Go Back
homemade Peanut Butter Layer Cake with Chocolate Frosting photo
Print Recipe Save it for later

Peanut Butter Layer Cake with Chocolate Frosting

A rich peanut butter layer cake filled and covered with a chocolate Ovaltine buttercream and finished with chopped honey roasted peanuts.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 10 servings

Ingredients

  • 2 1/4 cups all-purpose flour 281.25 g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 0.5 teaspoon
  • 3/4 cup creamy peanut butter 193.5 g
  • 6 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar 100 g
  • 1/2 cup light brown sugar 110 g
  • 3 eggs
  • 1 cup buttermilk plus 2 tablespoons (240 ml + 2 tbsp)
  • 1 1/2 cups unsalted butter 340.5 g, at room temperature (for frosting)
  • 1 cup unsweetened cocoa powder 86 g
  • 3/4 teaspoon salt 0.75 teaspoon (for frosting)
  • 4 cups powdered sugar 480 g
  • 2 teaspoons vanilla extract
  • 1/4 cup whole milk 61 ml
  • 3/4 cup heavy cream 178.5 ml
  • 2/3 cup chocolate Ovaltine 83.33 g
  • honey roasted peanuts chopped, to garnish

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1/2 teaspoon salt until combined.
  • In the bowl of an electric mixer, beat 3/4 cup creamy peanut butter, 6 tablespoons unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed.
  • Add the eggs one at a time, beating for 1 minute after each addition and scraping down the sides before the next egg.
  • Reduce mixer speed to low and add half of the flour mixture. Slowly pour in all of the buttermilk (1 cup plus 2 tablespoons). When the batter begins to come together, add the remaining flour mixture and mix on low just until combined. Finish folding with a rubber spatula to remove any pockets of flour.
  • Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 15 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then turn out onto the rack and cool completely before frosting.
  • To make the frosting, beat 1 1/2 cups (340.5 g) unsalted butter in the mixer with the whisk attachment on medium-high for 5 minutes until light and smooth. Add 1 cup unsweetened cocoa powder and 3/4 teaspoon salt and beat on medium until well combined and thick.
  • Add the 4 cups powdered sugar while mixing on low, and add 1/4 cup whole milk and 2 teaspoons vanilla extract. Increase speed to medium and beat for 1 minute.
  • Stir together 3/4 cup heavy cream and 2/3 cup chocolate Ovaltine in a measuring cup or small bowl. With the mixer on medium, slowly pour about half of this mixture into the frosting in a steady stream. If the frosting is still too stiff, add additional Ovaltine-cream a little at a time until you reach the desired consistency—do not add much more than half for stability.
  • Once the frosting is at the desired consistency, increase the mixer to medium-high and whip for 30 seconds.
  • Assemble the cake by placing one cake layer on a serving platter and spreading with 2 cups of frosting. Top with the second layer and use the remaining frosting to cover the top and sides. Press chopped honey roasted peanuts into the sides of the frosted cake as garnish.

Equipment

  • Two 9-inch round cake pans
  • Electric Mixer
  • Mixing bowls
  • rubber spatula
  • Wire Rack
  • 2-cup measuring cup or small bowl
  • Measuring cups and spoons

Notes

  • Nutritional values are based on one serving.