This cake is a tribute to my mom and her favorite ice cream flavor, Baskin Robbins Peanut Butter ‘n Chocolate. As a teenager, she worked scooping ice cream at Baskin Robbins. She worked so hard, she gave herself carpel tunnel. This woman is one of the hardest workers I know and has instilled that in all 4 of her children. She’s just so awesome! Seriously guys…she’s the best. So I cooked up a special treat for the best mom I could have ever asked for.
I live at about 4,500 feet elevation. High altitude can be tricky with baking. During recipe testing, my cakes kept falling. With less air pressure and a dry climate, cakes at high altitude tend to rise too fast and fall. So I set out to find my own high altitude adjustments with much research and lots of test cakes. My family wasn’t complaining…sunken cake is still cake they get to eat!
In my research I found several suggested alterations to help with high altitude baking:
-Reduce the amount of sugar by up to 1 tablespoon
-Increase flour up to 1 tablespoon per cup (this helps with the structural integrity of the cake)
-Reduce leavening (baking soda, baking powder, etc)
-Add an extra egg yolk or whole egg
Peanut Butter Chocolate Cake
- 1 3/4 c plus 2 T all-purpose flour
- 3/4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 c sugar
- 3/4 c cocoa powder
- 2 eggs plus one egg yolk (room temperature)
- 2 tsp vanilla
- 1/2 c vegetable oil
- 1 c buttermilk (room temperature)
- 1 c hot coffee
Peanut Butter Frosting:
- 1 c creamy peanut butter
- 1/2 c butter (room temperature)
- 2 c powdered sugar
- 2 T whole milk
Preheat oven to 350 degrees.
- Whisk together dry ingredients thoroughly.
- Combine buttermilk, oil, eggs and vanilla in a separate bowl.
- With the mixer on low, slowly add wet ingredients to dry. Add coffee. Stir just to combine.
- Pour into two 8 inch pans prepped with pan release. (I swear by I am Baker’s pan release, recipe found here)
- Bake at 350 for 30 min.
- Cool pans for 30 min, then turn out onto a cooling rack.
- Prepare peanut butter frosting. With mixer on medium speed, cream together peanut butter and butter. Beat until light and fluffy, about 3 min. Turn mixer to low, add powdered sugar and milk. Mix until smooth and creamy.
- Once cool, tightly cover cake layers and chill for at least 1/2 hour in the refrigerator or freezer. Assemble cake. Place one layer of the cake on a plate or cake stand. Spread about 2/3 cup of the peanut butter frosting on the cake. Place the next layer. Cover entire cake with frosting. To achieve the semi-naked look as seen in the pictures, scrape most of the frosting off the sides so the cake layers are peeking through in some places.
Chocolate cake recipe adapted for high altitude from the ever wonderful I am Baker’s Perfect Chocolate Cake.