So… I had to make my own birthday cake… again.
I’m not complaining though. I always make my own birthday cake. I actually like to do it because I love baking (LOVE IT) and, since it’s my birthday, the only person I have to please is me. Every year I have the same birthday cake: yellow cake with chocolate frosting. It is my all-time favorite. This year I shocked everyone by making a new type of cake; a peanut butter chocolate chip cake because, really, what is better than peanut butter and chocolate?
I got a recipe ages ago for Sprinkles’ peanut butter chip cupcakes. I made it ages ago and had great results, but I hadn’t made it since we made the switch to gluten-free. I used that cupcake recipe as a jumping off point and let things sort of takeoff from there. I winged the frosting, using a bunch of ingredients that I liked and hoping that it wouldn’t end in disaster. I was very pleased with the end results. I like a cake to have sort of a rustic look, but since this was a birthday cake, I wanted to do something to make it special. Sprinkles tops their peanut butter chip cupcakes with chocolate sprinkles so, in keeping with that theme, I topped the cake with chocolate shavings. Voila! My 2012 birthday cake was born!
I had a wonderful birthday and I enjoyed my cake very much. I had leftover egg whites from another recipe so I also enjoyed a batch of macarons (which I, unfortunately had to share… they were that good).
Jennifer’s Gluten-Free Peanut Butter Chocolate Chip Birthday Cake
- 1 cup gluten-free rice flour mix (I used Authentic Foods: Bette’s Featherlight Rice Flour Blend)
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, at room temperature
- ¾ cup smooth all-natural peanut butter, at room temperature
- ½ cup brown sugar, packed
- ½ cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Butter and line 2 – 8 inch round pans with parchment paper and set aside
- In a medium sized bowl, mix together the flour, xanthan gum, baking powder, baking soda and salt.
- In the bowl of an electric mixer on medium speed, cream together butter, peanut butter, brown sugar and sugar.
- Add eggs, vanilla and milk.
- Add the flour mixture in batches until fully incorporated.
- Fold in the chocolate chips.
- Divide the batter evenly between the two cake pans.
- Bake at 350 degrees Fahrenheit for 30-40 minutes or until tester inserted into the center comes out clean.
- Cool completely and frost with peanut butter frosting and top with chocolate shavings.
Peanut Butter Cream Cheese Frosting
I know what you’re thinking… Peanut butter and cream cheese? But it works, I promise. This is also really good on graham crackers and apple slices.
- 6 Tablespoons unsalted butter
- 4 ounces cream cheese
- 1 cup creamy peanut butter
- 2-3 cups powdered sugar
- ½ teaspoon salt
- 2 teaspoon pure vanilla extract
- Whole milk, as needed
- In the bowl of an electric mixer, cream together butter, cream cheese and peanut butter.
- Add 2 cups powdered sugar, salt and vanilla.
- Add up to remaining 1 cup of powdered sugar or whole milk, 1 Tablespoon at a time until desired consistency is reached.
- 1 – 3.5 ounce Lindt Excellence Extra Creamy Milk Chocolate Bar (or you can use your favorite 3.5 ounce chocolate bar)
- Using a potato peeler, shave the end of the chocolate, making chocolate curls. Scatter evenly on top of the cake.