I will continue to love peanut butter and chocolate, along with the simple sweetness of fruit. And I will continue to wear my tiara, as I will always be a princess 👑 at heart.

Thus, a Creamy Peanut Butter Raspberry Vanilla Tiara Cake is simply the perfect dessert for me. Vanilla cake with a creamy (and not too sweet) peanut butter filling and fresh raspberries will suit my fancy any day.

Creamy Peanut Butter Raspberry Vanilla Tiara Cake

Tiara Cake:
1/4 cup butter, softened
1/4 cup vegetable oil
3/4 cup white sugar
2 large eggs
1/2 Tbs. vanilla extract
1 1/2 cups all-purpose flour
1/2 Tbs. baking powder
1/4 tsp. sea salt
3/4 cup buttermilk, room temperature

Filling:
1 ½ cups peanut butter (NOT all-natural)
½ cup butter, room temperature
1/2 tsp. vanilla extract
¾ cups powdered sugar

Garnish:
1 pint fresh raspberries
½ cup chocolate covered raspberries

Preheat oven to 350° F and prepare a tiara cake pan with Baker’s Joy spray or a generous amount of oil and flour.

In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil, and sugar until creamy and well combined.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract. 

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.  

The batter should be smooth and completely combined but avoid over-mixing.

Pour into the tiara cake pan and bake for about 30 minutes. 

When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with a few moist crumbs (no wet batter).

Allow the cake to cool in the cake pan for 10-15 minutes before inverting it onto a cooling rack to cool completely before filling.

To prepare the filling, combine the peanut butter, butter, vanilla, and powdered sugar by whipping until fluffy and smooth using a stand mixer.

Fill the cooled tiara cake well with the filling and refrigerate for several hours to set.

Once set, decorate the top of the cake with raspberries and chocolate-covered raspberries.