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Blue-Ribbon Peanut Butter Torte Recipe

Blue-Ribbon Peanut Butter Torte Recipe

Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
TOTAL TIME: Prep: 55 min. + chilling Bake: 20 min. + cooling YIELD:16 servings


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup chunky peanut butter
  • 2 cups packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2-1/4 cups heavy whipping cream
  • 1/2 cup packed brown sugar
  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1/2 cup chunky peanut butter
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar, divided
  • 3/4 cup heavy whipping cream
  • 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
  • 1/3 cup honey-roasted peanuts, chopped


  • 1. Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • 2. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill).
  • 3. Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • 4. For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.
  • 5. For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.
  • 6. Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 16 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Reviews for Blue-Ribbon Peanut Butter Torte

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ddjcaprati User ID: 1018225 155444
Reviewed Feb. 11, 2014

"When I made this cake, it was nearly a disaster. The filling did not set up - my guess is that even though I cooked the cream and sugar for several minutes, it never came to a simmer. Next time I'll be sure to bring it to a boil before adding the chocolate and peanut butter. Anyway, I salvaged my mess by turning it into a trifle. Instead of using the cream cheese frosting, I layered cake pieces, the filling, mini peanut butter cups, and sweetened whipped cream (three layers altogether). It turned out delicious!!!"

jackiet3002 User ID: 1087366 169794
Reviewed Oct. 27, 2012

"This has to be one of the best cakes ever!!! Just the perfect blend of flavors. Do give the chocolate filling plenty of time to set up--maybe even overnight. Otherwise it will squeeze out and you have a mess--a delicious one nonetheless."

katibear User ID: 6509319 108897
Reviewed Feb. 5, 2012

"This was a hit with my family!!! I omitted the peanuts and used creamy peanut butter, and it still turned out wonderful. I have made it twice, and will be making it many more times!"

maceyj0 User ID: 1748978 169793
Reviewed Nov. 20, 2011

"I think it's too much chocolate filling, so I make 2/3'rds of the state recipe and it turns out great. This is not for those who are faint of heart when counting calories! delish though!"

jjnels User ID: 5231248 155443
Reviewed Oct. 10, 2010

"This entire recipe is a mess. The cakes had to cook for 30 minutes before they were set, at which point they were fairly dry. The chocolate filling took forever to cool and thicken in the fridge. And the frosting was almost pourable even after hours in the fridge. Each individual part tasted ok, but it became a entire day's process and in the end neither the filling nor the frosting set properly, and therefore wouldn't stick to the dry cake. I followed the recipe exactly, so I guess it's up to me to alter it so that it actually works."

bayrack101 User ID: 1681548 134010
Reviewed Aug. 22, 2010

"This is one I serve to company because most people really like it as I do."

86county User ID: 2212728 155442
Reviewed Jul. 21, 2010

"This recipe went over very well with my office. In order to get a thick filling, make sure you chill the chocolate long enough. For the frosting, I put in 16 oz of cream cheese and a stick of butter rather than the smaller portions. If you want, you can also divide the 3 layers in 1/2 and make 6 thin layers, looks really attractive."

doughejm1968 User ID: 2868303 154315
Reviewed Apr. 19, 2010

"Very good but frosting is very sweet. I think I'd use a light chocolate frosting."

eversbeaver User ID: 2223765 155441
Reviewed Nov. 30, 2009

"Very, Very good. This recipe should be under award winners. One of the best peanut butter cakes I've ever had."

gapeach55 User ID: 3484408 155439
Reviewed Feb. 21, 2009

"O my gosh! I am loving this, my husband will too!Gotta print this one."

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