Friday, November 2, 2012

THE BEST Cake Ever

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Every time I make this cake, someone proclaims it to be the best cake they have ever eaten. And yes, I am totally going to brag about it…haha!
This creation was born from my loathe of all those fancied up box cake recipes that are floating around. Boxed cake is yucky! If you don’t believe me…Google it…or better yet, read the ingredients (then Google those)! And if the boxed cake mix wasn’t bad enough by itself, a lot of these recipes call for adding a box of instant pudding mix…which gives me heart palpitations just thinking about it!
My goal was to make an insanely moist, delicious cake, that mimicked my favorite candy bar…the Reese’s Peanut Butter Cup…and use the most natural ingredients I could find. I accomplished this by finding a chocolate cake recipe that contained whole ingredients, and helped it along by using unbleached all-purpose flour (King Arthur is my FAVORITE), organic sugar, real 100% cocoa, NON GMO canola oil, cage-free organic eggs, aluminum free baking powder, and pure vanilla extract.
If I haven’t convinced you to stay away from the boxed mixes for fear of the nasty chemicals, just know that this cake tastes way better than any boxed mix on the market. That should be reason enough to give it a try. Oh…and any of you single ladies (or gentleman)…I have received marriage proposals after serving this cake…even though I am already HAPPILY married;)
Now that I have rambled on about how magnificent this cake is, and the fact I may be some sort of cake genius (not really)…
Here it is…


Peanut Butter Cup Cake!
Start by preheating your oven to 350 degrees.
I use 2-9 inch round cake pans. Mine are Nordic Ware…you can get the exact same pans at Amazon, or I purchased mine at WalMart (but that was a few years ago, so I am not sure if they still carry them).
This cake is super sticky, so I HIGHLY recommend using parchment paper to line your pans. If you don’t…the cake will come out of the pan in chunks!

Peanut Butter Cake 1

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I had a tiny helper holding the pan in place while I traced.
I layered two sheets of paper, and cut them both out at the same time, to make it faster. (Preparing the pans is my least favorite part).

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Next…butter and flour the sides of your pans. I like to get a bit of the bottom, near the edges, as well. You will also need to butter your parchment paper (no need to flour these).
Note: Spraying the pan with cooking spray will NOT work! Again…STICKY cake!

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Set your pans aside, and it is time to prepare the cake.

I found the original recipe on Allrecipes…you can find it here.

Super Moist Chocolate Cake
1 3/4 cup flour
2 cups sugar
3/4 cups baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (the higher the fat content the yummier the cake)
1/2 cup canola oil
8 oz. strong brewed coffee
2 tsp. pure vanilla extract

This is an easy, fuss-free recipe. You can’t screw it up!

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Combine all of the dry ingredients into a large mixing bowl.

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Crack eggs into a small bowl (preventing shells in your mix).
Brew the coffee. (This is where my Cuisinart one cup coffee maker comes in handy.)

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I add the coffee to my cold buttermilk, so it cools down and doesn’t cook the eggs. 
Create a well (a big hole) in the center of your dry ingredient mixture.
Add the coffee/buttermilk mixture, oil, eggs and vanilla into the center of the dry ingredients.

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Mix with a hand or stand mixer on medium speed for two minutes, scraping the bowl down as you go.
I use my Kitchen Aid Stand Mixer on “6”.

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Pour an even amount of batter into each pan. I totally eyeball this…but you could measure it out cup by cup. Sorry, I have never done this, so I am not sure exactly how much batter this yields. If anyone finds out and wants to post it in the “comments”, I would be grateful :-)

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Bake on the center oven rack, making sure there is at least 1-2 inches of space between each pan, for 28-30 minutes. I shake my pans, and if the middle doesn’t jiggle, they’re done.

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Cool on wire baking racks for 10 minutes, then flip the cakes our of the pan (and onto the rack) to cool.
Once cool, I wrap each cake in plastic wrap (3 or four times), leaving the parchment on. I then place it in the freezer on a cake board (if you don’t have one, which I am sure most of you don’t…use cardboard or cookie sheets), so the cake doesn’t break. This cake tastes way better if you let it sit in the freezer for a few days. The flavors have a chance to meld, and the texture gets better. Trust me on this. Plus…it is easier to frost when the layers are frozen.

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Remove your cake from the freezer when you are ready to make the frosting and assemble.

Here is the frosting recipe…
(You will also need a handful of miniature Peanut Butter Cups for decoration.)

Peanut Butter Cream Cheese Frosting
8 oz. cream cheese, softened
3/4 cup creamy peanut butter (I LOVE Skippy Natural for this)
1/4 cup butter, softened
1 tsp. vanilla
5 cups powdered sugar
1-2 tbsp. heavy cream

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Beat cream cheese, butter, peanut butter and vanilla until well combined and fluffy.

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Scrape down the sides of

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Add powdered sugar one cup at a time until well mixed.

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This is where everyone will vary…Add heavy cream a tablespoon at a time, until you reach a fluffy, spreadable consistency. I used 2 tablespoons.

