Chocolate Peanut Butter Cake
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 cups
Granulated Sugar1 cup
Cocoa Powder2 tsps
Baking Soda1 tsp
Baking Powder1 cup
Buttermilk1 cup
Brewed Coffee1 cup
Vegetable Oil2 large
Egg910 g
Sugar (confectioners')3 cup
Creamy Peanut Butter2 tbsps
MilkDirections:
1
Special equipment: Three 6-inch-round cake pans, an offset spatula and a bench scraper For the cake: Preheat the oven to 350 degrees F
2
Coat three 6-inch-round cake pans with cooking spray
3
Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl
4
Mix with an electric mixer at medium speed for 1 minute
5
Add the buttermilk, coffee, vegetable oil and eggs
6
Mix at medium speed for 1 minute
7
Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more
8
Divide the cake batter evenly among the prepared pans
9
Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes
10
Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely
11
For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl
12
Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes
13
Add the peanut butter, milk and salt
14
Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes
15
Scrape the side and bottom of the bowl and mix again on high speed for 1 minute
16
To assemble the cake: Level each cake round with a serrated knife or cake leveler
17
Use an offset spatula to spread a thin layer of the buttercream on top of one round
18
Top with a second round and spread it with a thin layer of buttercream
19
Repeat with the third round, spreading the buttercream on the top and sides of the cake
20
Smooth with a bench scraper