A Rich Peanut Butter Cake
A delectable peanut butter cake relies on the finest ingredients, harmonious proportions, and a few trusty kitchen tools. Each component in this peanut butter cake recipe is chosen for its flavor, texture, and compatibility with peanut butter’s rich profile.
Essential Ingredients for a Perfect Cake
For the cake’s base, a box of yellow cake mix, such as Duncan Hines Classic Yellow, brings a solid, dependable structure, while a cup of all-purpose flour and a full cup of granulated sugar add density and sweetness. The highlight is a creamy, full-fat peanut butter (Jif is a great choice), offering a smooth, nutty taste. Eggs provide lift, moisture, and richness, with three large ones enhancing the cake’s soft crumb. Vanilla extract (two teaspoons) adds a fragrant warmth to the mix. Canola oil is ideal for its mild flavor and moisture-retaining qualities. As with any baking recipe, measurements are critical to achieve the desired cake texture and flavor.
Frosting & Ganache Essentials
For the frosting, creamy peanut butter and cream cheese are whipped into a luscious, thick spread. Unsalted butter keeps the frosting from being too salty, allowing the peanut butter to shine, while powdered sugar brings in the necessary sweetness and structure. Vanilla extract adds a touch of complexity to balance the cream cheese and peanut butter. For the ganache, semi-sweet or dark chocolate, such as Ghirardelli, pairs beautifully with peanut butter’s earthy tones. Heavy cream gives the ganache a luscious, pourable texture that firms up just enough when it cools.
Must-Have Tools and Baking Pans
Three 8×2-inch round cake pans are ideal for this recipe, with parchment paper for lining, ensuring easy release of the cake layers. An electric mixer helps achieve the smooth texture needed in both the batter and frosting, while a hand whisk will be useful for blending liquids. For decorating, a disposable piping bag makes applying the ganache drip simple and precise.
Step-by-Step Instructions for Baking the Peanut Butter Cake
Creating this layered peanut butter cake involves careful preparation and specific techniques for each component, from batter to ganache.
Preparing Your Cake Layers
Begin by preheating the oven to 325°F (163°C) and preparing the pans by greasing and flouring them thoroughly, adding parchment rounds to the base for added security. For the batter, start by blending the dry ingredients the cake mix, flour, and sugar in a large bowl for even distribution.
Separately, whisk the eggs, water, canola oil, and vanilla extract, then stir in the peanut butter until the mixture is smooth. Combine the wet ingredients with the dry, mixing on medium speed for a full two minutes, scraping the sides as needed. Pour the batter into the prepared pans, dividing evenly, and bake. Check doneness at around 23 minutes; the cake should spring back gently when touched. Baking at this lower temperature minimizes doming, making the layers easier to stack.
Creating the Perfect Peanut Butter Cream Cheese Frosting
For the frosting, start by slicing the unsalted butter and beating it until creamy. Add in the creamy peanut butter and blend until smooth. Incorporate the cream cheese gradually, mixing on low speed to avoid air pockets. Once well combined, add the vanilla and powdered sugar in increments, beating until the frosting reaches a fluffy yet stable consistency. Avoid overbeating, as this can soften the frosting too much, making it difficult to work with. If it becomes too soft, refrigerate briefly before piping.
Making the Ganache Drip
To prepare the ganache, combine equal parts chocolate and heavy cream in a microwave-safe bowl, microwaving in intervals to prevent overheating. Stir between each interval until the mixture is fully melted and smooth. Allow the ganache to cool for about 15-20 minutes, so it thickens slightly. Test a drip on the inside of the bowl; when it flows slowly and stops partway, it’s ready for the cake.
Assembling and Decorating the peanut butter Cake
Building the peanut butter cake is an opportunity to showcase creativity, with each layer carefully frosted and topped with a ganache drip for a show-stopping presentation.
