Triple Peanut Butter Cake for People Passionate about Peanut Butter

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Hello, fellow peanut butter lovers!

I am so excited to share this recipe with you! Not only is is super peanut butterylicious but it also gives me to opportunity to show you a few simple recipe modifications, that you can apply to your own recipes. The recipe is for Triple Peanut Butter Cake. Oh, yes, I said Triple! The cake is peanut butter, the filling is peanut butter, and the frosting… peanut butter! Plus, the sides of the cake are covered in cocktail peanuts or chocolate chips, if you can’t take that much peanut butter without some chocolate.

Before we get into the recipe let’s talk about the modifications first. The peanut butter cake is a modification of my favorite devil’s food cake recipe. So, what did I change? Well, first I swapped out the cocoa powder from the devil’s food cake with peanut butter powder (whoever invented peanut butter powder, thank you!). The second thing I did was to replaced half of the melted butter with melted peanut butter. Thirdly: instead of adding instant coffee granules to the boiling water I added peanut butter powder. The fourth and final thing I changed was to replace the white sugar with brown sugar. The resulting cake is so moist and intensely peanut buttery… I could eat it just fine without any frosting.

The filling isn’t exactly a modification of anything, rather it is the filling that I used for peanut butter whoopie pies. So, why mention it? Simply to let you know that you can think outside the box. If you have a frosted cookie recipe and you love the frosting and wonder if you could use it for something else, just try it! Odds are it will turn out perfectly and be just as good as you imagined! Just because you see something as one thing in a recipe doesn’t mean that it can’t also be used as something else in another. Be creative, trust your tastebuds, and try it!

The last thing for this Triple Peanut Butter cake is, the peanut butter frosting which is a modification of my favorite frosting. That did I change? For starters, I replaced 1 1/2 cups of the powdered sugar with peanut butter powder. To enhance the peanut butter flavor I also replaced one cup of the vegetable shortening with peanut butter. Oh, I also decided not to add the almond extract, I figured one nut was enough. So, how does this info help you? You could use this info to try replacing part of the powdered sugar in your favorite frosting recipe with peanut butter powder, or cocoa powder if you wanted. You could use it to replace part of the flour in your favorite cake recipe with peanut butter powder. You never know what will work until you try it, and you never know what new flavor creations await.

Okay, so on to the recipe! Let’s start with the cake. Oh, I should mention I did this recipe as cupcakes and then again as cake later so I’ll give you instructions for both. For cake start by thoroughly greasing and flouring two 8-inch cake pans.

For cupcakes: you’ll need to line muffin tins with cupcake papers, it will make about 30. It’s a good idea to spray the cupcake papers with spray oil too.

In a large bowl whisk together the flour, peanut butter powder, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer whip together the melted butter, melted peanut butter, and eggs. Oh, let’s talk peanut butter for just a minute before we get any further, all the peanut butter in this recipe is smooth JIF peanut butter. You can use whatever commercially processed smooth peanut butter you want to, I just like JIF. I don’t think that “natural” peanut butter would work for most of this recipe, but you don’t know till you try I suppose. in the buttermilk, vanilla, brown sugar, and salt.

Add the dry ingredients and continue mixing.

In a separate container combine the boiling water with peanut butter powder.

Add this to the mixer and whip until smooth and very well combined.

Now either portion the batter into the 30 cupcake papers or divide the batter evenly between the two 8-inch cake pans.

Bake the cupcakes at 350F for 20-25 minutes or until a toothpick inserted into the middle of one comes out clean.

You’ll need to bake the cake at 350F for 38-43 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool 10 minutes in the pans before removing them to a wire rack to cool. Once the cake is fully cooled you are also going to want to torte/cut the cake in half so that you will have four rounds of cake.

Now for the filling! You’re going to make half the filling for cupcakes and the full batch for the cake filling. So, in the bowl of your electric mixer beat together the peanut butter, powdered sugar, marshmallow creme, vanilla, butter, and heavy cream. Beat until well combined.

For the cupcakes just put the filling in a piping bag and pipe the filling into the cupcakes.

For the cake put some filling on your cake board or serving plate so that the cake won’t move around as much. Then add a layer of cake, then a thick layer of filling, then cake, continue in this manner until the cake and filling is gone, ending with a cake layer. Pro tip: it works best to manipulate the filling around with your fingers vs. using an icing spatula. It seems to like to stick to the spatula more than the cake, but is sticks to the cake more than your fingers!

Next, the frosting! In the bowl of your electric mixer with the whip attachment stir together the peanut butter powder, powdered sugar, salt, vanilla, and butter flavoring.

Add the boiling water.

You’ll probably have to scrape the sides a few times to get all the powdered sugar and things incorporated. Continue to whip this mixture until it is fully cooled. The best way to check the temperature is to stick your clean finger into the frosting and see if it feels warmer than room temperature. If it is warmer than room temperature it isn’t ready yet.

Once it has cooled it’s time to add the vegetable shortening.

