Wednesday, August 8, 2012

Flourless Peanut Butter Cake with Chocolate Buttercream

We had a birthday party last night and, since some of the kids had to eat gluten-free, I made this cake as one of the choices.  They RAVED over it!  I will say, it's a bit rich but very good.  Perfection.

This is not my recipe.  I got it from and give her all the credit.  I tried to link the site, but it's not working.

Flourless Peanut Butter Cake with Chocolate Buttercream
Flourless Peanut Butter Cake:
  • 1 cup natural peanut butter
  • 1 cup dark brown sugar, packed
  • 1/2 cup skim milk
  • 1/4 cup neutral-flavored vegetable oil
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, separated
Chocolate Buttercream Frosting:
  • 1 cup salted butter, softened
  • 1-3/4 cups confectioners’ sugar
  • 4 ounces semisweet or bittersweet chocolate, melted and cooled slightly
  • 1/4 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F.  Line two cake pans with parchment paper.
  2. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
  3. Thoroughly clean and dry mixing beaters.  In a small separate mixing bowl, whip egg whites to stiff peaks.
  4. Gently fold egg whites into rest of ingredients until well-incorporated.
  5. Divide batter evenly between cake pans.  Bake for about 24 minutes.  Remove cake from oven and let cool completely before frosting.
  6. To prepare buttercream frosting, beat butter until fluffy.  Add powdered sugar and beat until creamy.  Add chocolate and vanilla.
  7. Gently flip one cake over onto serving plate.  Frost top of bottom layer.  Gently flip out second layer over the first.  Frost entire cake and decorate as desired

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