Peanut Butter Dream Cake

Yield One 3-layer, 8-inch cake

Peanut Butter Dream Cake.

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



For the Peanut Butter Marshmallow Filling



For the Peanut Butter Cake

  1. Preheat oven to 35o degrees F. Spray three 8-inch pans or four 6-inch pans 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.  


  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. 
  3. Beat frosting by hand with a wooden spoon to get air bubbles out.


  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.

Recipe by Cake by Courtney at