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Peanut Butter Cake With White Chocolate Buttercream

Tender peanut butter cake layered with creamy white chocolate buttercream and drizzled with peanut butter ganache.
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Course: Dessert
Cuisine: American
Keyword: cake, ganache, peanut butter, white chocolate
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients

Cake

  • ½ c unsalted butter softened to room temp
  • ¾ c packed light brown sugar
  • ¾ c granulated sugar
  • ¾ c creamy peanut butter
  • ½ c sour cream
  • 1 tbsp vanilla
  • 3 large eggs
  • 2 ½ c cake flour
  • 2¾ tsp baking powder
  • ¾ tsp salt
  • ¾ c buttermilk

White Chocolate Buttercream

  • 2 c high quality white chocolate chips
  • 2 c unsalted butter
  • 4 c powdered sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2-4 tbsp heavy cream

Peanut Butter Ganache

  • 1 c peanut butter chips
  • 1/2 c heavy cream

Instructions

Cake

  • Preheat oven to 350°
  • Grease and flour three 8 inch or two 9 inch cake pans and set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until fluffy.
  • Gradually beat in eggs, vanilla, sour cream and peanut butter until smooth and well blended.
  • In a separate bowl, combine dry ingredients.
  • Slowly add the dry ingredients to the wet, alternating with buttermilk until just combined. Do not overmix!
  • Divide batter evenly between pans and bake for 20-22 minutes or until toothpick comes out clean. Allow to cool completely before frosting.

Buttercream

  • In a microwave safe bowl, microwave chocolate for 30 seconds. Remove and stir. Return to microwave for 15 seconds at a time until completely melted. Allow to cool before adding to frosting.
  • In the bowl of a stand mixer, beat butter until light and fluffy.
  • Slowly add cooled white chocolate and beat on low speed.
  • Gradually add in powdered sugar, scraping the sides of the bowl as needed.
  • Add in salt and vanilla and mix to combine.
  • Add heavy cream, one tablespoon at a time until frosting has reached the desired consistency.

Ganache

  • In a small pan over medium low heat, combine peanut butter chips and heavy cream. Cook and stir until melted and creamy. Allow to cool slightly before using.

Assemble

  • Frost each layer of the cake with buttercream, drizzling or spreading a light layer of ganache over top of the frosting on each layer.
  • Drizzle remaining ganache over the top of the cake, allowing it to run down the sides of the cake. (Ganache will firm as it completely cools)
  • Store leftover cake in an airtight container or refrigerate.