Fudge-Glazed Creamy Peanut Butter Cake

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Fudge-Glazed Creamy Peanut Butter Cake

star rating (25) rate this recipe »
Published prior to 2008

This spectacular cake features two favorite flavors: chocolate and peanut butter.

Cake
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch
1/3 cup (1 ounce) Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup (2 3/8 ounces) vegetable oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (5 ounces) water

Filling
3/4 cup (7 ounces) peanut butter, creamy or chunky
2 cups (8 ounces) confectioners' sugar or glazing sugar
1 teaspoon vanilla extract
1/3 cup (2 5/8 ounces) milk or cream

Icing
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
6 tablespoons (3 ounces) heavy or whipping cream
1/2 cup chopped salted peanuts, for garnish (optional)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan. Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.

Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.

To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.

To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8" cake, 8 to 10 servings.

Reviews

1 23  All  
  • star rating 02/14/2015
  • Alli from Washington, DC
  • Very disappointed in this recipe. Just followed it exactly, and the cake stuck to the pan and crumbled. I did not overbake... very disappointing. My Valentine's Day dessert is now ruined and in the trash, don't try this one at home.
    There are two points to remember when making a denser cake like this one: 1. Your pan needs to be greased well and you can use a round parchment paper on the bottom of your pan & 2. You must completely cool the cake before trying to take it out of the pan. This tips will help this cake to be a success.
  • star rating 02/05/2015
  • Ruth from MA
  • So good made for mothers day last year! Very rich,
  • star rating 07/03/2014
  • sara from San Diego, CA
  • The cake turned out very good. The problem is filling which is too much sweet. You sacrifice the taste of peanut butter with adding too much sugar. I think the confectioner sugar should cut back to 1 cup. However the appearance of the cake is that much sophisticated that nobody can guess how it's been easy to make and assemble!
  • star rating 06/17/2014
  • smitty from FL
  • Just wondering if there are changes I would need to make so that I can convert this recipe into cupcakes. Thanks for the help!
    No recipe changes are needed, but cupcakes only take about 18 minutes to bake. ~Amy
  • star rating 03/12/2014
  • Veronica from Stafford, VA
  • This cake is soooo good and rich and turned out simply amazing! All directions were very easy to read and understand. The icing and filling were both of a good consistency for spreading. I followed this recipe to the tee, no adjustments whatsoever, and it turned out perfectly. Well, I did use a 10 inch round pan, vice 8-9, but it made no difference in the bake time. Still a very moist cake. The bittersweet chocolate chips in the icing was the perfect complement to the rich peanut butter filling. Made it for my husband's birthday. The whole family loved it. As others have mentioned, it is so rich that you only need a small slice. If you're looking for a peanut butter cake with intense flavors, this the recipe you need. Thanks KAF for another great cake recipe that looks magnificent, was easy to assemble and didn't take all day to prepare.
  • star rating 09/05/2013
  • Lee Bee from Florida
  • After looking at the picture of this confection and reading the positive reviews, I made this for my chocoholic/peanut butter loving husband. The cake looked wonderful, but for us it was just way too much "sweet and rich". However, when I brought the rest of the cake to work to share, all who imbibed raved about it and I had many requests for the recipe.
  • star rating 09/02/2012
  • Peachypitbull from KAF Community
  • I have made this recipe a couple of times for events, and it is always a hit. It is very rich and so good. I don 't always have the peanuts to put on the icing for decoration, so I skip those. I have to say it is amazing.
  • star rating 08/10/2012
  • dak0368 from KAF Community
  • While this recipe STILL is a keeper, I have to say that the PB filling was way intense. I think the combination of the three components was somewhat overpowering. Next time, if I use the PB, I'll just sprinkle some confectioner's sugar on it, or make a mousse for the filling and leave off the PB. (Didn't keep my family from annihilating the double batch I made according to the recipe, though. AND they are begging me to make it again. :) )
  • star rating 07/30/2012
  • dak0368 from KAF Community
  • Taste was awesome. I added about a tablespoon of coconut powder to the batter, and it made a HUGE difference in the complexity of the taste of the cake without anyone tasting coconut. I made this in a cookie sheet so that it was about a half-inch high (baking time is less, at about 325 degrees), cut the cake into three rectangles (MEASURE) and made a 3-layer version. The filling was a little weird, it was soupy at first, but thickened up with more beating. Still, I had to add a little more confectioner's sugar to make it stiff enough. I used my new kitchen scale for the first time, using the tare function saves all that measuring and cleanup, and I'm sure it made the cake more successful. You can't go wrong with KAF recipes, they are very forgiving of mistakes and variations, and I always come here first for ideas.
  • star rating 06/13/2012
  • Baa from KAF Community
  • Wasn't large enough. Incredible was the remarks I got at work. Made it for our HR Manager's birthday. Not a scrap left; a few people had to do without and I had to hide a piece for myself. Had added and extra 1/3 cup of milk to the filling and it was still stiff, but used it as it was. Keep up the great work KAF.
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