Peanut Butter Chocolate Frosted Cake

Dear Friend,

It's been awhile since we've last spoken. Months, years—I've lost count. We used to be close, you and I, talking and laughing over ordinary events and everyday life. We discussed the simple things, such as what we were making for dinner, as often as the big events, the events that would eventually lead our lives away from each other and down different paths.

We no longer live in the same place together, now separated by time zones and countless miles. Our friendship held in the beginning. Though we never talked as often as we wished, we made time now and then to sit in front of a computer and catch up, stealing glimpses of each other's new lives through our living room backdrops. A painting here, a splash of color there; foreign to me, but so familiar to you.

Then, as time predicted it would, our friendship grew strained. A missed call here, a forgotten reply there, and we began to drift apart. As our new lives took hold, it all but seemed to evaporate together. We didn't talk anymore, but we thought of each other often and then less. I learned about your daily life online, so informal and impersonal, but I would take it over silence.

Time and distance pulled us apart. We had fallen victim to the most common reason of lost friendship. We were not the first, nor will we be the last, but knowing this doesn't make it any easier to stomach. Perhaps it was the right time for our friendship to come to a close. Perhaps we will never know.

I feel as if too much time has passed to reach out to you and pretend as if we still are the friends that we were so long ago. I'm torn between writing you to say hello and never writing words to page in the first place. I think of you every now and again, wondering what your daily life is like, hoping that you are happy. I do wish the dearest of happiness to you.

If we do find each other again, I'd love to invite you over for an afternoon, where we could drink coffee and eat cake and talk about simple things and big events. I'd make you this cake, a combination of flavors that you loved more than I ever did. I'd love to hear how you are doing. I've missed you.

As always,
Me

Peanut Butter Chocolate Frosted Cake is a classic cake with a familiar flavor combination. The cake is mixed with peanut butter, which permeates the cake through and through. The final cake is dense, but moist. Spread with a thick chocolate buttercream, it begins to taste dreamy. This is the type of everyday cake that should be enjoyed with friends and loved ones, on sunny afternoons with a side of conversation.

One Year Ago: Lemon Pudding Cake, Grapefruit Margaritas, and Chocolate Oatmeal Flaxseed Muffins
Two Years Ago: Cinnamon Sugar Muffins, Basic Caramel Sauce, and Rum Raisin Ice Cream
Three Years Ago: Lemon Chocolate Tart, Peanut Butter Swirled Brownies, and Cinnamon Sugar Toast

Peanut Butter Chocolate Frosted Cake

Yields double layer 7-inch cake

1/2 cup (120 grams) vegetable oil
1/2 cup (130 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
2 1/4 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (240 ml) milk

Preheat oven to 350 degrees F (180 degrees C). Grease 7-inch cake pans and set aside.

In a large mixing bowl, beat together the oil, peanut butter, and sugars until uniform. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add in the flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth.

Divide batter between cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before frosting.

Chocolate Buttercream
3/4 cup (170 grams) butter, room temperature
1/2 cup (43 grams) unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups (375 grams) powdered sugar
1-2 tablespoons milk

In a large mixing bowl, beat the butter until smooth. Beat in the cocoa powder, vanilla, and salt. Mix in the powdered sugar slowly, adding the milk gradually. If frosting is too thick, add a small amount of milk until desired consistency is achieved. If frosting is not thick enough, add powdered sugar until desired consistency is achieved.

To assemble, place a cake layer on a cake plate. Top cake with 1/3 of the frosting and spread evenly. Top with second cake layer and the rest of the frosting, spreading it evenly across the top and down the sides.

Comments

[Jennie @themessybakerblog]

This cake is stunning and perfect in every way.

[Baby June]

Wow. That is some cake. Looks like it would make a wonderfully delicious and simple birthday cake. Peanut butter and chocolate really are soul mates. :)

[Carla]

Lovely post - my wish for you is that you and your friend can re-connect.

P.S. Thanks for the recipe. Can't wait to make it.

[FoodNerd]

Wow, this looks simply perfect. Simple but divine. Added to the must bake list.

FoodNerd x

[Judith]

Definitely going to make this cake for my Hubby....a peanut butter fanatic!

Your letter to your friend made me a little sad as I, too, have lost several "friends" over time. I find reasoning in this little verse that I found somewhere - I hope you and your friend unite, but, if not, it was not meant to be.

