So I’m beginning to think that I need a peanut butter & chocolate category on the sidebar. I might have a problem! This cake jumped off the page of Joy the Baker’s cookbook when I saw it, so I made it for my mom’s birthday. Joy frosts her cake with peanut butter frosting in the book. I, of course, had to go with chocolate. How can you resist peanut butter and chocolate married together in a cake?!
The cake is dense, the frosting is fluffy: another perfect match. I loved eating this right out of the fridge with a cold glass of milk. Mmm!
- For the cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup smooth peanut butter
- 6 Tablespoons butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 cup plus 2 Tablespoons buttermilk
For the frosting:
- ¾ cup unsalted butter, at room temperature
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2½ to 3 cups powdered sugar, sifted
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Scant ½ cup heavy cream
- ⅓ cup Ovaltine powder (I used Nestle Quik)
- Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans, set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer with the paddle attachment, cream together peanut butter, butter, and sugars until fluffy, 3-5 minutes.
- Add eggs one at a time, beating for one minute in between each egg. Scrape down sides of bowl as needed.
- On low speed, add half of the flour mixture to the bowl. Slowly pour in the buttermilk. When the batter just begins to come together, add the remaining flour mixture. Mix on low until flour is incorporated, then remove bowl and finish combining batter by hand with a spatula.
- Pour the batter into prepared cake pans. Place on racks in oven and cook for 15 minutes. At this point, switch pans to alternating racks and cook for 15-25 minutes more or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool for 10 minutes in pans. Then invert onto wire racks to cool completely before frosting.
The Best Chocolate Buttercream Frosting Recipe
makes enough to frost one 2-layer 8 or 9 in. cake or 24 cupcakes
- In an electric mixer using paddle attachment, beat butter, sugar, cocoa, and salt. Mixture will be thick, but continue to beat for about 3 minutes.
- Scrape down sides of bowl, then add 2½ cups of powdered sugar. Turn mixer on low to incorporate as you add the milk and vanilla. Gradually increase the speed to medium-high. Scrape down bowl as needed and beat until smooth.
- In a liquid measuring cup, combine the cream and Ovaltine or Nestle Quik. With the mixer on medium speed, pour the cream mixture in a slow stream until the frosting reaches a smooth, creamy consistency. If the frosting seems too thin, beat in more powdered sugar. Spread onto cooled cake and enjoy!