Triple Peanut butter cake recipe video

It’s Peanut butter lovers day! And boy do I love Peanut Butter.  Choosing to make a cake was an obvious choice.  The biggest question was – what filling and frosting??? Do I balance it with some chocolate? or Raspberry? or stick with peanut butter on top of peanut butter with more peanut butter… guess which one I picked… Peanut Butter cake, with Peanut butter mousse and Peanut butter swiss meringue…. then I topped it all off with a chocolate ganache drip and all the peanut butter candy and cookies I could find. YUM!!!!

I used 4 sizes of peanut butter cups, reese’s pieces, peanut butter M&M’s, Reeses sticks, nutter butters, peanut butter oreos and skippy PB bites.  The next big question is HOW to decorate… swirls of frosting with pretty cookies between and candy on top of the swirls? or candy/cookie explosion!!! Clearly I went the explosion route. But can you blame me? if I had gone the prettier route I wouldn’t have been able to use all the types of candy/cookies I collected.

So let’s talk about the filling.  There are lots of ways to make mousse.  I typically prefer to do the cooked egg custard mousse route.  But I didn’t like how the cooked peanut butter mousse tasted.  So instead I went with the cream cheese, whipped cream method which is basically a no bake peanut butter cheesecake, so YAY deliciousness.  Also you’ll need to get an acetate cake collar for this cake – to set the mousse up between the cake layers without it making a HUGE mess.  Seriously it seems fancy but it’s super easy and by far the best way to do this so it’s totally worth it.

Kay – the frosting…. This isn’t a classic Swiss meringue – it’s the cheaters version – no cooked sugar – you use pasturized egg whites so they don’t need to be heated. It’s so so so SO much easier and the results are very similar to an authentic Swiss meringue buttercream.  It’s a little sweeter than the classic, and not QUITE as buttery – so for me it’s a great option! Now I love the straight peanut butter version of this but man oh MAN once you add the cocoa it’s DIVINE.  I kinda wanted to do more of the chocolate than the three thin stripes – but I felt this looked the best… (I did keep all the extra frosting and made it all cocoa and I’ll be enjoying some extra frosting on my slices, on graham crackers, extra cookies, etc… until it’s gone.  I also recommend practicing scraping the sides of your cake. You don’t want to go into the strips and scrap too much off, or scrape unevenly leaving your cake bottom heavy or worse top heavy! It’s okay to go slow the first time around, the last time around you want to try to do it all in one turn, no pauses or stops, for the smoothest finish.

And now for the cake – this recipe is tweaked from my favorite vanilla cake recipe.  I actually tweak this cake all the time – my caramel cake, my graham cracker cake… all based off this one.  It’s a lighter spongier cake – so I don’t use this recipe for cake carving.  I  also have a more dense peanut butter cake recipe that is better for carving but I felt this one needed to be lighter.  And it really is – like I said above the mini peanut butter cups you see here in the slice? MAJOR DRAMA – as I sliced the cake they’d get caught in the knife but since the mousse and cake were so soft it would just push through and my slices weren’t coming out very nicely.  I can’t even tell you how many slices I had to cut off the cake to get a nice looking one.  NOT WORTH IT – just leave the candy for the outside and enjoy the cake and mousse inside.  Sometimes I hit that TOO over the top mark and have to pull back!

And that’s the loveliness of Peanut butter lovers day! What is YOUR favorite peanut butter recipe? What should I try for my next peanut butter recipe? I’m only mildly obsessed…  And of course part of celebrating national food holidays is sharing more amazing recipe! The Celebrating food bloggers all have new recipes for you today – so click over and check them all out! I’m also sharing some of my favorites from my blog as well as featuring a few of my favorite foodies best peanut butter recipes.

triple peanut butter cake recipes and video

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Triple Peanut Butter Cake

Prep Time

1 hr

Cook Time

25 mins

Total Time

1 hr 25 mins

 

Course: cake decorating, Dessert

Cuisine: American

Keyword: Cake, Peanut Butter, Peanut Butter Cake

Servings: 8 Cups batter

Calories: 1990 kcal

Author: Ashlee Marie

Ingredients

Peanut Butter Cake

• 1 C granulated sugar
• 1 C brown sugar
• 3 1/2 C Cake Flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 C butter softened
• 4 lrg eggs room temperature
• 2/3 C sour cream
• 3/4 C peanut butter
• 2 Tbsp vanilla
• 1 C whole milk

Peanut Butter Mousse

• 1 C heavy whipping cream
• 2/3 C granulated sugar
• 1 tsp vanilla
• 8 oz cream cheese
• 1/4 C sour cream
• 1 C peanut butter

Peanut Butter Cheating Swiss meringue Buttercream Frosting

• 1/2 C pasteurized liquid egg whites
• 3 1/2 C powdered sugar
• 1/2 tsp salt
• 1 2/3 C butter room temperature
• 1 1/2 Tbsp vanilla
• 2/3 C Peanut Butter
• 1/4 C cocoa

