Chocolate Peanut Butter Cake

  • vsmailinsc Posted: 02/21/10
    Worthy of a Special Occasion

    I spent a lot of time making this cake yesterday and it was so dry we could not eat it. It didn't pour out of the bowl into the cake pans, I had to spoon it out because it was so thick. The frosting was good and the peanut butter filling was also good although it made too much. I will not be trying this recipe again

  • ShellyV Posted: 11/06/09
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    Wonderful (yet sinful) cake! The peanut butter filling is amazing! I needed to pull the cakes out of the oven a bit sooner than the directions called for...could be specific to my oven. I will make again! I would be interested in trying a different chocolate frosting that others mention.

  • sonora Posted: 07/24/09
    Worthy of a Special Occasion

    A peanut butter lover's dream. I made this for a birthday, split each moist layer in half, allowing me to use more than twice as much filling! I did use a chocolate ganache recipe (Epicurious, Double Chocolate Layer Cake) instead of the frosting mentioned here, so can't comment on that. This is a gorgeous cake, great consistency, great flavor.

  • Raine0204 Posted: 01/15/10
    Worthy of a Special Occasion

    I made this yesterday and it is so dry it's hard to eat without putting a little of the filling or frosting on the fork with a bite of the cake. The filling was quite a bit more than needed but I'll use the leftover on toast. The filling and frosting was very good. Does anyone have any idea why the cake turned out so dry? I would like to try it again. I followed the recipe exactly.

  • DiscoMom Posted: 08/17/09
    Worthy of a Special Occasion

    This cake is everything it looks like in the picture, a true and worthy homage to the peanut butter cup. The cake is just right, neither moist nor dry. The filling is so indulgent and creamy! The frosting is a good chocolate frosting, though like the previous rater could use ganache for even more decadence. Don't forget to top with nuts and pb cups! This is really a rich, decadent special-occasion cake - wonderful!

  • 1ddudrick Posted: 01/11/10
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    This recipe is truly outstanding. I made it around Christmas time and it totally out-shined everyone's cookies, mine included.

  • bakerlady63 Posted: 01/18/11
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    I also had the problem with very thick batter -- it was more of a "bread" than a "cake". Still pretty good - but I wonder if I could have put some sour cream or some other liquid type ingredient. I will try it again and add something - maybe some oil?

  • tucsontoni Posted: 04/11/11
    Worthy of a Special Occasion

    I had trouble with it being more like cookie dough than cake batter too. The baked cake is kind of dry but the filling helps make up for of that.

  • CindyButts Posted: 08/11/11
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    Every time I make this cake I get nothing but rave reviews. One woman was even eating the crumbs off of the plate the last time I made it. I did increase the water just a bit the second time I cooked it, but don't add too much or it just falls to pieces.

  • CookingCrazy Posted: 10/14/11
    Worthy of a Special Occasion

    I haven't tried this, but with all the reviews about the cake being dry, I think I am going to try it with my own home made chocolate cake and use the peanut filling along with the chocolate icing and the toppings. Will update later after trying.

  • stimply Posted: 07/04/12
    Worthy of a Special Occasion

    The cake is definitely on the dry side. I would tweak it and keep the recipe. Overall it's a good recipe for this combination. I really appreciated the peanut butter being in the cake, and not just part of the icing/filling. I hope to play with this recipe some. I'd ditch the cream cheese in the filling and go for a basic 'buckeye' peanut butter concoction. I thought the cream cheese gave the filling a slightly odd flavor. Sour cream or greek yogurt may be a better option. Like I said, a good starting recipe but the semi-experienced baker should feel willing to play around with this.

  • 78jessica Posted: 02/02/13
    Worthy of a Special Occasion

    I used all purpose flour instead of cake flour. Also used all natural low sugar low sodium peanut butter. Then made cupcakes and left out the filling. I beat my pb, butter, and sugar a very long time (more than 5 minutes, I think). This turned out great! I didn't it find it dry at all, as other reviewers mentioned. I'll definitely be trying it again and next time adding the filling.

  • khloemichelle Posted: 02/02/13
    Worthy of a Special Occasion

    in all honesty my family hated this recipe

  • westkayla1221 Posted: 03/19/13
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    Made this for a birthday party and everyone loved. I was a bit nervous about my cake becoming dry, so I turned my oven down about 20-25 degrees. Then I kept a careful watch over my cake after about 25 minutes. It didn't turn dry at all. Hope that helps.

  • jodinelson Posted: 06/03/13
    Worthy of a Special Occasion

    LOVED THIS CAKE!!

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