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Nutter Butter Layer Cake

Where are my peanut butter lovers at? If that’s you then this Nutter Butter Layer Cake is for you!

Three layers of rich peanut butter layer cake, filled with a fluffy peanut butter filling, reminiscent of those Nutter Butter cookies you might have in your pantry if you’re a fan of cookies and peanut butter.

And for the icing on top, I bet you’re going to love this Italian meringue peanut butter buttercream. It’s light and airy and full of peanut butter flavor you’ll probably want to eat it by the spoon full.

Nutter Butter Layer Cake

Peanut Butter Layer Cake

These rich peanut butter cake layers can be made in advance. About 3 days or so. Bake the cake layers, let them cool completely and wrap in plastic wrap and seal in a cake container and set on the counter until you’re ready to decorate.

Nutter Butter Layer Cake

Peanut Butter Filling

What I love about this filling is that not only is it super tasty, it’s also easy to prepare. Just a bowl and a hand mixer is all you need to mix up this tasty filling for your Nutter Butter Layer Cake.

Nutter Butter Layer Cake

Italian Meringue Peanut Butter Buttercream

Italian meringue buttercream isn’t difficult to make, but it does take some patience and planning. Here are a few tips and tools that I find very helpful:

  • A stand mixer is super helpful for making Italian meringue buttercream. You’ll need to beat the meringue for a good 12 minutes or until it’s come to room temperature.
  • Make sure your egg whites are free of egg yolk or your egg whites won’t whip up properly.
  • A candy or fry thermometer is a must!
  • Your butter needs to be at room temperature. I usually set mine out overnight and prepare the buttercream the next morning.
  • Your meringue should also be at room temperature before adding the butter 1 tablespoon at a time.
  • The buttercream should be as smooth as possible. I sometimes let the mixer run on low speed the last minute or 2 to remove as many air bubbles as possible.
Nutter Butter Layer Cake

Plan It Out

I’m all about planning so here’s what my baking schedule looked like for this Nutter Butter Layer Cake.

  1. Day 1: Bake peanut butter layer cake.
  2. Day 2: Prepare the filling and buttercream and decorate.
Nutter Butter Layer Cake

Cake Decorating Tips

  • This buttercream recipe makes plenty so feel free to decorate this cake as you wish. Start with a base coat of buttercream over the cake and chill for 10 to 15 minutes and frost cake with another layer of buttercream.
  • I use a small cake spatula to apply the buttercream to the cake. Chill the cake for about 10 to 15 minutes.
  • Using a warmed up large cake spatula, smooth out the icing around the cake.
  • To warm the cake spatula, place the spatula under hot water and dry with a clean paper towel and smooth out the icing around the cake. Repeat this process as needed.
  • I used a piping bag fitted with an Ateco piping tip #827 and piped swirls around the top cake edges, alternating with Nutter Butter cookies.
  • I sprinkled some roasted peanuts on top and covered some of my less than perfect bottom edges with peanuts.
Nutter Butter Layer Cake

Lets Connect

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Adapted from Life Love and Sugar by Lindsay Conchar

Nutter Butter Layer Cake

Nutter Butter Layer Cake

Yield: 12
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

Three layers of peanut butter cake filled with a fluffy peanut butter filling and frosted with a light and airy Italian meringue peanut butter buttercream.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Stand mixer
  • Hand mixer
  • Non stick baking spray
  • Candy thermometer
  • Piping bag
  • Ateco piping tip #827
  • Nutter Butter cookies, for garnish
  • Roasted peanuts, for garnish

PEANUT BUTTER CAKE

  • 2 ½ cups (12.5 ounces) all purpose flour
  • 2 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature, about 68 degrees
  • ¾ cup (5.25 ounces) granulated sugar
  • ¾ cup (5.25 ounces) light brown sugar, loosely packed
  • ¾ cup creamy peanut butter
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • ½ cup (4 fluid ounces) whole milk, at room temperature
  • ¼ cup (2 fluid ounces) water

