Peanut Butter Layer Cake

I survive on a steady stream or Diet Dr. Pepper and Reese's Peanut Butter Cups. There are always Reese's miniatures in my freezer and cans of DP in my fridge. Everyone has those snacks they never tire of, those that fall into the daily "pick me up" category, and these are mine. I'm experimenting with candy bar themed cake flavors for a friend's wedding cake, so naturally, the first candy I was inspired to make into cake form was a Reese's. (I'm feeling Snickers and Skor next) I have a feeling the perfect marriage of chocolate and peanut butter flavors in this cake will be a good luck charm for my friend on her big day!

For this cake, I flavored my go to yellow cake recipe with peanut butter, then frosted the cake with Cocoa Frosting. The actual Reese's candy had to make an appearance, so there are peanut butter cup pieces on top of and in between the layers of the cake. Finally, I whipped up a peanut butter cream to pull the cake together. Since there are multiple components to this recipe, I'll be splitting the cake into 2 posts. It will be worth the wait because this cake is delicious and an interesting take on the standard yellow cake with chocolate frosting. 

**Note on baking at high altitudes: The recipe as written will cause the centers of the cakes to fall at high altitudes. The leavening in the cake batter (baking powder in this case) causes the cake to rise higher at high altitude than at sea level due to the difference in air pressure. During baking, the cake centers rise too high and do not have enough support from the gluten support network (flour) to stay risen. So, they sink in the center leaving the middle of the cake gummy and flat. This problem is easily fixed by decreasing the leavening and increasing the flour. To avoid this, decrease the baking powder to 1 1/2 tsp and increase the flour by 3 Tbsp.

Preheat oven to 350 degrees F.

Coat two 8-inch cake pans with butter and flour.

In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy, 2-3 minutes on high speed. Beat in eggs, one at a time, scraping the sides and bottom of the bowl after each addition.

Add vanilla and peanut butter and beat until smooth. 

In a separate bowl, whisk together flour, baking powder, and salt.

 
With the stand mixer on low speed, add 1/3 of the milk followed by 1/3 of the flour mixture. Repeat alternating additions, incorporating the remainder of the milk and flour mixture. Scrape the sides and bottom of the bowl a few times, stopping when all the ingredients of the cake batter just come together.

Evenly divide the cake batter between the two buttered and floured cake pans. Tap the pans against the top of the counter 2-3 times to release any air bubbles formed while mixing.

Bake for 25 minutes, until the cakes turn golden brown on top, and the edges of the cake pull away slightly from the cake pan. Let cool 10 minutes in the cake pans, then invert onto a cooling rack to cool completely. Frost with Cocoa Frosting and peanut butter cream.

Peanut Butter Layer Cake

cake recipe adapted from How to Boil Water 

Ingredients:

2 sticks unsalted butter, plus extra for greasing pans, room temperature
1 1/2 cups plus 2 Tbsp sugar
3 eggs, room temperature
2 tsp. vanilla extract
3/4 cup smooth peanut butter
2 cups flour, plus extra for cake pans
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk, room temperature

Directions:

Preheat oven to 350 degrees F. Butter and flour two 8-inch cake pans.

In a stand mixer with a paddle attachment, cream butter and sugar on high speed for 2-3 minutes until light and fluffy. Add eggs, one at a time, scraping the bowl after each addition. Add vanilla and peanut butter and beat until smooth.

In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, add 1/3 of the milk followed by 1/3 of the flour mixture. Repeat alternating additions, incorporating the remainder of the milk and flour mixture. Scrape the sides and bottom of the bowl a few times, stopping when all the ingredients of the cake batter just come together.

Divide the batter between the two prepared cake pans. Tap pans a few times on the the counter to release any air bubbles. Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a cooling rack to cool completely.

When cool, frost with Cocoa Frosting and peanut butter cream.