Loaded Peanut Butter Layer Cake Recipe

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There’s something about peanut butter that feels like home that slow, creamy richness, that sweet-salty aroma that hits you before you even grab a spoon. This Loaded Peanut Butter Layer Cake captures all of that and turns it into a show-stopping dessert. Moist, dense-but-soft layers of peanut butter cake meet a silky frosting and a glossy peanut butter ganache. It’s indulgence with heart the kind of cake that makes people close their eyes after the first bite.
Why You’ll Love This Cake

It’s loaded — peanut butter in every layer: cake, frosting, and ganache.

Fluffy yet rich: sour cream keeps it tender, not heavy.

Visually stunning for celebrations (or just your Tuesday night cravings).

Ingredients You’ll Need

For the Peanut Butter Cake

• ½ cup (112g) unsalted butter, room temperature
• ¾ cup (155g) granulated sugar
• ¾ cup (108g) brown sugar, lightly packed
• ¾ cup (210g) creamy peanut butter
• ½ cup (115g) sour cream
• 2 tsp vanilla extract
• 3 large eggs
• 2 ½ cups (325g) all-purpose flour
• 2 ¾ tsp baking powder
• ½ tsp salt
• ½ cup (120ml) milk
• ¼ cup (60ml) water

For the Peanut Butter Frosting

• 2 cups (448g) salted butter, room temperature
• 1 ¼ cups (350g) creamy peanut butter
• 9 cups (1035g) powdered sugar
• 6–7 tbsp (90–105ml) milk or water
• 10 oz peanut butter chips, for decoration

For the Peanut Butter Ganache

• 6 oz peanut butter chips
• ½ cup (120ml) heavy whipping cream

(Optional garnish: crushed peanuts, mini peanut butter cups, or flaky sea salt.)

How to Make the Loaded Peanut Butter Layer Cake

1. Prep the Cake Layers

1. Preheat oven to 350°F (176°C). Line three 8-inch cake pans with parchment circles and lightly grease the sides.
2. In a large bowl, cream the butter, sugars, and peanut butter together for 3–4 minutes, until light and fluffy. Don’t rush this — it’s where your cake gets its lift.
3. Beat in the sour cream and vanilla until smooth.
4. Add eggs one at a time, mixing until just combined after each. Scrape down the bowl often.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Alternate adding the dry ingredients with the milk and water mixture, beginning and ending with dry ingredients.
7. Divide evenly between the prepared pans and bake 21–23 minutes, or until a toothpick comes out clean with a few moist crumbs.
8. Cool completely on wire racks.

2. Make the Frosting

1. In a stand mixer, beat butter and peanut butter until smooth.
2. Gradually add half the powdered sugar, beating until creamy.
3. Add 5–6 tablespoons of milk or water, mixing to loosen texture.
4. Add the remaining powdered sugar and mix until light and fluffy. Adjust consistency with a splash more liquid if needed.

3. Assemble the Cake

1. Level the cooled cake layers with a serrated knife.
2. Place the first layer on a serving plate; spread 1 cup of frosting evenly on top.
3. Add the second layer, spread another cup of frosting, and repeat with the third.
4. Frost the entire cake with a thin “crumb coat,” chill for 10–15 minutes, then apply the final smooth layer of frosting.
5. Press peanut butter chips gently into the sides.

4. Make the Ganache

1. Place peanut butter chips in a heatproof bowl.
2. Heat heavy cream just to a boil, then pour over the chips. Let stand 3–5 minutes.
3. Whisk until silky smooth.
4. Drizzle around the edges of the cake and fill the center.
5. Pipe frosting swirls on top using a closed-star tip (Ateco #844 works beautifully).

Pro Tips for Perfect Texture

• Don’t overmix after adding flour — it can make the cake dense.
• Use room temperature ingredients. Cold butter or eggs can ruin the texture.
• Sour cream matters: it’s what keeps the crumb moist and rich.
• If using two 9-inch pans instead of three 8-inch ones, bake 3–5 minutes longer and check for doneness early.

Substitutions & Variations

• Crunchy peanut butter: adds texture if you like a bit of bite.
• Natural peanut butter: can work, but stir well and reduce milk slightly.
• Add chocolate ganache drizzle or Reese’s pieces for extra flair.
• Peanut-free? Swap peanut butter for almond butter or sunflower seed butter — flavor will shift, but it still works beautifully.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the layers 1–2 days in advance and wrap tightly in plastic. Frost the day you plan to serve for the best freshness.

Can I freeze the cake?

Absolutely. Wrap individual layers or the assembled cake (unfrosted) in cling film and freeze for up to 2 months. Thaw overnight in the fridge.

My frosting is too thick — what should I do?

Add milk a tablespoon at a time until it spreads easily but still holds shape.

Nutrition Information (Per Slice)

Calories	1148 kcal
Carbs	131 g
Fat	67 g
Protein	16 g
Sugar	104 g
Sodium	480 mg
Cholesterol	141 mg

(Values are approximate and vary by brand.)

Final Thoughts

Let’s be honest, this cake isn’t pretending to be healthy. It’s a celebration cake, through and through the kind that stops conversation mid-sentence and makes your kitchen smell like pure happiness. It’s comfort in layers, with just the right balance of salt and sweet.

If you’re a peanut butter person, this is your cake.
If you’re not, well… this cake might just convert you.

Try it this weekend, tag your photos, and share your spin — crunchy, chocolate-topped, or mini version.
Because every great dessert deserves a little personal twist.

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