Peanut Butter Silk Cake

This is a recipe that I found on the back of a Betty Crocker cake mix box and tried that has really been a big hit with the family. I guinea pigged my daughters 4th grade class and it was a huge hit. It has a very subtle flavor and is complimentary to peanut butter icing or regulary buttercream.

I have doubled and tripled with great results.

Peanut Butter Silk Cake


  • Cake Ingredients:
  • 1 box Betty Crocker butter recipe Yellow cake mix

  • 1-1/4 cup water
  • 1/2 cup peanut butter, creamy
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • Filling Ingredients:

  • 1/4 cup butter or margarine

  • 1/4 cup packed brown sugar
  • 1 cup whipping cream
  • 1/2 cup creamy peanut butter


  1. Cake Directions:
  2. Heat oven 325. Grease pans.
  3. Beat mix, water, peanut butter and eggs on low 30 seconds then on medium 2 minutes. Pour into pans. Bake until done.
  4. Filling Directions:
  5. In a 2-qt saucepan, melt butter over medium heat; stir in brown sugar heat to boiling; boil and stir 30 seconds. Remove from heat. Refrigerate uncovered 10 minutes.
  6. In a chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside.
  7. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until smooth and creamy.
  8. Fill each cake layer with about 2/3 cup of mixture.
  9. Says for high altitudes -3500 to 6500 feet no change in recipe.

Comments (2)


Do you think this recipe would work for cupcakes? Would they need to be refrigerated because of the filling? I have someone who wants peanut butter cupcakes with pb filling and pb frosting! Do you think this recipe would work?

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