Peanut Butter Cup Cake
photo by Greggy
- Ready In:
- 1hr 30mins
- 3 cups flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1⁄2 cup non-fat powdered milk
- 3⁄4 cup cocoa powder
- 1 1⁄4 cups warm water
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon pink himalayan sea salt
- 1⁄2 cup vegetable oil
- 3 eggs
Peanut Butter Swiss Buttercream
- 8 ounces egg whites (about 4-5 large eggs, I recommend using real eggs, avoid carton egg whites)
- 2 cups sugar (granulated, avoid powdered sugar)
- 1⁄2 teaspoon cream of tartar
- 3 cups unsalted butter (room temperature and yes, unsalted makes a difference)
- 1⁄2 cup peanut butter
- 1 pinch of pink himalayan sea salt
- 1 tablespoon pure vanilla extract
- 2 cups milk chocolate
- 2 cups heavy cream
- peanut butter
For the Chocolate Cake:
- Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
- Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
For the Peanut Butter Buttercream:
- Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler).
- Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
- Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
- Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
- Add peanut butter and vanilla. Mix until smooth and well incorporated.
For the Ganache:
- Place chocolate in a bowl.
- Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
- Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
For the Assembly:
- Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top.
- Place another layer of cake and repeat the process.
- Crumb coat, chill and final coat your cake. Serve and enjoy.
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RECIPE SUBMITTED BY
Greggy is a contributor for Genius Kitchen.