Chocolate Cake with PB Buttercream

Chocolate Cake with Salted Peanut Butter Chocolate Chip Buttercream


  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsweetened, special-dark cocoa powder
  • 1 tablespoon espresso powder
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup whole milk
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 1 1/2 cups boiling water


  • 1 cup unsalted butter
  • 1 cup creamy peanut butter (not the all-natural kind)
  • 3/4 cup brown sugar
  • 3 1/4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2-4 tablespoons cream or whole milk
  • mini chocolate chips

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.  In the bowl of your stand mixer fitted with the paddle attachment, combine the dry cake ingredients.  Add the wet ingredients and mix on low for 30 seconds then on medium for 3 minutes.  Batter will be thin.

Divide batter between the cake pans and bake for 18-22 minutes, until a toothpick comes out clean.  Cool completely in the pans set on wire racks, covered loosely with a clean towel.

For the buttercream, beat the butter, peanut butter and brown sugar for 3 minutes.  With the mixer on low, add the powdered sugar and meringue powder until combined.  Add the salt, vanilla and cream; whip on medium high for 4-5 minutes until light and fluffy.  Stir in the chocolate chips.  Frost the cooled cakes with the buttercream.


Recipe from Curly Girl Kitchen