5 min). Frost the cake completely cooled to prevent frosting from melting.

Nutrition Facts Peanut Butter Layer Cake Recipe

Keyword Peanut Butter Layer Cake Recipe