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

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Great Summer Recipes
Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

Easy No Bake Peanut Butter Granola Bars out of the tray with Justin's peanut butter jar on a white background side view

I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.

 

Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.