- Layering & Frosting Techniques
Begin with the first cake layer on your peanut butter cake stand or serving base, and spread a generous amount of frosting, sprinkling in some chopped peanut butter pieces for texture. Stack the next layer and repeat until the third layer is in place. Apply a crumb coat to capture any loose crumbs, then chill the cake for 10-15 minutes before adding a final smooth layer of frosting. A heated metal scraper helps achieve a perfectly smooth finish. - Adding the Ganache Drip
Once the cake is frosted and chilled, pour the ganache into a piping bag with a small tip cut. Starting at the edge, gently squeeze the bag, allowing the ganache to drip naturally over the sides. The temperature of the ganache is key if too warm, it will run too far; too cool, and it won’t drip smoothly. - Finishing Touches for an Eye-Catching Cake
Halved mini peanut butter cups can be placed around the cake’s edge, creating a simple yet eye-catching garnish. If needed, chill the cups briefly before cutting to ensure clean edges. For the final flourish, pipe any remaining ganache or frosting into a decorative swirl on top.
Recipe Tips & Frequently Asked Questions
1. Getting the Best Texture and Flavor
- Use room temperature ingredients for smoother blending.
- For an even fluffier texture, consider sifting the dry ingredients.
2. Troubleshooting Baking Issues
- A sunken cake? Check your baking powder’s freshness.
- If the frosting is too runny, chill it before applying to the cake.
3. Make-Ahead and Storage Recommendations
- The cake layers can be baked a day in advance and stored wrapped at room temperature.
- For longer storage, freeze the unfrosted cake layers and defrost fully before assembling.
4. Can I Use Different Flours or Sweeteners?
- Substitute up to half of the all-purpose flour with cake flour for a lighter texture.
5. What’s the Best Way to Store Leftovers?
- Store any leftover cake in the refrigerator, covered, for up to three days.
6. How Do I Prevent the Ganache from Running?
- Ensure the ganache has thickened slightly and test a drip before applying.
What to Serve With This Recipe
A cake this rich and flavorful deserves some equally delicious accompaniments, from drinks to sides.
- Pairing Suggestions for Drinks
Strong coffee or espresso makes a wonderful contrast to the cake’s sweetness. For something cold, a peanut butter milkshake or iced mocha also pairs beautifully. - Perfect Side Dishes for Cake Occasions
Serve with a side of vanilla ice cream or caramel sauce for a balanced dessert experience. Alternatively, fresh berries bring a refreshing contrast to the dense, nutty flavor. - Dessert Buffets & Serving Ideas
When presented on a dessert buffet, place the cake in the center with smaller bite-sized treats around it, like peanut butter cookies or chocolate truffles.
Variations and Customization Ideas
For those looking to experiment, this peanut butter cake offers endless possibilities for customization.
- Adding Chocolate or Other Flavors
For an even richer experience, fold in chocolate chips to the batter or sprinkle a thin layer of caramel between each cake layer. - Switching Up the Frosting
Swap the peanut butter frosting for a light whipped cream or chocolate buttercream for a different taste profile. Each choice offers a unique contrast. - Alternative Garnishes for Different Occasions
For a festive look, add sprinkles, edible glitter, or even drizzle extra peanut butter over the top.
Storage and Freezing Tips
Proper storage techniques ensure that this peanut butter cake remains delicious even after a few days.
- How to Store Unfrosted Cake Layers
Wrap each cake layer tightly in plastic wrap and store at room temperature if planning to assemble within 24 hours. Otherwise, freeze the layers, well-wrapped, for up to three months. - Freezing the Frosted Cake
To freeze a fully assembled cake, chill it until firm, then wrap in plastic and foil. Thaw in the refrigerator overnight, then let it come to room temperature for the best texture. - Reheating Tips for a Fresh-Out-of-the-Oven Taste
For individual slices, reheat briefly in the microwave, just enough to soften the frosting without melting it. This revives the fresh-baked sensation beautifully.
