Three Easy Step Chocolate Peanut Butter Cake - Powerful Handmade site

Three Easy Step Chocolate Peanut Butter Cake

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Three Easy Step Chocolate Peanut Butter Cake

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Chocolate and peanut butter… what a perfect combination. Deb Gruber from Slatington, PA was the runner-up in King Arthur Flour’s national “Great Cake Contest.” Deb’s cake took home the blue ribbon at the Allentown (PA) Fair. It was a very close race and she more than deserves a round of applause for this fantastic cake.

At a glance

Prep
Bake
Total
Yield
20 servings

Nutrition information

Ingredients

Cake

  • 2 cups granulated sugar
  • 1 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 3/4 cup King Arthur All-Purpose Cocoa or natural cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Frosting

  • 1/2 cup unsalted butter
  • 1 cup peanut butter
  • 4 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/4 to 1/3 cup milk

Filling

  • 1 cup King Arthur All-Purpose Cocoa or natural or Dutch-process cocoa
  • 2 cups confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 3 tablespoons milk
  • 2 cups marshmallow crème

Cake

  • 14 ounces granulated sugar
  • 7 1/2 ounces King Arthur Unbleached Cake Flour Blend
  • 2 1/4 ounces King Arthur All-Purpose Cocoa or natural cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 8 ounces milk
  • 3 1/2 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 8 ounces boiling water

Frosting

  • 4 ounces unsalted butter
  • 9 1/2 ounces peanut butter
  • 1 pound confectioners’ sugar
  • 1/4 teaspoon salt
  • 2 to 2 3/8 ounces milk

Filling

  • 3 ounces King Arthur All-Purpose Cocoa or natural or Dutch-process cocoa
  • 8 ounces confectioners’ sugar
  • 1/8 teaspoon salt
  • 4 ounces unsalted butter
  • 3 1/4 ounces vegetable shortening
  • 1 1/2 ounces milk
  • 6 ounces marshmallow crème

Cake

  • 397g granulated sugar
  • 213g King Arthur Unbleached Cake Flour Blend
  • 64g King Arthur All-Purpose Cocoa or natural cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 227g milk
  • 99g vegetable oil
  • 2 teaspoons vanilla extract
  • 227g boiling water

Frosting

  • 113g unsalted butter
  • 269g peanut butter
  • 454g confectioners’ sugar
  • 1/4 teaspoon salt
  • 57g to 67g milk

Filling

  • 85g King Arthur All-Purpose Cocoa or natural or Dutch-process cocoa
  • 227g confectioners’ sugar
  • 1/8 teaspoon salt
  • 113g unsalted butter
  • 92g vegetable shortening
  • 43g milk
  • 170g marshmallow crème

Instructions

  1. Preheat the oven to 350°F. Grease and flour four 8″ cake pans.
  2. To make the cake: In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Add the water, stirring to combine.
  5. Divide the batter evenly among the prepared pans.
  6. Bake the cakes for 25 minutes, until they begin to pull away from the sides of the pans, and spring back when lightly touched in the center.
  7. Remove the cakes from the oven, and cool completely in the pans.
  8. To make the frosting: Beat the butter and peanut butter until fluffy.
  9. Beat in half the confectioners’ sugar and the salt. Continue adding confectioners’ sugar in batches, alternating with the milk, until everything is incorporated. Adjust consistency with more milk or sugar as needed to make a spreadable frosting.
  10. To make the filling: Sift the cocoa, confectioners’ sugar, and salt into a large bowl.
  11. Add the butter and shortening, and beat at low speed until the mixture comes together.
  12. Add the milk, beat for another minute, scrape the bowl, and add the marshmallow crème.
  13. To assemble the cake: Turn the cakes out of the pans. Place one layer, top side down, on a serving plate; trim off any dome beforehand, if necessary. Cover with 1/3 of the filling, and repeat with the remaining layers. Cover the top and sides with the peanut butter frosting, and garnish with chocolate pieces or shavings and peanuts, as desired.
  14. Yield: 20 servings.

Nutrition Information

  • Serving Size2 slice
  • Servings Per Batch20 servings
Amount Per Serving:
  • Calories566
  • Calories from Fat243
  • Total Fat27g
  • Saturated Fat9g
  • Trans Fat0g
  • Cholesterol44mg
  • Sodium344mg
  • Total Carbohydrate78g
  • Dietary Fiber3g
  • Sugars61g
  • Protein7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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