Friday, July 8, 2011

Chocolate and peanut butter birthday cake.

Need I say more? Who doesn't love these peanut butter cups?
There's just something about that peanut butter.

I was making a cake for a very special lady. My favorite co-worker, Paula, will be celebrating her birthday this weekend and I knew she deserved an extra special cake.
You may have noticed I bake a lot of treats for my co-workers! They're a nice group of ladies and we basically celebrate the opening of an envelope at our office.

Paula is the cream of the crop. She's basically the reason I go to the office. (pay check, health insurance, and a 401K are just some side perks) She does all the hard work while I sit there and gossip. She's sweet where I'm sour. And she is one helluva baker..but not if you ask her. She's the type who will bring in a 20 layer cake and say, "it's so easy. I know the recipe by heart" you know the type.

For her I wanted the perfect flavor combination...basically the two of us in a cake!

The chocolate cake is the same I used for my Bun in the Oven cupcakes. The deliciously chocolatey Hershey's recipe.

adapted from Hershey's

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cups cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk ( I used buttermilk)
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1 cup boiling water, I used coffee
Heat oven to 350 and prepare your baking pans.
In the bowl of your mixer stir together sugar, flour, cocoa, baking powder and soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium for 2 minutes. Lastly, stir in you boiling water (and/or coffee)
Bake for 20-25 minutes

For the frosting I used a recipe I had seen on Ina Garten's TV show. This recipe was great. Only thing is I made one batch and it definitely didn't seem to be enough for a layer cake. I ended up doubling the recipe and I have extra to eat straight from the bowl for another recipe.
This frosting is great. Light and fluffy, with a serious peanut butter flavor.

Peanut butter frosting
adapted from Ina Garten

*these are my measurements for a double batch. enough for a two layer a little extra.
2 cups creamy peanut butter
2 cups powdered sugar
2 tsp vanilla
1/2 tsp kosher salt
10 Tbsp softened butter
2/3 cup heavy cream

Combine all ingredients except for the heavy cream. Scraping bowl as needed. Once combined add heavy cream and beat on high until smooth and creamy...and delicious! Frost cakes when cooled.

Since I was going with the peanut butter chocolate combo, I decided to add a little candy. For this cake I chopped up about 8 snack size Reese's. You should feel free to eat any cut pieces that look like they are unworthy of your cake.

Frost your base layer then top with about half the chopped candy.


Top with other cake and continue to frost until both layers are completely covered.

Now I thought it would be cute to spell out a "P" in chopped Reese's on top of the cake.
It would have been cute if a 5-year-old made the cake, not this 32-year-old. This was a good idea in theory... I ended up using the other half of the chopped candy and sprinkled on top. Much better!


I really liked this cake, and so did the birthday girl! I think it would be great for cupcakes also.
The frosting is a must!

Make this for people who are your friends.....
Or those you would like to become your friends.


  1. That slice of cake looks very moist and chocolatey. In addition, even though the icing includes peanut butter it appears to be very light. It has a touch of peanut butter so it does not over power the delicious chocolate cake. Well done, with great pics.

  2. ooooOoO! This looks divine! I love Reese's so this is my kind of cake!

  3. I really can't think of anything better than chocolate & peanut butter! Your cake looks so delicious!

  4. Yummy! I would love a piece of this cake right now......for breakfast!

  5. Looks DELISH friend!

  6. Yum!! I mean who doesn't love a peanut butter cup?! Wonderful cake - lucky friend!