May 26, 2013

Peanut Butter Cup Cake

Chocolate and peanut butter are a match made in heaven.

Peanut Butter Cup candies are obviously fantastic, so the whole idea translated to cake is amazing!

Need proof?

Three people in a row just asked me to make them peanut butter cup cakes for various occasions!

Need a little chocolate and peanut butter in your life?  Here’s the recipe!

Recipe Notes:
*After cooling, all of my cakes (large and small) deflated a bit in the center.  You can level this off, but I just filled it up with the peanut butter filling!

Peanut Butter Cup Cake
An Amy’s Confectionery Adventures Original Recipe

1 recipe Dairy-Free Chocolate Cake, prepared
1 recipe Peanut Butter Cake, prepared
1 recipe Peanut Butter Buttercream (below)

To make the cake, preheat the oven to 325 degrees F and spray three 9-inch pans with non stick spray.  (I was nervous about overfilling since my pans are more like 9x1.5-inch, so I also had two 4-inch pans for my mini cake).

Pour a small amount of chocolate batter into each of the pans.  Follow with a small amount of peanut butter batter poured directly in the center.  The batter will spread to fill the pan as you pour.  Continue alternating flavors until both batters are gone (make a mini cake if you’re worried about over filling).

Once the pans are filled, drag a butter knife through the batter to make a swirl pattern.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  NOTE: I highly recommend placing a greased flower nail in the center of the cakes to help them cook more evenly.  This may also decrease the baking time by about 10 minutes.

Move the cakes to wire racks and cool for 10 minutes.  Then, run a butter knife along the edges of the pans and invert to remove the cakes.  Cool completely.

To frost, smooth a generous layer of peanut butter buttercream between each of the layers, then frost the outside with chocolate frosting.  Garnish with peanut butter cups.

Peanut Butter Buttercream

1 cup Crisco vegetable shortening
2 tbsp smooth peanut butter
1 tbsp meringue powder
1 tsp vanilla extract
4-5 tbsp water
4 cups powdered sugar
Dash of salt

Combine all of the ingredients in the bowl of a stand mixer.  Mix on low until combined, then increase speed to medium and beat for 2 minutes, or until smooth.  Add more water to thin the icing, if desired.


  1. *Drool*....this cake spells trouble! Chocolate and Peanut Butter are my weakness so if I was in the same room as this cake, my head just might explode. Yummy!

    Happy Blogging!
    Happy Valley Chow

  2. SHUT UP! THIS CAKE IS JUST.....major.


    I love pb cups, I love this cake!!

  3. Wow, Amy! Now THAT is a serious cake!! Yum :)

  4. Wow, love this. Pinned, Thanks for joining Marvelous Mondays. ~ Paula

  5. This cake is made of WIN, Amy!

  6. I think this may be my Saturday treat!

  7. Love this!! There’s a new Linking Party going on over at One Sharendipty Place and we’d love if you’d come on over and join us!! Here’s the Link:

  8. This looks sooooo good! I'm pinning this and sharing it on my Facebook page this week! Thanks so much for linking it up to my party!


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