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milk chocolate peanut butter cake recipe

Birthdays are sort of a big deal at our house.  I think that every new year should be celebrated and that everyone should have a birthday cake.  My husband, Wes, is not really a birthday cake kind of guy.  He loves peanut butter pie.  That is usually what I make him, but this year, I took peanut butter pie to a whole new level.

When you have a few basic recipes under your belt, you can take those tried and true recipes, and make them into other things.  That is exactly what I did here.  I used Beatty’s chocolate cake, chocolate butter cream, and peanut butter pie and made them into something new and different.

I made Beatty’s chocolate cake exactly as written.  I used melted milk chocolate in place of cocoa in the chocolate buttercream and made it into milk chocolate buttercream.  I made a half recipe of the filling for my peanut butter pie and put it in between the layers of the cake.  A generous sprinkling of sea salt and this is one of the best cakes I have ever made in my entire life.  And the most fattening.  It is a birthday, who cares?

edited to add – I have gotten a lot of question about the bread on the cake.  I am going to share with you one of the coolest tips I have.  My mom taught me this years ago, and most people who come to my house and see it, do not believe that it works, but it does.  I baked these cake layers the night before I was putting my cake together.  I left them out on the counter with a slice of bread on top so that the cake layers would not become stale.  The bread becomes hard as a rock, but the cake layers remain moist and as perfect as when I made them.  I use this same trick with muffins, cupcakes, anything that I want to leave on the counter.  Try it, it really does work.

peanut butter cake with milk chocolate buttercream recipeBake your chocolate cake layers and let cool.  If you want to use a boxed chocolate cake mix, I will not tell.  Promise.

peanut butter cake with milk chocolate buttercream recipeDo as I say, not as I do.  My cake had borderline stability issues.  I should have either cut the cake layers in half and did the peanut butter filling twice or inserted dowels into the cake to keep upright.  Chill the cake for a few hours to make sure everything is nice and firm.

peanut butter cake with milk chocolate buttercream recipeMake the buttercream replacing the cocoa with cooled melted milk chocolate.

peanut butter cake with milk chocolate buttercream recipe I want to stick my face in this bowl right about now.

peanut butter cake with milk chocolate buttercream recipeIce the cake with the milk chocolate buttercream.  See how I am leaning? Part of it is camera angle, but part of it is a lopsided cake.

peanut butter cake with milk chocolate buttercream recipeYou can make the edges fancy by piping the extra frosting on the edges.

peanut butter cake with milk chocolate buttercream recipeSprinkle the top with sea salt.  It absolutely brings out all of the flavors and it does not make it salty, but more chocolatey and peanut buttery.  It makes it even more delicious.  As if milk chocolate and peanut really need to taste better.

peanut butter cake with milk chocolate buttercream recipeI might also mention that this makes for a pretty perfect after-birthday breakfast.

Wes’s Birthday Cake

Ingredients

  • chocolate cake
  • peanut butter filling
  • milk chocolate buttercream

Instructions

  1. I used Beatty’s chocolate cake, chocolate butter cream, and peanut butter pie and made them into something new and different.
  2. I made Beatty’s chocolate cake exactly as written. I used melted milk chocolate in place of cocoa in the chocolate buttercream and made it into milk chocolate buttercream. I made a half recipe of the filling for my peanut butter pie and put it in between the layers of the cake. A generous sprinkling of sea salt and this is one of the best cakes I have ever made in my entire life.
  3. Bake your chocolate cake layers and let cool. If you want to use a boxed chocolate cake mix, I will not tell. Promise.
  4. I should have either cut the cake layers in half and did the peanut butter filling twice or inserted dowels into the cake to keep upright. Chill the cake for a few hours to make sure everything is nice and firm.
  5. Make the buttercream replacing the cocoa with cooled melted milk chocolate.
  6. Ice the cake with the milk chocolate buttercream.
  7. You can make the edges fancy by piping the extra frosting on the edges.
  8. Sprinkle the top with sea salt. It absolutely brings out all of the flavors and it does not make it salty, but more chocolatey and peanut buttery. .
http://bakedbree.com/wess-birthday-cake

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105 Responses to Wes’s Birthday Cake

  1. holly says:

    Let me give you a big kiss! Do you have any idea how many nights I’ve stayed up WAY too late just waiting for my baked goods to cool so that I could put them away? You are like my new favorite person!

  2. glenda watson says:

    Can’t wait to try the frosting on some brownies i took out of oven.
    My mom also taught me the trick with the piece of bread and i use it
    in my round container that i keep cookies in. Also, when cookies are gone
    I take the piece of bread lightly toast let cool then stick in a freezer bag to
    use for bread pudding once i get around 10 slices. It’s a good way to use the ends
    of the bread or bread that is getting a little stale. Thanks for sharing recipe.
    Glenda

  3. […] prøvd det, men bloggeren Bree insisterer på at det virker som bare det. Les hennes forklaring her. 2) Husk at hvis du dobler en oppskrift skal du ikke nødvendigvis doble mengden væske. Mål […]

  4. Julia says:

    This looks so amazing!! I am ready to make this for my husband’s birthday!
    One thing, I cannot have heavy cream (ugh, I know!). Is there an alternative for the peanut butter filling? Or would you suggest another flavor of filling for this cake? I’m in love with the chocolate cake and milk chocolate frosting.

  5. Kristen says:

    This bread trick also works on sandwiches. If you make them in advance you can place bread on the sandwiches and they will stay soft and moist.

  6. […] and iced with milk chocolate frosting. It was delicious. Again, I used the recipe posted from Baked Bree. I also kind of mimicked her decorating technique since piping is also new to me. I didn’t […]

  7. Dawn says:

    Bree, stumbled upon your recipe & will attempt it for my 12 yr old’s Bday. I am by no means a baker, but am usually good with recipes.
    My question is: does this cake require refrigeration? I have to make it a day earlier than I need it due to time issues. Thanks!!! :)

    • bakedbree says:

      Almost all cakes can be made ahead of time. I could keep this cake cold. It will set better that way. And there is a lot of cream in the middle. I wouldn’t take any chances.

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