Loaded Peanut Butter Layer Cake

This Peanut Butter Layer Cake is loaded with peanut butter in the cake, frosting and decorations. It’s a dream cake for any peanut butter lover!

Loaded Peanut Butter Layer Cake

Loaded Peanut Butter Layer Cake recipe

I think the biggest peanut butter lover in our house is probably Jessie, our black lab. There are few things that get her attention quite like the smell of peanut butter. She can be up in our bedroom fast asleep and I’ll open a jar and all of sudden she appears right beside me.

Her favorite days are ones where I’m baking with peanut butter. I let her lick the spoons and measuring cups and when I get to the bottom of a jar, she gets to finish that off too. Such a spoiled pup!

Of course she couldn’t understand why I wouldn’t feed her this entire cake. She followed me everywhere as I carried it between rooms so that I could take photos of it. The drool was out of control.

We definitely loved this cake too, but we’ve got nothing on her level of peanut butter obsession.

Best Peanut Butter Layer CakePeanut Butter Layer Cake recipe

This cake is truly meant for those who love peanut butter just as much as Jessie. It’s full of it! There’s peanut butter in the cake and frosting and then it’s decorated with peanut butter chips and drizzled with more peanut butter ganache. The final cake just screams peanut butter and is so good!

The cake itself is fairly straight forward. It starts by creaming the butter, sugars and peanut butter. To enhance the peanut butter flavor a bit, this cake uses both regular white sugar and brown sugar.

Then you’ve got vanilla extract and some sour cream for adding additional moisture. I’m a big fan of using sour cream. It adds moisture like nothing else and I love the additional flavor it adds.

Next up are the eggs, dry ingredients and some additional milk and water for more moisture. Why water? It adds some additional moisture without adding heaviness. You’ll find I usually have a bit of water in my cakes for that reason.

The frosting is a typical peanut butter american buttercream and it’s delicious! The peanut butter chips and ganache just add to the loaded peanut butter flavor. The final cake is pure heaven and so good! Time to grab your jar of peanut butter and indulge a bit! 🙂

Loaded Peanut Butter Layer Cake sliceDecorated Loaded Peanut Butter Layer Cake

Read transcript


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Loaded Peanut Butter Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 23 minutes
  • Total Time: 53 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Peanut Butter Layer Cake is loaded with peanut butter in the cake, frosting and decorations. It’s a dream cake for any peanut butter lover!



  • 1/2 cup (112g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 3/4 cup (108g) brown sugar, loosely packed
  • 3/4 cup (210g) peanut butter
  • 1/2 cup (115g) sour cream
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2 1/2 cups (325g) all purpose flour
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) water


  • 2 cups (448g) salted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 67 tbsp (90-105ml) water or milk
  • 10 oz peanut butter chips


  • 6 oz peanut butter chips
  • 1/2 cup (120ml) heavy whipping cream



1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.


9. In a large mixer bowl, beat the butter and peanut butter together until smooth.
10. Slowly add half of the powdered sugar and mix until smooth.
11. Add 5-6 tablespoons of water or milk and mix until smooth.
12. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right frosting consistency.


13. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
14. Spread about 1 cup of frosting into an even layer on top of the cake.
15. Add the second layer of cake on top of the frosting.
16. Add another cup of frosting on top of the cake and spread into an even layer.
17. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
18. Press peanut butter chips into the sides of the cake.
19. To make the peanut butter ganache, add the peanut butter chips to a medium sized bowl.
20. Heat the heavy whipping cream until it begins to boil.
21. Pour the hot cream over the peanut butter chips and allow to sit for 3-5 minutes, then whisk until smooth.
22. Drizzle the ganache around the edge of the cake.
23. Use the remaining frosting to pipe swirls around the top of the cake (I used Ateco tip 844), then fill in the center with the remaining ganache.

Keywords: peanut butter dessert recipe, peanut butter cake recipe, peanut butter lovers dessert


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Favorite Peanut Butter Layer Cake

Loaded Peanut Butter Layer Cake! Peanut butter in the cake, frosting and decor!

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Recipe rating

      1. Angel Harvey

        Unfortunately the UK do not stock p.nut butter chips, so I ommited them and decorated the cake for a birthday as you would on any frosting.. i used choc guitars p.nut m and m’s etc as the birthday boy at 60 loves metal music/ guitars and p.nut butter. Point is we can adapt. I needed a p.nut better cake and frosting so thank you so much. Decorating is OK for me but I hadn’t got the confidence to try for the cake and frosting with p.nut butter. The cake worked well, no complaints from the UK! 🙂 ( found from Google search)

  1. Camille

    My grandson wanted a peanut butter cake for his birthday so I made this gluten free using King Arthur Measure for Measure.  I made a 2 layer 9” cake and baked it for 22 minutes. It looked beautiful and tasted delicious. 

  2. Camille

    I had a little panic when my gluten free grandson asked for a peanut butter cake for his birthday, but this cake made with King Arthur Measure for Measure came out amazing. I made in two 9” pans and baked them for 23 minutes. Thanks so much for a great recipe. 

  3. Kim

    I made this cake for my brother in laws bday last week. It’s very very dry. The flavor is good, but I was extremely disappointed in how dry it was. I followed the recipe to the letter. Probably won’t make this again. 

  4. Anna

    Do you think I can substitute sour cream for yogurt? Or can you suggest anything else? I’m in Italy, and they don’t have sour cream here 🙁 Thanks!

  5. Michelle

    I used the reverse creaming method and my cakes baked perfectly level. (Poured the dry ingredients in a bowl, added the butter and peanut butter and used a hand mixer to blend until it resembled sand in texture.  Whisked all remaining ingredients in a glass measure, poured into the flour mixture in 3 batches to mixing on low to just incorporated) .That ganache is delish!! I’ll update after the family dives in! 

