This White Chocolate Peanut Butter Tiara Cake recipe is one of the creamiest cakes I’ve ever had! Soft white chocolate peanut butter tiara cake is with velvety white chocolate ganache, and then garnished with candied peanuts and golden sparkles! (Sparkles, of course – fit for a tiara-donning birthday queen 👸🏼). 
If I could define ‘melt-in-your-mouth’, it would be this cake! Perfect for satisfying your white chocolate AND peanut butter cravings.

White Chocolate Peanut Butter Tiara Cake

Cake:
1 2/3 cup all-purpose flour
3 Tbs. cornstarch
½ tsp. baking soda
2 tsp. baking powder
½ tsp. kosher salt
1/3 cup butter, room temperature
1/3 cup vegetable oil
½ cup sugar
1 cup white chocolate peanut butter
3 large eggs
1 ½ tsp. vanilla extract
1 cup buttermilk

Preheat the oven to 350 degrees.

Thoroughly spray a “tiara” cake pan with Baker’s Joy (oil and flour cake spray).

In a large bowl, beat together the butter, oil, sugar, and peanut butter until smooth and creamy.
Add the eggs, vanilla, and butter milk and continue to cream until smooth.

In a separate bowl, sift together the dry ingredients.

Add the dry ingredients to the wet, ½ cup at a time.

Combine until smooth.

Pour the batter into the prepared cake pan and bake until golden brown and until a toothpick inserted in the center comes out clean, about 35 minutes.

Remove from the oven and cool for at least 90 minutes.

Invert the cake pan and release the baked cake onto the serving sheet or plate.

Fill with white chocolate ganache.

White Chocolate Ganache:
16 oz. white chocolate chips
1 cup heavy cream

Over low heat, melt the chocolate chips and whisk in the cream until super smooth.

Fill the tiara cake with the ganache and cool for several hours.

Garnish with candied peanuts and golden sparkles!