Jessie Oleson

10-Layer Cake with White Chocolate Peanut Butter Frosting

Posted by from

Print This Recipe Print This Recipe

Want to really show off with your next dessert offering? Well then, you’ll definitely want to make this cake. It looks like a pretty normal cake on the serving plate, but once cut into, the amazing interior is exposed. Composed of 10 thin stacked cakes, each sandwiched with a layer of White Chocolate Wonderful peanut butter frosting, this is “frosting with the cake,” a delightful treat that begs for a glass of milk. It’s a peanut butter-ized version of a famous cake from Maryland (actually, if you want to get technical, it’s the Official State Dessert!) called Smith Island Cake, which is given out as the prize during community events. But no need to sing and dance when you’ve got this recipe–everyone’s a winner!

Prep time: 2 hours
Cook Time: 1 hour
Total time: 3 hours
Yield: 16 servings

10-Layer Cake with White Chocolate Peanut Butter Frosting Unicorn


10-Layer Cake with White Chocolate Peanut Butter Frosting Ingredients flour baking soda salt butter sugar eggs milk vanilla

For the Cakes

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
5 large eggs
1 cup evaporated milk
1 teaspoon vanilla
1/2 cup milk

For the Frosting

2 jars White Chocolate Wonderful peanut butter
1 cup (2 sticks) butter, softened
2 cups confectioners’ sugar
1-2 tablespoons milk or cream


1. Position a rack in the center of the oven; preheat the oven to 350°F.

2. Gather as many 8 or 9-inch cake pans as you can. You can wash and re-use, but that gets tiresome, so it’s nice if you have at least 2 or 3. Grease and line them with parchment paper.

3. Have ready more sheets of parchment paper to lay the cakes on as they cool, if you are not going to assemble as you bake.

4. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

5. In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, pausing to scrape down the sides of the bowl with each addition. Add the flour mixture, one cup at a time, to the wet mixture. Beat on low speed after each addition just until incorporated.

6. With the mixer running on low, pour in the evaporated milk, then the vanilla and milk. Mix until the batter is just incorporated and smooth. It may look a little grainy but that is okay.

Mix until the batter is just incorporated and smooth.

7. Spoon a portion of the batter (about 3/4 cup) into your prepared cake pans. You want it to cover the entire pan, but very thinly. If you run out of batter before you’ve baked 10 layers, don’t despair – you’ll just have thicker layers and therefore thicker frosting layers between each.

8. Bake for 6-8 minutes, or until just golden on the edges and with a dull finish on top. Not crispy or golden all over the top!

8.	Bake for 6-8 minutes, or until just golden on the edges and with a dull finish on top. Not crispy or golden all over the top!

9. Let the layers cool for a couple minutes before running a spatula around the edge of the pan to remove. Turn out on to parchment paper or if you have already made the frosting, turn out on to a serving plate and assemble as you bake.

10. To make the frosting, in a stand mixer fitted with the paddle attachment, mix the peanut butter and butter on high speed for 3 to 5 minutes, until nice and smooth and creamy. Add in the confectioners’ sugar. It is thick, but not as thick as your typical buttercream. The smoothness helps you frost the cake easily! If needed, thin the mixture with cream or milk before frosting.

11. To assemble, set the first layer on your serving plate. Spread it with a thin layer of frosting, enough to coat the layer to the edge (about ¼ cup). Add the next layer, and repeat. Continue until you’ve put on the top layer, then, use the remaining frosting to coat the top and sides. Let set in the fridge for about 30 minutes before serving. This frosting never gets completely firm, but this will help it be easier to cut into.

Spread it with a thin layer of frosting, enough to coat the layer to the edge (about ¼ cup).

Add the next layer, and repeat.

Continue until you’ve put on the top layer, then, use the remaining frosting to coat the top and sides.

10-Layer Cake with White Chocolate Peanut Butter Frosting Finished

Let set in the fridge for about 30 minutes before serving. This frosting never gets completely firm, but this will help it be easier to cut into.


Jessie uses colored sprinkles to decorate her Smith Island Cake. What other edible cake decorations would you consider adding to this cake to make it festive?

Leave a comment below with your answer to enter for a chance at winning two jars of White Chocolate Wonderful, the peanut butter used in this recipe.


