Peanut Butter Cake & Peanut Butter Buttercream

I recently had a request for peanut butter cake pops. This isn’t a flavor I typically offer, but what the hay, why not! I knew I already had a peanut butter cake recipe in my arsenal and my OH MY, I had forgotten how delicious it was. It’s been years since I’ve made it.

Making this peanut butter cake is surprisingly VERY simple. You probably have all of the ingredients in your pantry already. The cake is delicious just like this. Peanut butter cake + Peanut butter buttercream, and done.

However, I’m a chocoholic. Chocolate. Mmmmm yessssss. I drowned myself in s’mores the other weekend and had left-over milk chocolate bars in the pantry so… I grated a chocolate bar…

…And did this. I am oh so happy I did! The chocolate definitely adds another dimension to this already fabulous cake.

Here’s some picture-motivation to get you started with baking this delicious treat! Recipe below!

Peanut Butter Cake

2 ½ cups flour
3 tsp baking powder
1 ½ cups sugar
⅓ cup smooth creamy peanut butter
⅓ cup shortening
2 large eggs
½ cup milk
½ cup heavy cream

Preheat oven to 350 degrees. Grease and flour two 8” round pans. You can also use two 9” pans or a 9”x13” (half-sheet) pan, note that your baking time will vary.

Using a mixer with paddle attachment (or a hand mixer), cream peanut butter, shortening and sugar. Add eggs one at a time until incorporated. Then add flour, baking powder, milk and heavy cream. Mix at medium speed for an additional minute.

Divide batter into greased cake pans and bake for 25-30 min or until a cake tester comes out clean.

Wait until your cakes are completely cooled before frosting with Peanut Butter Buttercream. I know this is the most difficult part!

Peanut Butter Buttercream