PEANUT BUTTER CREAM FILLING

  • 12 tablespoons unsalted butter, at room temperature, about 68 degrees
  • 2/3 cup creamy peanut butter
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) powdered sugar, sifted

PEANUT BUTTER BUTTERCREAM

  • 7 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 ¾ (7 ounces) cups granulated sugar
  • 1/3 (2.6 ounces) cup water
  • 32 tablespoons (2 cups) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • ¾ cup creamy peanut butter

Instructions

CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, add the flour, baking powder and salt and whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and peanut butter until fluffy, about 5 minutes.
  4. Add sour cream and vanilla extract and mix until combined. Add the eggs one at a time mixing until just combined, scraping down the sides of the bowl as needed.
  5. In a 1 cup liquid measuring cup, combine the milk and water.
  6. Add half of the dry ingredients in to the mixer bowl with the butter mixture and mix until combined. Add the milk mixture and mix on low speed to combine. Add the remaining dry ingredients and mix on low speed until just combined. Using a rubber spatula, give the batter a few stirs by hand and divide among the prepared cake pans.
  7. Bake cakes for 20 to 23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating the pans about halfway through baking.
  8. Let the cakes cool in their pan for 5 minutes on cooling racks. Then, invert cakes onto cooling rack to cool completely.

PEANUT BUTTER CREAM FILLING

  1. In the a large bowl mix the butter, peanut butter, honey, vanilla and salt on low speed to combine with a hand mixer. Add the powdered sugar a little at a time. Once all the powdered sugar has been incorporated, increase the mixer speed to medium speed and beat until the cream is light and airy, about 5 minutes, scraping down the sides of the bowl as needed.

PEANUT BUTTER BUTTERCREAM

  1. In the stainless steel bowl of a stand mixer, with the whisk attachment attached, pour the egg whites and cream of tartar in the bowl and mix on low speed until frothy, about 2 to 3 minutes.  Slowly add ¼ cup of the granulated sugar on increase the mixer speed to medium-high. Beat until soft peaks form, about 30 seconds.
  2. In a small saucepan, add the remaining 1 ½ cups sugar and water. And stir to combine. Attach a candy thermometer to the saucepan and heat mixture over high heat until it reaches 180 degrees, about 5 minutes. Continue to cook until the syrup reaches 240 degrees, about 2 minutes more.
  3. Once the syrup reaches 240 degrees, with the mixer on low speed carefully pour the syrup in the meringue in the mixer bowl, Increase speed high beat meringue for about 12 minutes or until the mixer bowl is room temperature. Switch out the whisk attachment for the paddle attachment and mix on low speed adding the butter one piece at a time. Once all the butter has been incorporated, increase the speed to medium and beat until the buttercream is thick and fluffy, about 1 minute. Reduce the speed to low and add the vanilla extract and salt. Add in the peanut butter and mix to combine.

ASSEMBLE

  1. Place one cake layer on a serving plate and top with about 1 cup of filling, spreading evenly, leaving about ½-inch from the edge free of filling. Place second cake layer on top and spread about 1 cup filling on top and spread evenly, leaving ½-inch from the edge free of filling. Place the third cake layer on top and spread a thin layer of frosting on the top and sides of the cake. Chill in the refrigerator for about 10 to 15 minutes.
  2. Add another layer of buttercream over the top and sides of the cake. Smoothing out the icing with a cake spatula. Chill the cake in the refrigerator for another 10 to 15 minutes while preparing a piping bag fitted with Ateco piping tip #827.
  3. Pipe swirls on the outer edges of the cake, alternating with cookies. Sprinkle with roasted peanuts and serve.

Notes

Assembled cake can be stored at room temperature for up to 1 day in an airtight cake container. Or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1038Total Fat: 80gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 34gCholesterol: 201mgSodium: 907mgCarbohydrates: 68gFiber: 3gSugar: 35gProtein: 18g

*Nutrition information is an estimate and will vary.*

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