Peanut Butter Cake with Chocolate Buttercream with a sunflower on top of the main cake with a slice cut on a white plate

Peanut Butter Cake with Chocolate Buttercream

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My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

35 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

35 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 10 minutes

INGREDIENTS

Peanut Butter Cake:
1 cup JUSTIN’S® Classic Peanut Butter
3 ⅓ cups All-Purpose Flour
1 tablespoon Baking Powder
1 ½ teaspoons Baking Soda
¾ teaspoon Salt
½ cup Unsalted Butter, softened
¾ cup Sugar
¾ cup Light Brown Sugar
4 Eggs
1 ⅔ cups Buttermilk

Chocolate Buttercream:
3 sticks Unsalted Butter, softened
1 cup Unsweetened Cocoa
5 cups Confectioner’s Sugar
½ cup Milk
2 teaspoons Vanilla

DIRECTIONS

For the Peanut Butter Cake:
1. Preheat the oven to 350°F.

2. Grease and flour three 9-inch round cake pans. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Using an electric mixer, beat the JUSTIN’S® Classic Peanut Butter, butter, and sugars together on medium speed until light and fluffy.

5. Add the eggs one at a time, beating for 1 minute between additions and scraping down the sides of the bowl before adding the next.

6. Reduce the mixer speed to low and alternate adding ½ cup of the flour mixture and ⅓ cup of the buttermilk until just combined.

7. Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, for 15 to 22 minutes.

8. Cool in the pans for 10 minutes, then cool completely on a wire rack before frosting.

For the Chocolate Buttercream:
1. For the chocolate buttercream, in the bowl of an electric mixer, cream together butter and cocoa powder.

2. Alternate adding the sugar and milk, beating on high speed after each addition. Add vanilla and mix well.

This Recipe Serves 16

INGREDIENTS

Peanut Butter Cake:
1 cup JUSTIN’S® Classic Peanut Butter
3 ⅓ cups All-Purpose Flour
1 tablespoon Baking Powder
1 ½ teaspoons Baking Soda
¾ teaspoon Salt
½ cup Unsalted Butter, softened
¾ cup Sugar
¾ cup Light Brown Sugar
4 Eggs
1 ⅔ cups Buttermilk

Chocolate Buttercream:
3 sticks Unsalted Butter, softened
1 cup Unsweetened Cocoa
5 cups Confectioner’s Sugar
½ cup Milk
2 teaspoons Vanilla

DIRECTIONS

For the Peanut Butter Cake:
1. Preheat the oven to 350°F.

2. Grease and flour three 9-inch round cake pans. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Using an electric mixer, beat the JUSTIN’S® Classic Peanut Butter, butter, and sugars together on medium speed until light and fluffy.

5. Add the eggs one at a time, beating for 1 minute between additions and scraping down the sides of the bowl before adding the next.

6. Reduce the mixer speed to low and alternate adding ½ cup of the flour mixture and ⅓ cup of the buttermilk until just combined.

7. Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, for 15 to 22 minutes.

8. Cool in the pans for 10 minutes, then cool completely on a wire rack before frosting.

For the Chocolate Buttercream:
1. For the chocolate buttercream, in the bowl of an electric mixer, cream together butter and cocoa powder.

2. Alternate adding the sugar and milk, beating on high speed after each addition. Add vanilla and mix well.

This Recipe Serves 16

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