Peanut Butter Cake Filling Recipe

5 from 9 votes

Learn how to make peanut butter filling for cake - this is an easy recipe that's perfect with any cake flavor!

Course: Dessert

Cuisine: American

Servings: servings

Calories: 258kcal

Cost: 6

This recipe is written to fill a four layer cake, so torte your layers (cut each of the 2 layers in half). If you're only filling a 2 layer cake you can cut the recipe in half.
Beat peanut butter with 1 cup of powdered sugar (using a hand or a stand mixer). Add the second cup of powdered sugar and mix, the mixture will be crumbly. Add vanilla and 1/4 cup of heavy whipping cream. Mix until smooth.
Add another 1/4 cup of heavy whipping cream and mix until smooth. Add the rest of the heavy whipping cream a little bit at a time and beat until the mixture becomes a frosting like texture. (You’ll notice a change - it will go from thick like a peanut butter cup to smooth like frosting during that last addition of the cream.)
Place the bottom cake layer on serving plate. Divide your filling and fill between each layer. Frost cake as desired.

Use any brand peanut butter as long as it's a no-stir peanut butter.
Use any flavor cake - chocolate cake would be good too.
Use any flavor frosting!
The cake is best served at room temperature but I would store it in the refrigerator if you make it ahead of time, then let it come to room temperature before serving. Can be made up to 1 day ahead.