Peanut Butter Layer Cake with Fluffy Frosting

So you’re not here for a basic dessert. You want layers. You want height. You want something that makes people pause mid-conversation and say, “Wait… YOU made that?”

This Peanut Butter Layer Cake with Fluffy Frosting is rich, soft, unapologetically peanut buttery, and stacked like it has something to prove. It’s the kind of cake you bring out slowly. Dramatically. Preferably with an audience.

Let’s build a masterpiece.

Why This Recipe is Awesome

First, the cake itself is ridiculously soft. Not dry. Not crumbly. Moist without being heavy. (Yes, I said moist. We’re grown.)

Second, the peanut butter flavor actually shows up. No faint whisper of peanut butter. It’s bold, but balanced.

Third, the fluffy frosting? It’s light, airy, and not painfully sweet. It spreads like a dream and pipes beautifully if you’re feeling artistic.

And finally, it looks impressive. Three layers = automatic bakery vibes. Meanwhile, you just followed some easy steps and didn’t even break a sweat.

Ingredients You’ll Need

For the Peanut Butter Cake:

• 2½ cups all-purpose flour – Structure without toughness.
• 2 teaspoons baking powder – Lift it up.
• ½ teaspoon baking soda – Backup support.
• ½ teaspoon salt – Don’t skip it.
• ¾ cup unsalted butter, softened – Room temp is key.
• 1 cup creamy peanut butter – The star of the show.
• 1½ cups granulated sugar – Sweet but not overwhelming.
• 3 large eggs – Room temperature works best.
• 2 teaspoons vanilla extract – Flavor booster.
• 1 cup whole milk – Keeps everything soft and tender.

For the Fluffy Peanut Butter Frosting:

• 1 cup unsalted butter, softened
• ¾ cup creamy peanut butter
• 3–4 cups powdered sugar
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional but highly recommended: chopped peanuts or a drizzle of melted chocolate for topping.

Step-by-Step Instructions

1. Preheat and prep.
   Set your oven to 350°F (175°C). Grease and line three 8-inch round cake pans. If you only have two pans, bake in batches. Patience is a virtue.
2. Mix dry ingredients.
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter, peanut butter, and sugar.
   In a large bowl, beat softened butter and peanut butter together until smooth. Add sugar and beat until light and fluffy. This step builds texture—don’t rush it.
4. Add eggs and vanilla.
   Mix in eggs one at a time. Then stir in vanilla. Scrape the bowl. Always scrape the bowl.
5. Combine wet and dry.
   Add the dry ingredients in three parts, alternating with milk. Start and end with flour. Mix just until combined. Do not overmix.
6. Bake.
   Divide batter evenly between pans. Bake for 22–28 minutes. The tops should spring back lightly when touched. A toothpick should come out with a few moist crumbs, not wet batter.
7. Cool completely.
   Let cakes cool in pans for 10 minutes. Then transfer to wire racks. Frosting warm cake is a rookie mistake.
8. Make the frosting.
   Beat butter and peanut butter until creamy. Add powdered sugar gradually. Mix in vanilla, salt, and cream until fluffy and spreadable. Add more cream if needed for smoothness.
9. Assemble the cake.
   Place one layer on a plate. Spread frosting evenly on top. Add second layer. Repeat. Place final layer on top and frost the entire cake. Smooth it out or create swoops—your vibe, your rules.
10. Decorate.
    Add chopped peanuts, chocolate drizzle, or leave it beautifully simple.

Common Mistakes to Avoid

• Using cold butter.
  It won’t cream properly. Your cake will be dense. Let it soften.
• Overmixing the batter.
  Too much mixing develops gluten and makes the cake tough. Stop when combined.
• Frosting before cooling.
  Melted frosting sliding down the sides? Chaos. Let the cake cool fully.
• Adding all the powdered sugar at once.
  Unless you enjoy sugar clouds in your kitchen.
• Skipping the salt in frosting.
  It balances the sweetness. Tiny amount. Big impact.

Alternatives & Substitutions

Want to remix it? I respect that.

• Chunky peanut butter instead of creamy?
  Adds texture. Slightly rustic vibe.
• Brown sugar instead of some white sugar?
  Makes the cake deeper and slightly caramel-like. Very good choice.
• Add chocolate chips to the batter.
  Peanut butter + chocolate is a power couple.
• Turn it into a sheet cake.
  Bake in a 9×13 pan for 30–35 minutes. Less stacking, same flavor.
• Use whipped cream frosting instead.
  Lighter and less sweet. Great if you don’t want heavy buttercream.
• Gluten-free flour blend?
  Use a 1:1 baking blend and you’re good to go.

FAQ (Frequently Asked Questions)

1. Can I make this cake ahead of time?
Yes. Bake the layers a day ahead and wrap them tightly. Frost the next day for best texture.

2. Can I freeze the cake layers?
Absolutely. Wrap them well and freeze for up to 2 months. Thaw before frosting.

3. Why is my cake dense?
You probably overmixed or used cold butter. Both are common. Both are fixable next time.

4. Can I reduce the sugar in the frosting?
You can reduce slightly, but too little powdered sugar makes it unstable. Balance is everything.

5. Can I make cupcakes instead?
Yes! Fill liners ⅔ full and bake 18–22 minutes. Same flavor, smaller format.

6. How do I get clean slices?
Use a sharp knife and wipe it between cuts. Fancy bakery trick.

7. Do I have to decorate it?
Nope. It tastes incredible plain. Decorations just add flair.

Final Thoughts

This Peanut Butter Layer Cake with Fluffy Frosting is bold, soft, and completely unapologetic about being rich. It’s the kind of cake you bake for birthdays, celebrations, or random Tuesdays when life feels bland.

It stacks beautifully. It slices cleanly. It tastes like you put in way more effort than you actually did.

So go ahead—bake it, frost it, and serve it proudly. Then sit back and enjoy the compliments. You’ve officially leveled up your cake game.