Peanut Butter Dream Cake

Jan 24

The Recipe

Peanut Butter Dream Cake – Peanut butter cake layers, peanut butter marshmallow filling and peanut butter frosting.

Peanut Butter Dream Cake #peanutbuttercake #cakebycourtney #peanutbutterfrosting #peanutbutter

The Ultimate Peanut Butter Lover’s Cake

Every year I get asked if I’m going to make my own birthday cake and every year the answer is the same, ABSOLUTELY! I love making my own birthday cake, and every each year I like to do something a little different. From Sweetapolita’s Campfire Delight Cake, to Milk Bar’s Birthday Cake, to my own Peanut Butter Chocolate Cake, Candy Bar Cake or Raspberry Coconut – I really try not to discriminate flavors.

Peanut Butter Dream Cake #peanutbuttercake #cakebycourtney #peanutbutterfrosting #peanutbutter

For my birthday a few years ago, I decided it was high time for a serious peanut butter cake. Not just a peanut butter frosting, but a cake with peanut butter running through every element of the cake. Yes, I love peanut butter that much. Seriously, I never get sick of it and could put it with just about any food!

Peanut Butter Dream Cake #peanutbuttercake #cakebycourtney #peanutbutterfrosting #peanutbutter

Peanut Butter Dream Cake

After trying some peanut butter sandwich cookies during the holidays a while back, I fell in love with a peanut butter marshmallow filling and knew immediately that it would be the perfect filling in one of my cakes. The filling is rich, creamy and full of peanut butter flavor. I particularly love the dash of cinnamon in it! 

Knowing the filling would be a little on the heavier side, it was a no brainer for me to pair it with my light and fluffy peanut butter frosting. I love how silky and smooth this frosting is! I also use my peanut butter cake recipe from my Peanut Butter and Jelly Cake. 

If you love or even just like peanut butter, I think this cake is going to knock your socks off! Let me know what you think!

Enjoy!

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Peanut Butter Dream Cake

Yield One 3-layer, 8-inch cake

Peanut butter cake with peanut butter marshmallow filling and whipped peanut butter frosting.

Ingredients

FOR THE PEANUT BUTTER CAKE

  • 3 cups plus 3 tablespoons cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup peanut butter
  • 2 cups minus 2 tablespoons granulated sugar
  • 4 eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 4 teaspoons vanilla extract

For the Peanut Butter Marshmallow Filling

  • 3/4 cup chunky or smooth peanut butter (I use Skippy)
  • 3/4 cup marshmallow creme
  • 3 tablespoons milk
  • 3/4 teaspoons cinnamon 
  • 3 tablespoons powdered sugar 

PEANUT BUTTER FROSTING

  • 4 cups powdered sugar, measured and then sifted
  • 1 1/2 cups (3 sticks) unsalted butter, slightly cold
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons heavy whipping cream
  • Pinch of coarse salt

Instructions

For the Peanut Butter Cake

  1. Preheat oven to 35o degrees F. Spray each pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  2. Sift together the flour, baking powder, salt, and cinnamon. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes. 
  4. Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  5. With the mixer on low, add in half of the flour mixture, then stream in the buttermilk and mix until incorporated. Add in the remaining flour and mix until combined. 
  6. Evenly divide the batter between the cake pans and bake for about 23 to 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

For the Peanut Butter Marshmallow Filling

  1. In a medium bowl, whisk together the peanut butter, marshmallow creme, milk, and cinnamon. Gradually whisk in powdered sugar.  

FOR THE PEANUT BUTTER FROSTING

  1. In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
  2. Add the powdered  sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 

Assembly

  1. Place the first layer on your cake plate or cake stand and cover with about 1/3 cup frosting, followed by half of the marshmallow filling.
  2. Place the second layer on top and repeat this step until you get to the final cake layer, which you will place bottom-side down.
  3. Cover the cake with a crumb coat and chill for 10 minutes in the freezer. Continue frosting the cake with the whipped peanut butter frosting.

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