Nutter Butter Peanut Butter Layer Cake

It’s been years since I’ve baked anything with Nutter Butter Cookies into it. That was silly of me.

This easy, decadent, very peanut buttery cake is a showstopper and peanut butter fans will go nuts for it.

Nutter Butter Peanut Butter Layer Cake - Soft yellow cake with Nutter Butters baked in AND sprinkled on top!! The peanut butter FROSTING is rich, creamy, and decadent! Peanut butter fans will LOVE this cake!!

The cake reminds me of the Cookies and Cream Bundt Cake I posted a few weeks ago because chopped cookies (this time Nutter Butter Cookies rather than Oreos) are stirred into cake batter.

I decided to go the layer cake route rather than a Bundt with this cake. Gotta mix things up.

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Nutter Butter Peanut Butter Layer Cake - Soft yellow cake with Nutter Butters baked in AND sprinkled on top!! The peanut butter FROSTING is rich, creamy, and decadent! Peanut butter fans will LOVE this cake!!

The cake is soft and tender with fluffy peanut butter frosting that’s smooth, creamy, and rich.

The cookies inside the cake soften while baking but do retain a light crunch which is a great contrast to the silky frosting.

Nutter Butter Peanut Butter Layer Cake - Soft yellow cake with Nutter Butters baked in AND sprinkled on top!! The peanut butter FROSTING is rich, creamy, and decadent! Peanut butter fans will LOVE this cake!!

I made this cake for a party and everyone raved about how good it was.

Make it for your next party or event and you’ll be a superstar.

Nutter Butter Peanut Butter Layer Cake - Soft yellow cake with Nutter Butters baked in AND sprinkled on top!! The peanut butter FROSTING is rich, creamy, and decadent! Peanut butter fans will LOVE this cake!!

Nutter Butter Peanut Butter Layer Cake

This easy, decadent, very peanut buttery cake is a showstopper and peanut butter fans will go nuts for it. The cake is soft and tender with fluffy peanut butter frosting that’s smooth, creamy, and rich. The cookies inside the cake soften while baking but do retain a light crunch which is a great contrast to the silky frosting. Make the cake for your next party or event and you’ll be a superstar.

Ingredients:

Cake

  • one 16.50-ounce box yellow cake mix, plus ingredients to make the cake (likely 3 egg whites, water, and oil)
  • 18 Nutter Butter cookies, each chopped into 6 pieces; plus about 8 more cookies for garnishing

Frosting 

  • 1 1/3 cups creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • about 1/4 cup cream or milk, plus more if necessary for consistency

Directions:

  1. Cake – Preheat the oven to 350F and spray two 9-inch x 2-inch cake pans very well with floured cooking spray, or grease and flour the pans; set aside.
  2. Make cake according to package directions (likely adding 3 egg whites, water, and oil).
  3. Add the Nutter Butters and stir to combine; don’t overmix. Tip – When adding the Nutter Butters, try to just add whole pieces rather than crumbs because too many crumbs in the batter will cause the cake to look muddy. Turn batter out into prepared pans, divided evenly, and bake for about 23 to 28 minutes or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs. Set cakes aside to cool in pans on a wire rack for about 10 to 15 minutes before inverting onto a cake stand, platter, or rack. Allow cakes to cool completely before frosting them.
  4. Frosting – To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), add the peanut butter, butter, and beat with an electric mixer on high speed for about 1 minute, or until whipped and combined.
  5. Add the confectioners’ sugar, vanilla, and beat on low speed to incorporate. Mixture will be thick.
  6. Add 1/4 cup cream and mix on medium-high speed to incorporate. As necessary, add additional cream to reach a thick yet spreadable frosting consistency. Continue mixing at high speed for about 3 minutes, or until frosting is very light and fluffy.
  7. Add about one-third of the frosting to the top of one of the cakes and smooth it with a spatula or knife. Place the other cake on top, add about one-third of the remaining frosting, and smooth it. Add the remaining amount of frosting to the sides of the cake and smooth it.
  8. Garnish with chopped Nutter Butters as desired and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.

Frosting adapted from AllRecipes

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6 comments on “Nutter Butter Peanut Butter Layer Cake”

  1. This looks delicious Averie!! I could probably eat the peanut butter frosting by itself. It would be hard for me to choose between this and the oreo bundt cake–they both sound good!

    • This frosting was insanely good and it’s definitely one that you could eat by itself :)

      I made this and the Oreo cake just a week apart and it was hard to choose a favorite!

  2. I totally want to run to the store and get Nutter Butters to make this cake! That frosting – swoon! I could eat it with as spoon!

  3. Are you kidding me with this cake?? It is like the most ridiculousness I’ve ever seen!

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