Peanut Butter Cup Cake
There’s something undeniably magical about the combination of chocolate and peanut butter. It’s a match made in dessert heaven, and this Peanut Butter Cup Cake takes that beloved duo to a whole new level. With rich chocolate layers, creamy peanut butter frosting, and delightful chunks of peanut butter cups, this cake is perfect for celebrations or a sweet indulgence any day of the week. Let’s dive into the details of creating this masterpiece!
Why It Deserves a Spot
This Peanut Butter Cup Cake is not just another chocolate cake; it stands out because of its layered textures and flavors. The deep, rich chocolate sponge pairs beautifully with the velvety peanut butter frosting, creating a balance that is both satisfying and indulgent. Plus, the surprise of miniature peanut butter cups throughout the cake adds an extra crunch and burst of flavor that takes each bite to new heights. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake deserves a spot on your dessert table.
The Ingredient Lineup
To create the perfect Peanut Butter Cup Cake, you’ll need the following ingredients:
- 2 cups (312.5g) + 1 tablespoon all-purpose flour
- 3 cups (600g) granulated sugar
- 1 cup (86g) + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons salt
- 3 eggs, at room temperature
- 1 cup (360ml) buttermilk, at room temperature
- 1 cup (355.5ml) strong black coffee, hot
- 0.67 cup (163.5ml) vegetable oil
- 4 teaspoons (4.5 teaspoons) vanilla extract
- 2 cups (240g) powdered sugar
- 2 cups (516g) creamy peanut butter
- 10 tablespoons unsalted butter, at room temperature
- 1.5 teaspoons vanilla extract
- 0.5 teaspoon kosher salt
- 0.67 cup (158.67ml) heavy cream
- 8 ounces (226.8g) semisweet chocolate, finely chopped
- 0.75 cup (178.5ml) heavy cream
- 30 miniature peanut butter cups, coarsely chopped, divided
Prep & Cook Tools
Before you start baking, gather your tools. You’ll need:
- Mixing Bowls: For combining dry and wet ingredients.
- Electric Mixer: To ensure your batter is smooth and fluffy.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Rubber Spatula: For scraping down the sides of the bowl.
- 8-inch Round Cake Pans: To bake the cake layers evenly.
- Cooling Rack: To cool the cake layers completely.
- Offset Spatula: For frosting the cake smoothly.
Peanut Butter Cup Cake in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour your cake pans to ensure the cake releases easily once baked.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt. This mixture forms the base of your chocolate cake.
Step 3: Mix Wet Ingredients
In another bowl, combine the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract. Whisk until fully blended.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients, mixing with an electric mixer on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the pans from the oven and let them cool on a wire rack for 10 minutes before transferring the cakes to cool completely.
Step 6: Prepare the Peanut Butter Frosting
While the cake layers are cooling, prepare the frosting. In a mixing bowl, beat together the creamy peanut butter, unsalted butter, powdered sugar, vanilla extract, and kosher salt until fluffy and well combined.
Step 7: Make the Chocolate Ganache
In a small saucepan, heat 0.67 cup of heavy cream until just simmering. Pour it over the finely chopped semisweet chocolate in a bowl and let it sit for a few minutes. Then stir until smooth and glossy.
Step 8: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of peanut butter frosting on top, then sprinkle with coarsely chopped peanut butter cups. Place the second layer on top and repeat the frosting and topping process.
Step 9: Drizzle with Ganache
Pour the warm chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful presentation.
Step 10: Final Touches
Decorate the top of the cake with any remaining miniature peanut butter cups for that extra special touch.
Holiday-Friendly Variations
This Peanut Butter Cup Cake can easily be adapted for different occasions:
- Red Velvet Peanut Butter Cup Cake: Substitute the cocoa powder for red velvet cake mix for a festive twist.
- Chocolate Peanut Butter Cup Cupcakes: Use the same batter to create cupcakes, perfect for parties.
- Layered Trifle: Layer cake pieces with peanut butter frosting and ganache in a trifle dish for a stunning dessert.
- Seasonal Decorations: Top the cake with seasonal sprinkles or themed decorations to suit holidays like Halloween or Christmas.
Insider Tips
- For a richer chocolate flavor, use high-quality cocoa powder.
- Make sure all your ingredients are at room temperature for the best texture.
- Allow the cake layers to cool completely before frosting to prevent melting the frosting.
- Feel free to experiment with different types of chocolate for the ganache, such as dark or white chocolate.
Make-Ahead & Storage
The Peanut Butter Cup Cake can be made ahead of time. The cake layers can be baked and stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze the layers for up to 3 months. Just make sure to wrap them tightly in plastic wrap.
The peanut butter frosting can be prepared a day in advance and stored in the refrigerator. Just remember to bring it back to room temperature and re-whip before using.
Common Qs About Peanut Butter Cup Cake
Can I use natural peanut butter instead of creamy peanut butter?
While you can use natural peanut butter, it may alter the texture of the frosting slightly. Creamy peanut butter gives a smoother consistency that holds up better for frosting.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How can I make this cake gluten-free?
To make a gluten-free version of the Peanut Butter Cup Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.
Can I use a different frosting flavor?
Absolutely! While the peanut butter frosting is a highlight, you could use chocolate frosting or even a whipped cream frosting if you prefer a lighter option.
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See You at the Table
Baking this Peanut Butter Cup Cake is not just about satisfying a sweet tooth; it’s about bringing people together to enjoy something incredible. Whether you share it with friends and family or savor it on your own, this cake is sure to impress. Gather your ingredients, roll up your sleeves, and let’s get baking! The rich aroma of chocolate and peanut butter will fill your kitchen, making it hard to resist sneaking a taste. Happy baking!
Peanut Butter Cup Cake
Ingredients
Equipment
Method
- Step 1: Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour your cake pans to ensure the cake releases easily once baked.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt.
- Step 3: Mix Wet Ingredients: In another bowl, combine the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract. Whisk until fully blended.
- Step 4: Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients, mixing with an electric mixer on low speed until just combined.
- Step 5: Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Step 6: Prepare the Peanut Butter Frosting: Beat together the creamy peanut butter, unsalted butter, powdered sugar, vanilla extract, and kosher salt until fluffy.
- Step 7: Make the Chocolate Ganache: Heat 0.67 cup of heavy cream until just simmering, pour it over the chocolate, let it sit, then stir until smooth.
- Step 8: Assemble the Cake: Place one cake layer on a serving plate, spread with frosting and sprinkle with peanut butter cups, layer the second cake and repeat.
- Step 9: Drizzle with Ganache: Pour the warm chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Step 10: Final Touches: Decorate with remaining miniature peanut butter cups.
Notes
- For a richer chocolate flavor, use high-quality cocoa powder.
- Make sure all your ingredients are at room temperature for the best texture.
- Allow the cake layers to cool completely before frosting to prevent melting the frosting.
