Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting

Featured on the cover of the  February 14, 2023 edition of Cooking with Paula Deen magazine, this cake caught the eye of Betty Krenger. Since yesterday was her birthday, I made it for her. The peanut butter frosting is amazing and the mini peanut butter cups take this cake to yet another level! 

 

Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting   Yield: one 2-layer (9”) cake

1½ cups water

1 cup granulated sugar

1 cup firmly packed light brown sugar

¼ cup unsweetened cocoa powder

4 ounces 60% cacao semisweet chocolate, chopped or use chocolate chips

6 tablespoons unsalted butter

⅔ cup sour cream

1 teaspoon vanilla extract

2 large eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

Peanut Butter Frosting (recipe follows)

Garnish: halved & whole mini peanut butter cups

1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottom of pans with parchment paper.
   
2. In a large saucepan, whisk together 1½ cups water and sugars; bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat. Immediately whisk in cocoa. Add chopped chocolate and butter; let stand for 2 minutes. Stir until chocolate is melted and mixture is combined. Stir in sour cream and vanilla. Whisk in eggs.
   
   
   
   

   
   

   
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to chocolate mixture, whisking just until combined. 
   
4. Divide batter between prepared pans.
   
5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. Place 1 cooled cake layer, flat side down, on a serving plate. Spread 2 cups Peanut Butter Frosting onto layer. Place remaining cake layer, flat side up, on top of frosting. Spread 2 cups frosting in a thin layer on top and sides of cake to create a crumb coat. Refrigerate until frosting is firm, about 20 minutes.
7. Spread remaining Peanut Butter Frosting on top and sides of cake, and refrigerate until set, about 20 minutes. Garnish with mini peanut butter cups, if desired.

Peanut Butter Frosting to cover a 2-layer cake 

3/4 cup (12 tablespons) unsalted butter, softened

4  ounces cream cheese, softened

3/4 cup creamy peanut butter

1 1/2 teaspoons vanilla extract

4 cups confectioners’ (powdered) sugar

1. In a large bowl, beat butter and cream cheese with a mixer at low speed until smooth. Add peanut butter and vanilla, beating until combined. 
2. Gradually add confectioners’ sugar, beating until smooth. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes.

Recipe without photos . . . Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting   Yield: one 2-layer (9”) cake

1½ cups water

1 cup granulated sugar

1 cup firmly packed light brown sugar

¼ cup unsweetened cocoa powder

4 ounces 60% cacao semisweet chocolate, chopped or use chocolate chips

6 tablespoons unsalted butter

⅔ cup sour cream

1 teaspoon vanilla extract

2 large eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

Peanut Butter Frosting (recipe follows)

Garnish: halved & whole mini peanut butter cups

1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottom of pans with parchment paper.
2. In a large saucepan, whisk together 1½ cups water and sugars; bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat. Immediately whisk in cocoa. Add chopped chocolate and butter; let stand for 2 minutes. Stir until chocolate is melted and mixture is combined. Stir in sour cream and vanilla. Whisk in eggs.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to chocolate mixture, whisking just until combined. 
4. Divide batter between prepared pans.
5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. Place 1 cooled cake layer, flat side down, on a serving plate. Spread 2 cups Peanut Butter Frosting onto layer. Place remaining cake layer, flat side up, on top of frosting. Spread 2 cups frosting in a thin layer on top and sides of cake to create a crumb coat. Refrigerate until frosting is firm, about 20 minutes.
7. Spread remaining Peanut Butter Frosting on top and sides of cake, and refrigerate until set, about 20 minutes. Garnish with mini peanut butter cups, if desired.

Peanut Butter Frosting to cover a 2-layer cake 

3/4 cup (12 tablespons) unsalted butter, softened

4  ounces cream cheese, softened

3/4 cup creamy peanut butter

1 1/2 teaspoons vanilla extract

4 cups confectioners’ (powdered) sugar

1. In a large bowl, beat butter and cream cheese with a mixer at low speed until smooth. Add peanut butter and vanilla, beating until combined. 
2. Gradually add confectioners’ sugar, beating until smooth. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes.