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Nutter Butter Cake recipes
Isabella

Nutter Butter Cake Recipe

5 from 1 vote
This homemade Nutter Butter Cake is a dream for peanut butter lovers! Featuring a soft, moist cake infused with creamy peanut butter and topped with crushed Nutter Butter cookies, it’s the perfect balance of nutty and sweet. Simple to make and irresistibly delicious, this cake is ideal for family gatherings or a cozy treat at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup creamy peanut butter
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup crushed Nutter Butter cookies for topping, optional
  • ½ cup chocolate chips optional
  • For the Topping Optional:
  • ¼ cup melted chocolate
  • ¼ cup crushed Nutter Butter cookies

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat and Prepare:
    A baker greasing a 9-inch round cake pan with butter, with flour nearby and an oven preheating to 350°F (175°C) in the background.
  2. Preheat your oven to 350°F (175°C).
  3. Grease a 9-inch round cake pan with butter or non-stick spray and lightly dust it with flour.
  4. Mix Dry Ingredients:
    A baker whisking together flour, baking powder, and salt in a mixing bowl, with baking essentials arranged on a wooden countertop.
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. Cream Butter, Sugar, and Eggs:
  7. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  8. Add eggs one at a time, beating well after each addition.
  9. Blend in the peanut butter until smooth.
  10. Combine and Fold:
    A stand mixer beating butter and sugar in a bowl, with an egg being added and peanut butter ready to be mixed in for a smooth, creamy batter.
  11. Gradually add dry ingredients to the butter mixture, alternating with milk. Stir gently until just combined.
  12. Fold in chocolate chips or chopped peanuts if using.
  13. Bake to Perfection:
    A baker folding dry ingredients into a peanut butter cake batter, with milk being added and chocolate chips and chopped peanuts nearby.
  14. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  15. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  16. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  17. Add Toppings (Optional):
    A cake pan filled with smooth peanut butter batter, ready for the oven, and a freshly baked nutter butter cake cooling on a wire rack.
  18. Drizzle melted chocolate over the cooled cake.
  19. Sprinkle crushed Nutter Butter cookies on top for extra crunch.

Notes

Be careful not to overmix the batter to keep the cake soft and tender.
For a more intense peanut butter flavor, add ¼ cup of crushed Nutter Butter cookies to the batter.
This cake pairs perfectly with a glass of milk or a scoop of vanilla ice cream.
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