There are so many good reasons to make this cake. You might be really hungry or maybe you just love the flavors of chocolate, peanut butter and chewy caramel cookie candy on top. Perhaps you are on an all sugar diet and must eat sweets for breakfast, lunch and dinner. If you are looking for a fun snack or a lunchbox treat, this cake is for you, too. But most of all, if it’s a special kind of day that warrants a celebration, then make this cake. After all, a 51st birthday only comes around once in a lifetime.
Chocolate Peanut Butter Candy Cake
(makes one cake)
for the cake:
3 1/4 cups AP flour
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
1/2 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons white vinegar
1/2 cup vegetable oil
1 1/2 cups water
Preheat oven to 350 degrees. Grease and flour 4 6″ round cake pans. Place cake pans on rimmed baking sheets for easier handling in and out of the oven.
Mix flour, sugar, cocoa powder, coffee, baking soda and salt in a large bowl. In another bowl combine all the wet ingredients: vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain. Pour batter evenly into all four cake pans. Bake in oven for 15-20 minutes until a toothpick inserted comes out clean.
Let cakes cool for about 10 minutes, then invert them onto a wire rack to continue cooling completely before frosting.
Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
1 teaspoon salt
2 cups powdered sugar
1-2 tablespoons milk
In the bowl of a stand mixer, combine butter and peanut butter. Beat until smooth and fluffy. Add salt and sugar. Beat again until combined. Add one tablespoon milk and beat to combine. If frosting is too stiff, add a little more milk until spreadable consistency.
Candy: I used about 6 fun size Twix. Feel free to use any candy you like.
Chop up candy.
To assemble cake:
Using a serated knife, level each cake by cutting the slight dome off the top. Reserve cake tops for snacking on later. Place a small dollop of frosting in the center of a plate. Place the first layer centered over the dollop of frosting to anchor the cake to the plate. Top first layer with about 1/3 cup of frosting, spread frosting to make it just peek out from edges of cake layer. Place next cake layer on top and continue with remaining 3 layers and ending with frosting on top. Add crushed candy to top and lightly press to make sure candy adheres to frosting. Enjoy right away!