Ingredients
For the chocolate cake:
2 1/3 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, room temperature
1 1/2 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
1 1/2 cups buttermilk
For the peanut butter frosting:
3/4 cup (12 tablespoons) unsalted butter, room temperature
3/4 cup peanut butter
1 1/2 cups powdered sugar
Pinch of salt
3/4 teaspoon vanilla extract
1 tablespoon + 1 1/2 teaspoons heavy cream
1 cup chopped mini peanut butter cups, for garnish
Sea salt, for garnish
Directions
- To make the chocolate cake, preheat oven to 350 degrees. Grease a 9x13” pan.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of an electric mixer, on medium speed, cream butter and both sugars together for about 5-6 minutes until everything is well combined.
- Mix in eggs and vanilla extract, scraping down the bowl as needed.
- Add the dry ingredients alternating with the buttermilk in three additions, starting and ending with the dry ingredients.
- Pour batter into the prepared and even out with a spatula. Bake cake for approximately 30 minutes, rotating once halfway through. Remove from the oven and set aside to cool.
- To make the peanut butter frosting, cream the butter and peanut butter on medium speed until combined.
- Add powdered sugar, 1/4 cup at a time, scraping down the bowl as needed.
- Add salt and vanilla extract and continue to mix on medium speed.
- Add heavy cream and continue to mix until frosting is light and fluffy.
- Spread frosting on completely cooled cake. Garnish with chopped peanut butter cups and coarse sea salt. Cake should be served at room temperature. Store covered in refrigerator.