– The giveaway is open to USA residents only and will run until Monday, May 27, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 05/30/13 to claim their prize or we will choose another winner.
– Winner will win two 16oz jars of White Chocolate Wonderful. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

10-Layer Cake with White Chocolate Peanut Butter Frosting, 10.0 out of 10 based on 3 ratings

Tags: , , , , , , , , ,

69 Responses to 10-Layer Cake with White Chocolate Peanut Butter Frosting

  1. Kelly Patrick says:

    I would shave thin slices of a good-quality bar of chocolate with a veggie peeler, and place those shavings on top of the cake. Chocolate and peanut butter – YUM!

  2. Jessica says:

    I’d probably decorate with white chocolate shavings and sugar flowers.

  3. Angela says:

    Peach jelly rings!

  4. Kelly says:

    I would decorate it with flakes of coconut! Nommmmmm.

  5. Tanya Smith says:

    White chocolate Reese’s crumbled up!

  6. Sharon Phillips says:

    Since this is probably very sweet, I would dust with dutched cocoa over a stencil.

  7. Kim Henrichs says:

    That looks pretty, AND yummy! I might add some shaved chocolate

  8. Brittany W. says:

    Chocolate sprinkles & white chocolate shavings.

  9. Rosie says:

    Toasted coconut crumbs and crushed toffee! Yum!

  10. Melissa says:

    Chocolate ganache would be awesome.

  11. Hope @ With A Side Of Hope says:

    I would decorate with coconut flakes and white chocolate chips

  12. Renata S says:

    Chopped almonds for a crunchy nutty texture would be delicious!

  13. Kris B says:

    raspberries,strawberries, white chocolate or dark chocolate, peanut butter cups or pieces, edible glitter, or chocolate chips

  14. Kathy says:

    crushed white chocolate chips…maybe with a few chocolate chips!!
    can’t wait to make this!

  15. Amy P says:

    shaved chocolate and pink sprinkles

  16. Brynn says:

    Id put some fresh berries on top 🙂

  17. Jessica Lindell says:

    White chocolate shavings and roasted salted peanuts…..or maybe some toasted marshmallow

  18. Judy says:

    Crushed or finely chopped salted peanuts would tone down the sweetness, but my preference would be chopped dark-chocolate-coated peanuts.

  19. Dave says:

    I would use cocoa powder and maybe some shaved chocolate…we like chocolate 🙂

  20. Francisco says:

    Dried blueberries, dried cherries, and shaved coconut: red, white and blue for the holiday weekend.

  21. Diana says:

    Sliced bananas (Frozen or non frozen) smothered in Cinnamon Raisin Swirl or Dark Chocolate Dreams! I do this a lot for a snack! Would be great for a cake topping!!!

  22. Jennifer says:

    I would drizzle some chocolate over the top. Maybe add a little bit of strawberries around the cake!

  23. Derrick Johnson says:

    I would use Pecan Halves around the rim of the cake.

  24. Jennifer says:

    I would use some white chocolate candy molded for the specific event! YUMMY!!

  25. Natalie J Vandenberghe says:

    Wow–this would be delicious! I don’t really think this fabulous concoction requires any other adornment–but I may add chopped nuts or peanut butter cups to embellish it. I love White Chocolate Wonderful–thanks for the giveaway!

  26. Sandy says:

    How about edible flowers for springtime? Pansies or violets would look great!

  27. Jessica says:

    Chocolate shavings

  28. Donna Cerdas says:

    sea salt just on edges for a unique taste combination!

  29. Jamie says:

    i would add some crushed macadamia nuts that i think would go well with the white chocolate peanut butter (which is my favorite!) and add some crunchy texture! YUM!

  30. katherine d says:

    White and dark chocolate chips!

    katherinedibello (at) gmail (dot) com

  31. Julie S says:

    I would dust it with confectionary sugar, it would make it look very elegant!

  32. Josephine jones says:

    Fluff, cocoa powder, icing! 🙂

  33. Scott Elliston says:

    I think I would pipe on some white chocolate that has been dyed different spring colors and add some edible flowers. Something with color to really give it that little something…

  34. Amanda says:

    I would decorate with chocolate shavings and a little bit of crumbled bacon. It sounds weird but chocolate and bacon and peanut butter are delicious together.

  35. Angie says:

    Chopped peanuts and chocolate curls

  36. Sand says:

    Chocolate shavings!

