Tag Archives: birthday cake

Peanut Butter Marble Cake

Peanut Butter Marble CakeToday is my 34th birthday!Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakeIt’s been a really fun one so far: my little sister is visiting, I made this Sicilian pizza, went to dinner and to see Golden Girls Live! with a bunch of friends, did some vintage shopping, and saw Rocketman last night. Pretty great, right?!Peanut Butter Marble CakePeanut Butter Marble CakeNow it’s time to talk birthday cake. I make many (many many many) throughout the year, but this one is mine: Peanut Butter Marble Cake, y’all!Peanut Butter Marble CakeWe’re talking thick layers made with my favorite peanut butter batter and swirled with dark chocolate a la Marble Bundt Cake. Yesssss.Peanut Butter Marble CakeThe cake is filled and frosted with a silky Chocolate-Peanut Butter Buttercream. This stuff is sweet-salty magic and it swoops like a dream!Peanut Butter Marble CakePeanut Butter Marble CakeAll that, and I didn’t even mention all the chopped peanut butter cups in the middle! There are even more on top 😊 Peanut Butter Marble CakeIt’s a total showstopper—the ultimate chocolate-peanut butter cake, as far as I’m concerned.Peanut Butter Marble CakePeanut Butter Marble CakeI can’t think of a more delicious way to start my 35th trip around the sun 🎉 Peanut Butter Marble Cake

Peanut Butter Marble Cake
makes one 2-layer 9-inch round layer cake

Cake Batter:
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cup creamy-style peanut butter*
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups buttermilk
4 ounces dark chocolate

Chocolate-Peanut Butter Buttercream:
1 cup unsalted butter, softened to room temperature
3/4 cup creamy-style peanut butter
3 cups confectioners sugar
2/3 cup cocoa powder
pinch of salt
2 teaspoons pure vanilla extract
1/3 cup heavy cream

For assembly:
12 miniature peanut butter cups + more for topping

Preheat oven to 350F. Grease 2 9-inch round cake pans. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and peanut butter until combined and fluffy. Beat in light brown and granulated sugars. Add eggs one at a time, followed by vanilla. Mix in half the dry ingredients followed by half the buttermilk. Add remaining dry ingredients, followed by remaining buttermilk. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Divide remaining peanut butter batter among prepared pans. Tap full pans on the counter five times to release any large air bubbles. Dollop chocolate batter over the tops and use a thin knife or skewer to lightly marble it in. Bake 40-42 minutes, or until a toothpick inserted in the centers comes out clean.

Let cakes cool in the pans for 15 minutes. Run a thin, flexible knife around the edges. Invert cakes onto a cooling rack and let cool completely.

Make buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in peanut butter. Add in confectioner’s sugar in two installments, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla, followed by heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place 12 miniature peanut butter cups on a cutting board. Use a large, sharp chef’s knife to cut them into small pieces (I like to cut them into eighths).

Use a serrated knife to even out the tops of the cake layers. Place one cut-side-up on a serving plate or cake stand. Top with a thin layer of buttercream, followed by chopped peanut butter cups. Top with the second layer cut-side-down. Frost and decorate cake. Garnish with more peanut butter cups, if desired.

Slice and serve. Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five. If storing in the refrigerator, let cake sit at room temperature for 30 minutes before serving. Cake is best served at room temperature.Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble Cake

