Peanut Butter Cake with Chocolate Frosting

filed under: Cakes on April 16, 2014

Such a fun treat today! This Peanut Butter Cake with Chocolate Frosting is such a wonderful combination of chocolate and peanut butter. Rich frosting paired with a moist cake is a delight to the senses!

Peanut Butter Cake

There is nothing worse than a dry peanut butter cake and I have tested enough recipes to know that making a soft, moist peanut butter cake is not as easy as it sounds. This recipe is one that always works and always shines with amazing peanut butter flavor and the soft crumb that people demand.

 

Peanut Butter Cake on Cake Stand

Peanut Butter Cake with Chocolate Frosting

Is there any better flavor combination than Chocolate and Peanut Butter? I think it has stood the test of time for a reason… it IS the best! Making this cake was a delight from beginning to end and the second this cake came out of the oven I knew I was in love.  It was pure bliss.
Peanut Butter Frosting on Peanut Butter Cake on Wooden Cake Stand

 

For the top, I went to my go-to method for decorating a cake and that is the Ateco 846 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.

Easy Peanut Butter Cake on a White Plate Showing Inside Texture

4.34 from 3 votes
Peanut Butter Cake with Dark Chocolate Frosting
Peanut Butter Cake with Chocolate Frosting
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Is there any better flavor combination than Chocolate and Peanut Butter? I think it has stood the test of time for a reason… it IS the best!

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cake with Chocolate Frosting
Servings: 12 servings
Author: Amanda Rettke
Ingredients
Cake
  • 1 1/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup creamy peanut butter
  • 1/2 cup (113g) butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 3 large eggs, room temperature
  • 1 tsp. good quality vanilla extract
  • 1/4 cup milk
Dark Chocolate Frosting
  • 2 3/4 cup confectioners sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tbsp. unsalted butter, softened to room temperature
  • 6 tbsp. heavy cream
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Prepare an 8 inch round cake pan.

Cake
  1. Mix together the flour, baking powder, and salt. Set aside.
  2. Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.

  3. With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
  4. Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
  5. Do not overmix. Batter will be thick.
  6. Bake for 32-35 minutes or until toothpick inserted in the middle of a cake comes out clean. Allow cake to cool before frosting.

Frosting
  1. Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
  2. With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
  3. With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.

  4. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Some folks mentioned in the comment that their cake was dry. This is a HUGE no-no in baking and I remade the recipe (in the middle of December in Minnesota) just to see if I could replicate their results. I didn’t find the cake to be dry per say, but it was not as moist as when I first tested this recipe in 2014. I recommend adding an additional egg. When I tested the recipe with 3 LARGE eggs instead of 2, it was just as moist and scrumptious as the first time. I will test one more time to make sure it’s the best before switching the recipe! 

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Charles says:

    Sounds good but you adding a little oil like maybe a tbsp to combat dryness might work better than adding an egg.

  • Don't Pass on Dessert!