Peanut Butter Cake with Chocolate Frosting

Happy Friday, Friends! Today I’m sharing a Peanut Butter Cake with Chocolate Frosting recipe, the perfect dessert for Labor Day Weekend!

I recently fell in love with this quote, as I look around our home and am so grateful. We don’t live in a huge house, but it’s homey, comfy, inviting, and … I love our home during autumn season.

Every house.

I also happened to see this quote at the end of Melissa’s video on her blog, sharing her BRAND NEW HOUSE in Seattle! Plus she has exciting news on her blog, that her new coffee table book, The Inspired Room, is now available for pre-orders.

“Every house where love abides And friendship is a guest, Is surely home, and home sweet home For there the heart can rest.” ~Henry Van Dyke

It doesn’t matter the state of our homes, when inviting others in, because hospitality is all above love, friendship, being vulnerable, sharing grief and celebrations.

Peanut Butter Cake with Chocolate Frosting.

Since it’s Labor Day weekend, I wanted to share a scrumptious cake I made just this week for company! It’s moist, and tasty!

We are big peanut butter fans in our home, plus I made this cake with Blue Diamond Almond Breeze (almond milk)!

Decorate with a few fall pinecones.

Frost with a rich, peanut butter frosting.

And serve!

We are hanging out this weekend, having a few friends over, working on home improvements, packing up our girl for college, and enjoying the brisk autumn mornings!

What dessert to you plan to make for company this weekend?

Enjoy, my friends, and Happy Labor Day weekend!

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Get the Recipe:

Peanut Butter Cake with Chocolate Frosting

Adapted from Taste of Home, September/October 2015.

Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

cooling time: 15 minutes mins

Total Time: 1 hour hr 10 minutes mins

Yield: 12

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Ingredients

 

1x2x3x

• 1 cup butter, softened
• 2 cups sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• 1 ½ cups almond milk, we use Blue Diamond
• ¾ cup creamy peanut butter
• ¼ cup butter, softened
• 3 cups confectioners’ sugar
• ¼ cup cocoa
• 6-8 Tbsp. almond milk

Instructions

 

• Preheat oven to 350°. Grease two 9-inch. baking pans. Place parchment paper on the bottom and spray.
• In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with almond milk, beating well after each addition.
• Transfer to prepared baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
• Remove cakes from oven; place on wire racks to cool for 15 minutes. Turn the cakes over, remove the parchment paper, and cool additional 15 minutes.

Make the frosting:

• Meanwhile, for frosting, in a large bowl, beat peanut butter, cocoa, and butter until blended. Beat in confectioners’ sugar alternately with enough almond milk to reach spreading consistency.
• Frost between the layers and on the top of the cake. Garnish with fall decor!

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

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