When this Peanut Butter Cake is on the table, you know there’s something to celebrate. Four years ago (FOUR YEARS), I announced to family and friends that I’d started a little food blog. Two years ago, I resigned from my other dream job to blog full time. It has been a crazy ride, and I wish I could say that it’s all been uphill but, like any job, there are ups and downs and moments of extreme frustration. This wouldn’t be a very happy 4th Blog Birthday (blogiversary if you will!) post if I just sat here and dwelled on the negative. And believe me, February was a month of huge transitions for me, and it would be easy for me to do! But the truth is, this blog has been an incredible adventure — from a thought, to a hobby, to a full time job — and I’m extremely thankful to have you all here. I know it’s cliche, but I couldn’t have done it without you! Because no birthday is a birthday without cake, we have this Peanut Butter Cake with Chocolate Cream Cheese Frosting. If you ask me — surely if you ask anyone?!? — peanut butter and chocolate is the ultimate combination. A little sweet, a little salty, a little nutty, a little chocolatey. Reese’s anything is dangerous in our house! I wanted to create a cake worthy of such a celebration, and this cake is it. It is incredibly moist and has loads of peanut butter flavour. If you’re serious about peanut butter, you could stick with a peanut butter frosting, but I really like the way the chocolate and the tang of the cream cheese balance out that salty, nuttiness. You could also stick with regular vanilla cream cheese frosting if you’re not into chocolate…. or is that a thing? 😉
Tips and Tricks for Making this Peanut Butter Cake with Chocolate Cream Cheese Frosting:
I bake this cake in two 8″ round pans so I could stack it up, but you can also bake the cake in a 9×13″ pan, just keep an eye on the clock from 25 minutes on and check every 5 minutes for doneness (mine took about 35 minutes total) As I mentioned above, feel free to mix up the frosting! Whipped cream, chocolate whipped cream, peanut butter frosting, chocolate ganache, even strawberry frosting would be great! Get a little crazy 😉 This cake is great for making ahead! You can freeze the cake layers before assembling, or you can freeze the cake already frosted. Just set on the counter at room temperature to thaw — it will only take a couple of hours!
*This recipe is adapted from the Yellow Cake recipe in Taste of Home’s Complete Guide to Baking — one of my go-to cookbooks! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
