Recipe for peanut butter cake with decadent chocolate buttercream frosting
I made cupcakes for Milou's birthday last weekend and figured the humans needed some cake, as well.
I decided to go with the peanut-butter theme, since that's Milou's favorite food. The original plan was to make this recipe for peanut-butter cupcakes with buttercream frosting.
However, when I got to the baking part, I realized that I only have one cupcake pan and between the dog and human cupcakes, it would take forever to finish them.
So instead, I poured the cake batter into an 8-inch-by-8-inch baking dish (there wasn't enough for a full-size cake) and baked it longer than the cupcake instructions indicated, watching it really carefully. It smelled like heaven.
I thought the batter was a bit runny so I added an extra couple of tablespoons of cake flour. This made the cake a little too dense, though, so the next time I make it, I will resist.
Oh, and the frosting. Holy moly the frosting. The cake was good but was nothing in comparison. It tasted like the filling of El Fudge cookies, which I happen to love. I think that was partly because I used SACO premium cocoa, which I've found to be much more chocolate-y and delicios than Hershey's.
Oh and I used almond milk in both the cake and frosting, and they both turned out fine.
Also, please forgive the picture of the half-eaten frosted cake. It went really quickly once it was frosted.
Here's the recipe:
Peanut Butter Cake
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cups sugar, granulated
3/4 cup unsalted butter, melted completely, no chunks
2 teaspoons vanilla extract
1/2 cup milk
1/2 to 2/3 cups peanut butter
Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt together in a medium bowl. Add eggs and sugar and beat with electric mixer until evenly combined. While beating, gradually add the butter, then the vanilla.
Add the peanut butter first, then while beating, add the milk slowly. Pour into 8-inch-by-8-inch baking dish and bake for about 30 minutes or until golden brown.
Chocolate Buttercream Frosting
1/4 cup solid vegetable shortening
1/4 cup butter, softened
1/3 cup cocoa
1/2 teaspoon vanilla extract
2 cups confectioners sugar, sifted (add more for thicker frosting)
2 tablespoons milk (add more for thinner frosting)
In a large bowl, mix together shortening and butter with electric mixer. Gradually add in cocoa. Add vanilla.
Carefully mix in sugar, one cup at a time. Scrape sides of the bowl every so often. Add milk until the frosting is fluffy.
You will have more frosting than you can fit on your cake, unless you pile it really high. This frosting is perfect for dipping things in, as well, like fruit or even pretzels.