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Peanut Butter Layer Cake Recipe
Peanut Butter Layer Cake Recipe photo by Taste of Home
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Peanut Butter Layer Cake Recipe

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My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup peanut butter chips, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • PEANUT BUTTER FROSTING:
  • 1 cup peanut butter chips, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • 2 to 3 tablespoons milk

Nutritional Facts

1 slice: 467 calories, 19g fat (11g saturated fat), 70mg cholesterol, 350mg sodium, 67g carbohydrate (48g sugars, 2g fiber), 8g protein

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Yield: 12-14 servings.
Originally published as Peanut Butter Layer Cake in Country April/May 2003, p49


Reviews for Peanut Butter Layer Cake

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
mariegel
Reviewed Mar. 27, 2015

"I made this cake for a meeting and it turned out great! However, I used 5 tablespoons butter and 3 tablespoons peanut butter in the batter to cut down on cholesterol from the butter and to give a richer peanut butter flavor and the cake still came out moist. The frosting also came out great!"

MY REVIEW
BakerDelores
Reviewed Jul. 25, 2014

"This did not turn out for me. I used rice milk for the cake. Made 4 cupcakes that seemed fine, and baked the rest in 2 - 8 inch pans. They didn't rise. I made the icing as directed, and as soon as the melted chips hit the cream cheese, I had bits of the chips throughout the icing. Family said it tasted okay, but will not make it again."

MY REVIEW
smigett
Reviewed Mar. 28, 2013

"the kids loved it"

MY REVIEW
kotton
Reviewed Oct. 7, 2011

"love it, hadn't had it since i was a child"

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