Nutter Butter Peanut Butter Layer Cake
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Nutter Butter Peanut Butter Layer Cake — Soft yellow cake with Nutter Butters baked in AND sprinkled on top!! The homemade peanut butter FROSTING is rich, creamy, and decadent! Peanut butter fans will LOVE this cake!!
Decadent Nutter Butter 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.
The peanut butter layer 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.
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.
I made this Nutter Butter 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.
What’s in the Peanut Butter Layer Cake?
To make the easy peanut butter cake and the homemade peanut butter frosting, you’ll need:
- Boxed yellow cake mix (+ ingredients called for on the box)
- Nutter Butter cookies
- Creamy peanut butter
- Unsalted butter
- Confectioners’ sugar
- Vanilla extract
- Cream or milk
How to Make a Peanut Butter Layer Cake
For the Nutter Butter cake itself, simply make the cake batter as the box instructs. Stir in the chopped Nutter Butters, divide the batter between two 9-inch cake tins, and bake until done.
Let the cake layers cool completely before frosting!
While they cool, make the peanut butter cake frosting. The frosting should be quite thick, but spreadable. Once frosted, garnish the cake with additional Nutter Butters, just because!
Do I Have to Make a Layer Cake?
No, you can probably make the easy peanut butter cake using a 9×13-inch baking dish instead. Note that the bake time may need to be adjusted (check the directions on the cake mix to be safe).
Tips for Making a Peanut Butter Layer Cake
Make sure to grease AND flour the cake tins, otherwise the cake layers may stick to the bottoms.
When adding the Nutter Butters to the batter, try to just add whole pieces rather than crumbs because too many crumbs in the batter will cause the cake to look muddy.
If your peanut butter frosting is too thick at first, add a tablespoon of milk or cream at a time until it’s a spreadable consistency.
- one 16.50-ounce box yellow cake mix,
- 18 Nutter Butter cookies, each chopped into 6 pieces; plus about 8 more cookies for garnishing
- 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
- 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.
- Make cake according to package directions (likely adding 3 egg whites, water, and oil).
- 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.
- 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.
- Add the confectioners’ sugar, vanilla, and beat on low speed to incorporate. Mixture will be thick.
- 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.
- 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.
- Garnish with chopped Nutter Butters as desired and serve.
Storage: 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.
Amount Per Serving: Calories: 662Total Fat: 49gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 104mgSodium: 405mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 9g
More Peanut Butter Desserts:
I wrote a Peanut Butter Cookbook with 100+ recipes using peanut butter!
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