Gord’s Peanut Butter Cup Cake

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My husband is a peanut butter and chocolate LOVER. Like, there is no getting around that fact.

So when he turned 30 {yes, THIRTY!} just a few days ago, his request was a chocolate cake with a little bit of peanut butter thrown into the mix somehow. So I opted for peanut butter frosting….and ridiculous amounts of peanut butter cups just so people knew that I mean business when it comes to birthday cakes.

Brooke just about died when she saw the cake and mountain of chocolate that lied before her. Keeping her and Blake away from the cake proved to make for a very interesting afternoon activity.

For the actual cake, I used my Perfect Chocolate Cake recipe. It’s not a requirement to use that chocolate cake recipe; any favorite recipe you have would work just as well as long as it yielded 2-8 or 9 inch rounds. Heck, you could even make a boxed cake mix. There are some good ones out there that taste awesome and heaven knows how fast and convenient they are.

For the last few of Gordon’s birthdays, I’ve done this chocolate frosting to go with said chocolate cake. It is practically fail-proof and tastes really really good. My go-to chocolate frosting recipe.

But since Mr. Brennan requested I switch things up with peanut butter, I made peanut butter frosting. Recipe for all of that below!

I decorated the cake with regular sized as well as mini peanut butter cups and then drizzled on sone chocolate sauce to make things fancy.

HEAVEN, ya’ll.

Happy happy birthday, Husband! For over 11 years, you’ve been one of my favorite people in the world and I’m happy to report you’re still at the top of that list! Thanks for making me the happiest girl in the world.

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Gord's Peanut Butter Cup Cake

Lets go overboard and make a chocolate cake with peanut butter frosting and lots and lots of peanut butter cups. Ok? Ok!

servings 12 servings

Prep Time 2 hrs 35 mins

Cook Time 25 mins

Total Time 3 hrs

Ingredients

• ▢ 1 recipe Perfect Chocolate Cake or just use a box cake mix

for the peanut butter frosting-

• ▢ 1/2 cup softened, unsalted butter
• ▢ 1/2 cup smooth peanut butter not all natural! Use skippy or jif
• ▢ 2 teaspoons vanilla
• ▢ 2 1/2 cups powdered sugar
• ▢ 1 tablespoon milk*
• ▢ pinch of salt
• ▢ regular size and mini peanut butter cups
• ▢ chocolate sauce for garnish, optional

US Customary - Metric

Instructions

• Make whichever chocolate cake recipe you'd like for this recipe and cool completely to room temperature.
• For the frosting, stir softened butter and peanut butter together. Add in vanilla, powdered sugar and salt. This mixture should slowly start to come together and be very crumbly/thick. That's your cue to add in the milk!
• Slowly drizzle in 1 tablespoon milk to create a thick frosting. Add in more or less depending on the consistency you're going for. Once it's smooth, thick and creamy, it's ready to use.
• Place one round chocolate cake on a serving platter. Spread a skinny layer of frosting over cake, pushing extras to the edges. Top with second cake and frost cake completely with remaining frosting. It should be the perfect amount!
• Garnish with ridiculous amounts of peanut butter cups and drizzle edges with chocolate sauce. Serve as you like.

Nutrition

Calories: 981kcal | Carbohydrates: 140g | Protein: 3g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 64mg | Sodium: 403mg | Potassium: 264mg | Fiber: 4g | Sugar: 114g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 14mg

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Cup Cake