Then the peanut butter!

Then add the cold butter, it will incorporate best if you cut it into chunks. on high speed until everything is very well mixed and the icing has doubled in volume! It’ll take 10-20 minutes.

For cupcakes just pipe the frosting however you like.

Top the cupcakes with a few peanuts and they’re ready.

For the cake, I used a “speed ice” piping tip to get the frosting on the cake.

Once you do that all you have to do is swipe the frosting smooth with a metal bench scraper.

I like to use a bench scraper because it makes the frosting nice and smooth in way less time, then trying to use an icing spatula.

Next, cover the cake either the sides or even the whole thing with cocktail peanuts!

It looks nice without having to do ton of work.

Or you can cover the sides with chocolate chips, or a mixture of the two.

Then just pipe a nice border around the top and/or the bottom. You can also add any other decorations that you want too, like writing or whatever. Make this Triple Peanut Butter Cake yours!

There it is – your finished and completely beautiful Triple Peanut Butter Cake. You are going to absolutely love this cake! Be sure and invite over all your peanut butter loving friends, but not any with peanut allergies… that would not be good. This cake would be amazing served with ice cream too… possibly Super Peanut Butter Ice Cream or Triple Vanilla Ice Cream. Anyway, I can’t wait for you to make this recipe because you need this cake in your life. If it’s your first time using the peanut butter powder too, then that’s even better because you’ll discover a whole new world of peanut butter!

Have you used peanut butter powder before?

Triple Peanut Butter Cake for People Passionate about Peanut Butter
Triple Peanut Butter Cake: A rich, moist peanut butter cake layered with a marshmallowy peanut butter filling, and covered with a fluffy peanut butter buttercream! What more could you ask for?
  • For the Cake:
  • 1¾c. flour
  • 1c. peanut butter powder
  • 1t. baking soda
  • 1t. baking powder
  • 5T. melted butter
  • 5T. melted peanut butter
  • 3 eggs
  • 1c. buttermilk
  • 2T. pure vanilla extract
  • 2c. brown sugar, packed
  • ½t. salt
  • 1c. boiling water
  • 1T peanut butter powder
  • For the Filling (make a half batch for cupcakes):
  • 2c. peanut butter
  • 4c. powdered sugar
  • 14oz. marshmallow creme
  • 2t. pure vanilla extract
  • 1c. butter, soft
  • 2T. heavy cream
  • For the Frosting:
  • 1½c. peanut butter powder
  • 4½c. powdered sugar
  • ½t. salt
  • 2t. pure vanilla extract
  • 1t. butter flavoring
  • 1c. boiling water
  • 1c. peanut butter
  • 1¾c. vegetable shortening
  • ¾c. cold butter, cut into cubes
  • about 2c. cocktail peanuts
  1. For the Cake:
  2. Preheat oven to 350F. Thoroughly grease and flour two 8-inch cake pans or the batter can be used to make 30 cupcakes.
  3. In a large bowl whisk together the flour, 1c. peanut butter powder, baking soda, and baking powder. Set aside.
  4. In the bowl of an electric mixer whip together the melted butter, melted peanut butter, and the eggs.
  5. Whip in the buttermilk, 2T. vanilla, brown sugar, and ½t. salt.
  6. Gradually whip in the dry ingredients.
  7. Combine the 1c. boiling water with the 1T peanut butter powder. Add this to the mixer and whip until well combined.
  8. Divide the batter evenly between the two cake pans (or muffin tins).
  9. Bake at 350F for 38-43 minutes (20-25 minutes for cupcakes) or until a toothpick inserted in the middle comes out clean.
  10. Cool 10 minutes before removing the cakes from the pan to cool completely on a wire rack. Once cooled cut the cakes in half so that there are 4 rounds of cake and not just 2.
  11. For the Filling (make a half batch for cupcakes):
  12. In the bowl of an electric mixer beat together the 2c. peanut butter, 4c. powdered sugar, marshmallow creme, 2t. vanilla, 1c. butter, and heavy cream. Beat until well combined.
  13. Divide the filling into three equal parts. Layer on a cake board or serving plate: 1 round of cake, one-third of the filling, one cake, etc. ending with a layer of cake. For cupcakes just fill a piping bag with the filling and pipe it into the cupcakes.
  14. For the Frosting:
  15. In the bowl of an electric mixer with the whip attached combine the 1½c. peanut butter powder, 4½c. powdered sugar, ½t. salt, 2t. vanilla, and butter flavoring.
  16. Add the 1c. boiling water. Whip until cooled to room temperature.
  17. Whip in the 1c. peanut butter, vegetable shortening, and ¾c. cold butter.
  18. Whip on high speed until doubled in volume, 10-20 minutes.
  19. Frost the cake with the frosting. Cover the sides of the cake with cocktail peanuts. Pipe on a border. For cupcakes just pipe the frosting on top of the cupcakes and sprinkle them with a few peanuts for decoration.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)