Ganache Drip

• 4 oz high quality chocolate don't use chocolate chips
• 4 oz heavy whipping cream

Decorations

• all the peanut butter and chocolate peanut butter cookies and candies you like

US Customary - Metric

Instructions

Peanut Butter Cake

1. Preheat the oven to 350
2. prepare your pans with non stick spray and parchment circles (I used 4 seven inch pans)
3. in mixer or large bowl mix together then sugars, flour, baking powder, baking soda and salt
4. add the softened butter and beat - it will be sandy
5. in a separate bowl mix the eggs, sour cream, vanilla and peanut butter
6. add the wet mixture to the dry and beat
7. while mixing on low add the milk
8. pour the batter into the prepared pans
9. bake for 25-30 mins - until it bounces back when pressed and is just starting to pull away from the sides
10. let cool before starting the mousse

Peanut Butter Mousse

1. Beat the cream, sugar and vanilla until stiff peaks form
2. in another bowl beat the cream cheese, sour cream and peanut butter
3. add the whipped cream and mix until incorporated

Assembly

1. level the tops (and the bottoms for a nice looking slice of cake) of the cooled cakes

2. wrap some cake collar acetate evenly around the cake on a cake plate or cardboard circle

3. add 1/3rd of the mousse, add another layer of cake and repeat (if your acetate isn't tall enough you may need to add another round, I did)
4. refrigerate until the mousse is set, at least 4 hours

Peanut Butter Buttercream Frosting

1. In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins
2. while beating on medium add the butter 1-2 Tbsp at a time
3. once all the butter is mixed in add the vanilla and peanut butter and beat on medium high another 10 mins
4. take out 3/4th of the frosting and set aside - add 1/4 C cocoa to the remaining 1/4 of the frosting and beat until totally mixed in

Ganache

1. bring the cream to a boil and pour over the chocolate
2. let sit 5 mins then stir until smooth
3. let cool at room temperature while frosting the cake

Frosting

1. take the cake out of the fridge and unwrap the acetate
2. frost the top of the cake with the peanut butter frosting
3. then pipe around the outside of the cake alternating as much or little as you like with the chocolate peanut butter frosting
4. scrape around the cake smoothing the sides and creating the stripes
5. let the cake chill 10 mins
6. using a piping bag or squeeze bottle add the drips around the outside of the cake
7. then spread the remaining ganache on the top of the cake (without causing extra drips)
8. now decorate with all the peanut butter cookies and candies

Recipe Notes

In the video I thought it would be fun to add mini peanut butter cups to the mousse layer in side the cake - BUT they didn't cut well and ended up ruining my cake slices so I advice NOT to do that

And that’s the loveliness of Peanut butter lovers day! What is YOUR favorite peanut butter recipe? What should I try for my next peanut butter recipe? I’m only mildly obsessed…  And of course part of celebrating national food holidays is sharing more amazing recipe! The Celebrating food bloggers all have new recipes for you today – so click over and check them all out! I’m also sharing some of my favorites from my blog as well as featuring a few of my favorite foodies best peanut butter recipes.

15 New recipes from the Celebrating Food Bloggers!

1. Triple Peanut Butter cake – HERE
2. Peanut Butter Lovers Pancakes – Crumb
3. Peanut Butter Butterfinger Cookies – Creations by Kara
4. Reese’s Peanut Butter Bars – Pretty Providence
5. Peanut Butter Pie – Simply Stacie
6. Creamy Peanut Butter – An Italian in my Kitchen
7. Homemade Nutter Butter Cookies – The Baker Upstairs
8. Easy Peanut Butter Fudge – Savory Experiments
9. Peanut Butter chocolate chip blondies – 365 Days of Slow Cooking + Pressure Cooking
10. No Bake Peanut Butter Protein Balls – Heather Likes Food
11. Easy Peanut Butter Granola – Real Mom Kitchen
12. Peanut Butter Doughnuts with Chunky Peanut Butter Glaze – Premeditated Leftovers
13. Peanut Butter Cookies – Namely Marly
14. Peanut butter twix pie – My Mommy Style
15. Instant Pot peanut butter caramel cheesecake – Super Golden Bakes

More of my Peanut Butter Recipes

1. Peanut Butter Ice Cream
2. Peanut Butter S’mores Cookie cake
3. Peanut butter cup cheesecake
4. Peanut Butter Fudge
5. Peanut butter cookies
6. no bake Peanut Butter Bars
7. Peanut Butter Cookie Oven S’mores
8. Peanut butter chocolate brownies
9. Thai Peanut Butter Sauce 

A few more of my favorite Peanut Butter recipes from other fabulous foodies!

1. Fried Peanut Butter Jelly Bombs – Sweet C’s
2. peanut butter cup brownies – Chelsea’s Messy Apron
3. Peanut Butter Chocolate Heaven – Recipe Critic
4. Flourless Peanut Butter bread – Kirbie’s Cravings
5. Buckeye cupcakes – life love and sugar