Peanut Butter Layer Cake
A rich, moist peanut butter layer cake boasting a luscious flavor combination of creamy peanut butter and sweet vanilla, perfect for peanut lovers and special occasions. Its tender crumb and smooth frosting make it a crowd-pleaser for birthdays and celebrations alike.
Ingredients
Instructions
- Cream together peanut butter and butter.
- Add sugar and cream until smooth.
- Add eggs; beat well.
- Add dry ingredients alternately with milk.
- Add vanilla.
- Pour batter into greased and floured 8-inch square pans.
- Bake at 350° for 30 minutes.
- Cool in pan 10 minutes.
- Finish cooling on rack.
- Frost with Velvet Frosting.
Tips & Substitutions
For a creamier batter, ensure your butter and peanut butter are at room temperature before mixing. If you want a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the peanut butter with almond butter for a different flavor. Make sure to measure your brown sugar properly by packing it into the cup for the right sweetness.
Serving Suggestions
This Peanut Butter Layer Cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or a glass of milk for a comforting treat. It also complements savory dishes like Drunken Soldier Potatoes for a well-rounded meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight, then bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Layer Cake contains roughly 446 calories, with 4g protein, 54g carbohydrates, and 16g fat. It is a good source of calcium (15% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but it may alter the texture slightly. Natural peanut butter tends to be less sweet and more runny, so you might want to adjust the sugar and flour amounts to compensate for consistency.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a 1:1 gluten-free flour blend. Ensure that other ingredients, like baking powder, are also gluten-free to maintain the integrity of the recipe.
What frosting pairs well with this cake?
While the recipe suggests Velvet Frosting, you can also try a chocolate ganache or cream cheese frosting for a delicious contrast to the peanut butter flavor. A simple dusting of powdered sugar can also work for a lighter touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).