Julie Clark
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Nutter Butter Cake
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This Nutter 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.
So often you find peanut butter frosting on chocolate cake and Reese’s chocolate peanut butter cake. But what about peanut butter frosting on peanut butter cake? A double peanut butter punch? Yes please!
If you’re crazy about peanut butter like my family is, try this semi-homemade nutter butter peanut butter cake! We took a box cake mix and jazzed it up with a little peanut butter to give it that sweet, rich flavor of peanut butter that people go crazy for.
It’s topped with our favorite peanut butter buttercream, an easy, homemade frosting that tastes like the inside of a Nutter Butter cookie.
Start with a Cake Mix
This cake starts with a yellow cake mix which makes it semi-homemade and really easy! It has just a light peanut butter flavor thanks to creamy peanut butter being added to the cake batter. Use a hand mixer or stand mixer to get the cake batter mix even.
Bake the cake in 2 9″ round baking pans, but you can also simply make this in a 9×13 baking pan if you’d like a sheet cake.
If you’re baking round cakes, allow them to cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
Then Make Peanut Butter Frosting
This frosting is AMAZING. Not only does it taste like Nutter Butter cookie filling, it also could easily pass as a buckeye, my favorite homemade candy! Just try not to eat all this frosting with a spoon. It’s that good.
Use traditional smooth peanut butter and add milk 1 tablespoon at a time until your frosting is at a good spreadable consistency. All peanut butters are different so you may not need as much milk depending on what peanut butter you use.
I also use this frosting on our buckeye cupcakes and Reese’s brownies. 😍
Decorate the Cake
To decorate the cake, place one cooled cake layer down on a plate. Frost the top with the peanut butter cream frosting.
Then place the second cake layer on top. Frost the entire outside of the cake with frosting. It’s ok if doesn’t get completely smooth. Imperfect frosting give the cake a cute rustic look and people will eat it up. Literally!
Use Wilton 1M or 2D large piping tip to pie swirls of frosting around the top of the cake. Then place half of a Nutter Butter Cookie (or a mini Nutter Butter) on each swirl.
You can also place a swirl with a cookie in the center of the cake if desired. It really is as simple as that to make a gorgeous cake!
Want to make cookies that taste like Nutter Butters? Try our peanut butter sandwich cookies. They’d be so cute on this cake!
Storage Instructions
- Room temperature: Store the nutter butter cake in an airtight container on the counter for up to 3 days.
- Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
- Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.
You may like our twinkie cake, old fashioned lemonade icebox cake or cool whip cookies.
Nutter Butter Cake
This Nutter 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.
Servings 15
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Ingredients
Layer Cake:
- 1 box yellow cake mix 15.25 ounces
- 1 1/4 cups water 10 ounces
- 1/2 cup creamy peanut butter 125 grams
- 1/3 cup vegetable oil 2.7 ounces
- 3 large eggs
Peanut Butter Frosting:
- 1 cup salted butter room temperature, 8 ounces
- 2 cup creamy peanut butter 500 grams
- 6 tablespoons 2% milk 3 ounces
- 4 cups powdered sugar 520 grams
- 1 package Nutter Butters
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
I use Wilton 1M or 2D to pipe swirls on cake tops.
If for some reason the frosting is too thick, add a tablespoon of heavy cream at a time until it is the perfect spreading consistency.
Store in an airtight container at room temperature for up to 3 days. Store any leftovers in the freezer for up to 8 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 818kcal | Carbohydrates: 90g | Protein: 14g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 70mg | Sodium: 680mg | Potassium: 348mg | Fiber: 3g | Sugar: 62g | Vitamin A: 440IU | Calcium: 115mg | Iron: 2.4mg
I tried! The cake part was super easy to make. The icing stuck to everything but the cake! I have made cakes a long time and followed this recipe to a t, but the frosting…no bueno…I hope it tastes better than it looks!!!
Lizzy, I have baked this cake but having a little trouble w the frosting. I mixed all the ingredients with an electric mixer. However, instead of being fluffy, it turned out kind of pasty & a little clumpy. I’m afraid to try and frost the cake as it is thick but tastes delicious. Did I mix it too long? I added a little more milk to thin it but didn’t work. I’m using skim milk. Advice/suggestions ASAP please. Have to have this cake done in a few days.
Can this recipe be used to make cupcakes?