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Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream CakeYesterday was my birthday. I’m 33 now.Mint Chocolate Chip Ice Cream Cake
I may be a full-fledged adult in her *gulp* mid-30s, but I will never, ever, EVER (!) be too old for ice cream cake. That’s impossible.Mint Chocolate Chip Ice Cream Cake
Ice cream cake is too delicious, especially this mint chocolate chip version.Mint Chocolate Chip Ice Cream Cake
It’s as simple as slicing a layer of chocolate cake in half, stuffing it will 1 1/2 quarts of mint chocolate chip ice cream, and topping it with whipped cream.Mint Chocolate Chip Ice Cream CakeMint Chocolate Chip Ice Cream CakeMint Chocolate Chip Ice Cream Cake
You could just spread it on, but it’s my birthday and I’ll pipe if I want to…Mint Chocolate Chip Ice Cream Cake
…even if I’m just going to cover it with mint baking chips, mini chocolate chips, chocolate sprinkles, and homemade chocolate shell.Homemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate Shell
Yes, homemade chocolate shell! It takes just two ingredients and about 45 seconds in the microwave to achieve a drizzlable, quick-hardening chocolate sauce without the price tag or the weird ingredients you’ll find in the store-bought stuff. Trust me—once you make this version, you’ll never buy the bottled stuff again.Mint Chocolate Chip Ice Cream Cake
One last thing before I get to the recipe: take this ice cream cake and make it your own! Switch up the ice cream flavors! Use a different flavor of cake! Jazz up the toppings!Mint Chocolate Chip Ice Cream Cake
Except the chocolate shell. Don’t skip that.Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake
makes one 9-inch round cake

Cake:
3/4 cup + 2 tablespoons all-purpose flour
6 tablespoons natural unsweetened cocoa powder
1/2 cup granulated sugar
6 tablespoons dark brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1/2 cup strong, hot coffee
1 1/2 quarts mint chocolate chip ice cream, slightly softened

Whipped Cream:
2 cups (1 pint) heavy cream
4 tablespoons confectioner’s sugar

Garnish (optional):
Homemade Chocolate Shell (recipe below)
green mint baking chips
mini chocolate chips
chocolate sprinkles

Make the cake. Preheat the oven to 350F. Grease the pan with oil. Line the pan with parchment and grease again. Set aside.

Make the cake batter. In a large mixing bowl to sift together flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and egg, followed by buttermilk and coffee. Whisk in dry ingredients in three installments, just until combined. Pour batter into the pan. Tap full pan on the counter five times to release any air bubbles. Bake 23-27 minutes, until a toothpick inserted in the middle comes out clean.

Let cake cool in the pan for 10 minutes before running a small, thin knife around the edges. Invert cake onto a cooling rack and allow to cool to room temperature.

Line a deep 9-inch round cake pan (I use a springform) with 2-3 large sheets of plastic wrap, leaving a foot of overhang on each end.

Use a serrated knife to cut cake in half equatorially so that you have 2 thin layers. Place one thin layer cut-side-up in the prepared pan. Top with scoops of softened mint chocolate chip ice cream and use an offset knife to smooth it into an even layer. Top with remaining thin layer, placing it cut-side-down. Wrap plastic wrap overhang over the top of the cake. Freeze 8 hours or overnight.

Remove cake from the freezer and lift/invert it out of the pan. Unwrap the cake and invert it onto a serving plate. Place back in the freezer while you make the whipped cream.

In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Spread or pipe whipped cream on top of the cake. Freeze cake for at least an hour or overnight.

Remove cake from freezer. Drizzle homemade chocolate shell (as much or as little as you like) over cake and top with optional green mint baking chips, mini chocolate chips, and/or chocolate sprinkles. Freeze for 30 minutes.

To serve, let cake thaw for 15-20 minutes. Dip a large, sharp chef’s knife in warm water and wipe dry. Slice cake, wetting and wiping the knife again between cuts. If you have difficulty slicing through the chocolate shell, use a slight sawing motion.

Leftover ice cream cake will keep covered in the freezer.

Homemade Chocolate Shell
makes about 3/4 cup

4 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil (preferably refined/high heat)

Combine chopped chocolate and coconut oil into a small bowl. Microwave in 15 second increments, stirring in between, until melted. Pour or drizzle over ice cream or ice cream cake, or use as a dip for other frozen treats.

Leftover chocolate shell will keep in an airtight container at room temperature for up to a month. Reheat by microwaving in 15 second increments, stirring in between, until pourable.

Mint Chocolate Chip Ice Cream CakeHomemade Magic Shell