Dreamy White Chocolate Peanut Butter Cake. Layers of white chocolate cake, white chocolate buttercream and creamy peanut butter ganache!! Usually when I think of a decadent dessert I automatically assume it has dark chocolate, semi-sweet chocolate, milk chocolate, basically any kind of brown chocolate. Today is going to change all that, actually this Dreamy White Chocolate Peanut Butter Cake is going to change that.
White chocolate has always been a love of mine, its so smooth and creamy and has a flavor all its own. I think of it as rich and mild but not weak by any means. It adds a beautifully dense yet moist structure to this cake and that added “something” to the flavor profile. The white chocolate in the buttercream is just a game changer plain and simple. The white chocolate swiss meringue butter cream is where decadentness begins!! The white chocolate takes an already luxurious buttercream and makes it even more worthy and even more desirable. It’s by far one of the best buttercream’s ever!!
I was tempted to leave the cake right where it is in all its white chocolate glory but then an idea struck! Peanut Butter ganache!! Imagine smooth and creamy white chocolate paired with the peanutty flavor of smooth and creamy peanut butter. There just aren’t enough words for how extravagant this cake tastes!! The ganache itself tastes very similar to the inside of a Reeses Pieces which is one of my all-time favorite candies. I used creamy peanut butter but if crunchy is your thing go for it!
One note about the peanut ganache drip. It is not as fluid as a caramel drip. It is a bit thicker and may need a little extra push to get it to drip over that edge 😉 .
For all you white chocolate, peanut butter lovers out there or all of you that just love a good slice of layered cake this ones for you!!
Here are some of the items that helped me make this Dreamy White Chocolate Peanut Butter Cake. They may help you as well!
- Guittard White Chocolate – Super creamy and delicious, for this recipe I used about 3 bags roughly.
- Jiff Creamy Peanut Butter – I would stick with a peanut butter that stays emulsified for this recipe (no floating oil varieties). I hate to sound a like a commercial but I like the peanutty flavor of Jiff the best for recipes.
- Wilton Piping bags – I prefer the 16 inch bags, that way I don’t have to refill as often.
- King Arthur Cake Flour – Can never go wrong with King Arthur. Their products are always high quality and yield wonderful results.
- The Cake Bible – my go to resource on cake. The cake recipe was an adaptation from this book.
Please note some of the links above are affiliate links which means if you purchase from the link I get a small commission. I use these products and stand behind them which is why I chose to tell you about them. Thank you for your support.
FORGOT TO PIN IT? Here you go! Thanks. Yum
- 6 oz. white chocolate, melted
- 4 large egg whites room temp
- 1 cup milk room temp
- 2 tsp vanilla
- 3 cups cake flour
- 1 cup + 3 Tbsp sugar
- 1 Tbsp + 1.5 tsp baking powder
- ½ tsp salt
- 9 Tbsp butter room temp
- 20 ounces white chocolate melted and cooled
- 1 + ½ cup egg whites (10-12 large egg whites)
- 2 cups sugar
- 4½ sticks butter (2¼ cups)
- PEANUT BUTTER GANACHE:
- 10 ounces creamy peanut butter (I used Jiff)
- 5 ounces white chocolate chips
- peanuts (optional)
- Preheat oven to 350 degrees F
- Grease 2- 7inch cake pans, line bottom with parchment, grease parchment and flour pans.
- In medium bowl combine the egg whites, ¼ cup milk and vanilla.
- In large bowl of mixer add the dry ingredients (flour, sugar, baking powder, salt).
- Mix the dry ingredients for 30 seconds to combine.
- Add the butter and the remaining ¾ cups milk, mixing on low until ingredients are moistened.
- With mixer on medium speed beat for 1.5 minutes to form the cake batters structure.
- Scrape down the sides.
- Slowly add the egg mixture in 3 batches, mix 20 seconds after each addition.
- Scrape down the sides with spatula.
- With mixer on medium slowly add the melted chocolate and mix until well combined.
- Pour batter into cake pans evenly.
- Bake 44-48 minutes or until golden brown and toothpick inserted comes out clean.
- Let cool completely.
- In large sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
- Switch to paddle attachment.
- On low speed add the butter one piece at a time. Mix until well combined.
- With mixer on med/high speed slowly add in the melted white chocolate. Continue mixing until well combined, smooth and creamy.
- PEANUT BUTTER GANACHE:
- Melt white chocolate. Sitr with spatula.
- Add in the peanut butter and mix to combine.
- Cool to room temperature.
- Cut each cake horizontally so you have a total of 4 layers.
- Put a small dollop of frosting on cake board/cake plate so the cake sticks.
- Put on the first layer, pipe a high border on outer edge of cake layer, pipe shorter buttercream on the inside of of outer edge. On the inside of outer edge pour a layer of peanut butter ganache over the buttercream. Smooth with offset spatula.
- Repeat with next two cake layers.
- Place last layer of cake on top.
- Crumb coat the cake, refrigerate.
- Apply and smooth out final coat of buttercream on top and sides. Pipe on border. Refrigerate.
- For the dripping ganache - warm the ganache so its runny. Make sure cake is well refrigerated.
- Put ganache in piping bag, cut a small hole, about ¼ inch.
- Starting at the edge start to push the ganache out of the bag so it falls down the sides as drips, repeat all the way around the cake. (One note about the peanut ganache drip. It is not as fluid as a caramel drip. It is a bit thicker and may need a little extra push to get it to drip over that edge)
- Cover the top with ganache and with an off set spatula smooth out over the top.
- Sprinkle on peanuts. (optional)
- Refrigerate until ready to serve.