Is it lame to make your own birthday cake? Every year, it's my one birthday tradition that I do, and I have a lot of fun with it. Last year, I made a whiskey cake, because whiskey, and for many years before, chocolate pie was requested. This year, it's this rich, peanut butter chocolate baby. My birthday cakes are always decadent and made up of my favorite things, and y'all know how much I love peanut butter.
My birthday is always kind of a mess, honestly — it's right after Christmas, so everyone is broke and the weather is always miserable. I can't count how many times I've been snowed in on my birthday. But cakes don't disappoint — they can happen rain or shine, no matter the season, and when you make them yourself, they may not be pretty, but they're pretty affordable. It's a good thing I can look forward to if nothing else decides to cooperate, and it's not fussy. And this year, yeah, I made my husband take care of the baking dishes, because it's my birthday. Win win!
One of my friends made this peanut butter silk cake a few years ago for a party and I flipped out. I'm obsessed with peanut butter, and I couldn't believe how soft and silky it was — it melts in your mouth. I've made it a few times since then, and obviously, the fact that it's a birthday cake says a lot — it's that good, y'all.
But it doesn't have to be your birthday to make this cake. It doesn't even have to be a special occasion. You can even put candles on it, just because it's Tuesday. Because any day can be a Treat Yo'self day — so why not today?
for the cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 cup sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup milk
- 1/8 cup vegetable oil
- 3/4 cup butter, softened
- 1 T vanilla
- 3 eggs
- 1 cup peanut butter
- 1/4 cup brown sugar
- 1 cup whipping cream
for the frosting:
- 2 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 3/4 cup butter
- 2 T coffee
- 2 T milk
- 1 tsp vanilla
- Preheat oven to 350F/180C. Cream 1/2 cup softened butter in a large bowl for 1-2 minutes. Add flour, sugar, baking powder, and salt and cream with the butter. Add milk, vegetable oil, eggs, 1/2 cup peanut butter and vanilla and stir to combine.
- Split batter between two greased 9" cake rounds and place in oven for 20-25 minutes until a toothpick can be removed cleanly.
- Once cakes are done, remove them from the cake pans and set out to cool for at least one hour.
- In a small saucepan over the stove, melt the remaining 1/4 cup butter. Add the brown sugar and heat until boil, and let boil for 1 minute while stirring. Scrape into a bowl and place in the fridge for 10 minutes.
- In a chilled metal bowl, whip the cream on high until soft peaks form. Remove the brown sugar mixture from the fridge and in a separate bowl from the cream, combine the brown sugar mixture and 1/2 cup of peanut butter until it's smooth and creamy. Add whipped cream to the mixture and mix until smooth. Set aside.
- Take each cake round and split in half horizontally to create four layers total (you may want to also level the top of one of the rounds). Top each layer except for the top with the peanut butter cream mixture, leaving a 1/2 border around each. Stack all the layers together and set in fridge.
- In a large bowl, combine cocoa and butter, creaming them together. Alternate adding 1 cup powdered sugar and the tablespoons of liquid into the buttercream until everything is added. Whip on medium-high for 3-4 minutes and then frost the cake. Serve immediately or store in fridge for 3-4 days.