There comes a point in your life when you realize:
Who matters,
Who never will,
Who won't anymore,
....and who always will.
So, don't worry about people from your past,
There's a reason why they didn't make it into your future.
- Author Unknown

[Elia]

I only discovered your blog a few days ago but I fell in love with it the first day. Particularly your back story is so moving and inspiring.
My boyfriend and I both love the combination of chocolate and Peanut Butter, so I would love to make this cake for our upcoming 3-year anniversary. Do you think coconut oil could be substituted for vegetable oil or would that change the taste significantly?

Many thanks and keep up the great work :)

[Rachel]

I only recently discovered your blog but I am amazed at the similarities that we have. I have lost contact with someone that I thought would be my bridesmaid on my wedding day(assuming I ever get married). We lost contact, like you and your friend from the story. I hope we both connect with our friends again because it is truly sad to lose a friend who meant so much.

Now that I've left this comment, I'm going to go attempt to recreate this beautiful cake!

[Rosanne]

I am a big fan of peanut butter and I'll definitely be trying this recipe! I also wanted to let you know that I love your blog. I truly enjoy your writing, your artistic photos, and your quotes, as well as your recipes of course! Today's post (and the quote) particularly resonated with me. I have felt exactly the same way about several friends with whom I thought I'd never lose touch, but somehow did. You put it into words so eloquently. Some days it feels like a greater "loss" than others and you helped to normalize those feelings for me. Thank you.

[Kelly]

Beautiful post! It really hit home for me. I miss a friend too.
Can't wait to try this cake!

[susana]

Que maravilha de bolo, adorei.
Bjs

[Nikki]

Made this in cupcake form, and they are perfect. Yum!

[lidya]

I can relate to your feelings about your friend. Moving to another country has proved to me that the friendships you thought were forged in gold and silver don't always last. Now i'm sad. I should make this cake and binge to placate my heart. The cake does look amazing though, I could never get my frosting so neat, it goes all over the place ><

[Jamie]

Touching post. Thank you for sharing.

[Grace]

What a cake, I can't wait to make it and sure it with my friends and loved ones. Your message is beautiful. Remember she/he is still your friend in your heart. Chout,

[Rose]

I made this last night and found it not to be very peanut butter-y (although still REALLY good!). I also noticed that the conversion for the peanut butter in grams is wrong (256 g = 1 cup of peanut butter, not 1/2). I ended up going with the half cup, maybe that's where I went wrong? In any case, it was still a hit and sadly already gone this morning

[Kristin Rosenau]

Elia-- Yes, I think you could substitute coconut oil with good results.

Rose-- Thank you for catching that! I've fixed the recipe above. It should read 1/2 cup of peanut butter.

[dina]

it looks great!

[Kirsty]

Have only recently discovered your blog through Simply Taralynn. She wrote about how much she enjoys your writing style and it is easy to see why, you have a brilliant way of telling a story. Loved the Ann Brashares quote with this post as my favourites books are the Sisterhood of the Traveling Pants.

Back to the cake however... this is definitely a must try for a PB fanatic and her boyfriend! Looking forward to reading previous posts and to your future ones!

[Sara]

Sublime! I made as a 9-inch cake 1 1/2 ing it. I decreased the sugar in the frosting and cake and then added peanut butter to the frosting. I served it in small slices, but still I could've cut smaller!
Thank you!

[Amanda @ Once Upon a Recipe]

Beautiful post, thank you for sharing. It reminded me of a few of my friendships that have gotten lost in the everyday.
My mother is a peanut butter fanatic and I think this might need to be her birthday cake this year. xo

[Ashlee]

This cake was a huge hit at my family's Easter dinner! I stashed a few slices in the freezer for a day when I need a little indulgence. I think next time I make it I'll layer some peanut butter on top of the cake before adding the icing. We can't get enough peanut butter at our home! I'm tackling your Honey Almond Quinoa Crunch tonight. The recipes just keep getting better and better!

Happy baking and writing -
Ashlee

[girandole in festa]

Hi! This cake looks great!!!
Is it so soften as it seems in your photos?

Thank u for your reply

[Trice]

1/4 peanut butter
1/4 nutella
IT WAS ABSOLUTELY DIVINE!