Chocolate Cake with Peanut Butter Frosting
User Reviews
5
Chocolate Cake with Peanut Butter Frosting
Description
The chocolate cake batter includes flour, sugar, cocoa powder, baking soda, baking powder, salt, oil, eggs, buttermilk, vanilla, and hot water. The hot water is incorporated last, producing a liquid batter that yields a moist cake when baked in 9-inch or 8-inch pans. Baking times vary slightly by pan size, and doneness is confirmed by a toothpick test. Cakes should cool completely before frosting.
The peanut butter frosting is made by creaming together softened butter and creamy peanut butter until light, then mixing in powdered sugar and vanilla. Milk or heavy cream is added to achieve the desired consistency. The frosting spreads smoothly over the cooled cakes and peanut butter cups can garnish the top for added texture and flavor contrast. This combination marries rich chocolate and nutty peanut butter in a classic pairing suitable for celebrations or casual dessert.
Ingredients
Chocolate Cake:
- 1 3/4 cup flour
- 1 3/4 cup sugar
- 3/4 cup cocoa powder high quality, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup neutral cooking oil generic cooking oil
- 2 large egg
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 cup water hot
Peanut Butter Frosting:
- 1 cup butter (softened)
- 1 cup peanut butter creamy
- 3 cups powdered sugar
- 2 teaspoons vanilla
- 2 Tablespoons milk or heavy cream
- peanut butter cups
Instructions
- Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
- Spray two 9-inch or three 8-inch cake pans with non-stick cooking spray. Pour batter evenly into each pan. Bake at 22-27 minutes for 9-inch cake pans. Bake at 18-23 minutes for 8-inch cake pans. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
- Let cool before frosting.
Peanut Butter Frosting:
- In a mixing bowl, cream together softened butter and peanut butter until light and fluffy, scraping the sides of the bowl often. Stir in powdered sugar and vanilla. Add milk or heavy cream until desired consistency -- about 2 Tablespoons.
- Once the cake has cooled and has been removed from pans, frost each layer with frosting. It is easier to frost if the cake layers are cold. Place in the freezer to make it easier to frost. Top with peanut butter cups.
User Reviews
Overall Rating
5
You'll Also Love
