When you are making the different cake layers, make sure that you let the cakes completely cool. So be patient! If you layer the cakes with the frosting and they are still warm you will see that the cakes will crumble. I mean it’ll still taste delicious, but won’t look very pretty. Believe me, I know. I learned the hard way! If you are a peanut butter and chocolate fan then this is the cake for you. It looks beautiful and fun and is also delicious to eat! Your friends and family will be in love with this cake!
Check out what our friends from Landon And Tamara have to say about this:
“It is amazing…you might want to make a double batch so you can “sample” some along the way.”
This cake is seriously dangerous! I could eat the whole thing!
Ingredients
Ingredients:
For the cake:
2 cups Gold Medal all-purpose flour
½ cup Hershey’s unsweetened cocoa powder
½ tsp. Argo baking powder
½ tsp. Arm and Hammer baking soda
½ tsp. Morton salt
2 sticks Land O Lakes unsalted butter, at room temperature
1 ½ cups Pioneer sugar
2 large eggs
2 large egg yolks
1 tsp. McCormick’s vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)
For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped
Peanut Butter Frosting Recipe
1 cup confectioners’ sugar
1 cup Jiff creamy peanut butter
5 tablespoons Land O Lakes unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon Morton kosher salt
1/3 cup heavy cream
Instructions
Peanut Butter Frosting Recipe:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
For the cake:
Center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.
Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.
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Quick Tip: Serve with a tall glass of frosty milk!
Thanks again to Landon And Tamara for this amazing recipe.
