I packed this Peanut Butter Layer Cake with peanut butter in every dreamy bite, from the tender cake to the creamy frosting and playful toppings. If peanut butter is your weakness, this cake is pure temptation.

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I’m fully obsessed with this Peanut Butter Layer Cake because it does not play around. Every bite is thick, sweet, nutty, and totally loaded, with creamy peanut butter packed into the cake and frosting like it belongs there.

I love how the layers feel rich without being boring, and the frosting is the kind I keep sneaking off the spatula. And those mini peanut butter cups on top?

Absolutely necessary. This is the cake I want when a plain dessert will not cut it.

Big peanut butter energy. No apologies.

Just a tall, messy, ridiculously good cake I cannot stop thinking about.

Ingredients

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Flour gives the cake its soft structure, so it doesn’t totally fall apart.
Baking powder and soda help it rise into fluffy, bakery-style layers.
Salt keeps all that sweetness from tasting flat or boring.
Butter brings rich flavor and that tender, melt-in-your-mouth crumb.
Granulated and brown sugar make it sweet, soft, and a little caramel-like.
Eggs hold everything together and add a little richness, too.
Peanut butter is the star, making each bite nutty and cozy.
Buttermilk keeps the cake moist with a tiny tang you’ll barely notice.
Vanilla rounds things out and makes the peanut butter taste warmer.
Sour cream or Greek yogurt adds moisture, Plus a nice soft texture.
Powdered sugar makes the frosting smooth, sweet, and super spreadable.
Cream or milk loosens the frosting when it’s feeling too thick.
Basically, roasted peanuts add crunch so the cake isn’t just soft-on-soft.
Peanut butter cups make the top fun, candy-like, and kind of irresistible.
Melted chocolate drizzle adds that classic chocolate-peanut butter moment.

Ingredient Quantities

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 cup creamy peanut butter, at room temperature

1 cup buttermilk, room temperature

2 teaspoons vanilla extract

1 cup sour cream or plain Greek yogurt

1 cup unsalted butter, softened for frosting

1 1/2 cups creamy peanut butter for frosting

4 cups powdered sugar, sifted

2 to 4 tablespoons heavy cream or milk to thin frosting as needed

1 teaspoon vanilla extract for frosting

Pinch of fine salt for balance

1/2 cup chopped roasted peanuts for decoration

12 mini peanut butter cups, halved for topping

1/2 cup semisweet chocolate chips, melted for drizzle

How to Make this

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1. Preheat oven to 350°F. Grease and line two 8 or 9 inch round cake pans with parchment and lightly flour; set aside.

2. Whisk together 2 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.

3. In a large bowl, beat 1 cup softened unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 4 large eggs one at a time, then beat in 1 cup creamy peanut butter until smooth.

4. In a measuring cup combine 1 cup buttermilk and 2 teaspoons vanilla extract. Add the dry ingredients to the butter mixture in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Fold in 1 cup sour cream or plain Greek yogurt until incorporated.

5. Divide batter evenly between prepared pans and smooth tops. Bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool in pans 10 minutes, then turn cakes out onto a wire rack to cool completely.

6. For the frosting, beat 1 cup softened unsalted butter and 1 1/2 cups creamy peanut butter until smooth. Add 4 cups sifted powdered sugar gradually, then 1 teaspoon vanilla extract and a pinch of fine salt. Add 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency.

7. If desired, level the cake tops. Place one cake layer on a serving plate and spread a thick, even layer of frosting over it. Top with the second layer and apply a thin crumb coat of frosting over the whole cake. Chill 15 to 30 minutes to set the crumb coat.

8. Apply the remaining frosting smoothly over the top and sides. Press 1/2 cup chopped roasted peanuts around the sides or sprinkle on top as desired.

9. Melt 1/2 cup semisweet chocolate chips and drizzle over the top. Arrange 12 mini peanut butter cups, halved, on top of the cake as decoration.

10. Chill briefly to set the decorations, then bring to room temperature before slicing. Store covered in the refrigerator for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans, parchment paper, and cooking spray or butter for greasing
3. Mixing bowls (one large, one medium)
4. Electric stand mixer or hand mixer with paddle and whisk attachments
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Wire cooling rack
8. Offset spatula or bench scraper for frosting
9. Small saucepan or microwave-safe bowl for melting chocolate and a spoon or heatproof spatula
10. Serrated knife or cake leveler and a turntable or serving plate for assembling and decorating

FAQ

Can I make the cake ahead of time? Yes. Bake the layers, cool completely, wrap each layer tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. Bring to room temperature before assembling and frosting.

How do I prevent a dry cake? Do not overmix once you add flour. Use room temperature ingredients and measure flour by spooning into the cup and leveling. Bake until a toothpick comes out with a few moist crumbs, not completely dry.

Can I substitute plain Greek yogurt for sour cream? Yes. Use equal amounts of plain Greek yogurt in place of sour cream for the same texture and tang.

