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!
Servings: 12 servings
Ingredients
Cake
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup creamy peanut butter
- ½ cup (113g) butter, softened to room temperature
- ¾ cup dark brown sugar
- 3 large eggs, room temperature
- 1 teaspoon good quality vanilla extract
- ¼ cup milk
Dark Chocolate Frosting
- 2¾ cups confectioners' sugar
- ⅔ cup unsweetened cocoa powder
- 6 tablespoons unsalted butter, softened to room temperature
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare an 8 inch round cake pan.
Cake
- Mix together the flour, baking powder, and salt. Set aside.
- Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
- With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
- Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
- Do not overmix. Batter will be thick.
- 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
- Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
- With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
- With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
- Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.