WEEKDAYS 1e|12c|p

Flourless Peanut Butter Layer Cake

Carla Hall
30 to 45 min
Part 1 of 2

This creamy decadent chocolate peanut butter layer cake is the perfect end to any meal.

  • Ingredients
  • step-by-step directions
Flourless Peanut Butter Layer Cake
  • 2 sticks unsalted butter
  • 24 ounces bittersweet chocolate
  • 8 large eggs (room temperature)
  • 2 cups granulated sugar
  • 2 tablespoons vanilla extract
  • 1 cup cocoa powder (plus more for dusting)
  • 2 teaspoons salt
  • 1 cup SKIPPY® Creamy Peanut Butter
Peanut Butter Buttercream
  • 1 cup SKIPPY® Creamy Peanut Butter
  • 1/2 cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 4 tablespoon heavy cream
  • chocolate shavings (for garnish)
  • Preheat oven to 350ºF. Spray three 9-inch cake pans with nonstick cooking spray and line with parchment paper. Spray again and dust with cocoa powder.
  • In a medium saucepan over medium heat, melt the butter and chocolate together. Set aside to let cool.
  • Whisk together the eggs and sugar until thickened.  Stir in the vanilla. Add butter and chocolate mixture.
  • Add in the cocoa powder, salt and stir until thoroughly combined. 
  • Fold in the SKIPPY® Creamy Peanut Butter.
  • Divide the batter evenly into the 3 prepared cake pans.
  • Place in the oven and bake for 20-25 minutes.  Allow to cool.
  • To build the cake, place one of the cakes on a cake stand or plate.  Evenly spread a layer of peanut butter buttercream. Place another cake layer on top and add another layer of buttercream.  Finish by placing the final flourless cake on top and frosting the cake with the remaining buttercream. 
  • For the Peanut Butter Buttercream: In the bowl of a stand mixer, beat together the SKIPPY® Creamy Peanut Butter and butter. 
  • Add in the powdered sugar a little at time.  When the buttercream starts to get thick, add in some of the heavy cream. 
  • Alternate between the powdered sugar and heavy cream until the frosting is thick and spreadable. 
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