Peanut Butter + Chocolate = YUMMY

Aside from baking and blogging my latest creation, another hobby of mine is scouring the net for new interesting recipes to choose from. I spend hours everyday just reading food blogs. I first stumbled upon Smitten Kitchen around two years ago, when she made a Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Glaze. Phew! such a long title, but she had me a "Chocolate" :P

I've been putting off making this recipe since it calls for 3 pans and I only got 2 and my oven is a standalone electric kind and it wouldn't fit all three pans inside, it can barely hold 2 pans in. Throwing caution to the wind, I went ahead and made this with 2-9-in. round cake pans, I mean I've been putting it off for quite sometime now and I really want to know how it will taste like. Luckily I have a tub of sour cream sitting in the fridge waiting for me. I don't often buy sour cream because I get anxious when I know something in the fridge spoils quickly like sour cream if I don't use it ASAP.

I'm actually intrigue with this because instead of using butter, it uses vegetable oil. I was tempted to change it to butter, however since this is my first time trying this recipe, I decided follow it to the last dot. Though the instructions for this cake is quite long, I like the fact that I didn't have to bring out my KA mixer for this, you could it you want but not necessary. I made mine with a bowl, whisk and a spatula and whoa-la! finish! ready for baking. Be sure to butter and line the pan generously since this cake when baked is kind of on the delicate side. Without that parchment on the bottom to coax it probably would have stuck there. It might have help a lot to wait for the cake to cool completely before splitting it in half. But you know me Little Miss Impatient, I got crumbs everywhere. Messy cake to make but sure worth it though. Once cake layers are divided I stashed them in the fridge and I got busy with the frosting. People with peanut allergy so sorry these are not for you, these are definitely for Peanut Butter lovers only. I used to hate peanut butter when I was younger, many moons ago, now that I'm older and hopefully a lot wiser. I adore peanut butter combined with chocolate? I'm in heaven!

Since I made it into a four layer cake instead of three, I had trouble extending the frosting so that everything will be covered with this creamy peanut butter confection. It was though but I managed to pull it off. then when everything is nicely coated, put it back to the fridge and wait for the frosting to set before making the chocolate glaze. The chocolate glaze is not actually a glaze but like a thick blanket of chocolate covers the top of the cake and temptingly dribbles on the side of the cake. Gorgeous! What more can you ask for?

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted from Smitten Kitchen.

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder, preferably Dutch process
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
  2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
  3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
  4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
  5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
  1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
  2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
  • 8 ounces seimsweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 1/2 cup half-and-half
  1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  2. 2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.


I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!


  1. Could you send me some like right now?

  2. OMG! This looks mouthwatering good. I used to eat peanut butter from a spoon cuz they are so good ;)

  3. This looks soooooo good!! I definitely know it's moist since it uses oil instead of butter!! YUM!!
    Would you mind checking out my blog? :D

  4. Mmm, this cake does look intense! Do you deliver? ;-)

  5. The cake looks gorgeous!! Def a winning combo...decadent!

  6. VINCENT3:58 AM


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  7. i love how smooth your choco peanut glaze is! it looks so pretty! i also have only two round pans...maybe i need to invest in another :)

  8. This looks so good. I'd been planning to make this cake for ages now. I guess my problem is finding the semisweet chocolate. Where do you buy your semisweet chocolate here in Manila?

    More power! :D

  9. Hello! Elle I buy my chocolates at the grocery or at cooks exchange

  10. I love the layers and the height in this. Peanut butter and chocolate is a really fantastic combination.