How do I get a smooth, pipeable peanut butter frosting? Beat the butter and peanut butter until creamy, then add sifted powdered sugar gradually. Add 2 to 4 tablespoons of cream or milk to reach a spreadable consistency. Chill briefly if too soft before decorating.

My frosting tastes too salty or too sweet. How can I balance it? Add a pinch of fine salt to cut excess sweetness, or a teaspoon of vanilla extract for depth. If it is too salty, add a little more powdered sugar and a splash of cream to mellow the salt.

How should I store a decorated cake? If the cake will be eaten within 2 days, store it at room temperature in a cake dome or covered container. For longer storage refrigerate up to 4 days, but let it sit at room temperature 30 to 60 minutes before serving for best texture.

Peanut Butter Layer Cake Recipe Substitutions and Variations

All purpose flour: substitute with cake flour (use 2 tbsp less per cup, sifted) or whole wheat pastry flour (best for nuttier flavor, may need slightly more liquid).
Buttermilk: substitute with 1 cup milk plus 1 tbsp lemon juice or vinegar (let sit 5 minutes) or use plain yogurt thinned with a little milk.
Creamy peanut butter: substitute with almond butter for a milder taste, sunflower seed butter for a nut free option, or cashew butter for a sweeter, creamier profile.
Sour cream or plain Greek yogurt: substitute with full fat plain yogurt, crème fraiche for richer texture, or a 50/50 mix of milk and softened cream cheese for similar tang and body.

Pro Tips

1) Let the layers cool completely, then chill them for 20 to 30 minutes before frosting. Cold cake is firmer and crumbs are less likely to mix into the frosting, so you get much cleaner sides and neat slices.

2) If your peanut butter feels stiff, warm it briefly by placing the jar in a bowl of hot water for a few minutes or microwaving a few seconds in a microwave safe bowl. It will blend into batters and frostings more smoothly, but do not heat it until oily or hot.

3) Sift the powdered sugar and add it to the frosting slowly, tasting as you go. A tiny extra pinch of fine salt can rescue an overly sweet frosting and make the peanut flavor pop. Adjust thickness with cream or milk a tablespoon at a time so you do not over-thin.

4) Toast the chopped peanuts lightly in a dry skillet until fragrant and slightly browned for better crunch and flavor. Melt the chocolate in short 15 second microwave bursts or over a gentle double boiler, stirring thoroughly between bursts so it stays glossy and does not seize.

Peanut Butter Layer Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

1140

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans, parchment paper, and cooking spray or butter for greasing
3. Mixing bowls (one large, one medium)
4. Electric stand mixer or hand mixer with paddle and whisk attachments
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Wire cooling rack
8. Offset spatula or bench scraper for frosting
9. Small saucepan or microwave-safe bowl for melting chocolate and a spoon or heatproof spatula
10. Serrated knife or cake leveler and a turntable or serving plate for assembling and decorating

Ingredients

2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 cup creamy peanut butter, at room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 cup sour cream or plain Greek yogurt
1 cup unsalted butter, softened for frosting
1 1/2 cups creamy peanut butter for frosting
4 cups powdered sugar, sifted
2 to 4 tablespoons heavy cream or milk to thin frosting as needed
1 teaspoon vanilla extract for frosting
Pinch of fine salt for balance
1/2 cup chopped roasted peanuts for decoration
12 mini peanut butter cups, halved for topping
1/2 cup semisweet chocolate chips, melted for drizzle

Directions

Preheat oven to 350°F. Grease and line two 8 or 9 inch round cake pans with parchment and lightly flour; set aside.
Whisk together 2 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.
In a large bowl, beat 1 cup softened unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 4 large eggs one at a time, then beat in 1 cup creamy peanut butter until smooth.
In a measuring cup combine 1 cup buttermilk and 2 teaspoons vanilla extract. Add the dry ingredients to the butter mixture in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Fold in 1 cup sour cream or plain Greek yogurt until incorporated.
Divide batter evenly between prepared pans and smooth tops. Bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool in pans 10 minutes, then turn cakes out onto a wire rack to cool completely.
For the frosting, beat 1 cup softened unsalted butter and 1 1/2 cups creamy peanut butter until smooth. Add 4 cups sifted powdered sugar gradually, then 1 teaspoon vanilla extract and a pinch of fine salt. Add 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency.
If desired, level the cake tops. Place one cake layer on a serving plate and spread a thick, even layer of frosting over it. Top with the second layer and apply a thin crumb coat of frosting over the whole cake. Chill 15 to 30 minutes to set the crumb coat.
Apply the remaining frosting smoothly over the top and sides. Press 1/2 cup chopped roasted peanuts around the sides or sprinkle on top as desired.
Melt 1/2 cup semisweet chocolate chips and drizzle over the top. Arrange 12 mini peanut butter cups, halved, on top of the cake as decoration.
Chill briefly to set the decorations, then bring to room temperature before slicing. Store covered in the refrigerator for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.