Peanut Butter Cake with Chocolate Frosting
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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 20 servings
- 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
Chocolate Frosting:
- ½ c butter softened
- 3 oz semi-sweet chocolate bark melted
- 1 t vanilla
- ¼ t salt
- 6 c powdered sugar
Chocolate Ganache:
- 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!
Calories: 541kcal | Carbohydrates: 78g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 357mg | Potassium: 188mg | Fiber: 1g | Sugar: 60g | Vitamin A: 525IU | Calcium: 39mg | Iron: 1.2mg