Last Saturday I baked this cake to celebrate Matt’s birthday. It was topped with the most fabulous homemade peanut brittle and an abundance of tall white candles. And although the cake was a thing of beauty (seriously-it was pretty sweet), my pictures turned out…horribly. Bah.
So this week…I baked the cake again. Yes…just for photos.
But this time I accidently burned the peanut brittle (because I was getting too many laughs for dancing to a tune on Jewel’s toy-thing-a-ma-jig), so it is what it is. A (still) mighty fine and absolutely tasty cake.
Peanut butter and chocolate is a pretty serious staple in our lives. I am not sure what we would do without it (I say a little prayer each day that Jewel won’t be allergic to peanut butter, ha!). So naturally, Matt’s birthday cake requests usually revolve around the mouthwatering combo.
This year, he stumbled across this cake which was found over here (I made some slight changes to the cake and used my own chocolate frosting and peanut butter filling-just in case you use that recipe).
I don’t know how I didn’t think of this myself. My life pretty much revolves around chocolate, peanut butter, and bananas-usually together, too (see related posts-below- for proof!).
Mouth watering yet?
Matt claims that this is probably his favorite cake ever-“and I like all kinds of cake…”-Matt. That’s true. I myself, am not sure I will ever tire of this cake. It is for sure a favorite in this house and I am sure it will be a favorite for you, too!
- 2-1/2 cups cake flour
- 1/2 teaspoon baking soda
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large very ripe bananas, mashed (about 1 cup)
- 1 cup buttermilk
- 10 tablespoons butter, room temperature
- 6 tablespoons canola oil
- 3/4 cups brown sugar
- 3/4 cups sugar
- 2 teaspoons vanilla bean paste (or vanilla)
- 3 eggs
- 1 cup creamy peanut butter
- 1/2 cup butter, room temperature
- pinch of salt
- 1 cup confectioners' sugar
- 1 stick butter, melted
- 1 teaspoon vanilla
- pinch of salt
- 2/3 cup cocoa
- 1-2 pound bag confectioners' sugar
- milk (about 1/2 cup)
- Preheat oven to 350 degrees and prepare 3-8 inch cake pans by coating with butter, dusting with flour, and lining the bottoms with parchment paper.
- In a bowl, sift together flour, baking soda, baking powder, and salt.
- In a separate bowl, mix together butter, oil, sugar, eggs, and vanilla. Mix until light and fluffy. Add bananas. Alternately add dry ingredients and buttermilk, ending with buttermilk. Do not over mix.
- Pour into prepared pans and bake 25-30 minutes, or until a toothpick comes out clean.Let cool completely before removing from pans.
- Meanwhile, prepare peanut butter filling by creaming together all filling ingredients. Mix on high until light and fluffy. Divide filling evenly amongst layers. Refrigerate cake at least 30 minutes (makes it easier to frost).
- To prepare chocolate frosting, melt butter. Mix in cocoa, salt, and vanilla. Alternately add confectioners' sugar and milk, end with milk so that you do not end up with frosting that is too thin. Frost cake using an offset spatula.
- Cake keeps well in refrigerator.