This Nutter Butter Peanut Butter Cake is simpler than it looks because it starts with a boxed cake mix. You’ll love the rich peanut butter frosting that tastes like the cream inside Nutter Butters.
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I know that peanut butter and chocolate is the best together, but I am a complete peanut butter fan. You know the chocolate and peanut butter Buckeye candy? My favorite part of the Buckeye is the peanut butter. I eat peanut butter with apples, pretzels, and crackers of any kind. My dog, Josie, is the same way. Keep an eye on her when peanut butter is around. She tries to get her paws on it any way she can. Unfortunately for her, she doesn’t get to eat as much as she’d like.
Although I love homemade cookies, there is a store-bought cookie that I can’t resist. Can you guess what it is?
Nutter Butters. I mean, really. There’s not much better than a cold glass of milk and a pile of Nutter Butters.
Last weekend, I was cake deprived. After I made the Reese’s Peanut Butter Cake, it seemed useless to try and beat it. Then I had an idea. What would be better than to make just a plain peanut butter cake and decorate it with my favorite Nutter Butter cookies? Using the awesome peanut butter icing recipe, I made this delicious monster of a cake.
Before I made this Nutter Butter Peanut Butter Cake, I looked up on the computer for a good from-scratch recipe for peanut butter cake. I found one that looked good, but when I made it, I realized it just wasn’t the cake I was looking for. But how can you just throw away a homemade cake? This is the best kind of failure: Stuck at home with a peanut butter cake that is up for grabs!
I ended up using a yellow boxed cake mix and altered it using the Peanut Butter Silk Cake recipe found at Betty Crocker. I love making cake from scratch, but I also love doctoring up a boxed cake mix. So easy!
My adventure that started with a disaster ended with a wonderfully simple cake all based on my favorite food: peanut butter.
Wondering how to make frosting swirls on a cake? Don’t let them scare you off. They’re super easy. You can see a great little video on frosting swirls here.
If you like Nutter Butters, you’ll have to try this cake soon. Nutter Butter Peanut Butter Cake will satisfy even the biggest peanut butter craving.
Nutter Butter Peanut Butter Cake
Ingredients
Layer Cake:
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/2 cup creamy peanut butter
- 1/3 cup vegetable oil
- 3 large eggs
Peanut Butter Frosting:
- 1 cup butter softened
- 2 cup creamy peanut butter
- 6 tablespoons milk
- 4 cups powdered sugar
- 1 package Nutter Butters
Instructions
- For the layer cake: In a large mixing bowl, beat cake mix, water, peanut butter, oil and eggs with electric mixer on medium speed about 2 minutes. Pour into greased and floured 9 inch round pans.
- Bake the cake for 30 minutes at 350 degrees 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.
- For the Peanut Butter Frosting: In a mixing bowl, blend together peanut butter, powdered sugar, butter, and milk with an electric mixer on medium speed for about 3-3minutes or until light and fluffy.
- Level the cakes if necessary, then 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 Butters, large or bite-sized.
Nutrition
Donna Clark says
May 7, 2013 at 7:10 amWHOA!
Just when i think you’ve done it, you outdo yourself!
This is gorgeous, looks scrumptious!
Too bad this grandma can’t eat things like this anymore.
That’s ok, you also have some super healthy things, too 🙂
Love you!
Grandma Clark
Pam G says
May 8, 2013 at 11:12 amGreat idea for my peanut butter lovers. I’m pinning it!
[email protected] says
May 8, 2013 at 11:49 amThanks so much!
Anyonita @ Anyonita Nibbles says
May 9, 2013 at 2:24 amWHOA! That looks stunning! I love Nutter Butters, too! I could definitely see myself making this cake. If only they sold Nutter Butters in the UK! 🙁 Will have to wait until I visit my parents again in NC. I followed you from the Tempt My Tummy Tuesdays link party, by the way. I also run a Tasty Tuesdays link party on my blog & I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html
Amber @ Dessert Now, Dinner Later! says
May 30, 2013 at 11:04 pmI LOVE Nutter Butters, so this sounds fabulous! Thanks for sharing at Sweet & Savory Saturdays #14.
~Amber @ Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com
[email protected] says
May 31, 2013 at 4:03 pmGlad you liked it! I’ll look forward to looking through your blog!
Erin @ The Spiffy Cookie says
June 5, 2013 at 11:15 amIncredible cake!
[email protected] says
June 5, 2013 at 2:36 pmThanks!
Jane says
March 6, 2014 at 4:41 pmI made this cake for my family and they absolutely loved it! Thanks for the recipe 🙂
Lizzy T says
March 7, 2014 at 10:15 amI love hearing that other families enjoy our recipes! Thank you so much, Jane. I’m glad you all enjoyed it!
Ashley says
April 10, 2014 at 7:25 pmSounds delicious! Will be making this for my significant other’s birthday this weekend, he loves peanut butter!
Question: when it states 1 package of nutter butters…. does that refer to a small individual package (I believe 4 whole cookies), or is it a large package of say… 25 cookies (guessing)?
Lizzy T says
April 10, 2014 at 7:51 pm1 package means a large package of cookies. This will give you lots to decorate with! Have fun celebrating and I hope he loves it!