  37. Linda F says:

    mini chocolate chips

  38. Kelli says:

    I’d sprinkle coarsely chopped peanuts & white chocolate chips on top.

  39. carol stewart says:

    I would sprinkle toasted coconut on top along with some shaved milk chocolate

  40. Jeff Amador says:

    White chocolate chips, raspberries, and slivered almonds!!

  41. Judy Girton says:

    I would crush some pralines and sprinkle on top!!

  42. Erin R. says:

    I think mini white chocolate chips would look beautiful.

  43. Lindsey says:

    I might add some chopped peanuts and Reese’s Peanut Butter Puffs cereal. Or write something with colored icing, maybe a warning about the 2 Tbsp butter and 3.5 Tbsp peanut butter in each delicious slice :).

  44. Darlene Jensen says:

    There is some small candies that look like peanuts. I would take some of them ( and because they are thick)

    I would slice them and decorate that beautiful cake. YUMMY

  45. megan kupres says:

    I would decorate this cake with mini mnms

  46. B. C. says:

    On half of the cake I would use gummy lifesaver’s with teddy grams place inside of them. To make them look like the are floating in them and use blue sprinkles below them to look like water. On the other half of the I would have them laying on sugar wafers with tiny drink umbrella’s next to them. So they look like they are laying out on beach towels on the beach.

  47. Meaghan N says:

    To make it look super sweet I would probably melt some white chocolate in a cool design and put them on top.. or maybe just some white chocolate chips or some mini Reeses peanut butter cups!

  48. Alexi says:

    I would add some chocolate chips on top! Yummy!

  49. nik says:

    Kiwi slices drizzled with blueberry glaze
    Strawberry and banana slices drizzled with strawberry glaze
    Stenciled mehndi design using cocoa powder spiked with curry powder or chili powder or chai or garam masala
    Drizzled cinnamon glaze and crushed peanuts

  50. Cindy S. says:

    I think the cake would be extra special (if that is possible) with baker’s mini peanut better cups decorating the cake.

  51. Seren Melissa says:

    I’d arrange edible flowers in a pretty design!

  52. Raymond says:

    Gummy Bears are bright, colorful and fun for kids too!

  53. Angel says:

    Moar sprinkles!

  54. Karla Henderson says:

    How about crumbling up some butterfingers or chick-o-sticks. Or some chocolate ganache poured on top would be good.

  55. Erin @ The Spiffy Cookie says:

    I would love to use some of those tiny pb cups on top of this cake! Or maybe even hidden between the layers O:-)

  56. Dale says:

    I would use chocolate and white chocolate shavings all over

  57. sp says:

    Chocolate sprinkles!!! Oh and peanut butter chips…you should make those!

  58. Georgiana S says:

    Crushed oreos and chocolate chips would be scrumptious too!

  59. Sarah R says:

    I would top this with a chocolate ganache for more of a pb & chocolate combo

  60. Lynn says:

    I would definitely use some of those tiny peanut butter cups! Mmm more PB!

  61. Kimberly Jones says:

    I would use pearl sprinkles. Fancy it up!

  62. karen says:

    I’d like to add some mini chocolate chips.

  63. Lynn says:

    I would add miniature peanut butter cups!

  64. Emily says:

    Chocolate shavings!

  65. Anonymous says:

    Milk chocolate covered raisins would add some chewiness to the cake. Plus raisins and peanut butter go great together!

  66. Jenny says:

    I’d use Reese’s Pieces to accentuate Jessie’s colorful sprinkles.

  67. Naureen says:

    This looks delicious!!

    I’d love to add a chocolate (maybe dark chocolate?) ganache as the outer layer, and then garnish the sides of the cake with graham cracker and/or pb cookie crumbs for added crunch!

  68. Mollie says:

    Mini chocolate chips would be great!

  69. says:

    Your site seems to be having some compatibilty issues in my internet explorer browser. The wording seems to be running off the webpage pretty bad. If you would like you can email me at: and I will shoot you over a screenshot of the problem.

Rate This Post

VN:F [1.9.2_1090]
Rating: 10.0/10 (3 votes cast)

Leave a Reply

Your email address will not be published. Required fields are marked *

10-Layer Cake with White Chocolate Peanut Butter Frosting