Print

Irresistible Peanut Layer Cake with Creamy Frosting Recipe

Irresistible Peanut Layer Cake with Creamy Frosting Recipe
Print Recipe

★★★★★

4.9 from 28 reviews

This Irresistible Peanut Layer Cake with Creamy Frosting combines moist, tender layers of vanilla cake with a luscious cream cheese frosting and crunchy peanuts. Perfect for peanut lovers, this cake offers a delightful balance of sweet, creamy, and nutty flavors, making it an ideal dessert for celebrations or any special occasion.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 2 cups powdered sugar, sifted
  • 1 cup roasted peanuts, chopped

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until well combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated to keep the batter light and tender.
  5. Bake the Layers: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
  6. Prepare the Frosting: In a cold mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, mixing until creamy. Slowly add the heavy cream while whipping, and continue to beat until the frosting is thick and fluffy.
  7. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  8. Add Peanuts: Chop the roasted peanuts coarsely. Press the chopped peanuts gently onto the sides and top of the frosted cake to create a crunchy, nutty coating.
  9. Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld. Slice and enjoy your delicious peanut layer cake!

Notes

  • For best results, use freshly roasted peanuts or dry-roast raw peanuts at home.
  • You can substitute whole milk with buttermilk for a tangier flavor.
  • Ensure the cream cheese and butter are at room temperature for smooth mixing.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • This cake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

Nutrition

Keywords: peanut layer cake, creamy frosting, baking recipe, dessert ideas, nutty cake

Find it online: https://maicook.com/irresistible-peanut-layer-cake-with-creamy-frosting-recipe/