Crazy for Crust

Perfect Yellow Layer Cake (Peanut Butter Filling + Chocolate Frosting)

This post may contain affiliate links. For more information, read my disclosure policy.

This yellow layer cake is the perfect recipe. It’s delightful with chocolate frosting but it’s even better when you fill it with peanut butter.

Because, duh. Peanut butter is what makes the world go ’round.

This is the Perfect Yellow Layer Cake with Chocolate Frosting and peanut butter filling!

PIN IT NOW TO SAVE FOR LATER 

One year ago I posted these perfect vanilla cupcakes. They were my birthday cupcake last year.

Over the past year I’ve gotten tons of comments and emails asking me if that perfect cupcake recipe could be made as a cake. I’ve spent all year with “MAKE LAYER CAKE OUT OF CUPCAKE RECIPE” written on the idea board in my office.

{Ha, that sounds so official and pinterest-y, doesn’t it? My idea board in my office. It’s a white board I stole from Jordan and the reason it’s hanging on the wall is because you can’t see the floor for all the boxes, papers, and shopping bags. Definitely not pinterest-y.}

Anyway, making that recipe into a cake has been on my mind for a long time. So I finally went for it – and with a few tweaks it works perfectly.

This is the perfect yellow cake…and it’s the perfect birthday cake!

Yellow Birthday Cake with peanut butter filling and Chocolate Frosting

Yes I said birthday. There’s two this weekend. Yesterday was Crazy for Crust’s birthday. Today is mine.

Yup, today I turn 37. Which is funny because all year I thought I was already 37. #notkidding Every time someone asked me my age I’d start to say 37 then pause, think about it, and correct myself to say 36. So, in all reality, I’m gained a year today.

This last year was a big one for me. My blog has grown considerably in the past 365 days. I also wrote a book and it’s been published and is available now. I’ve gotten to see places I’ve never been and meet new people that I can’t imagine not having in my life. I’ve started working on my issues and while I still have a long way to go I can say that I’m in the best shape I’ve ever been in and I’m happier for it. I gotta say, I feel blessed to be able to live the life I’m living.

To celebrate, let’s have cake. Okay?

This is the Perfect Yellow Layer Cake with Chocolate Frosting and peanut butter filling!

I’ve known for awhile I was going to make this cake for this occasion, but I originally just pictured a yellow cake with chocolate frosting. But then I decided I wanted to be different. I wanted to fill the cake with something other than chocolate filling. Obviously the answer was peanut butter.

Is there any other answer?

The cake is fluffy and dense all at the same time, the way I love my cakes to be. And it’s moist. (Sorry – there really is no other way to describe a good cake!) Cakes need to be moist and this one is.

I torted each of the layers to make a 4-layer cake because more peanut butter > less peanut butter. Obviously.

Sometimes cakes with peanut butter in them are really heavy. I think that’s because, most of the time, those cakes are chocolate. I think by using a vanilla cake with peanut butter filling it’s not as heavy.

Or maybe that’s just what I’m telling myself so I can eat two slices. #wouldntbethefirsttime

This is the Perfect Yellow Layer Cake with Chocolate Frosting and peanut butter filling!

A few notes about the recipe:

  • My original cupcake recipe was not enough for two round 8″ cake pans, so I did a little math to make more batter. I also added some extra baking powder do get a better rise, and it worked. This recipe is best made in 8″ cake pans because the 9″ pans will be a little too big for the batter.
  • The peanut butter filling is super peanut buttery because I left out the butter. It’s just a mixture of peanut butter, powdered sugar, vanilla, and heavy whipping cream. So it’s healthy. {YES, that was sarcastic.}
  • I torted each of my cake layers to make a 4-layer cake. You don’t have to, but if you only make a 2-layer cake you’ll have extra filling. Although I can think of several ways to deal with that and one involves a spoon.
  • You can skip the peanut butter filling if you prefer (???) and just use the chocolate frosting for the filling. There’s enough frosting to do this with a 2-layer cake, but you’ll want to double the frosting for a 4-layer.
  • Yes, there’s heavy whipping cream in the frosting and filling. Go for it, it’s my birthday!

Yellow Layer Cake with Chocolate Frosting and Peanut Butter Filling - it really is the perfect cake!

This cake is rich, gorgeous, and tastes so yummy. It’s the perfect birthday cake. Except I didn’t eat it for my birthday. I ate it last week. Tonight Jordan’s making me brownies. With cream cheese frosting. Who wants to bet I’ll be cleaning powdered sugar up for days?

Servings: 10 -12 servings

Perfect Yellow Cake with Chocolate Frosting and Peanut Butter Filling

This yellow cake would be perfect with chocolate frosting but it's even better when it's filled with peanut butter filling!

