Peanut Butter Cake with Chocolate Peanut Butter Frosting

Rich, moist, and packed with nutty flavor, this Peanut Butter Cake is a dream for dessert lovers. The tender cake layers are perfectly complemented by a creamy chocolate peanut butter frosting that adds just the right touch of indulgence. Whether it’s for a celebration or just to satisfy a sweet tooth, this cake is sure to be a crowd-pleaser.

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Ingredients

For the Cake

• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ¾ cups light brown sugar, packed
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup creamy peanut butter
• 4 large eggs
• 1 ¼ cups whole milk

For the Frosting

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ¼ cup heavy whipping cream

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Instructions

For the Cake:

1. Prepare the Pan: Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: Using an electric or stand mixer on medium speed, beat the brown sugar and softened butter until light and fluffy.
4. Incorporate Wet Ingredients: Add the vegetable oil and vanilla extract, mixing until well combined. Add the peanut butter and beat until smooth.
5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Combine Wet and Dry: Alternate adding the dry ingredients and milk to the batter, starting and ending with the flour mixture. Mix just until combined; avoid overmixing to keep the cake tender.
7. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Frosting:

1. Cream Butter and Peanut Butter: Beat the softened butter and peanut butter together until smooth and fluffy.
2. Add Cocoa and Sugar: Gradually mix in the cocoa powder, followed by powdered sugar, 1 cup at a time, on low speed.
3. Incorporate Cream: Add the heavy cream gradually while mixing on low. Once incorporated, increase the mixer speed to medium-high and whip for about 2 minutes until light and fluffy.
4. Frost the Cake: Spread the frosting evenly over the cooled cake. Serve and enjoy!

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Tips for Success

1. Cake Flour Substitute: If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift well before using.
2. Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter.
3. Creamy Peanut Butter: Stick to regular creamy peanut butter (not natural) for consistent texture and flavor.
4. Frosting Texture: Adjust the heavy cream for your desired consistency. Add more for a lighter, fluffier frosting or less for a sturdier texture.
5. Make Ahead: Both the cake and frosting can be made a day in advance. Store the cake covered at room temperature and refrigerate the frosting. Let the frosting soften slightly before spreading.

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Description

This Peanut Butter Cake is a true comfort dessert, perfect for any occasion. The light, tender cake carries the rich flavor of peanut butter, while the chocolate peanut butter frosting adds a luscious finish. It’s easy to make yet impressive enough to steal the show at any gathering. Give this cake a try, and it might just become your new favorite treat!