Peanut Butter Cup Cake
If you’re in the mood for a dessert that perfectly marries the rich flavors of chocolate and peanut butter, look no further than this Peanut Butter Cup Cake. This delectable creation is a chocolate lover’s dream, layered with creamy peanut butter frosting and adorned with delightful chunks of peanut butter cups. Each bite offers a symphony of flavors, making it a showstopper for any occasion. Whether it’s a birthday party, a family gathering, or just a sweet treat for yourself, this cake is sure to impress!
What Sets This Recipe Apart
One of the standout features of this Peanut Butter Cup Cake is its moist and rich chocolate cake base, complemented by a luscious peanut butter frosting that is both creamy and indulgent. The addition of strong black coffee enhances the chocolate flavor, while the buttermilk ensures that the cake stays wonderfully tender. And let’s not forget the mini peanut butter cups sprinkled throughout, creating delightful pockets of flavor that elevate each slice to new heights. This cake is not just a dessert; it’s an experience.
What to Buy
Before diving into this delicious recipe, you’ll need to gather the following ingredients:
- All-purpose flour: 2 cups (312.5g) + 1 tablespoon for the cake.
- Granulated sugar: 3 cups (600g).
- Dutch-process cocoa powder: 1 cup (86g) + 1 tablespoon.
- Baking soda: 1 tablespoon.
- Baking powder: 1 teaspoon (1.5 teaspoons for an extra rise).
- Salt: 1 teaspoon (1.5 teaspoons for flavor).
- Eggs: 3, at room temperature.
- Buttermilk: 1 cup (360ml), at room temperature.
- Strong black coffee: 1 cup (355.5ml), hot.
- Vegetable oil: ¾ cup (163.5ml).
- Vanilla extract: 4 teaspoons (4.5 teaspoons for a richer flavor).
- Powdered sugar: 2 cups (240g) for frosting.
- Creamy peanut butter: 2 cups (516g).
- Unsalted butter: 10 tablespoons, at room temperature.
- Heavy cream: 1 cup (158.67ml) for ganache + ¾ cup (178.5ml) for frosting.
- Semi-sweet chocolate: 8 ounces (226.8g), finely chopped.
- Miniature peanut butter cups: 30, coarsely chopped, divided.
Tools & Equipment Needed
To make this Peanut Butter Cup Cake, you’ll need a few essential tools:
- Mixing bowls: For combining wet and dry ingredients.
- Electric mixer: To whip the frosting to the perfect consistency.
- Measuring cups and spoons: Accurate measurements are crucial for baking.
- Baking pans: Two 9-inch round pans will work best.
- Cooling rack: To let the cakes cool completely before frosting.
- Spatula: For spreading the frosting evenly.
- Knife: To chop the peanut butter cups and slice the cake.
Peanut Butter Cup Cake — Do This Next
Follow these simple steps to create the perfect Peanut Butter Cup Cake:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure easy removal of the cakes later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract. Whisk until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a cooling rack.
Step 6: Prepare the Frosting
While the cakes cool, it’s time to make the peanut butter frosting. In a large bowl, beat together the creamy peanut butter, unsalted butter, powdered sugar, heavy cream, vanilla extract, and kosher salt until smooth and fluffy.
Step 7: Make the Ganache
Heat 1 cup of heavy cream in a saucepan until just simmering. Pour it over the chopped semisweet chocolate and let it sit for a few minutes before stirring until smooth.
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of peanut butter frosting over the top and sprinkle half of the chopped peanut butter cups. Place the second layer on top.
Step 9: Frost the Cake
Spread the remaining peanut butter frosting over the top and sides of the cake. Drizzle the chocolate ganache over the top, allowing it to drip down the sides. Finally, garnish with the remaining chopped peanut butter cups.
Seasonal Adaptations
Feel free to adapt this delicious Peanut Butter Cup Cake for different seasons and occasions:
- Add a layer of fresh strawberries in the spring for a fruity twist.
- In the fall, incorporate pumpkin spice into the frosting for a seasonal flavor.
- Top with crushed candy canes during the winter holidays for a festive touch.
- Use chocolate sponge cake instead of regular chocolate cake for a richer flavor.
Avoid These Mistakes
To ensure your Peanut Butter Cup Cake turns out perfectly, avoid these common pitfalls:
- Don’t skip the room temperature ingredients; they blend better and create a smoother batter.
- Be cautious not to overbake the cake, as it can become dry.
- Allow the cakes to cool completely before frosting; otherwise, the frosting may melt.
- When making the ganache, do not stir too soon; let it sit to soften the chocolate before mixing.
Storage & Reheat Guide
Proper storage is key to maintaining the freshness of your Peanut Butter Cup Cake:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will stay fresh for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
Common Questions
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. Creamy peanut butter provides a smoother consistency that works best for frosting.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost the cake the day you plan to serve it for the best results.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I make the cake less sweet?
If you’re looking to reduce the sweetness, consider cutting back on the granulated sugar in the cake and the powdered sugar in the frosting. You can also balance the flavors with a pinch of salt.
Once you’ve mastered this Peanut Butter Cup Cake, try your hand at these delightful treats:
See You at the Table
This Peanut Butter Cup Cake is sure to become a favorite among family and friends. With its rich chocolate flavor, creamy peanut butter frosting, and delightful chunks of peanut butter cups, it’s a dessert that brings joy to every occasion. Gather your ingredients, follow the steps, and get ready to indulge in a slice of heaven. Happy baking!
Peanut Butter Cup Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure easy removal of the cakes later.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a cooling rack.
- While the cakes cool, it’s time to make the peanut butter frosting. In a large bowl, beat together the creamy peanut butter, unsalted butter, powdered sugar, heavy cream, vanilla extract, and kosher salt until smooth and fluffy.
- Heat 1 cup of heavy cream in a saucepan until just simmering. Pour it over the chopped semisweet chocolate and let it sit for a few minutes before stirring until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of peanut butter frosting over the top and sprinkle half of the chopped peanut butter cups. Place the second layer on top.
- Spread the remaining peanut butter frosting over the top and sides of the cake. Drizzle the chocolate ganache over the top, allowing it to drip down the sides. Finally, garnish with the remaining chopped peanut butter cups.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- For a richer flavor, consider using chocolate sponge cake.
- Store leftovers in an airtight container for up to 3 days at room temperature.
