I could make this peanut butter cake in my sleep. It’s the recipe I turn to when I’m craving pure peanut butter and chocolate. Which, let’s face it, is all the time. It’s simply the moistest peanut butter cake I’ve ever eaten, and you won’t be disappointed by the deep, decadent, and completely sinful dark chocolate
frosting. If you like intensely flavored chocolate treats, this frosting is for you. Don’t forget to decorate your cake with melted peanut butter and candies. You’ll thank me later.
- Yield: 10 Servings
- Preparation Time: 20 Minutes
- Total Time: 55 Minutes
- ½ cup (1 stick or 115 g) butter, softened to room temperature
- ¾ cup (150 g) dark brown sugar
- 2 eggs
- 0.66 cup (170 g) creamy peanut butter
- 1 tsp vanilla extract
- 1¼ cups (160 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp milk
- 2¾ cups (330 g) confectioners’ sugar
- 0.66 cup (80 g) unsweetened cocoa powder
- 6 tbsp butter, softened to room temperature
- 6 tbsp heavy cream
- 1 tsp vanilla extract
- salt (optional)
- ½ cup (100 g) Reese’s Pieces
- ¼ cup (60 g) peanut butter for drizzling (optional)
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Generously coat a 9 x 9 x 2 in cake pan (or a 9 in springform pan) with non-stick cooking spray. Set aside. Make the cake
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract and beat for 2 minutes. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. The batter will be thick. Add the milk and mix until just combined; do not overmix.
- Spoon the batter into the prepared cake pan. Bake for 32–35 minutes, making sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. The cake is done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Make the frosting
- Sift the confectioners’ sugar and cocoa powder together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed until fluffy, about 2 minutes. Gradually add the sifted sugar/cocoa alternately with the heavy cream and vanilla. Beat on low speed after each addition. Adjust as needed—add more powdered sugar if the frosting is too dark for your taste, or add a pinch of salt if it is too sweet. Assemble the cake
- Frost the cooled cake and decorate with Reese’s Pieces. For a peanut butter drizzle, melt the peanut butter in a small bowl for 20 seconds in the microwave. Using a spoon, lightly drizzle it over the top of the cake. Cover and store at room temperature up to 4 days or in the refrigerator for up to 6.