The peanut butter and chocolate combination is long time favorite for many candy and dessert lovers. Candy – Cakes – Cupcakes – Brownies – Pies – Cookies. Any dessert tastes great when peanut butter and chocolate are involved. And this cake is no exception! A rich and moist peanut butter cake, filled and topped with an instant fudge frosting. Simple and delicious.
The peanut butter cake tastes exactly like peanut butter. It’s like eating peanut butter in cake form.
Peanut Butter = Yummy
Cake = Yummy
Peanut Butter Cake = Double Yummy!
This cake is filled and topped with an instant fudge frosting. Melted chocolate is combined with butter, confectioners sugar, milk, and vanilla to create a fudge-like frosting. This frosting is very similar to a buttercream, as is has pretty much the same ingredients. However, this frosting has a slightly thicker consistency making it taste and feel more like fudge.
Another great aspect about this frosting is that it is super easy to make. The recipe calls to put all the ingredients in a food processor and that’s it. I don’t have a food processor right now so I used a stand mixer and it came out great. I actually prefer a stand mixer because it’s easier to wash 🙂. However, you can choose whichever method you prefer.
I wanted this cake to look more rustic so I didn’t frost it completely. What I did was pipe around the “seams” of the cake (which is in-between each layer of cake), and on the top of the cake. Then I left the rest of the cake as. I originally saw this frosting technique on Sweetapolita (who bakes incredibly beautiful cakes!) and thought it was such a simple and easy idea. I will definitely start frosting more of my cakes this way!
Enjoy this yummy combination of peanut butter and chocolate!
Peanut Butter Fudge Cake
For Printable Recipe, Click here!
Makes: 1 3-layer (or 6-layer if you cut your cakes in half) 6” cake
Peanut Butter Cake
12 tbsp. (1½ sticks) Unsalted Butter, at Room Temperature
2 cups Creamy Peanut Butter
1 cup Brown Sugar
1 Cup White Sugar
5 ½ cups All Purpose Flour
2 tbsp. Baking Powder
2 tsp. Salt
2 cups Milk
Instant Fudge Frosting
6 ounces Semi-Sweet Chocolate, chopped
4½ cups Confectioners Sugar
1½ cups (3 sticks) Unsalted Butter, at Room Temperature
6 tbsp. Milk
1 tbsp. Pure Vanilla Extract
To make the peanut butter cake, preheat the oven to 325 degrees F. Grease and flour 3 6-inch round cake pans. Set aside until needed.
In the bowl of a stand mixer, beat together the butter, peanut butter, brown sugar, and white sugar; cream until light and fluffy. Add the eggs one at time, and then add the vanilla. Mix until combined.
In a large bowl, combine the flour, baking, powder, and salt. Gradually add the flour mixture to the wet batter, alternatively with the milk – starting and ending with the flour. Beat the mixture until the flour and the milk and fully incorporated.
Evenly divide the batter between the 3 prepared cake pans. Bake for 45-50 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once the cakes have finished baking, cool in the pan for 15-20. Remove the cakes from the pans and cool until completely cooled.
While the cakes are cooling, make the instant fudge frosting. Place the chopped chocolate in a microwavable bowl. Microwave the chocolate for 30 seconds. Take it out and stir. Microwave for another 30 seconds. Take it out and stir. At this point it will almost be completely melted. I microwaved mine for another 30 seconds to make sure it was complete melted and smooth. Set the chocolate aside to cool completely.
In the bowl of a stand mixer, beat together the butter, confectioners sugar, milk, and vanilla. Beat until light and creamy, about 3 minutes. Add the cooled chocolate and beat until fully incorporated.
*Note* The original recipe has the frosting being made in a food processor. Mine doesn’t work right now so I made it in a stand mixer. It worked perfect for me. However, if you want to make it a food processor you just put all the ingredients in the food processor and pulse until fully combined and smooth. Choose whichever method works best for you.
To assemble the cake, place one cake on a cake stand or plate. If you have rounded tops of your cakes cut them off at this point to level off your cakes. Place a large scoop of the frosting on top of the first cake. Smooth it out and continue with the 2 other cakes. Finish by frosting the outside as desired. I wanted my cake to be more rustic so I didn’t frost the complete outside of the cake. I used a piping bag to pipe around the “seams” of the cake, and then left the rest as-is.
Serve and Enjoy 🙂!
Cake recipe adapted from How to Eat A Cupcake. Frosting recipe from Smitten Kitchen. Frosting technique from Sweetapolita.