50th Birthday Cake: Peanut Butter Cake with Chocolate Buttercream Frosting
We take birthdays seriously around here - that’s why this very special cake includes three layers of the softest, dreamiest peanut butter cake you’ve ever had! We stack it high with homemade chocolate buttercream frosting and then top it with plenty of sprinkles! If you need a cake for a celebration, this is it!
50th Birthday Cake: Peanut Butter Cake with Chocolate Buttercream Frosting
Servings
12
Prep Time
30 minutes
Cook Time
25 minutes
Author:
Katie Kay
Here’s Why It’s Great (and Tips)
Peanut butter for the win. Peanut butter adds moisture and tenderness to this delicious cake. We use ¾ cup for the batter, but feel free to add a little to the frosting too - for an extra peanut boost.
Crumb coat it. The first layer of frosting is thin and considered a “crumb coat.” This is like a primer, preventing crumbs from escaping when you add your final layer of frosting.
Freeze extras. Extra cake can easily be frozen! Cut it into slices then wrap individually in parchment paper before sliding into a freezer bag for storage. It’ll last in the freezer for up to 3 months!
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 1 ¼ teaspoons baking soda
- 3/4 teaspoon salt
- 1 stick (113g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
-
3/4 cup (202g) Once Again Creamy Peanut Butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups low-fat buttermilk
- 1 1/2 cups (339g) unsalted butter, room temperature
- 1 cup (84g) unsweetened cocoa powder
- 6 cups (504g) powdered sugar
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 3 to 4 tablespoons milk or heavy cream, room temperature
Variety of sprinkles
For the Cake
For the Frosting
For Assembling
Directions
Make the Cake
Preheat oven to 350°F. Coat the bottom and sides of three, 8-inch round pans with shortening, then cover the bottom only with parchment. Cover parchment with a thin layer of shortening then flour the bottom and sides of all pans. Tap out excess flour.
In a medium bowl, combine the flour, baking soda and salt. Set aside.
In the bowl of a large stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Scrape down the sides of the bowl and add the sugar and peanut butter. Beat at low speed until combined, then turn speed up to medium and beat until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and add the vanilla extract. Turn speed to low and add one-third of the flour mixture and mix until just combined. Add half of the buttermilk and mix until just incorporated. Scrape down the sides of the bowl and repeat the process, ending with the flour mixture.
Divide batter evenly among prepared cake pans. Smooth the tops and bake until tops are golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes.
Transfer cakes to a wire rack and allow to cool in the pan for 1 hour. Run a knife or toothpick around the edges of each cake to help release the cake from the pan, then remove and place directly on the rack to fully cool.
Make the Frosting
In the bowl of a large stand mixer fitted with the paddle attachment, beat the butter with the on medium speed until creamy, about 1 minute. Add the cocoa powder, powdered sugar, salt and vanilla and beat on low speed until combined. Turn to medium-high speed and beat until fully combined and creamy, about 1 minute.
Build the Cake
Place a layer of cake on a large plate. Cover the top with frosting, then add another layer and cover with frosting. Add the final layer and then coat with a very thin layer of frosting. Refrigerate the cake for 1 hour. Remove the cake and use the remaining frosting to cover the top and sides of cake. Garnish with sprinkles.
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