Recipe courtesy of Linda Caro
Chocolate Peanut Butter Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1014
- Total Fat
- 53 g
- Saturated Fat
- 23 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 4 g
- Sugar
- 110 g
- Protein
- 9 g
- Cholesterol
- 113 mg
- Sodium
- 511 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1014
- Total Fat
- 53 g
- Saturated Fat
- 23 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 4 g
- Sugar
- 110 g
- Protein
- 9 g
- Cholesterol
- 113 mg
- Sodium
- 511 mg
Ingredients
Cake:
Buttercream:
Directions
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. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
Looking for Something Else?
Related Pages
- Chocolate Peanut Butter Cakes Recipe
- Lemon Chess Gooey Butter Cake Recipe
- Butter Cake Recipe
- Smith Island Chocolate Peanut Butter Layer Cake...
- Grandma's Butter Cake Recipe
- Party-Trick Peanut Butter Cake Recipe
- Lemon-Almond Butter Cake Recipe
- Chocolate Peanut Butter Sheet Cake Recipe
- Philadelphia-Style Butter Cake Recipe