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Baking recipe · from the recipe book

Peanut Butter Layer Cake with Vanilla Cream

Tender, nutty peanut butter layers stacked with cool, fluffy vanilla whipped cream and a crunchy topping of chopped roasted peanuts.

Peanut Butter Layer Cake with Vanilla Cream

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ cup130 gPeanut butter, no salt addedat room temperature
  • ⅓ cup85 gUnsalted buttersoftened, plus a little extra for greasing the pans
  • 1 cup200 gGranulated sugar
  • ½ cup packed100 gBrown sugarpacked
  • 3 large150 gEggsat room temperature
  • 1 tbsp12 gVanilla extractdivided
  • 1 cup (240 ml)240 gButtermilk, low-fatat room temperature
  • 1½ cups (350 ml)360 gHeavy creamwell chilled
  • ½ cup60 gPowdered sugarsifted
  • ⅓ cup60 gDry-roasted peanuts, unsaltedcoarsely chopped

Steps

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with a little of the butter and line the bottoms with parchment.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a large bowl, beat the peanut butter, the softened butter, the granulated sugar and the brown sugar with a mixer on medium speed for 3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then beat in two-thirds of the vanilla; save the remaining third for the filling.
  5. On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until no dry streaks remain.
  6. Divide the batter evenly between the pans and smooth the tops. Bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the layers in the pans on a rack for 10 minutes, then turn them out onto the rack and cool completely, about 1 hour.
  8. For the vanilla cream, whip the chilled heavy cream, the powdered sugar and the remaining third of the vanilla in a cold bowl to firm peaks.
  9. Place one cake layer on a plate and spread it with half of the vanilla cream. Sprinkle with half of the chopped dry-roasted peanuts.
  10. Top with the second layer, spread the remaining half of the vanilla cream over the top, and scatter the remaining half of the chopped dry-roasted peanuts over it.
  11. Chill the cake for 30 minutes to set the cream, then cut into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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