Chocolate Cake with Peanut Butter Buttercream, what an incredible treat!! The perfect flavor pairing … everyone is going to love this cake!
My kids are not your typical 3 & 5 year old. When we go out to eat they order fried calamari to start, they enjoyed grilled octopus recently, the little guy had lobster yesterday… chicken fingers, what chicken fingers? Not with them. I can’t complain, I am so thankful that they aren’t picky eaters. When I asked Jack what kind of cake he wanted for his birthday his response was, “one with a big cake on the bottom, a smaller next and another smaller”… so yes he requested a tiered cake, he’s funny! Well he may or may not get that when we do the family bbq birthday party but for his actual birthday cake he got this, Chocolate Cake with Peanut Butter Buttercream and it was A-M-A-Z-I-N-G!!!
Generally I stick to cooking because, well baking can be so darn temperamental. A few months ago I made a homemade vanilla cake and was so bummed when it turned out to be a little on the dry side. Every time, my husband teases me and tells me to just stick to boxed cake mix and store bought chocolate frosting… um NO!
There is nothing like homemade and so what if it takes a few tries to nail it on the head. So Jacks birthday came around and I was determined to make a delicious and moist chocolate cake! Well, MISSON ACCOMPLISHED! BOOM! This chocolate cake has great flavor and is wonderfully moist with the help of yogurt. The homemade peanut butter buttercream is the perfect match for this cake! Creamy, smooth, not overly sweet and peanut buttery good!!!
- For the cake:
- 1 cup sugar
- 1½ sticks unsalted butter, room temp
- 2 eggs
- 2 tsp vanilla
- 1½ cups 2% or whole milk
- 1 shot espresso
- 6 oz vanilla yogurt
- 2½ cups flour
- ¾ cups cocoa powder
- 1 tsp baking soa
- 2 tsp baking powder
- ¼ tsp salt
- For the Peanut Butter Buttercream:
- 2 sticks unsalted butter, room temp
- 2 cups powdered sugar
- 1¼ cup peanut butter
- 2 Tbsp whipping cream
- 1 tsp vanilla
- Preheat your oven to 350 degrees.
- In a large bowl, using a hand mixer, cream together the sugar and butter. Once combined add in the eggs and vanilla and mix until smooth, light and a little fluffy, approx 3-4 minutes.
- Mix together the milk, yogurt and espresso in a measuring cup.
- In a small bowl mix together the flour, cocoa powder, baking powder, baking soda and salt.
- Alternating between the dry ingredients and milk mixture, adding a little at a time to the creamed butter, sugar and eggs. Each time you add the dry and wet, mix until combined.
- Once all the ingredients are added, using a rubber spoon make sure everything is incorporated.
- Prepare two round 9 inch baking pans. Spray with non stick spray and cut a piece of parchment to fit just the bottom of the pan, again spray with non stick. The cake will pop out nice and easily!
- Divide the cake batter evenly between the two pans. Bake for approx 24 minutes or until a toothpick just comes out clean. Do not over bake or it will begin to dry out.
- Allow the cakes to cool slightly in the pans then cool completely on a cooling rack.
- While the cake is cooling you can make the buttercream, Add all the ingredients {butter, powdered sugar, peanut butter, whipping cream and vanilla} to a large bowl and mix with a hand mixer until smooth, creamy and fluffed up. Frost when the cake is completely cooled.
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