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

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

 

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

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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

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
  • 2 large eggs room temperature
  • 1 tsp. good quality vanilla extract
  • 1/4 cup milk
Dark Chocolate Frosting
  • 2 3/4 cup powdered 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 cupcake 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.

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Comments

  • Kaylea says:

    I love Sally’s Iced Raspberry Danish Braid-so good!

  • Megan says:

    I just missed the contest! But I’m glad I have this recipe! Thanks! I will have to check out this cookbook!

  • Jennie @themessybakerblog says:

    This cake is gorgeous! You gotta love sweet Sally.

  • Jessica Pierre'auguste 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!

  • sue/the view from great island says:

    I’m not sure I’ve ever seen a more tempting cake, you two are a great team! I love Sally’s blog, and the recipe that sticks in y mind is her gorgeous lemon blueberry layer cake.

  • Md.kamal says:

    Wow, I missed this type of cake and i like it very much. Thanks for this recipes and i will to see this site to all recipes

  • Erika says:

    Just found this today, and it looks divine! Off to the supermarket first thing tomorrow morning to buy the ingredients! Yum! 😀

  • Susan MH says:

    The cake did not work for me. It was way too dry . I made sure not to over-mix and even took it out early. Disappointing. The chocolate frosting was a bit “tight” for me but that is an easy fix. The peanut butter frosting – definitely a keeper. Thank you so much for sharing the cake.

    • Amanda says:

      Oh dear! So very sorry. Glad there were things you still enjoyed. Blessings to you!

  • Miri says:

    I really wanted to love this cake. The peanut butter frosting was fantastic, it is a keeper. The cake was too dense and grainy, probably due to the peanut butter. I was surprised because the batter was fluffy, but in my opinion, it definitely needs modifications to improve the texture, . I completely understand comments that others made that the cake was too dry. The chocolate frosting was too thick and overly sweet for my tastes. I think that a chocolate ganache topping would be an improvement.

  • Diane says:

    I’m trying this later today for Valentine’s Day! Can’t wait for my guys to try it!

  • Maria Fernandes says:

    Turned out just perfect .. love love love this recipe

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