Peanut Butter Birthday Cake with Peanut Butter Cream Cheese Frosting (Joy the Baker Cookbook Spotlight and Cook-Off}

I've made another fantastic recipe from Joy's cookbook for the Joy the Baker Cookbook Spotlight and Cook-Off challenge. Go me! And go Joy! She helped me make a special someone's birthday even better.

You see, Wednesday, March 7th was PJ's 30th birthday! The big 3-0! And I wanted to make it special. I already felt like I didn't do nearly enough to show him how important he is to me, but this cake definitely showed him. It's Joy's Peanut Butter Birthday Cake with Peanut Butter Frosting. Peanut butter lovers... doesn't that just sound amazing?! I agree. I agreed. So I made it for my love!

We both agreed that it was decadent and delicious and were yearning for more, but it was like midnight when we tried a piece and didn't wanna go overboard. Oh that frosting, oh that frosting! How do people come up with these recipes?! If I ever could whip up a recipe this good myself, I'd be so proud. I dunno how Joy came up with this masterpiece of a concoction, but I sure am glad she did. 

Peanut Butter Birthday Cake with Peanut Butter Cream Cheese Frosting

from Joy the Baker Cookbook by Joy Wilson

Peanut Butter Birthday Cake 
*makes one 2-layer 8- or 9-inch cake

• 2 and 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup smooth peanut butter
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 cup plus 2 tablespoons buttermilk

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans. Nonstick baking spray works well too (that's what I did). Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter, and sugars until fluffy, for 3 to 5 minutes.

Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary.

With the mixer on low speed, add half of the flour mixture to the butter mixture. Slowly pour in all of the buttermilk. When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together. Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.

Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 25 minutes or until a cake tester inserted in the cake comes out clean.

Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting. Frost cakes with Peanut Butter Cream Cheese Frosting (recipe follows). 

Cake will last, wrapped, in the refrigerator, for up to 4 days.
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Peanut Butter Cream Cheese Frosting
*makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup plus 2 tablespoons smooth peanut butter
• pinch of salt
• 2 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract

Place cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Beat the cream cheese for about 1 minute, ensuring that it is soft and pliable. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the butter to the bowl. Beat the butter and cream cheese on medium speed for 1 minute until thoroughly combined.

Add 1/3 cup of the peanut butter to the cream cheese mixture. Beat for 30 seconds on medium speed, until well combined. Turn the mixer on low and add the salt and powdered sugar followed by the vanilla. Beat until almost incorporated. Stop the mixer and scrape down the sides and the bottom of the bowl. Beat on medium speed until all of the powdered sugar has disappeared and mixture is velvety soft. 

If using immediately, dollop 2 tablespoons of peanut butter into the finished cream cheese and fold in with a spatula. Don't completely mix, leave streaks of peanut butter throughout the frosting. Use immediately to frost cakes or cupcakes.

If storing for later use, spoon frosting into an airtight container, add peanut butter, swirl into the frosting and store in the fridge until ready to use. Bring frosting to room temperature before frosting a cake or cupcakes.

Frosting will last, in an airtight container, in the refrigerator for up to 7 days.

Printable Recipe


























Oh, and as you all know I don't have a mixer so again, I just had to mix everything together myself. Use a mixer if you have one though for sure. Obviously I'm a newbie to this whole cake-baking thing. I should have read up on Veronica's cake tips for dummies before I frosted this cake, cuz I did a bad job! You can't see the frosting layer on the inside. Oh well, I'll just have to practice, buy the right tools, and keep getting better. Hopefully my later photos will be much better than this and I can see how much I've improved. I'll just keep doing my best and I'll get better and better with practice. Definitely need a cake leveler too... my cake's looking a little lobsided. But still just as tasty.

I can't wait to get home after work to devour the rest of this cake! Oh yeah, and of course PJ can help me. It is his birthday cake, after all  :)

Happy 30th birthday, my love! And to many more together!!!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Also linking up to Cookbook Sundays and here.

Peace, and bacon grease!