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Peanut Butter Silk Cake Recipe

Indulge in this decadent Peanut Butter Silk Cake, made easy with a cake mix! This recipe transforms a simple boxed mix into a luxurious dessert with layers of moist cake and creamy peanut butter frosting. Perfect for birthdays, potlucks, or any occasion when you crave a rich and satisfying treat. Get ready for peanut butter perfection!

Prep Time 25 mins
Cook Time 53 mins
Calories 720.5 kcal
Protein 24g
Rating 4.0 (1 Reviews)
Peanut Butter Silk Cake 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peanut Butter Silk Cake

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How to Make Peanut Butter Silk Cake

  1. Preheat oven to 350°F (175°C).
  2. Generously grease the bottoms only of two 8 or 9-inch round baking pans with shortening.
  3. Prepare your favorite boxed cake mix according to package directions, substituting 1/2 cup (113g) of peanut butter for part of the water. Add the oil and eggs as directed on the box.
  4. Pour batter evenly into the prepared pans.
  5. Bake for 32-38 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes.
  7. Run a thin knife around the edges of the pans to loosen the cakes.
  8. Invert cakes onto a wire rack to cool completely (about 1 hour).
  9. While cakes cool, prepare the frosting: Melt 1/2 cup (113g) of butter in a 2-quart saucepan over medium heat.
  10. Stir in 1 cup (200g) packed brown sugar.
  11. Bring to a boil, stirring constantly for 1 minute.
  12. Remove from heat and refrigerate for 10 minutes.
  13. In a chilled medium bowl, beat 1 cup (240ml) heavy whipping cream with an electric mixer on high speed until soft peaks form. Set aside.
  14. In a separate medium bowl, beat 1/2 cup (113g) peanut butter and the cooled brown sugar mixture together on medium speed until smooth and creamy.
  15. Gently fold in the whipped cream until the mixture is smooth and creamy.
  16. Once the cakes are completely cool, carefully slice each cake layer horizontally to create 4 layers.
  17. Fill each layer with about 2/3 cup of the peanut butter frosting, leaving about 1/2 inch of space from the edge.
  18. Frost the sides and top of the cake with the remaining frosting.
  19. Press chopped peanuts onto the sides of the frosted cake.
  20. Cover and refrigerate before serving.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

198g

Fat

66g

Carbs

23g

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60 Minutes Or Less Time To Make Course Preparation Desserts Cakes