A Cake for Serious Peanut Butter Lovers
Maybe I should rename this peanut butter cake “The Must Absolutely Love Peanut Butter Cake”, since Peanut Butter is the main ingredient in the cake, filling and pieces. I did think about using a peanut butter whipped icing. However, I went with white chocolate whipped icing to go with the white chocolate pieces. The white chocolate whipped icing works really well with this flavor combination.
Decadent and Rich
There is no doubt that this is one of the most decadent and rich cakes that I have created. I would also put this layer cake in the “Show Stopper” category for presentation. I love how this cake looks on top of a cake stand. Need a centerpiece? No problem just make this White Chocolate Peanut Butter Cake.
Cake, Filling, Pieces and Icing, Oh My
Okay, so this layer cake doesn’t exactly fall in the easy and quick category. There are four (4) parts that have to be completed before assembly. Most often, I make all the elements a day or so early and then assemble on a different day. From experience, I can tell you that assembly of layer cakes goes much better with all items are well chilled. Also, I like to let my cakes settle a day or so before assembly.
From Scratch Peanut Butter Cake
I love this scratch recipe. I took my standard butter cake recipe and changed it up for this peanut butter cake. Basically, I swapped out some of the granulated sugar for brown sugar and added peanut butter.
This is a reversed creamed method cake recipe. The recipe starts with the dry (flour/sugars) ingredients. To the dry mixture the butter is cut in, very much like pie crust or biscuits. Then the liquids are added. The last ingredient is the peanut butter. I am a huge fan of the reversed creaming method. I really like the crumb the cakes have with this method.
You will want to pay special attention to wrapping and cooling the cake. Unless noted, never cool cakes in the pan. As soon as you can turn a cake out (3 to 5 minutes) and wrap loosely in plastic food wrap. Then let the cakes cool on the counter. Once cool, move to either the refrigerator or freezer until assembly.
The Peanut Butter Filling
The peanut butter filling for this peanut butter layer cake is also the filling for my peanut butter pie. I’ve scaled down the amounts to use as a cake filling. Make sure you really chill this filling before using. Chill at least 4 hours or overnight. Again, I usually make the filling a couple days before I assemble the cake.
White Chocolate Pieces
You have a couple options for the filling and topping pieces. I’ve been in a pinch and used chopped Reese’s white chocolate cups for the top and the filling. However, I prefer to make my own. You can find the complete step-by-step directions here : Learn to Make Chocolate Peanut Butter Pieces.
White Chocolate Whipped Pudding Icing
I love pudding icing! The key is sifting the pudding and mixing until the mixture is no longer gritty. I will never forget the first time I tried to make pudding whipped icing. I didn’t sift or mix long enough, wasn’t a pretty sight. The other suggestion when making this icing, is to use cold milk if the icing gets to thick.
Let’s Build a Peanut Butter Layer Cake!
Time to find that pretty cake plate or pedestal to display your beautiful cake!
Start with a layer of cake, then add a layer of filling. Sprinkle some of the white chocolate pieces on top of the filling. Keep on going until you have used all the layers. The top will not have filling or pieces. Chill the cake for 15 to 20 minutes before icing.
The Icing on the Cake
On a very chilled cake, cover the top and sides with the White Chocolate Whipped Icing. I like to add a top and bottom border to this cake but it’s up to you on how you would like to decorate. To finish off, sprinkle white chocolate pieces on top of the cake.
And Now, Time For Dessert
There you have it, the ultimate White Chocolate Peanut Butter Cake! This cake pairs well with coffee/espresso or even better, a big glass of milk! I hope you peanut butter lover bakers will give this a try! I would love to know how it turned out for you!
