Peanut Butter Cake with Chocolate Frosting
Tags: Dessert
Yield: 12
- 1 1/4 c all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 c creamy peanut butter
- 8 tbsp. 1 stick unsalted butter, softened to room temperature
- 3/4 c dark brown sugar
- 2 large eggs room temperature
- 1 tsp. good quality vanilla extract
- 1/4 c milk
- 2 3/4 c powdered sugar
- 2/3 c unsweetened cocoa powder
- 6 tbsp. unsalted butter softened to room temperature
- 6 tbsp. heavy cream
- 1 tsp. vanilla extract
- Preheat oven to 350F degrees.Prepare an 8 inch round cake pan.
- Mix together the flour, baking powder, and salt. Set aside.
- Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
- With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
- Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
- Do not overmix. Batter will be thick.
- Bake for 32-35 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cake to cool before frosting.
- Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
- With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
- With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
- Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
