Peanut Butter Cookie Chocolate Fudge Cake

When a friend mentioned he preferred basic flavors when it comes to cookies, cakes, and sweets, he also hinted at the idea of something chocolate and peanut butter. Well, duh. Of course, that’s a no-brainer combination. We all love that.

He was also the recipient of the Rustic Limoncello Soaked Lemon Curd Layer Cake I made and commented on how much he loved my cake – despite it being a little more complex in flavor than his usual palate.

Thus, my mind immediately determined this to be a great opportunity to bake a new cake – a chocolate peanut butter cake. 

I recalled the Chocolate Chip Cookie Surprise Cake I baked a few years ago and chose to pivot that recipe into a Peanut Butter Cookie Chocolate Fudge Cake delight!

Peanut Butter Cookie Chocolate Fudge Cake 

Chocolate Cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. sea salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
1½ tsp. vanilla extract

 

*Whipped Peanut Butter Buttercream Frosting (recipe below)

**Peanut Butter Cookie Minis (recipe below)

 

Preheat oven to 350° F.

 

Grease and flour three 6-inch pans or two 9-inch pans.

 

Stir together all dry ingredients in a large bowl.

 

Add eggs, milk, oil, and vanilla and beat on medium speed until well incorporated.

Pour batter into prepared pans.

 

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes. 

 

Remove cakes from pans, transfer to wire racks, and let cool completely.

 

Using a biscuit cutter, create holes in the center of two of the tiers. 

 

Reserve the “hole” cake for another use or frost as cupcakes.

 

Slather a layer of Whipped Peanut Butter Buttercream Frosting over one tier, top with another, frost, and then fill the cake with Peanut Butter Cookie Minis. 

 

Top with the final tier (the one without the hole) and frost the cake entirely with the Whipped Peanut Butter Buttercream Frosting. Slice open and serve the surprise!

 

***Pro Tip: Freeze the cake layers overnight before frosting. It makes the process a whole lot easier!

 

*Whipped Peanut Butter Buttercream Frosting:
1 cup salted butter (or shortening), room temperature (2 full sticks)
1 cup smooth peanut butter
3-4 cups powdered sugar (depending on how stiff and sweet you prefer the frosting)
2-3 Tbs. milk (if using butter – skip if you’re using silky smooth shortening)
2 tsp. vanilla extract
pinch of sea salt

Using a stand or hand mixer, beat the butter (shortening) and peanut butter until soft.

Sift in the powdered sugar, milk (if using), vanilla, and salt.

Beat and whip until smooth.

 

**Peanut Butter Cookie Minis
6 Tbs. shortening, room temperature
1 cup smooth peanut butter 
2 eggs, room temperature
½ cup granulated sugar
1/3 cup brown sugar
½ tsp. baking powder
½ tsp. baking soda
pinch of kosher salt
1 ½ cups all-purpose flour

 

Using a stand mixer or hand mixer, cream together the shortening and peanut butter until light and fluffy. 

 

Add the eggs and sugars, along with the baking powder, baking soda, and salt. 

 

Mix well.

 

Add the flour in batches until everything is combined.

 

Chill the dough for 2-3 hours.

 

Preheat the oven to 350°F. 

 

Line two cookie sheets with parchment paper, form the dough into mini mounds, and flatten into discs.

 

Bake for 10-12 minutes, until golden brown on the edges.

 

Cool until crisp.