Monday, March 19, 2012

Chocolate-Peanut Butter Buttercream Snack Cake

This is a quick snack cake with the best peanut butter frosting!  Be sure to have plenty of ice cold milk!

Chocolate Cake

1-1/4 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp. kosher salt
1 tsp. baking soda
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.
Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray
Whisk flour and next 4 ingredients in a large bowl.
Add oil, vanilla and 1-1/4 cups water; whisk until smooth.
Fold in chopped chocolate.
Scrape into prepared pan.  Bake 35-40 minutes or until tester comes out clean.
Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar
1/4 cup egg whites (from 2 large eggs)
1-1/2 tsp. vanilla
1/4 cup creamy peanut butter
6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes
Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water.  Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes.  Remove from heat.
Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.
 Beat in vanilla and peanut butter.
With mixer running, add butter a few pieces at a time beating to blend between additions.  Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.
I had a Hershey bar with almonds and grated that on top to give it a little crunch.


  1. OMGoodness!!! You made honest-to-goodness buttercream frosting! I'm very impressed dear Patti! Zowie! xoxo

  2. What a fabulous frosting recipe. I can't believe in all my years of cooking I haven't tried a real buttercream recipe. The peanut butter addition sounds divine!


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