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5 from 2 votes

Goober Cake (Peanut Butter Cake)

Peanut butter cake layered with chocolate ganache and peanut butter buttercream frosting
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Cake
Cuisine: Dessert
Servings: 14
Calories: 697kcal
Author: Marie

Ingredients

  • 3 cups cake flour (12 ounces) (I used all purpose)
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 3/4 cup brown sugar (12.75 ounces)
  • 1/2 cup butter (5 ounces)
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 1/2 cup crunchy natural peanut butter
  • 4 eggs
  • 1 1/4 cup milk (room temperature)

For the ganache

  • 1 cup semi-sweet chocolate
  • 1 cup heavy cream

For the frosting

  • 1/2 cup chunky natural peanut butter
  • 6 tablespoons unsalted butter (3 ounces), room temperature and cut into small pieces
  • 1 teaspoon vanilla extract
  • 1/2 heavy cream
  • 2.5 cups powdered sugar (10 ounces)

Instructions

For the cake:

  • Preheat oven to 350 degrees and prepare 3 eight-inch round or square cake pans by greasing and flouring the pans and then set aside
  • Combine and sift the flour, baking powder, and salt in a small bowl and set aside
  • Add the brown sugar and butter to the bowl of a standing mixer and mix on medium speed until pasty
  • Drizzle in the oil and mix on medium speed for 5 minutes; scrape down the bowl intermittently to ensure everything is mixed well.
  • Add the peanut butter and stir to combine on low speed
  • Add eggs one at a time, and mix until incorporated
  • Add the flour mixture in 3 parts to the mixer alternating with the milk in 2 parts, beginnining and ending with the flour; do not overmix. Mix only until flour has been incorporated
  • Divide batter evenly among the 3 pans and bake for 28 to 33 minutes
  • When finished, remove cakes and cool in the pans for 30 minutes and then invert on wire rack to finish cooling right side up

For the ganache

  • Pour chocolate into a heatproof bowl
  • Heat the heavy cream in saucepan over medium heat until simmering; promptly remove, pour over semi sweet chips, and cover with dish or lid to trap the heat for approximately 5 minutes
  • Remove cover and stir well beginning in the center of the mixture
  • Allow the mixture to cool for 3 to 4 hours to thicken (unless you would like to use it as a glaze in which case it will be ready in about an hour)

For the frosting

  • Combine the peanut butter and butter in the bowl of a standing mixer and mix on medium speed for about 2 to 3 minutes
  • Slowly add remaining ingredients and continue mixing until fluffy, about 3 to 4 more minutes.
  • Frosting will keep at room temperature for 3 days or refrigerator for 7

To assemble the cake

  • Ensure that ganache and frosting have thickened to the appropriate spreading consistency (use the refrigerator to speed up the process)
  • If the frosting has been refrigerated for more than 1 hour or so, you may have to rewhip the frosting, and if the ganache has become to stiff, simply place it somewhere warm to soften.
  • Assemble the cake by covering each layer with a thin layer of ganache followed by one third of the frosting, then top with next layer
  • The sides of the cake can remain unfrosted

Nutrition

Calories: 697kcal | Carbohydrates: 81g | Protein: 11g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 270mg | Potassium: 402mg | Fiber: 3g | Sugar: 56g | Vitamin A: 524IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 2mg