Nutter Butter Cake
User Reviews
4.7
Nutter Butter Cake
Description
The cake uses a box yellow cake mix combined with creamy peanut butter, water, vegetable oil, and eggs to create a batter with peanut flavor integrated throughout. Baking two 9-inch rounds allows for assembly into a layer cake. Cooling is done carefully to preserve structure.
The peanut butter frosting includes salted butter, powdered sugar, creamy peanut butter, and milk, whipped to a light, fluffy consistency. This frosting covers the layers and cake exterior and provides a classic peanut butter taste and smooth texture contrast to the yellow cake.
Decorating involves piping rosettes with a star tip and adorning the cake with whole or bite-sized Nutter Butter cookies, adding crunch and peanut flavor reinforcement. This cake serves well for celebrations or peanut butter enthusiasts looking for a cake with both flavor and texture variety.
If the frosting is too stiff, adding heavy cream a tablespoon at a time adjusts spreadability. The cake can be stored at room temperature in an airtight container for a few days, with longer storage possible in the freezer.
Ingredients
Layer Cake:
- 1 box yellow cake mix 15.25 ounces
- 1 1/4 cups water 10 ounces
- 1/2 cup peanut butter 125 grams, creamy
- 1/3 cup vegetable oil 2.7 ounces
- 3 large egg
Peanut Butter Frosting:
- 1 cup butter room temperature, 8 ounces, salted
- 2 cup peanut butter 500 grams, creamy
- 6 tablespoons milk 3 ounces, 2%
- 4 cups powdered sugar 520 grams
- 1 package Nutter Butter cookie
Instructions
Make the cake:
- Preheat the oven to 350ºF. Grease and flour 2 9" round cake pans.
- In a large mixing bowl, beat cake mix, water, peanut butter, oil and eggs with electric mixer on medium speed about 2 minutes. Pour the batter evenly between the two greased and floured pans.
- Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert the round cakes onto a cooling rack to cool completely.
Make the frosting:
- In a mixing bowl, blend together peanut butter, powdered sugar, butter, and milk with an electric mixer on medium speed for about 2-3 minutes or until light and fluffy.
- Place one cake on a plate and frost the top. Place the other cake on top of that and frost the sides and top. Decorate as desired with piping rosettes and using Nutter Butter cookies, large or bite-sized.
Notes
- Use Wilton 1M or 2D piping tips for frosting rosettes on the cake top.
- If frosting is too thick, add heavy cream by tablespoon increments until spreadable.
- Store cake at room temperature up to 3 days in airtight containers; freeze leftovers up to 8 weeks.
- Calorie counts vary by ingredient brands and are estimates; consult a nutritionist for detailed info.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 90g | 30% |
| Protein | 14g | 28% |
| Fat | 46g | 71% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 70mg | 23% |
| Sodium | 680mg | 28% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
| Vitamin A | 440IU | 9% |
| Calcium | 115mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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