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Your frosting should look like this.
Unwrap one of your frozen cake, and remove the parchment paper. Set flat side down (bottom) on a plate of cake stand.

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Spread about one cup of frosting evenly over the first layer, until it just reaches the edge.

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I like my Wilton 13 inch cake spatula for this…but I started out using a bitter knife…so anything like that would work.

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Next, unwrap the second cake, and place flat side (bottom) up, so that your cake will be even on the top.

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Frost the entire cake with a thin, even layer of frosting. This is what is referred to as the “crumb coat”.  You will see chocolate cake peeking through. This is OK! Once you have the crumb coat applied, place the cake back in the freezer for 15 minutes. This allows the frosting to set, and the crumbs to be locked and frozen into place.

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Remove the cake from the freezer. Frost the entire cake again, until you can not see any of the dark chocolate peeking through. It is alright if it does a bit in the bottom and top, like mine, because it will be covered by decorative frosting and ganache.

Time to decorate!

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I use a large star tip, or sometimes a round tip, to pipe my icing around the bottom of my cake. If you don’t want to invest in one (they are cheap…like under $2), you can cut the corner off of a plastic freezer or storage bag and pipe large dots of frosting that way.

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Using a large cup to hold my pasty bag (or freezer/storage bag) works well. Scoop frosting into the bag, twist to seal, and you are ready to go!

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Apply a little pressure to the bag, stop, then pull up. Repeat the entire way around the cake.

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My star tip was a little pinched, so this looks a bit different than it should…but still great!

Next we need to make the ganache. This is what really sends this cake over the edge of sinfulness.

Chocolate Ganache
3/4 cup heavy cream (whipping cream is fine)
1 cup good quality bittersweet (or semisweet) chocolate chips (I use Ghirardelli…it is the best I have found)
1 tsp. vanilla extract

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In a heavy saucepan over medium heat, bring cream to just a boil. Remove from heat and add chocolate and vanilla. Let stand for thirty seconds.

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Whisk mixture until chocolate is completely melted and glossy.

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Quickly pour ganache over the top of the frosted cake. Using your spatula or knife, spread over the top, encouraging it to drip over the edges.

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This is a thicker ganache than I usually use…but it is easier for beginners. If you want a smoother, more glassy ganache, use a full cup of cream to start. Just be careful…it can get away from you very quickly and ruin the appearance of the cake.

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Use your icing bag to add embellishments to the top of the cake. I do three in the middle and six around the outside.

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Add 1/2 of a miniature Peanut Butter Cup in the center of each embellishment, and crumble a few over the top of the cake.

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you have a gorgeous cake worthy of any party or celebration (or just for the heck of it)!

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I hope you love this as much as we do…
Now go…Show off!

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Next week I will be sharing another of my amazing cake recipes with you...and showing you how to make your own fondant from from 2 simple ingredients!

And that is only the beginning...because from now until Christmas, I will be showing you how to make a new cake EVERY week!

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Have a WONDERFUL weekend!



  1. Amazing!!!! Thanks for sharing ~ I cannot wait to make this beautiful cake!

    1. Thanks, Karen:) Let me know how it goes...maybe even post a picture to my Facebook page!!

  2. Would this cake work with ice cream in the layers?

    1. Yes! Just freeze the cakes beforehand, soften (but nit too much) the ice cream, then refreeze once assembled!:)

  3. Is the coffee a strong flavored ingredient to the cake? I want to make this for a relative's birthday but there will be kids there and I am not sure if it is kid appropriate.

    1. No! You can not taste the coffee one bit. It is in there to enhance the chocolate flavor. My kids LOVE this cake...and hate the taste of coffee. Thanks for reading :) I hope you give it a try!

  4. I made this tonight for my daughter's 30th birthday and it was a huge hit. Thanks so much for making me look like a great cook!! =)

    1. You are welcome! I am so glad that it was enjoyed by many!!

  5. Made this for my husbands birthday!!! So delicious and beautiful!!! Thank you!!

    1. You are welcome!! Love that it worked out so well for you!!

  6. I would love to make this for my chocolate peanut butter lovin' husbands upcoming birthday. Is there something that would work as a substitute for the coffee? We don't drink it so if I don't have to I really don't want to buy some and a maker just for one time use :-) Looks so yummy!

    1. You could just go buy a cup of coffee from a gas station or coffee shop nearby. If you don't live that close to one, buy a cup & then keep it in your fridge & heat it up in the microwave the day you make the cake. It really does enhance the flavor of the chocolate so I wouldn't skip it, in my opinion!

  7. Would the cake still taste great if I can only leave it in the freezer for one day? Last minute effort here. :)

  8. My house smells so good right now! I normally eyeball when I pour cake batter into pans but I measured just for you :) There is 6 cups of batter (give or take a smidge)

  9. Thank you for this recipe. I have been asked to make it many times. My brother asked me to make it again for his birthday this week. Your instructions are superb and easy to follow. I learned how to do a crumb coat from this recipe and use it always now for other cakes. Thanks again. Patty Barnes

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