Recipe: Peanut-Butter-Cup Cake

By
Sabrina Szteinbaum
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Contributor Sabrina Szteinbaum wasn’t messing around when she tried this peanut-butter-cup cake recipe from Dulce Dough. Give it a go—you won’t be sorry.

Ingredients

For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted
1 cup milk
1 teaspoon pure vanilla extract

For the frosting:
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
6 peanut butter cups
1 package peanut butter cup miniatures

Sabrina Szteinbaum, Middlesex County, Reeses Peanut Butter Cup Cake

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour (or spray with cooking spray) two 8- orto- inch round pans.
  3. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Add shortening, milk, and vanilla; mix at a low speed for one minute then scrape the sides of the bowl.
  5. Add eggs and chocolate and mix at medium speed for two minutes.
  6. Pour into prepared pans and bake at 350°F for 30 to 35 minutes or until toothpick inserted into center comes out clean.
  7. Cool 10 minutes, then remove from pans. Cool completely on a wire rack before frosting.
  8. To make the frosting, cream together the peanut butter and the butter.
  9. Gradually add the confectioners’ sugar and beat well.
  10. Add salt and vanilla and continue to beat.
  11. Add milk and beat until frosting is at the desired consistency for spreading.
  12. Sprinkle chopped peanut butter cups on top of cake and decorate as desired. (If you wish to cut the peanut butter cups in half, I found they cut best when refrigerated, but not frozen.)

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Sabrina cropEditorial Intern: Sabrina Szteinbaum is a sophomore at Rutgers University majoring in Journalism & Media Studies, but those are just the basics! She is a Jersey-born, city-loving foodie who can be found running around New York City in search of the best cupcake, cookie, or piece of cake to feature on her baking blog. Sabrina has been baking since age 12, and has been documenting her confections at The Sugarcoated Life since August 2012. At Rutgers, Sabrina works as a correspondent for The Daily Targum. Her love of journalism has landed her the roles of newscaster and assistant news director on WRSU, one of Rutgers’ radio stations.