Comments on: chocolate peanut butter cake

By: Laura Brown

Laura Brown — Fri, 18 May 2012 18:54:11 +0000

This cake was the BEST TASTING cake EVER! Thank you for sharing such a wonderful recipe!!!

By: Katie

Katie — Mon, 14 May 2012 19:15:10 +0000

I felt like I had to come back and follow up on my previous comment – the assembled cake was AMAZING!! It made enough that we used it for a birthday dinner on Saturday and Mother’s Day on Sunday and everybody agreed it was the best cake they ever had.

By: Danae

Danae — Sat, 12 May 2012 13:39:57 +0000

I made this cake yesterday and you’re right…it is intense! It satisfied any chocolate peanut butter cravings I had.

By: Katie

Katie — Fri, 11 May 2012 20:33:35 +0000

I had to force myself to actually assemble the cake because the peanut butter frosting and chocolate peanut butter glaze were SO GOOD by themselves. I could seriously live in a bowl of both and be happy forever. i was a little hesitant to make this because it looked like a lot of steps, but it was not difficult at all. i made the cakes last night and froze them wrapped in wax paper and saran wrap, and then made the frostings today and assembled. icing it was simple – no issues with crumbs or anything! deb thanks for the recipe! i’ve made probably 25 things from your website and every single one has turned out absolutely perfectly.

By: Kathy in St. Louis

Kathy in St. Louis — Fri, 11 May 2012 19:14:36 +0000

This cake is a sneaky-ass bomb and we loved it. Made it for my co-workers for my birthday (a concept they did not understand, try as I might to explain that making my own cake is part of my gift to myself) and served it in small wedges. Everyone raved about it and I was very happy to pass along Smitten Kitchen as the source.

– Yogurt instead of sour cream in the cake worked perfectly. So did half AP flour, half white whole wheat.
– A single eight ounce package of cream cheese, plus a couple big spoonsful of plain yogurt, worked great in the peanut butter frosting. I added a few big pinches of salt to the frosting and the glaze, too, and I think up to a quarter teaspoon in each would be appropriate.
– The big change: since I foolishly gave away my small round pans, I baked most of the batter in a quarter sheet pan and the rest in a loaf pan. (No measuring needed for the conversion, just eyeballing.) I used a pot lid to score it, then cut out the two layers after I chilled it. A two-layer, seven-inch cake was plenty for seven adults. I cobbled the other big scraps together and frosted and glazed their tops for our own treat at home and gave the plain loaf to my co-worker as a thank-you.

Looks like you might get over 1,000 comments on this one by year’s end if the rising cost of peanut butter doesn’t get too prohibitive. :D

Delicious, Deb. Thanks again!

By: Megan W.

Megan W. — Mon, 07 May 2012 23:19:43 +0000

FANTASTIC!My daughter and I made this cake for her husband’s b/day after searching his two favorite eats – peanut butter and chocolate. Huge hit. So huge in fact we shared it with the neighbors. Plenty to go around.

Used 6oz semisweet and 2oz unsweetened chocolate in glaze – less sweet.
Substituted Lyle’s Golden Syrup for yucky corn syrup.

We followed the freezing and chilling – no problem icing the cake.
Thanks. Love your site. Can’t go wrong w/ Smitten Kitchen.

By: Tara_lw

Tara_lw — Sat, 21 Apr 2012 13:18:27 +0000

I made this cake for my common-law husband’s birthday this week. Our friends went bananas and have decided that I should open a bake shop and sell nothing but this cake. I’ll admit, this cake is pretty much all that I can think of eating for breakfast today… and yesterday too. This is one professional quality dessert.

I made a few alterations – Omitted 1 cup of icing sugar in the peanut butter frosting and also used pure peanut butter. I added a tablespoon of corn starch to thicken things up and a teaspoon of salt. These changes reduced a bit of the sweetness which seemed to highlight the peanut butter flavor.

I followed the freezing and chilling recommendations, and it was a breeze to assemble, frost and ganache. The chocolate cake was so moist that it really needed to be frozen to work with.

2/2 recipes that I’ve used from your site have been hits with my foodie family and friends. Thanks so much.

By: Jacqueline

Jacqueline — Tue, 17 Apr 2012 14:35:50 +0000

I’ve been making this cake for special occasions since March 2011 and it’s a crowd pleaser every single time. Thank you for making me so popular! :)

By: Anna

Anna — Thu, 12 Apr 2012 21:48:24 +0000

My birthday is tomorrow! Oh how I wish this was on the menu! :)

By: Rosette

Rosette — Tue, 10 Apr 2012 19:46:59 +0000

Sooooo, I was supposed to report back in September.

It was so good, my best friend forgave me for baking my own birthday cake. So good I just looked this up again to make a cupcake version this weekend. So good I can picture sinking my teeth into it. So good I will probably spend the next 20 minutes reading and re-reading this page instead of studying for my doctoral comprehensive exam between meetings.

So good I MIGHT just forgive you for doing this to me.