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Peanut Butter Cake with Chocolate Frosting

This rich and moist peanut butter cake topped with dark chocolate frosting is a classic flavor combination that will have everyone coming back for seconds.
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Prep Time 20 minutes
Cook Time 34 minutes
Total Time 1 hour
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup creamy peanut butter
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup dark brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon good quality vanilla extract
  • ¼ cup milk
For the Dark Chocolate Frosting
  • 2 ¾ cups confectioners' sugar
  • ⅔ cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter, softened to room temperature
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare an 8-inch round cake pan by greasing it or lining the bottom with parchment paper.
  2. In a mixing bowl, combine the flour, baking powder, and salt. Whisk them together and set aside.
  3. Cream together the peanut butter, softened butter, and dark brown sugar in a stand mixer on medium speed for about 2 minutes.
  4. Add the eggs and vanilla extract, beating on low speed and scraping down the bowl as needed.
  5. Gradually add the flour mixture into the batter, alternating with the milk, mixing on low speed until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top before baking.
  7. Bake for 32 to 35 minutes or until a toothpick comes out clean.
  8. Let the cake cool completely in the pan before frosting it.
Frosting
  1. While the cake cools, sift together your confectioners' sugar and cocoa powder in a separate bowl.
  2. In your stand mixer, beat the softened butter until light and fluffy for about 2 minutes.
  3. Gradually add the sifted sugar and cocoa mixture into the whipped butter, alternating with the heavy cream and vanilla extract, mixing on low speed.
  4. If the frosting is too thin, adjust the consistency with more confectioners' sugar. Frost the cooled cake evenly.

Notes

Use room-temperature eggs and butter for smooth mixing. Do not overmix the batter to maintain a light texture. Cool the cake completely to prevent the frosting from melting.