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Peanut Butter Cup Cake November 13, 2010

Posted by Angela @ Making Food for Friends in dessert.
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peanut butter cup cake
Happy birthday to Ryan!  Although he looks a decade younger, my husband has turned the big 3-1.  I wanted to make him a birthday cake for a celebration with our families, and decided on his favorite flavor combo, peanut butter and chocolate.  Who doesn’t like PB & C?  It’s delicious!  And so was this cake.  Three layers of chocolate-y, peanut buttery decadent delicious cake.  The first layer is a 9″ chocolate cake spiked with peanut butter chips; the second  layer is a thick layer of peanut butter frosting; the third layer topped it all off with a chocolate ganache.  It’s easier than it looks, though it take some time with the making, cooling, frosting, cooling, topping, and cooling some more.  Totally worth it.

Peanut Butter Cup Cake
(From That’s My Home, prize-winning recipe from Lisa Robertson)
(Printable Recipe)

Ingredients:

Cake:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cocoa
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup water
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup peanut-butter morsels

Peanut Butter Layer:

1 cup creamy peanut butter
1/4 cup butter, softened
3 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

Ganache:
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Method:

1. For cake, preheat oven to 350 degrees. Grease and flour one 9-inch round cake pan. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add milk, water, vegetable oil, egg and vanilla; blend until moistened. Beat for 2 minutes. Pour batter into prepared pan. Sprinkle with the peanut-butter morsels. Bake for 25 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove to wire rack. Cool completely.

2. For peanut-butter layer, in a medium mixing bowl, place peanut butter, butter, cream cheese and vanilla. Mix until combined. Sift in powdered sugar. Mix well. Spread mixture on top of cake (I did this using a small spatula). Refrigerate 30 minutes.

3. For ganache, heat cream in a small saucepan to boiling; remove from heat. Add chocolate chips; let stand 5 minutes. Stir, then refrigerate for 30 or until mixture is spreadable. Spread on top and sides of cake.

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Comments»

1. Babygirl - November 13, 2010

WOW, I know your husband loved this cake. And you’re right who doesn’t love PB & C. I DO! I will definitely try this receipe. Thank you so much for sharing. I can’t wait to make this..


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