Chocolate Peanut Butter Ombre Cake

chocpbombrecake05A
Has it been a million years or what? I photographed three recipes last weekend, and totally forgot to give myself time for writing the actual posts. I’m really good at scheduling things in advance, guys.

I made this cake over the weekend, and it was sort of a combined Mother’s Day + Dad’s birthday cake. The year my dad was born, he was actually born on Mother’s Day, so it was fitting.

chocpbombrecake01
For his birthday, my dad originally requested a chocolate cake that got “lighter in color” as the layers went upward, and I said, “Oh! OMBRE.” Because I am obsessed with ombre things. I tried it on my hair once, but we don’t need to go there. $70 down the drain.

Because my dad’s birthday was a couple days before Mother’s Day, we all decided that we didn’t need two cakes. I had something in the works for my mom, but we decided we only need one cake in the house at a time, which is probably a very good idea. I am powerless against cake.

chocpbombrecake02
I couldn’t just make an ombre cake though. It needed something else. Something more than that. It needed another bethcake-like quality.

And what goes perfectly with chocolate?

Peanut buttahhh.

chocpbombrecake03
Let’s break down the layers a little bit.

The bottom layer is completely chocolate cake. Then the layer above that has a little less chocolate. The third layer only has a little over a teaspoon of cocoa powder, and a tablespoon of peanut butter. And finally, the top layer is peanut butter cake.

Not only is there a mess of peanut butter and chocolate on the inside, this cake also has peanut butter and chocolate frosting. And sprinkles, of course!

chocpbombrecake04
This looks like a lot of steps, but it’s really not! I just divided out the ombre sections so it would be easier to follow.

Chocolate Peanut Butter Ombre Cake

ingredients

    Base Cake:
  • 2 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • 1/2 cup oil
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup buttermilk
  • Bottom Chocolate Layer:
  • 1/4 cup + 2 tbsp cocoa powder
  • 3 tbsp buttermilk
  • Next Layer:
  • 2 tbsp cocoa powder
  • 1 tbsp buttermilk
  • Chocolate Peanut Butter Layer:
  • 1 1/2 tsp cocoa powder
  • 1 tbsp creamy peanut butter
  • Peanut Butter Layer:
  • 3 tbsp creamy peanut butter
  • Splash of buttermilk
  • Peanut Butter Frosting:
  • 1 cup butter, room temperature
  • 1/4 cup creamy peanut butter
  • 2 tbsp milk
  • 2 cups powdered sugar
  • Chocolate Frosting:
  • 1 cup butter, room temperature
  • 3/4 cup cocoa powder
  • 1 1/3 cup powdered sugar
  • 2 tbsp milk

instructions

    Basic Cake:
  1. Preheat the oven to 350 degrees, and coat four 8 inch cake pans with cooking spray. Line pans with parchment paper.
  2. Combine flour, baking soda, baking powder, and salt in a bowl and whisk together.
  3. In another bowl, mix sugar, oil and vanilla until incorporated. Add eggs and mix well.
  4. Add flour mixture to the sugar/oil mixture alternately with the buttermilk. Mix well between additions and scrape the sides of the bowl as needed.
  5. Next, divide this batter between four bowls. The first bowl will be the bottom chocolate cake layer, so stir in 1/4 cup + 2 tablespoons of cocoa powder and 3 tablespoons of buttermilk.
  6. In the second bowl, which will be the lighter chocolate layer, stir in 2 tablespoons of cocoa powder and 1 tablespoon of buttermilk.
  7. In the third bowl, which is the chocolate peanut butter layer, stir in 1 1/2 teaspoons of cocoa powder and 1 tablespoon of creamy peanut butter.
  8. In the four and final bowl, stir in 3 tablespoons of creamy peanut butter and a little splash of buttermilk.
  9. Transfer cake batter to the prepared pans and bake for 20 minutes. Check the cakes to see if they're done by inserting a toothpick into the center of each cake. If the toothpicks come out clean, the cakes are done. Also check to see if the edges of the cake have pulled away from the sides of the pan. If the cakes aren't done, put them back in the oven for 3-5 minutes.
  10. Once the cakes are done, let them cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely.
  11. Peanut Butter Frosting:
  12. In the bowl of a stand mixer, or a medium-sized bowl with a stand mixer, beat butter and peanut butter on medium-high speed until smooth and creamy.
  13. Add milk and one cup of powdered sugar. Mix on low speed until mostly combined, and then medium speed until completely combined. Repeat with the second cup of powdered sugar. Scrape the sides of the bowl as needed.
  14. Chocolate Frosting:
  15. In the bowl of a stand mixer, or a medium-sized bowl with a stand mixer, beat butter on medium-high speed until smooth and creamy.
  16. Add cocoa powder and mix on low speed until mostly combined. Then mix on high speed until completely incorporated.
  17. Next, add milk and powdered sugar. Mix on low speed until mostly combined, then on high speed until completely combined.
  18. Assembly:
  19. Place the bottom chocolate cake layer on a cake stand or plate and cover the top with peanut butter frosting. Repeat with each of the layers, and then cover the whole cake in a crumb coat (a very thin layer of frosting that will trap all the crumbs and keep them from getting in all the rest of your frosting.)
  20. Chill the cake for 20-30 minutes, then cover the whole cake in chocolate frosting. Decorate with sprinkles if you wish!

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

http://bethcakes.com/chocolate-peanut-butter-ombre-cake/

chocpbombrecake06

Leave a Reply to Bianca @ Confessions of a Chocoholic Cancel reply

Your email address will not be published. Required fields are marked *