Peanut Butter Cup Cake
A delightful dessert combining rich chocolate cake with creamy peanut butter frosting, topped with mini peanut butter cups.
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!
Notes
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: 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.