Nyom nyom nyom.
So I had been eyeing a certain recipe for a long time. One that involved Reese’s Peanut Butter Cups, Peanut Butter Frosting, and a lot of rich chocolate cake.
But I had a minor break down when I’d planned my list, got to the store and ALAS, NO peanut butter cups!
So what to do? what to do? Obviously .. PANIC and grab the nearest sweet thing to hand… OREOS!
Luckily this cake turned out superb and the oreos were a pleasant substitution and perhaps became a relief that prevented a peanut butter related coma.
Peanut Butter Oreo Cake
(from annie’s-eats.com with a little improvisation…)
For the cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 sticks unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 4 oz. bittersweet chocolate, melted and cooled (optional)
1 ½ – 2 batches peanut butter frosting:
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
To make the cake:
- For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.
- Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
- To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.