This is our family’s all-time favorite peanut butter cake recipe!! It is covered with a chocolate buttercream frosting and a rich chocolate ganache.
It’s that time of year again. Time for me to reveal the birthday cake I made for my wonderful hubby!
If you have been visiting Gluten Free with L.B. for a while, you might remember a few of these birthday cakes… like this Dark Chocolate Midnight Cake with Peanut Butter Frosting, or this Vanilla Birthday Cake with Rainbow Frosting and how could we forget the Ultimate Dark Chocolate Cake with Cream Cheese Frosting.
This year for Cohl’s 29th Birthday celebration we went out big. We invited all of the people we love to come out to my family’s river property, tube down the river, grill out, and finish the night by camping under the stars.
Around 3 PM all 20+ of us tubers piled into the back of a pickup truck and loaded our tubes into a huge trailer. It was only supposed to be a quick drive through our neighbors’ property and to get upstream enough for a 2-hour float. However, while driving towards our starting point we came across a bit of a hurdle.
The trailer was just a tad bit too wide to squeeze comfortably between two fence poles. Cohl hopped out of the cab and tried to move the tree limb out of the way. What ensued was complete chaos.
Shrieks started filling the air. I was unsure what was going on since I was in the cab with Cohl, his dad and our friend Kali. Very soon we were able to distinguish the sounds… “Bees!!! Run!! Everyone get out!!”
When Cohl shook the tree limb he had disturbed a massive hive of bees. Hundreds of bees swarmed the truck and chased after everyone. After about 30 minutes the madness died down.
Fortunately, everyone was OK and no one was severely allergic to the bees. Most people escaped with only about 5-6 stings each. But you know what the best part about our group of friends was? They still wanted to rock on and float down the river. A crazy, but very memorable, start to an awesome birthday night.
While the day did not go exactly as planned, one thing that worked out just right was how many people this cake could feed!
A quick tip if you need this peanut butter cake to feed a large crowd:
Refrigerate cake for at least 1 hour before serving. If you let the frosting and cake harden up a bit it makes cutting thin slices a breeze.
Who will you be making this Peanut Butter Cake for?
I would love to hear in the comments section below.
Happy Peanut Butter Cakin’!!
Peanut Butter Cake with Chocolate Frosting
- ¾ c butter
- 2 c sugar
- 5 eggs
- 1 c smooth peanut butter
- 1 t vanilla extract
- 1 1/3 c white rice flour
- 2/3 c tapioca starch
- 1 t xanthan gum
- (Or 2 c. all purpose 1-1 gluten free baking flour instead of the above 3 ingredients)
- 1 t baking soda
- ½ t salt
- 1 c buttermilk
- ½ c butter softened
- 3 oz semi-sweet chocolate bark melted
- 1 t vanilla
- ¼ t salt
- 6 c powdered sugar
- 4 oz semi-sweet chocolate bark
- ½ c heavy whipping cream
For the Peanut Butter Cake:
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer combine butter and sugar. Beat on medium for 2 minutes.
- Add eggs, one at a time, and continue mixing on medium speed. Add peanut butter and vanilla and mix until well incorporated.
- In a separate large bowl combine white rice flour, tapioca starch, xanthan gum, baking soda and salt. Toss to combine.
- Alternatively add dry ingredients and buttermilk to the butter/sugar mixture, starting and ending with the dry ingredients.
- Spray 3 9-inch round cake pans with non-stick cooking spray. Fill each pan with even amounts of cake batter.
- Bake in preheated oven for 25-30 minutes or until toothpick inserted into center comes out clean.
- Let cakes cool completely before frosting.
For the Chocolate Frosting:
- Combine butter, melted chocolate, vanilla and salt in the bowl of an electric mixer. Mix until combined.
- Alternatively add powdered sugar and heavy whipping cream to butter mixture until all ingredients are added. If a thicker consistency is desired, add more powdered sugar. A thinner consistency, add more whipping cream.
- Frost cake layers and then cover the outside and top of the cake with frosting.
For the Chocolate Ganache:
- Place chocolate bark and heavy whipping cream in the top bowl of a double broiler. Whisk for 3-5 minutes, or until chocolate and cream become a smooth consistency.
- Pour ganache immediately over cake.
- Serve and enjoy!
Want more recipes like this Favorite Peanut Butter Cake with Chocolate Frosting?
Be sure to check out these other cake recipes here on Gluten Free with L.B.: