This is my boyfriend's annual birthday cake request. He isn't usually the biggest dessert lover, but peanut butter is one of his favorite foods. This cake is super flavorful and peanut butter frosting is the perfect accompaniment!
Ingredients:
Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (to make at home, stir 2 tablespoons of white vinegar into a cup of milk and let stand for 5 minutes)
1/2 cup canola oil
2 large eggs, at room temperature (eggs must be at room temp or the cake will not set correctly)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Peanut Butter Frosting:
10 tablespoons unsalted butter, at room temperature
2 cups creamy peanut butter (Jif or Skippy work best)
1 1/2 cups powdered sugar, sifted
2 teaspoons vanilla
2 teaspoons salt
2/3 cup heavy cream
Note: This amount of frosting is enough for a thin layer before cake layers of a 2 or 3 layer cake and a think exterior frosting. Double the recipe for piping decorations.
Preparation:
1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.
2. To make the cake, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a stand mixer, mix the buttermilk, oil, eggs, and vanilla in a bowl until well combined.
4. Gradually add the dry ingredients to the wet ingredients with the mixer on low.
5. Slowly pour in the coffee. The batter will be thin.
6. Pour the batter into prepared round baking pans and bake for 23-27 minutes. Cool completely before frosting.
7. To make the peanut butter frosting, beat butter until smooth in a stand mixer. Add peanut butter and beat until incorporated.
8. Slowly and gradually add powdered sugar. The frosting should be consistent in texture and color.
9. Add the vanilla and heavy cream. I added the heavy cream moreso by watching the consistency, rather than by measuring. Once added, beat on high to incorporate. Add a touch of salt for taste. Depending on how you like the consistency of your frosting, consider adding more powdered sugar.
10. To assemble the cake, place one layer, rounded side down, on a cake stand. Spread frosting over the top.
11. Place second cake, rounded side down, on top of the frosting. Frost rest of the cake (top and sides) evenly. Decorate as desired with chocolate chips, fruit, crushed nuts, or additional piped frosting.
Note: To make cake into 3 layers, line 3 8-inch round pans with parchment paper. Adjust baking time to 18-20 minutes.
Ingredients:
Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (to make at home, stir 2 tablespoons of white vinegar into a cup of milk and let stand for 5 minutes)
1/2 cup canola oil
2 large eggs, at room temperature (eggs must be at room temp or the cake will not set correctly)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Peanut Butter Frosting:
10 tablespoons unsalted butter, at room temperature
2 cups creamy peanut butter (Jif or Skippy work best)
1 1/2 cups powdered sugar, sifted
2 teaspoons vanilla
2 teaspoons salt
2/3 cup heavy cream
Note: This amount of frosting is enough for a thin layer before cake layers of a 2 or 3 layer cake and a think exterior frosting. Double the recipe for piping decorations.
Preparation:
1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.
2. To make the cake, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a stand mixer, mix the buttermilk, oil, eggs, and vanilla in a bowl until well combined.
4. Gradually add the dry ingredients to the wet ingredients with the mixer on low.
5. Slowly pour in the coffee. The batter will be thin.
6. Pour the batter into prepared round baking pans and bake for 23-27 minutes. Cool completely before frosting.
7. To make the peanut butter frosting, beat butter until smooth in a stand mixer. Add peanut butter and beat until incorporated.
8. Slowly and gradually add powdered sugar. The frosting should be consistent in texture and color.
9. Add the vanilla and heavy cream. I added the heavy cream moreso by watching the consistency, rather than by measuring. Once added, beat on high to incorporate. Add a touch of salt for taste. Depending on how you like the consistency of your frosting, consider adding more powdered sugar.
10. To assemble the cake, place one layer, rounded side down, on a cake stand. Spread frosting over the top.
11. Place second cake, rounded side down, on top of the frosting. Frost rest of the cake (top and sides) evenly. Decorate as desired with chocolate chips, fruit, crushed nuts, or additional piped frosting.
Note: To make cake into 3 layers, line 3 8-inch round pans with parchment paper. Adjust baking time to 18-20 minutes.