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup 12 tablespoons unsalted butter, melted
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 1/2 tablespoons vanilla bean paste
  • 1 cup buttermilk

For the filling (optional):

  • 1 cup creamy peanut butter — not natural or homemade
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup heavy whipping cream

For the frosting (see note):

  • 1/2 cup unsalted butter — melted
  • 3/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/4 teaspoon salt — optional
  • 3 ounces volume heavy whipping cream (just over 1/4 cup)
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 350°F. Grease two 8” cake rounds. Line them with parchment paper and then grease the pans again, then flour them. (See note)
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla bean paste.
  4. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Divide batter among cake pans. Bake for 24-28 minutes, until a toothpick comes out clean. Cool completely before removing from pans to frost.
  5. At this point, you can decide how you want to fill the cake. You can use the two layers as-is or you can torte them for a 4-layer cake. Note: if you do not torte the layers, you can cut the recipe for the peanut butter filling in half.
  6. Make the filling: beat peanut butter with 1 cup of powdered sugar (using a hand or a stand mixer). Add the second cup of powdered sugar and mix, the mixture will be crumbly. Add vanilla and 1/4 cup of heavy whipping cream. Mix until smooth. Add another 1/4 cup of heavy whipping cream and mix until smooth. Add the rest of the heavy whipping cream a little bit at a time and beat until the mixture becomes a frosting like texture. (You’ll notice a change - it will go from thick like a peanut butter cup to smooth like frosting during that last addition of the cream.)
  7. Place the bottom cake layer on serving plate. Divide your filling and fill between each layer.
  8. Make the frosting: mix cocoa and melted butter with a hand mixer. Add powdered sugar (1 cup at a time) and optional salt, if using. Mix between powdered sugar additions - the mixture will be clumpy. Add the vanilla and 1 ounce of the heavy whipping cream. Mix until smooth. Continue adding the heavy whipping cream until your desired thickness has formed - about 3 ounces (just over 1/4 cup).
  9. Use a small amount of frosting to create a “crumb coat” on the outside of the cake. This will ensure that you will not have cake crumbs in your final frosting layer. The crumb coat just uses a very small amount of frosting and is very thin all over the cake. Then frost as normal using the remaining frosting. Top with sprinkles, if desired.
  10. The cake is best served at room temperature but I would store it in the refrigerator if you make it ahead of time, then let it come to room temperature before serving. Can be made up to 1 day ahead.

Click here to see more PEANUT BUTTER recipes!

Ice Cream Cupcakes

Ice Cream Cupcakes (8 of 9)w

Vintage Brownie Surprise Cake

Brownie Surprise White Cake (3 of 6)

Perfect Funfetti Cupcakes

Perfect Funfetti Cupcakes (8 of 10)w

Sweets from friends:
Peanut Butter Cookie Dough Brownie Layer Cake by Life, Love, and Sugar
Strawberries and Cream Layer Cake by Lauren’s Latest
Coconut Cake by Something Swanky

Leave a Reply

Your email address will not be published. Required fields are marked *

69 comments

  1. Yum! The chocolate frosting looks so rich and fudgy. Happy Birthday!

  2. Wow, this does look moist! Most scratch cakes are dry. Great going, Dorothy. Wish had a slice right now. xoxo

  3. Happy Birthday Dorothy!! So funny that you forget your birthday. I used to tease my mom when she would forget how old she was. Now I totally get it, LOL!!! Gorgeous cake 🙂

  4. This cake looks so good! And recipe sounds good. I like the filling 🙂

  5. Please mail a slice asap, that sounds so good!

  6. I hope you had the happiest of birthdays Dorothy!!  And this cake looks absolutely amazing.  I’m afraid of cakes, but if I get over it, this is the first cake I will make!

  7. Happy Belated Birthday!! The cake looks amazing especially with the peanut butter filling. Super delicious!! 

  8. Tnaks for this recipe : I will try it asap 
    and
    Happy Birthday to you and to Crazy for Crust <3

  9. Happy (belated) birthday Dorothy!! I think my boyfriend would die and go to heaven if I made this for him. Looks amazing! Hope you had a wonderful birthday!

  10. I hope you get this… I have a silly question. My work is throwing a baby shower this week for one of the staff members. There are a TON of employees and I am worried a round cake won’t serve enough. Any thoughts on how to make a layered sheet cake with this recipe?! I am NOT a wiz in the kitchen so wouldn’t even know where to begin…

    • I’ve never used this recipe for a 9×13″ pan. You could double this one: https://www.crazyforcrust.com/2013/09/perfect-vanilla-cupcakes/ and make a 9×13 and a few cupcakes. Looking at this website for pan equivalences, http://www.joyofbaking.com/PanSizes.html, this round cake recipe will not quite fill a 9×13 pan (but you could make it anyway) or you could make one jelly roll pan and have a little extra. If you doubled it and made two jelly roll pan size cakes (with some cupcakes on the side) you could fill it with the filling, etc. Or you can make the 9×13 and torte it, using this filling and frosting. Does that make sense? In my head it does, lol.

      • Thanks so much for the reply! I think I will attempt to make two jelly roll pans. His might be the safest for me 🙂 But, just to clarify, I can use the original recipe for the jelly roll pans, but just double the recipe right?

      • It will probably make 2 pans plus a few cupcakes, but I’m not 100% sure. Just make sure not to fill the pans more than 1/2-2/3 full!

Leave a Comment »