Peanut Butter Cup Cake
Peanut Butter Cup Cake
Introduction
Peanut Butter Cup Cake is a delightful dessert that combines rich chocolate cake with creamy peanut butter frosting. Topped with mini peanut butter cups, this cake is perfect for any peanut butter lover!
Why Make This Recipe
You should make this cake if you enjoy the sweet and salty taste of peanut butter and chocolate together. It’s a fun and satisfying treat that everyone will love!
How to Make Peanut Butter Cup Cake
Ingredients:
For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the peanut butter frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream (adjust for desired consistency)
For topping:
- Mini peanut butter cups, chopped (as needed)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Beat with a mixer on medium speed for 2 minutes. Carefully stir in the boiling water until the batter is well mixed.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the peanut butter frosting, beat the peanut butter and softened butter together until smooth. Gradually add the powdered sugar and mix until creamy. Add heavy cream to make it spreadable.
- Once the cakes have cooled, place one layer on a serving plate and spread a layer of peanut butter frosting on top. Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Garnish the top of the cake with chopped mini peanut butter cups. Serve and enjoy!
How to Serve Peanut Butter Cup Cake
Serve the cake at room temperature. It’s great for parties, family gatherings, or just as a sweet treat at home!
How to Store Peanut Butter Cup Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for about a week.
Tips to Make Peanut Butter Cup Cake
- Make sure your butter is soft for easy mixing.
- Don’t overmix the batter; just mix until everything is combined.
- Allow the cakes to cool completely before frosting to avoid melting the frosting.
Variation (If Any)
You can add some chocolate chips into the cake batter for extra flavor or swap the mini peanut butter cups for other candies like chopped Snickers or Reese’s pieces.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, if you like a bit of crunch in your frosting, crunchy peanut butter works well!
How do I prevent my cake from sticking?
Be sure to grease and flour your cake pans well before adding the batter.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil. Just thaw it in the fridge before serving!
Peanut Butter Cup Cake
Ingredients
For the chocolate cake
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the peanut butter frosting
- 1 cup creamy peanut butter
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cups heavy cream adjust for desired consistency
For topping
- as needed Mini peanut butter cups, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Beat with a mixer on medium speed for 2 minutes. Carefully stir in the boiling water until the batter is well mixed.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting and Assembly
- For the peanut butter frosting, beat the peanut butter and softened butter together until smooth. Gradually add the powdered sugar and mix until creamy. Add heavy cream to make it spreadable.
- Once the cakes have cooled, place one layer on a serving plate and spread a layer of peanut butter frosting on top. Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Garnish the top of the cake with chopped mini peanut butter cups. Serve and enjoy!