Lisa Holloway says
September 25, 2014 at 6:25 pmI’m making this tomorrow…1 1/4 cup water is a lot of water…is this right…
Lizzy T says
September 25, 2014 at 9:03 pmYes, 1 1/4 cups water is correct. Enjoy! 🙂
Oana says
January 9, 2015 at 5:14 amLooks amazing, well done! That frosting sounds scrumptious, so rich, must taste divine!
Beth says
February 3, 2015 at 7:56 amI’m craving this gorgeous cake at 7am and I’m off to figure out how to pipe frosting swirls!!
Aimee @ ShugarySweets says
February 3, 2015 at 8:17 amI’ve got some serious peanut butter lovers in my house who would LOVE a slice of this cake!!! GORGEOUS.
Marye says
February 3, 2015 at 8:48 amPinning this! I make a banana pudding with Nutter Butters that one of my sons and my son in law nearly arm wrestle for.. I can’t wait to see what happens when I put this on the table!
Joanie @ ZagLeft says
February 3, 2015 at 9:45 amThis cake is beautiful!! My favorite cookies are Nutter Butters so this cake is on my “must bake” list!
Lizzy T says
February 3, 2015 at 2:55 pmThank you, Joanie!
Nutter Butters are something I don’t get to have often, but when I do, they don’t last long!:)
Miranda @ Cookie Dough & Oven Mitt says
February 3, 2015 at 10:20 amI’m with you on the peanut butter. I can eat it with a spoon at any given time. I don’t really need anything to pair with it. This cake will be pinned. I need it in my life. Also, I have a group for peanut butter lovers.. It’s like an A.A. group. Kidding. lol It’s called the peanut butter bash. You should check it out. You might want to join us. 🙂
heather @french press says
February 3, 2015 at 10:34 amI’m not much of a cake fan, but this I can get behind – I am a peanut butter fiend!!
Meg @ The Housewife in Training Files says
February 3, 2015 at 10:03 pmOh my. No words here. I adore nutter butters and this cake is a must. So pretty!
Chelsea says
June 13, 2015 at 12:08 amThis was delicious, but I found it impossible to spread the icing… any tips?
Lizzy T says
June 19, 2015 at 5:17 pmMaybe add a bit more milk? We normally don’t have any problems spreading it. Maybe it was too thick and needed more liquid. Temperature could affect that I think. I’m glad you enjoyed it, though!
Cheryl says
July 15, 2017 at 2:37 pmI make a similar frosting using less liquid and adding softened butter instead.
Judy d Gallagher says
September 16, 2015 at 9:45 pmJust made this.It is for a potluck.I haven’t tasted but it looks awesome.
I beat the patter a bit too long and it is full oh holes.
The frosting is unbelievable
Julie Clark says
September 17, 2015 at 6:00 amMmmm…you’re right…that frosting is the best part!! I can’t be trusted around it. 🙂
Denise Maynard says
March 16, 2016 at 3:09 amOMG!!!! You have just made my year!!! I love peanut butter!!!!!!!!!! Nutter butters are my favorite cookie as well. Except I skip the milk ( I don’t drink milk) but I love to dunk them in a cup of black coffee sometimes! Anyway, I can hardly wait yo get home and make this cake. I have made peanut butter cake with the yellow box cake mix as you do in this recipe, I love eating it plain sometimes as well. Now I am going to cover it in peanut butter frosting and nutter butters! I can’t stand the anticipation!! Thanks for sharing!!
Julie Clark says
March 16, 2016 at 7:08 amYes, I love eating that peanut butter cake plain, too! I think you’ll love this cake…eat a slice for me!
Audry says
April 21, 2016 at 12:49 pmIs the peanut butter amount correct? 2 cups? This cake looks amazing!!
Julie Clark says
April 21, 2016 at 8:12 pmThanks! Yes, two cups of peanut butter in the frosting.
Lisa says
August 3, 2017 at 9:29 pmMade this today for my hubby’s birthday, big hit, everyone loved it! I feel sure he’ll be asking for it again. Thanks for posting the recipe!!
Sally Ann says
August 9, 2017 at 10:31 amDo you think it would work with chunky peanut butter in the cake itself?
Julie Clark says
August 9, 2017 at 2:08 pmYes, as long as you don’t mind the chunks!
Sarah says
April 3, 2018 at 11:12 amDoes this cake need to be refrigerated?
Julie Clark says
April 3, 2018 at 11:57 amIt will be ok at room temperature for 24 hours.
Linda says
October 14, 2018 at 9:59 pmThird time making this cake for coworkers birthdays as They request it. Any leftover frosting I take to work in a bowl with pieces of Hershey chocolate bars. They all love it.
Julie Clark says
October 15, 2018 at 7:42 amThat’s awesome!! I’m so glad you are all enjoying it. 🙂
Andi says
November 26, 2018 at 9:27 pmThis looks amazing! I’m going to give this a try in a couple days, but I plan to cut the recipe in half and use two 6-inch round pans for a smaller cake. I’m not a very experienced baker so I’m nervous about getting the bake time wrong, because I suspect it won’t be the same. Any suggestions?
Julie Clark says
November 27, 2018 at 7:54 amI can’t say for sure because I’ve not baked them in that size yet, but I’d say around 17 minutes?? Check them through the oven window if you have one. If you open the oven to test it too much the cakes may fall. So cook them until they “look” done, then test them to be sure they are done.