with chocolate and peanut butter marbled buttercream frosting
Having friends over for coffee this weekend? Why not try this easy peanut butter cake with marbled chocolate buttercream frosting? You are sure to receive some compliments from your guests.
This peanut butter cake is rich, soft and has a buttery taste. The frosting is so delicious I could eat huge spoons full of it without even batting an eyelid. This cake is everything but dry and has a delicious melt-in-your-mouth texture.
When I saw the recipe on Amanda Rettke’s blog, I am Baker I immediately knew that this was the cake I would be baking this week. The moment this cake was in the oven and the beautiful buttery aroma’s started to fill my kitchen I was hooked.
Tips for making peanut butter cake:
Do not overmix the cake batter:
“Mixing until just combined” means that you stop mixing as soon as the white of the flour disappears. When you overmix the batter, elastic gluten strands form that leaves you with a dense, chewy texture. Not exactly the texture we are going for in cakes, hey?
Use ingredients that are at room temperature
Room temperature ingredients come together easily and form a smooth batter that results in evenly baked goods that are airy and light.
If you want to read more about this, go to Sally’s baking addiction. She wrote a detailed, very informative article on the subject that will help you understand the science behind it all.
Check your cake before time runs out
It is a good idea to check your cake 5 minutes before the recommended time for baking is over. This will prevent overbaking that will leave you with a dry cake.
Many times I have found that my cakes are done before the oven bell rings. Use a baker’s test pin to test or a toothpick. It should come out clean if the cake is done.
Easy peanut butter cake with chocolate and peanut butter frosting
Equipment
- Electrical Beater, Cake pan, Mixing bowls, Spatula
Ingredients
- 310 ml unbleached cake flour
- 5 ml baking powder
- 1 large pinch of salt
- 160 ml peanut butter Use commercial peanut butter as they tend to have more oil than the organic ones.
- 125 ml butter
- 180 ml dark brown sugar
- 2 xl eggs
- 5 ml vanilla extract
- 60 ml buttermilk
Chocolate frosting
- 680 ml icing sugar
- 160 ml dark cocoa powder
- 90 ml butter
- 90 ml fresh cream
- 5 ml vanilla extract
Peanut butter frosting
- 125 ml peanut butter
- 60 ml butter
- 250 ml icing sugar
- 30 ml milk
Instructions
Peanut butter cake
- Preheat the oven to 180°C
- Sieve the flour, baking powder and salt together
- Cream the butter, peanut butter, and brown sugar until light and fluffy.
- Add the eggs one at a time and beat slowly.
- Add the flour mixture and mix slowly until just combined. Do not overmix!
- Bake for 30 minutes or until a baker's pin comes out clean when inserted.
Chocolate frosting
- Sieve the icing sugar and cocoa powder to remove all lumps
- Beat the butter until fluffy and soft
- Gradually add the sugar mixture and alternate with the heavy cream and vanilla
Peanut butter frosting
- Cream the peanut butter and butter till fluffy.
- Add the icing sugar and milk and mix till creamy
How to assemble this cake
- Cover the cake with dark chocolate frosting.
- Add dollops of peanut butter frosting and with a pallet blend into the chocolate icing to create a marbled effect.
Notes
If you enjoyed this post you might enjoy:
PEANUT BUTTER CHOCOLATE CAKE WITH A SALTED CARAMEL AND POPCORN TOPPING.
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Bon appetit!
