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

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Loaded Peanut Butter Layer Cake

  • Author: Lindsay Conchar
  • 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!


Peanut butter cake

  • 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

Peanut butter frosting

  • 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

Peanut butter ganache

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


To make the cake layers

  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.

For peanut butter frosting

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

To assemble the cake

  1. 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.
  2. Spread about 1 cup of frosting into an even layer on top of the cake.
  3. Add the second layer of cake on top of the frosting.
  4. Add another cup of frosting on top of the cake and spread into an even layer.
  5. 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.
  6. Press peanut butter chips into the sides of the cake.
  7. To make the peanut butter ganache, add the peanut butter chips to a medium sized bowl.
  8. Heat the heavy whipping cream until it begins to boil.
  9. Pour the hot cream over the peanut butter chips and allow to sit for 3-5 minutes, then whisk until smooth.
  10. Drizzle the ganache around the edge of the cake.
  11. 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.


  • Serving Size: 1 Slice
  • Calories: 1148
  • Sugar: 104.4 g
  • Sodium: 482.1 mg
  • Fat: 67 g
  • Carbohydrates: 130.9 g
  • Protein: 16.2 g
  • Cholesterol: 140.8 mg

Keywords: peanut butter cake, peanut butter cake recipe, peanut butter layer cake

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

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  1. Sofie

    Used this recipe for a part of a chocolate peanut butter cake I made and it was fantastic. It is very dense, but in the best way, and has a wonderful flavor. My batter fit perfectly into two 8 inch pans so I don’t know if that was a mistake I made or if I just gravitate towards thicker layers. I will definitely make this again, thanks for the great recipe!

  2. Cornellious Parthenopaeus

    I am making this cake this weekend and, instead of making three 8 inch cakes I would like to make three 9 inch cakes. 
    Should I change the recipe For a 9 inch cake? Do you know what those would be?

  3. Susan

    I looked everywhere for a peanut butter cake recipe and landed on this one. Your presentation is GORGEOUS!
    Like other reviewers, I had a problem with the cake turning into a dense cookie-like cake. So I remade it! The second time I added more moisture (increased the water to match the milk), used 1/2 cake flour, 1/2 regular flour, and also beat the egg whites and folded into the completed batter (egg yolks went into the batter). This produced a delightful cake that rose over three times as high as the first bake. The flavors were peanut butter everywhere. Luscious!
    One final note – the weight on the brown sugar looks off. Brown sugar should weight slightly more than white sure for the same amount. I’m guessing it should be 168g, not the 108g shown in the recipe.

  4. Lyanna

    Hey Lindsay! Is it ok to whip the egg whites and folding them into the cake? I like my cakes a lil’ fluffier you see. Thanks!

    1. Lindsay

      I haven’t ever tried it, but people have said they’ve tried it with similar versions of this cake and had success.

  5. Dayna Schultz

    i made this today to the letter however my cakes seem very dense. what did i do wrong? i haven’t actually tasted it yet, it is in the fridge for my grandson’s birthday tomorrow.

    1. Lindsay

      It’s hard to say. It’s possible that you didn’t do anything wrong. If something is off, it could be from not fully creaming the butter and sugar together, could be from over mixing the batter after the flour has been added, or possibly something else.

  6. Joni

    Fabulous recipe! I live in Colorado so I added a bit of extra flour and water for the high altitude. I made 6” layers and some cupcakes. I did not use the frosting recipe but the cake itself is really moist with a nice dense texture. I’m testing peanut butter recipes for a birthday cake I’m making a friend, this one is a keeper!   Made a swirl of peanut butter and chocolate buttercream frosting and topped with a mini Reese’s peanut butter cup.

  7. Kendra


    I am really excited to make this cake. I am just curious about the type of peanut butter you used. Is it jarred (Jif) or homemade?? If you used jarred, do you think I would have to adjust the amounts of peanut butter needed if I use homemade??

    Thank you.

    1. Lindsay

      I used the smooth Jif. I haven’t ever made homemade peanut butter before, but I’m going to guess it’s a little thinner. I would think it’d be ok though.

  8. #theoldnewbaker

    Made this cake for my daughters 25th birthday!   Her first words were, “It’s outstanding!”.   The cake was so moist and delicious.   I did vary, using a chocolate butter cream (per her birthday cake request) and covered with my first ever chocolate mirror glaze, topped with bubble sugar.

    Thanks so much!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29