The chocolate cake with peanut butter frosting is our new favorite birthday cake. It is a simple two layer chocolate cake from Hershey recipe with really delicious peanut butter frosting. We could not get heavy cream due to pandemic conditions and instead used canned coconut cream. The coconut cream although thicker worked really well and added a slightly different flavor. The cake is fairly easy to make and tastes so good. We made the frosting while the cake was baking. It’s a great use for our cake stand.
Ingredients
cake
- 2 cup sugar
- 1 3/4 cup all purpose flour
- 3/4 cup cocoa
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1 t salt
- 2 eggs
- 1 cup buttermilk (or milk)
- 1/2 cup oil
- 2 t vanilla
- 1 cup boiling water
frosting
- 1 cup unsalted butter, 2 sticks, softened
- 1 cup peanut butter
- 2 1/2 to 3 cups confectioners sugar, taste to choose how sweet you prefer
- 5T heavy cream, (or coconut cream from can)
- 1t vanilla
Steps
cake
- preheat oven to 350
- line bottom of 2, 9 inch cake pan with parchment paper and butter sides and bottom
- in mixer mix the sugar, flour, cocoa, baking powder, baking soda, salt
- add eggs, milk, oil, vanilla
- beat medium for 2 minutes
- add boiling water
- batter will be thin
- pour equally into 2 pans
- bake 30-35 minutes until feels set and toothpick comes out clean
frosting
- in mixer with paddle, cream butters and scrape down bowl
- add powdered sugar 1 cup at a time, alternate the cream
- add vanilla
- when well mixed, whip on medium to high for 2-3m until frosting is light and fluffy
assembly
- let cake cool mostly
- frost the sides and layer in middle
- add top layer
- frost top and sides
- place in fridge until ready to serve
- remove from fridge 30m before serving