Melissa – Let’s Bake, Cake and Cookie
White Chocolate Peanut Butter CakePrint Recipe
- *Peanut Butter Cake – 2 8” round cakes
- 2.5 cups of self-rising flour, sifted
- ½ cup of brown sugar
- ¾ cup of granulated sugar
- ½ cup butter, really soft but not melted
- ¼ cup of cool water
- ½ cup of buttermilk
- ¼ cup of vegetable or canola oil
- 2 eggs slightly beaten and at room temperature
- 1 cup of chunky peanut butter
- *Peanut Butter Filling – makes 2 cups of filling
- 1/2 cup of chunky peanut butter
- 4 ounces of cream cheese, soften to room temperature
- 1/2 cup of sweetened condensed milk
- 1/2 cup of powdered sugar, sifted
- 1/2 cup of cool whip
- 1 tablespoon of lemon juice
- *White Chocolate Whipped Icing
- 2 cups of heavy cream, very cold
- ¼ cup of sugar
- 1 box of white chocolate instant pudding, sifted
- Cold Milk to thin (if needed)
- *White Chocolate Pieces
- ½ cup of peanut butter
- ½ cup of butter, softened at room temperature
- 2 to 2 ½ cups of sifted powdered sugar
- 1 teaspoon of lemon juice
- 2 tablespoons of milk (optional)
- 1 pound of melting white chocolate
*Peanut Butter Cake
Preheat oven to 325 degrees. Prepare 2 8 x 2” pans with pan grease or grease/flour.
Mix flour and sugars together in a large mixing bowl.
Add butter to the dry mixture and cut in the butter using either a pastry cutter or stand mixer paddle. The butter needs to be well incorporate into the dry ingredients before moving to the next step.
Add water, buttermilk and oil. Mix well. The batter will be thick.
Add eggs to the mixture and mix on medium for about 1 minute.
Add peanut butter and mix well. Make sure that the peanut butter is well incorporated.
Divide batter between the 2 8 x 2” pans.
Gently bang the pans on the counters to remove any air bubbles.
Bake at 325 degrees for 25 to 30 minutes or until center test as done. Do not over bake.
Remove from the oven, let sit for 5 minutes. Prepare plastic wrap.
Turn out the hot cake onto the plastic wrap and cover. Do not wrap tightly or you will skew the cake.
Let cool on counter until completely cool. Chill in the freezer 30 minutes before assembly.
*Peanut Butter Filling
Mix peanut butter and cream cheese until light and fluffy.
Add sweetened condensed milk, mix well.
Add sifted powdered sugar, mix well.
Add lemon juice and cool whip and mix well.
Refrigerate for up to 4 hours to set before using as filling
*White Chocolate Whipped Icing
In a cold mixer bowl, whip 2 cups of heavy cream and sugar to soft peaks
Sift the instant pudding and sprinkle over the whipped cream.
Continue to whip for up to 5 minutes or until all the pudding has dissolved. The mixture should not be gritty. Thin mixture with milk if needed
*White Chocolate Pieces
Mix peanut butter, butter and lemon juice until well blended.
Sift the powdered sugar and add to the above mixture. Add just enough powdered sugars to reach a consistency that is spreadable. If the mixture begins to get too thick, add a little of the milk.
Set “center” mixture aside to prep the chocolate.
Melt the melting chocolate in microwave, 30 seconds at a time, until melted.
Line a 9 x 13 sheet pan with parchment.
Pour ½ of the chocolate and spread evenly over the parchment paper. Make sure you get the chocolate spread evenly. Let the chocolate set up and then put in the freezer for 5 minutes.
Spread the “center” mixture over the cooled and hardened chocolate.
Pour the remainder of the melted chocolate on top of the Peanut Butter centers. Let cool and harden.
Put in the freezer for 5 minutes.
Break the sheet of Peanut Butter pieces in to small pieces.
*Layer Cake Assembly - NOTE: Cake and Filling both need to be completely cooled and chilled
Begin assembly of the cake by placing the bottom layer of cake on cake plate. Spread a layer of filling and sprinkle with white chocolate pieces.
Place the second layer on top.
The top layer will not have filling or pieces
Chill cake for 10 to 15 minutes in freezer.
Remove from Freezer and ice the cake with the White Chocolate Whipped Icing.
Sprinkle White Chocolate Pieces on Top of the cake.
Keep refrigerated until serving. Freeze for up to 6 months.
Start with baking the cake as the first step. Make the filling, pieces and icing while the cake is baking. The cake, filling and icing should be well chilled before assembly