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Peanut Butter Layer Cake

  • Yield: 12 slices 1x



For the cake

  • 320 g butter (room temperature)
  • 320 g caster sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 320 g plain flour
  • 2 tsp baking powder

For the peanut buttercream

  • 250 g butter (room temperature)
  • 650 g icing sugar
  • 200 g smooth peanut butter (not natural)

For the decoration

  • 100 g smooth peanut butter
  • 100 g peanuts (chopped)


For the cake

  1. Preheat the oven to 175°C. Grease and line three 6 inch circle cake tins
  2. In a large mixing bowl, beat the butter for 2 minutes until smooth
  3. Add the caster sugar and beat until light and fluffy
  4. Add the eggs one at a time, then the vanilla, and mix well
  5. Fold in the flour and baking powder until combined
  6. Divide the batter evenly between the cake tins
  7. Bake for 30-35 minutes, until golden brown.;Leave the cakes to cool in their tins

For the peanut buttercream

  1. In a large mixing bowl, beat the butter until pale and fluffy, about 5 minutes
  2. Add the peanut butter and beat in. Slowly mix in the icing sugar, Beat until well combined and fluffy

For the assembly

  1. Remove the cakes from their tins. 
  2. Place a cake layer on a cake board. Spread some peanut buttercream over. Stack another cake layer on top. Repeat until all three layers of cake are stacked
  3. Spread a layer of peanut buttercream on top and around the sides of the cake.;Add some crushed peanuts to the bottom of the cake

For the peanut butter drip

  1. Melt the peanut butter in the microwave for 45 seconds
  2. Drizzle the drip around the cake using a spoon, or a piping bag
  3. With the remaining buttercream, fill a piping bag. Pipe around the edge of the top of the cake
  4. If you have any remaining chopped peanuts, sprinkle these on top or in the centre of the cake

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