One of the interns in my lab, Billy (seen below), had a birthday not too long ago. When asked about his preferred birthday treat, he requested “anything chocolate or peanut butter”. I’ve been dying to make this cake for a while now, and figured why not combine the two flavor options? It’s a classic for a reason.
The recipe for the cake comes from The Joy the Baker cookbook. I’m actually not sure anymore about what recipe I used for the frosting (I think it was this recipe). Use your favorite chocolate buttercream, or use the peanut butter cream cheese frosting that Joy uses in the original recipe!
- 2¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- 6 tablespoons unsalted butter, softened
- ½ cup sugar
- ½ cup packed brown sugar
- 3 eggs
- 1 cup plus 2 tablespoons buttermilk
Preheat the oven to 350 degrees F. Using two 8- or 9-inch round cake pans, trace the bottom of the cake pans onto parchment paper. Cut out the circles, drop them into the bottom of the cake pans, and spray the inside of the cake pan (parchment paper and all) with cooking spray. Set aside. The parchment paper and cooking spray will help the cakes release once they’ve cooled.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric stand mixer with the paddle attachment, cream together the peanut butter, butter, granulated sugar, and brown sugar. Do this until everything is light and fluffy looking, which will take about 3 minutes.
Add the eggs, one at a time. Beat the mixture for about 1 minute at medium speed between egg additions. Stop and scrape down the sides of the bowl as needed.
On low speed, add half of the flour mixture to the butter/sugar mixture. Then slowly add all of the buttermilk. Once things are just coming together, add the remaining flour mixture and continue beating on low speed until everything comes together.
Divide the cake batter evenly between the two pans. If you want to be really precise, and have the means to do so, you can weigh the pans with a kitchen scale. Otherwise, just eyeball it.
Bake for 30-45 minutes, or until a toothpick comes out clean when inserted into the middle of the cakes.
Allow the cakes to cool for about 10 minutes in the pans before turning them out onto wire racks to finish cooling.
Once they’re cool, frost away and eat! Enjoy =)