If you love peanut butter, or peanut butter cups, have I got the recipe for you!
My son requested a Peanut Butter Cake for his 15th birthday, and I can't tell you how happy I am that we began our Whole30 after his birthday! I have to say, it's a struggle to write this blog and look at these pictures...I'm literally salivating remembering this cake!
If you haven't heard of it, a Whole30 is described as a "nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system." Part of the Whole30 is no sugar, in any form. You can read more about it here.
Anyways, back to the delicious sugar-loaded-death-by-peanut butter-cake...I bought an organic yellow cake mix and doctored it using this recipe:
-1 box cake mix
-1 1/4 C. water
-1/2 C. creamy peanut butter
-1/3 C. veggie oil (I used melted coconut oil)
Beat the above ingredients until smooth and creamy and bake following box instructions.
Pro tip: If you want a perfect layer cake, use a cake leveler like this one from Wilton. I only used it on one layer to sandwich the cake, and left the dome top on the second layer.
For the frosting, I used the following recipe:
-2 C. peanut butter
-1 to 1 1/2 C. butter, softened
-6 Tb. milk
-4 C. powdered sugar
After frosting the first layer, I chopped some roasted peanuts in my food processor to a fine texture, and sprinkled them on for an extra peanut punch...
...followed by melted Ghiardelli dark chocolate chips drizzled on top of the peanuts.
Add the second layer, and repeat.
Feel free to have fun and experiment with your decorating. I used a large star frosting tip for this look.
And finished the cake with a nest of roasted peanuts circled by organic dark and milk chocolate peanut butter cup halves.
The Birthday Boy said it was "the best cake I've ever eaten in my life!"
So, there you go.