Description
Is there any better flavor combination than chocolate and peanut butter? This classic duo has stood the test of time for a reason. This Peanut Butter Cake with Chocolate Frosting is rich, moist, and decadent. Perfect for birthdays, celebrations, or a simple weekend treat, it brings the ultimate indulgence to your dessert table.
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
Cake
- Preheat oven to 350°F (175°C). Prepare an 8-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In a mixer, cream peanut butter, butter, and brown sugar until light and fluffy (about 2 minutes).
- Beat in eggs and vanilla on low speed. Scrape sides as needed.
- Gradually mix in flour mixture alternately with milk until just combined. Do not overmix; batter will be thick.
- Pour batter into prepared pan and bake 32-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
Frosting
- Sift together powdered sugar and cocoa powder.
- Beat butter in a stand mixer until fluffy (~2 minutes).
- Gradually add sifted sugar/cocoa mixture alternately with heavy cream and vanilla on low speed.
- Adjust by adding more powdered sugar if too thin or a pinch of salt if too sweet.
- Frost the cooled cake evenly.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
- Freeze individual slices for up to 3 months; thaw at room temperature before serving.