Peanut Butter Cake
Ingredients
For the Cake
- 1 cup granulated sugar 200g
- 1 box Yellow Cake Mix We used Duncan Hines, Classic Yellow
- 1 ½ cups water 360g
- 1 cup Creamy Peanut Butter Jif, full-fat, 255g
- 1 cup All Purpose Flour 121g
- ¼ cup Canola Oil 54g
- 3 large eggs
- 2 teaspoons vanilla extract 8g
- For the Peanut Butter Cream Cheese Frosting
- 1 ¼ cups Creamy Peanut Butter 319g
- 2 packages Cream Cheese 8 oz each, total weight 452g
- 2 sticks unsalted butter 1 cup or 226g
- 6 cups powdered sugar 690g
- ½ teaspoon vanilla extract 2g
- ½ teaspoon salt 3g
For the Ganache Drip
- 5 oz. semi-sweet or dark chocolate Ghirardelli chips, 141g
- 5 oz. heavy cream 141g
Instructions
For the Peanut Butter Cake Layers
- Begin by preheating your oven to 325°F (163°C).
- Prepare three 8×2 inch round cake pans by greasing and flouring them thoroughly. For extra ease in releasing the cakes, line each pan with a round of parchment or wax paper.
- In a mixing bowl, combine the cake mix, flour, and sugar, blending them for about 30 seconds to ensure even distribution.
- In a separate bowl, whisk together the water, eggs, canola oil, and vanilla. Then add the peanut butter, mixing until smooth.
- Add the wet mixture to the dry ingredients, blending on medium speed for 2 minutes. Pause after the first minute to scrape down the sides and bottom, then resume mixing for the remaining time.
- Pour the batter evenly into your prepared pans. Place in the oven and bake at 325°F. Start checking for doneness at around 23 minutes; the cake should spring back slightly to the touch, and a toothpick inserted in the center should come out clean or with just a few crumbs. You may also notice the cake pulling away from the sides of the pan.
- Baking at a lower temperature, 325°F instead of the usual 350°F, helps to reduce doming on the cakes for a more level surface.
For the Peanut Butter Cream Cheese Frosting
- Slice the butter and place it in your mixer bowl. Blend on low to medium speed until it becomes creamy and smooth. Add the peanut butter and mix until fully combined.
- Next, add the cream cheese in small pieces while mixing at low to medium speed until everything is well incorporated. (If using a hand mixer, you may need to soften the cream cheese further before starting.)
- Add the vanilla extract and gradually sift in the powdered sugar, mixing on low speed until all sugar is integrated. Increase the speed to medium and whip until the frosting is light and fluffy. Avoid overmixing, as this may make it too soft; if needed, chill briefly to firm it up.
- For optimal piping, use the frosting while slightly cool. It can also be prepared in advance and stored in the refrigerator. When ready to use, let it warm to room temperature without microwaving, then re-mix briefly.
For the Ganache Drip
- Since the ganache is only for the top of the cake and not between layers, we made a smaller quantity. Adjust as necessary, using equal parts chocolate and cream.
- In a microwave-safe bowl, combine the chocolate and heavy cream. Microwave for 30 seconds, then stir. If needed, microwave for another 15 seconds, stirring in between. Continue this process until almost all the chocolate has melted, with just a few soft bits remaining. Let it sit for a few minutes to finish melting.
- Allow the ganache to cool and thicken for 15-20 minutes. To check if it’s ready, test a small drip along the inside of the bowl—if it flows halfway down, it’s perfect. If it runs too far, it needs to cool a bit more.
- Transfer the ganache to a disposable piping bag and snip a small tip to control the flow.
Assembling the Cake
- Position the first layer of cake on your cake stand or base and spread an even layer of Peanut Butter Cream Cheese Frosting over it. Sprinkle chopped peanut butter pieces for added texture.
- Place the second cake layer on top, repeating the frosting and peanut butter pieces. Add the final layer and cover the cake with a crumb coat, then refrigerate for 10-15 minutes to set.
- After chilling, apply a smooth final coat of frosting. Use a warm metal bench scraper for a flawless finish, if desired. This cream cheese frosting smooths well, so this step is optional.
- Chill the cake while preparing the ganache. Once ready, apply the ganache drip around the cake’s top edge, allowing it to cascade over the sides. Finish by filling in the top with spirals or designs of your choice.
- To garnish, halve mini peanut butter cups and place them decoratively along the cake’s edge. If they soften, chill briefly before slicing for cleaner cuts.