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Loaded Peanut Butter Layer Cake Recipe – Moist & Rich Dessert

Make this ultra-moist peanut butter layer cake loaded with frosting, chips, and ganache. Perfect for peanut butter lovers. Easy, rich, and irresistibly good.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 14 slices
Calories 1140 kcal

Ingredients
  

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
  • 2½ cups (325g) all-purpose flour
  • 2¾ 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 cups (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

Instructions
 

Prep the Cake Layers

  • Preheat oven to 350°F (176°C). Line three 8-inch cake pans with parchment circles and lightly grease the sides.
  • 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.
  • Beat in the sour cream and vanilla until smooth.
  • Add eggs one at a time, mixing until just combined after each. Scrape down the bowl often.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Alternate adding the dry ingredients with the milk and water mixture, beginning and ending with dry ingredients.
  • Divide evenly between the prepared pans and bake 21–23 minutes, or until a toothpick comes out clean with a few moist crumbs.
  • Cool completely on wire racks.

Make the Frosting

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

Assemble the Cake

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

Make the Ganache

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