I Am Baker

peanut butter cake with chocolate frosting {sally’s baking addiction}

Such a fun treat today!

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

Not only do I get to share an amazing recipe from the new book Sally’s Baking Addition, but I get to give away one copy to a lucky iambaker reader!

If you haven’t yet seen Sally’s book you will want to click on THIS LINK right now and check it out.  It is full of fabulous recipes and ideas!

So go buy it OK?  It is one of those books that you will reach for again and again, and grow to love it more and more.

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

The second this cake came out of the oven I knew I was in love.  It was pure bliss.

peanut butter cake with chocolate frosting

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter
  • 8 Tablespoons (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon good quality vanilla extract
  • 1/4 cup milk
  • DARK CHOCOLATE FROSTING
  • 2 3/4 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F degrees.Prepare an 8 inch round cake pan.
  2. For the cake: Mix together the flour, baking powder, and salt. Set aside.
  3. Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
  4. With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
  5. Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
  6. Do not overmix. Batter will be thick.
  7. Bake for 32-35 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cake to cool before frosting.
  8. For the frosting:
  9. Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
  10. With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
  11. With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
  12. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/peanut-butter-cake-chocolate-frosting/

Peanut Butter Cake with Dark Chocolate Frosting

For the top I went to my go-to method for decorating a cake and that is a 1M tip.  I put 1/2 cup peanut butter, 1/4 cup butter softened, 1 cup confectioners sugar, and 1-3 tablespoons of milk in the mixer and blended to a nice creamy consistency.  (add more or less milk to reach your desired consistency)

Then simply just piped out little piles of peanut butter frosting bliss and covered in chocolate sprinkles.

Thank you Sally, for sharing such a great recipe!

I would love to give away one copy of Sally’s new book!

Sally Baking Addiction

Simply tell me, “What is your favorite recipe on Sally’s Blog?” (Sally’s Baking Addiction)

Giveaway rules are HERE.  This giveaway is open to residents of the US and is open until April 18th, 2014.

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

Buy Sally’s book HERE!

 

Comments

  1. says

    My sister is the main baker in my family. She always makes amazing and interesting cakes for our birthdays. Her birthday is on Sunday, so I decided to try making this cake so that she will (hopefully) have a beautiful, homemade cake for her special day too.
    I did a practice run last night. Good thing I did, because mine came out pretty dry. It was in the oven longer than recommended because it wasn’t fully cooked the first few times I checked it, and then I think I overdid it.
    My frosting is also a little too dry. I don’t own a standing mixer, so I hope the issue is that I need to add more milk, not that my hand mixer is ruining it.
    I ate one piece of the practice cake, gave the rest away and am ready to try again on Saturday morning.
    If I fail at the actual cake, at least I have decent skills with the frosting bag and 1M tip so it will look pretty and it will be sitting in an awesome metal cake carrying case from the Cake Boss line at Target.
    Thanks for the blog post and recipe!

Trackbacks

Leave a Reply

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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>