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+ servings
one slice of yellow cake with peanut butter frosting.
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5 from 9 votes

Peanut Butter Cake Filling Recipe

Learn how to make peanut butter filling for cake - this is an easy recipe that's perfect with any cake flavor!
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 258kcal
Author: Dorothy Kern
Cost: 6



  • This recipe is written to fill a four layer cake, so torte your layers (cut each of the 2 layers in half). If you're only filling a 2 layer cake you can cut the recipe in half.
  • 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.)
  • Place the bottom cake layer on serving plate. Divide your filling and fill between each layer. Frost cake as desired.


  • Use any brand peanut butter as long as it's a no-stir peanut butter.
  • Use any flavor cake - chocolate cake would be good too.
  • Use any flavor frosting!
  • 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.


Serving: 1serving | Calories: 258kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 136mg | Fiber: 1g | Sugar: 22g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg