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Peanut butter lovers, this cake is for you! Peanut butter cake layers studded with peanut butter chips covered in a peanut butter Swiss meringue buttercream. | livforcake.com
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5 from 4 votes

Peanut Butter Cake

Peanut butter lovers, this cake is for you! Peanut butter cake layers studded with peanut butter chips covered in a peanut butter Swiss meringue buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 857kcal
Author Olivia


Peanut Butter Chip Cake:

Peanut Butter Swiss Meringue Buttercream:


  • 1/2 cup chopped peanuts (salted or unsalted) plus more for top


Peanut Butter Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. In a measuring cup, whisk milk and powdered peanut butter, set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter, oil, and peanut butter until smooth. Add sugars and beat on med-high until pale and fluffy (3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and peanut butter milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Fold in peanut butter chips (that have been tossed in 1 Tbsp flour) and mix until just incorporated. Do not overmix.
  • Bake for 40-45 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Peanut Butter Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add powdered peanut butter 1 Tbsp at a time & vanilla. Whip until smooth.**


  • Place one layer of cake onto a cake stand or serving plate. Top with approximately 3/4 cup of buttercream, sprinkle with 1/4 cup chopped peanuts. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake with remaining buttercream. I started by spreading a generous amount of buttercream on the top and letting it overhang on the sides. Then I used a flat spatula to add buttercream to the sides of the cake and to smooth the which created a top lip with the overlapping buttercream.
  • Add a small dollop of buttercream into the top center and spread roughly. Sprinkle chopped peanuts on the top and along the bottom if desired.


* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.


Calories: 857kcal | Carbohydrates: 92g | Protein: 14g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 148mg | Sodium: 340mg | Potassium: 339mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1198IU | Calcium: 138mg | Iron: 2mg