Sharing delicious recipes from our kitchen

Peanut Butter Cake with Chocolate Frosting

Peanut Butter Cake with Chocolate Frosting

choc topper 1a

Peanut butter and chocolate, or is it chocolate and peanut butter, either way, these two flavors are a perfect fit.  I don’t know if it was an accident, or a well planned creation, but this duo of decadent delights has become a favorite of many.

Probably the best known example of this flavor combination is the Reese’s peanut putter cup. In 1928 H.B.Reese, a former dairy farmer turned shipping foreman for Milton S. Hershey, created the candy in the basement of his home in Hershey, Pennsylvania. The unique candy bar became an almost overnight success. The chocolate marvels were manufactured and sold by the H.B.Reese Candy Co. until Reese’s death in 1956. The Hershey company purchased the rights to the popular treat for the tidy sum of $23.5 million dollars in 1963.

 

Peanut Butter Cake w/ Chocolate Frosting
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Two great flavors that go perfectly together. Moist peanut butter cake covered in a blanket of rich chocolate frosting. Amazing
Course: Cakes, Dessert
Cuisine: American
Servings: 12
Author: Christoph
Ingredients
Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp. salt
  • ¾ cup butter, softened
  • 2 cups sugar
  • 5 eggs
  • 1 cup creamy peanut butter
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
Chocolate frosting
  • 2/3 cup whole milk
  • 3 large egg yolks
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 1/3 cups confectioners sugar
  • 1 teaspoon vanilla
  • 3 sticks, 1½ cups unsalted butter, cut into tablespoon pieces and softened
  • 8 oz milk chocolate, melted and cooled
  • 2 oz unsweetened chocolate, melted and cooled
Method
Cake
  1. Heat oven to 350° F. Grease and flour three 9″ cake pans.
  2. Cream butter and sugar in large bowl with a mixer. Add eggs one at a time, beating after each. Mix in peanut butter and vanilla.
  3. Sift together flour, baking soda, and salt.
  4. Alternately add flour mixture and buttermilk beating on low-speed until well blended.
  5. Divide batter into pans and bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake pans to cool 10 minutes before attempting to remove.
  6. Cool completely before frosting.
Frosting
  1. Heat milk in a 1½ quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking.
  2. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl.
  3. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
  4. Add vanilla and remaining cup confectioners sugar to custard and beat at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth.
  5. Add chocolates and beat to a creamy consistency.

 

I made this cake with a peanut butter crown for my partner and best friend of more than 10 years Kelly, who gets to be “King for a day”  in honor of his birthday. 


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