Introduction
The Peanut Butter Cup Cake is a heavenly dessert that combines the rich, creamy flavor of peanut butter with the indulgent sweetness of chocolate. Whether you’re a fan of classic peanut butter cups or simply love decadent cakes, this recipe is sure to become a favorite. It’s perfect for birthdays, holidays, or any special occasion where you want to impress with a homemade treat that looks and tastes like it came from a bakery.
The History
While the exact origins of the Peanut Butter Cup Cake are unclear, it’s a modern twist on the traditional peanut butter cup, which was first created in the early 20th century. The combination of peanut butter and chocolate became a beloved pairing, especially in American desserts. Over time, bakers began experimenting with new ways to incorporate this classic duo into cakes, cupcakes, and layered desserts. The Peanut Butter Cup Cake emerged as a popular choice for its rich flavors and creamy textures, often inspired by store-bought peanut butter cups but elevated to a whole new level with fresh, homemade ingredients.
Ingredients Breakdown
This cake brings together a perfect balance of peanut butter and chocolate, using both in the batter and the frosting. The cake layers are moist and fluffy, thanks to the use of buttermilk and oil, while the peanut butter adds a rich, nutty flavor. The chocolate ganache and peanut butter frosting create a silky, smooth finish that’s both creamy and indulgent. Each ingredient is carefully chosen to complement the others, ensuring a harmonious blend of textures and tastes in every bite.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- Add the softened butter and brown sugar, and beat on medium speed until light and fluffy.
- Mix in the eggs one at a time, then stir in the vanilla extract and peanut butter.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour in the boiling water and mix gently until the batter is smooth and thin.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
- For the chocolate ganache, heat the heavy cream until just simmering, then pour over chopped chocolate and let sit for 2–3 minutes before whisking smooth.
- For the peanut butter frosting, beat the butter and peanut butter together until creamy, then gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
- Stack the cooled cake layers, spreading a layer of peanut butter frosting between each, then crumb coat the entire cake and chill for 20 minutes.
- Frost the outside of the cake with the remaining peanut butter frosting and drizzle the ganache over the top, letting it drip down the sides.
- Chill the cake for at least an hour before serving to allow the flavors to meld together.
Tips
- Make sure all your ingredients are at room temperature for a smooth batter and frosting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
- To avoid overmixing, stop mixing as soon as the ingredients are incorporated.
- Cool the cake layers completely before frosting to prevent melting and sliding.
- For a smoother ganache, use high-quality chocolate and stir gently until fully melted.
- Chilling the cake after the crumb coat helps create a neat final finish.
Variations and Customizations
- Use natural peanut butter for a more rustic, slightly oily texture and deeper flavor.
- Substitute the chocolate ganache with a dark chocolate or white chocolate version for a different twist.
- Add a pinch of sea salt on top of the ganache drizzle for a salty-sweet contrast.
- Make it a peanut butter cup cupcake version by baking in a muffin tin and frosting each individual cupcake.
- For a nut-free version, use sunflower seed butter instead of peanut butter.
- Swirl the peanut butter frosting with chocolate frosting for a marbled effect.
- Decorate with chopped peanut butter cups or chocolate shavings for a bakery-style finish.
Health Considerations and Nutritional Value
While the Peanut Butter Cup Cake is undeniably indulgent, there are ways to make it a bit healthier without sacrificing flavor. Consider using whole wheat flour or almond flour for the cake base, and substitute the butter with unsweetened applesauce or mashed banana. You can also reduce the sugar content by using a sugar substitute like erythritol or monk fruit sweetener. For a lighter frosting, try a whipped ganache or a Greek yogurt and peanut butter blend. Keep in mind that this cake is high in calories, fats, and sugars due to the peanut butter, chocolate, and butter content, so enjoy it in moderation as part of a balanced diet.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 cup buttermilk
- 1/2 cup hot water
For the Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 1/2 cups semi-sweet chocolate chips or chopped dark chocolate
For the Peanut Butter Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 3–4 cups powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Sift flour, baking powder, baking soda, and salt into a bowl; set aside.
- In a stand mixer, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and peanut butter.
- Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently mix in hot water until the batter is smooth and slightly thin.
- Divide batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before removing from pans.
- For ganache, heat cream until simmering, then pour over chocolate. Let sit for 2–3 minutes, then whisk until smooth.
- For frosting, beat butter and peanut butter until creamy. Gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
- Stack cooled cake layers with peanut butter frosting in between. Apply a crumb coat and chill for 20 minutes.
- Frost the outside of the cake, then drizzle ganache over the top, allowing it to drip down the sides.
- Chill the cake for at least an hour before slicing and serving.
FAQ
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in the refrigerator. Bring it to room temperature before serving for the best flavor and texture.
Can I freeze the cake layers?
Absolutely. Wrap the cooled cake layers tightly in plastic wrap