Super Peanutty Layer Cake
A rich, nutty layered cake featuring creamy peanut butter, coconut, and chopped peanuts, perfect for peanut lovers and special occasions requiring a delicious, crowd-pleasing dessert.
Ingredients
Instructions
- Cream the peanut butter and shortening; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Stir in vanilla.
- Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes; remove from pans and cool completely on wire racks.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the peanut butter with almond butter for a different flavor. If you prefer a less sweet cake, reduce the brown sugar by 1/4 cup. Make sure to let the cake cool completely before frosting to prevent melting.
Serving Suggestions
This Super Peanutty Layer Cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate syrup for a decadent dessert. Consider serving it alongside a fresh Berry Fruit Salad for a refreshing contrast. For a festive touch, garnish with additional chopped roasted peanuts on top.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and freeze for up to a month. To reheat, simply microwave individual slices for 10-15 seconds or allow to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Super Peanutty Layer Cake contains roughly 911 calories, with 8g protein, 92g carbohydrates, and 56g fat. It is a good source of calcium (19% of the Daily Value), iron (17% of the Daily Value), and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 928mg per serving (40% 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 creamy peanut butter?
Yes, you can use natural peanut butter, but it may alter the texture slightly. Natural peanut butter is often less sweet and more oily, so you may need to adjust the amount of sugar or shortening in the recipe to achieve the desired consistency.
What can I substitute for shortening?
If you want to avoid shortening, you can replace it with an equal amount of unsalted butter or coconut oil. Each option will impart a different flavor, so choose based on your preference for taste and texture in the cake.
How can I make this cake chocolate-flavored?
To make a chocolate version of the Super Peanutty Layer Cake, you can add 1/2 cup of unsweetened cocoa powder to the flour mixture. This will give the cake a rich chocolate flavor while still maintaining the peanutty goodness.
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).