Wes’s Birthday Cake

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 recipe

Bake 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 recipe

Do 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 recipe

Make 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 recipe

Ice 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 recipe

You can make the edges fancy by piping the extra frosting on the edges.

peanut butter cake with milk chocolate buttercream recipe

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. It makes it even more delicious. As if milk chocolate and peanut really need to taste better.

peanut butter cake with milk chocolate buttercream recipe

I might also mention that this makes for a pretty perfect after-birthday breakfast.

chocolate peanut butter cake

Wes’s Birthday Cake

Yield: serves 8

Chocolate Cake with Peanut Butter Pie Filling and Milk Chocolate Buttercream - To keep the filling from spilling out the sides, pipe a dam of buttercream around the border to keep it in.

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. .
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 102 Comments

  1. Ernita Firda

    What is present is already very good and better, moms at home can try the recipe of this one, I jami definitely very good.

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