  6. Penny Klein

    I made this cake and it was very good.  A big hit with all.  The only question I have is why are you using 2 3/4 teaspoons of backing powder?  This upset my stomach so much.  Is this because of the peanut butter amount in the cake and you needed more leveling?  

  7. Jackie S

    Hello, I was wondering about baking the cake layers and freezing. Any thoughts, comments or experience with doing this?

    1. Lindsay

      I like to leave cakes at room temperature, but with the frosting you can refrigerate it if you’re more comfortable. I would suggest serving at room temperature if you refrigerate it though.

  8. james mcnamee

    Hello. This recipe looks amazing and I want to make it for my girlfriend’s birthday. It it really 9 cups of powdered sugar in the frosting? seems like a great deal

  9. Sherrie

    I recently made this for my husbands birthday. I followed the recipe word for word. When the cake parts came out of the oven, I had noticed that they did not rise very much. When we went to eat it, it was extremely dry, and flour tasting. I can’t understand what I did wrong, but either way the icing was to die for.

  10. April

    I plan to make this today for my coworkers!!  I hope it turns out great!  I will be doing it as a two layer – 9in pans.  Hoping it to be great!  I will let you know!

  11. Brittany

    I just made this yesterday for my dad’s birthday and it was AMAZING!!!!! Everyone loved it!!! Thanks so much for all the wonderful recipes!! I bake something from your blog at least once a week!! 🙂

  12. Scott McGehee

    This cake looks INCREDIBLE !!! I am terrible at cake making & decorating … any chance you can make one & ship to Louisville ?? Fingers crossed & cash ready $$

  13. Michael

    Looks yummy!  
    I am going to make this soon.  
    What do you think baking time be for 9 inch round pans?

    1. Lindsay

      Are you making two or three layers? If you’re making three layers, it’ll be less time. Not sure exactly, but maybe 18-ish minutes? For two layers, I’m not sure, but somewhere in the 18-20-ish range probably.

    1. Lindsay

      Hmmm, I think it’d bake fine. I haven’t tried it, but I think it’d be ok. Baking time might be a little less though – maybe around 40 minutes?

      1. Adriana Meraz

        Thanks for answer my question. I baked it today in a bundt pan at 350 for 45 minutes. It came out perfect. I just got an slice and it is sooooooo yummy. So moist. The taste of peanut butter is just right, not too strong. Perfect!
        Thanks for the recipe I will be keeping this recipe for sure

  14. Tori

    WOW! We just made this cake on Sunday and it was delicious!! Yummy, yummy, yummy!! Lindsay, you are such an amazing cake decorator!

      1. Yvonne Martin

        I love all your recipes !! You’re so talented but I must have messed up somewhere.  The batter was very thick at the end.  Almost non spreadable.  Idk what I did wrong but will try again soon! 

      2. Lindsay

        Thanks Yvonne! I’m so glad you enjoy the site!

        I’m sorry to hear about the trouble with this cake. It does sound like an ingredient was mismeasured somewhere.

  15. Mary R

    Made this today for my husband. It turned out great! I’m so glad to have a new, over the top birthday cake for him. Thank you!

    1. Devon

      I made this cake and the taste was great! However, the batter was very thick and sticky which I found strange and the cake itself came out a bit dense. Wondering what I did wrong :/ either way it was very good and a success for my boyfriend and brothers birthdays 🙂 

      1. Lindsay

        I’m not sure why a thick batter necessarily seems strange. It really depends on the cake. As for being dense, I think some people find things more dense than others. It’s kind of subjective. It sounds like you liked it though – I’m glad to hear that!

  16. Joy Magbanua

    Hi, your cake looks so inviting. I love baking ang cakes but I was diagnosed with diabetes 2 years ago. That is why I don’t bake that much any more like I use to.  Cake you help me with a recipe for a peanut butter cake with reduced sugar content?  I don’t mind giving myself a small bite sometimes. 

    Kind regards,

  17. Yvonne Loong Brandt

    Thank you so much for the new recipe :0) I googled for peanut butter chips and those are not available here in Denmark. After reading this recipe, it seems that the chips will melt in the hot cream. Is there any other things I can substitute the peanut butter chips with (e.g. chocolate chips….)?


      1. Pauline Mount

        What are the quantities of peanut butter, confectioners sugar and heavy cream plz as do not sell the chips by me thank you. 

    1. Lindsay

      You could definitely leave that part of. Another option would be to try and thin out some actual peanut butter a bit.

      1. Wendy Bell

        Lindsay! love your receipes but am a bit confused on the frosting for the loaded pnut butter cake. Receipe calls for 10 oz of pnut butter chips but video doesn”t seem to show them in the finished frosting and there is nothing added to melt them! Am I just not seeing them? Wendy

      2. Lindsay

        The peanut butter chips are pressed into the sides of the cake. They aren’t actually in the frosting itself.

  18. OJ

    Wow! This cake looks amazing!!!! Peanut butter is my favorite flavor EVER!! I can’t wait to give this a try! Thank you so much Lindsay! 

  19. Brittany

    Yay!!! I am SO excited you made this cake!! I just told my husband last night I wanted to make my dad a peanut butter cake for his birthday in 2 weeks!! Thank you so much!!! Definitely cannot wait to make this, I know it will be delicious since every single thing I make of yours is!

  20. Katrina

    My husband loves peanut butter as much as your Jessie does. I will have to make this cake for him! Looks delicious!

  21. Liz S.

    OOH, definitely a fabulous peanut butter addict delight cake! Love that Jessie is the biggest peanut butter fan in your household, haha 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12