Chocolaty, Peanut Butter Cake

Happy Monday morning everybody! This weekend was a huge baking and cooking weekend, in large part due to Nick’s birthday. Much of what you will see in the days to come will be a result of one of Nick’s birthday gifts, his, newly beloved, smoker. It will be well worth coming back to check out the yummy creations in the days to come. But for today, I have to tell you all about my own little cooking adventure.

For his birthday, I wanted to bake Nick a birthday cake. As many of you may know, I am not much of a baker. I mean, I can bake but I have been focusing all of these months on more of the breakfast, lunch and dinner aspect of cooking. I knew his cake had to include peanut butter. He loves peanut butter! So I found a great recipe that I was sure would knock the socks of my birthday boy, if it all came together in the right way. Because I am working my way to being a well – rounded kitchen rock star, I knew I had to attempt this cake that I found. The only thing that is my own as far as the cake is concerned is the love, sweat and fun I put into it.

Are you ready to know about this amazing Chocolaty, Peanut Butter Cake? This is an incredible cake and huge! I should tell you that it is three layers, yes, you read that right – THREE LAYERS – of soft chocolaty and creamy peanut buttery goodness. Okay, well let’s get down to business. You can make any kind of cake you want, in reality. I decided to do it all from scratch, so here is what you will need for everything I made.

Recipe Adapted from Smitten Kitten

For the Sour Cream - Chocolate Cake:

  • 2 cups all purpose flour
  • 2 ½ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cups vegetable oil
  • 1 cup sour cream
  • 1 ½ cups water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions for cake:

  • Preheat oven to 350 degrees F
  • Butter the bottoms and sides of three 8- inch round cake pans
  • Sift the flour, sugar, cocoa powder, baking soda and salt into a large bowl
  • Whisk to combine them well
  • Add the oil and sour cream and then beat to blend
  • Gradually beat in the water
  • Blend the vinegar and vanilla
  • Whisk in the eggs and then beat until well blended, making sure to scrape down the sides of the bowl to ensure everything is incorporated
  • Divide mixture among the 3 cake pans
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean

  • Let cool in pans for 30 minutes, carefully removing the cake to a wire rack after completely cooled [the cakes are incredibly delicate, so be gentle]

To Frost the Cake:

  • Place one layer, flat side up, on a baking sheet [or a cake stand]
  • Spread Peanut Butter Frosting evenly over the top
  • Repeat for each layer
  • Place the layers one on top of the other; frosting the entire cake after the third tier is added

To decorate with the Chocolate – Peanut Butter Glaze:

  • If you are using a cake stand, place it on a large baking sheet
  • Pour the glaze over the top of the cake and evenly spread it over the top to the edges so that it runs down the sides of the cake in long drips [use an offset spatula, if you have one]

Now here are the ingredients you will need for the Peanut Butter Frosting:

  • 10 ounces cream cheese, at room temperature
  • 4 ounces unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter

Directions for PB Frosting:

  • In a large bowl, beat the cream cheese and butter until light and fluffy, approximately 5 minutes
  • Gradually add the confectioners’ sugar, I added 1 cup at a time, mixing thoroughly after each addition
  • Continue to beat on medium speed until light and fluffy, approximately 5 minutes

Finally,  here are the ingredients for Chocolaty – Peanut Butter Glaze:

  • 8 ounces semisweet chocolate; if you use bricks of chocolate, chop it coarsely
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • ½ cup half and half


  • In the top of a double boiler, combine the chocolate, peanut butter and corn syrup
  • Cook, whisking often, until the chocolate is melted and mixture is smooth, approximately 5 minutes
  • Remove from the heat and whisk in the half and half, beating until smooth
  • Use while still warm – by gradually pouring over the top of the cake and spreading gently so it runs down over the cake

This was such an amazing birthday cake! It is very rich, so make sure you have a big glass of milk to go with it! If there was ever a cake worth wasting calories on, this - is - the - one! I was pretty impressed with myself on this one, particularly because this is the largest baking venture I had ever gotten myself into! It turned out wonderfully, if you ask me. And, judging by Nick's response I think he loved it too!!

It may seem like a lot of information, and it really is, but it is fun and well worth a few hours in the kitchen getting this done! I hope you all give it a try! It's yummy and it will disappear in no time!! 

Until Next Time,

Happy Birthday - Cake Baking!!