Mini 4-Inch Peanut Butter Cake with Peanut Butter Frosting

Fall? Is that you? 👀🍂 I see your tempting cooler weather, peaking through those 90 degree days, on and off again. I’ll be honest. The games you are playing are just downright confusing. So, is anyone else with me when I ask…fall…are you here to stay…say, longer than a day or two before tricking us with another hot and humid summer day…in September!!? Come on! Put us out of our misery! 😩

Okay…dramatics aside, l will take the cooler temps over another confusing, hot, sweaty and unbearably humid afternoon any day of the week. So…thank you, fall! 😊👍🏻

Well, you can thank the cooler weather we’ve experienced lately because it finally gave me the energy to post today’s featured masterpiece…I mean…recipe. Nope. I was right the first time. Masterpiece. 😏👸🏼 This Mini 4-Inch Peanut Butter Cake with Peanut Butter Frosting was pure perfection. Created for my man’s birthday, this cake celebrates his deep, deep love of peanut butter. And chocolate. And…mini chocolate chips. 🤤

Not only was this recipe delicious, it was one of the cutest creations we’ve made on the blog to date! 🤗 And we are so happy to finally share it with all of you! The cake is made up of three 4-inch peanut butter cakes, then frosted with the creamiest peanut butter frosting. I couldn’t stop there…so we topped with our favorite chocolate ganache and sprinkled some mini chocolate chips for some extra crunch (and more chocolate flavor is always requested, and never denied). Let’s just say that this cake won the birthday boy over, and has now been requested to make its way onto other upcoming holiday menus as well. He didn’t even wait to blow out the candle (or open presents, or go to dinner first) and immediately dug in with a fork. Let’s just say…the entire cake was eaten in less than 20 minutes. 😂

If that isn’t the highest praise a baker can receive, I honestly don’t know what is. 🤷🏼‍♀️❤️ If you recreate this recipe (and I think this entire post strongly suggests you do), get ready to be treated like royalty. You will truly create a cake of their peanut butter-y dreams.

So, go on. Get your mini-cake baking pants on, babes!

What You Need

Peanut Butter Cake

  • 3 mini 4-inch spring form pans
  • 1/2 cup + 2 Tbsp all-purpose flour (spooned and leveled)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, softened
  • 1/3 cup creamy peanut butter
  • 6 Tbsp packed dark brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/8 cup milk (any kind works)

Peanut Butter Frosting

  • 5 Tbsp unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

Chocolate Ganache Topping

  • 1/2 cup heavy whipping cream
  • 4 ounces semi-sweet chocolate chips
  • mini chocolate chips (for topping)

Step by Step

Bake the Cake:

  1. Preheat oven to 350 degrees. Spray 3 mini 4-inch spring form pans with non-stick baking spray, and set aside.
  2. Mix together your flour, baking powder, and salt. Set aside.
  3. Cream together the peanut butter, butter, and brown sugar until light and fluffy with a handheld or stand mixer (about 2-3 minutes).
  4. Beat in the egg, then add in your vanilla. Scrape down sides of your bowl at least once before incorporating your dry ingredients.
  5. Beat in the flour mixture a little at a time, alternating adding in some of the milk, and mixing until just combined. Do not over-mix! Batter will be slightly thick. 🙂
  6. Divide batter evenly between your 3 mini spring form pans. Tip: Don’t fill more than 2/3 full, as they will rise a bit while baking.
  7. Bake for 25-35 minutes, checking at 25 with a toothpick to see if batter comes out clean. Bake for an additional 5 minutes after that, checking with a toothpick each time until baked through. Don’t over-bake to avoid the cake from becoming too dry! Allow cakes to cool in the spring form pans fully before removing and frosting.

Make Your Frosting:

  1. With a stand or handheld mixer with the paddle attachment (I don’t suggest the whisk on this one, as it doesn’t mix it well until all the ingredients are added), beat the butter on medium speed until creamy (about 2-3 minutes). Reduce speed to low and add in your creamy peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. After about a minute, increase to high speed and beat for an additional 2-3 minutes. Too thin? Add more powdered sugar. Too thick? Add more milk. 🙂

Frost cake

  1. Level your cake layers if necessary. I use the Wilton Cake Leveler, and it works perfectly every time. 🙂
  2. Place one mini cake layer on a serving plate or cake stand. Top with 1/3 of the frosting, spread evenly on the top of the bottom layer, then add the second layer on top of the frosting layer. Follow by adding another 1/2 of the frosting, spreading evenly on the top and middle layer.
  3. Finish by adding the top layer on top, and then remaining frosting over the top layer, and spread evenly across the top and sides.
  4. Place your frosted cake in the fridge to firm up. While in the fridge for a few minutes, make your chocolate ganache topping!

Make Your Chocolate Ganache Topping:

  1. In a small saucepan, add the whipping cream and bring to a boil. Remove from heat and add in the chocolate chips. Do not mix or stir them in, let the chocolate sit for at least 5 minutes.
  2. After the chocolate and whipping cream has set for 5 minutes, begin to stir until smooth.
  3. Let the chocolate mixture cool for 15 minutes, then pour over your cake.
  4. Top with mini chocolate chips! Because, more chocolate is always better, right? 🙂

Mini 4-Inch Peanut Butter Cake with Peanut Butter Frosting

Print Recipe
Serves: 1 Three-Layered 4-inch mini cake Cooking Time: 35 minutes

Ingredients

  • PEANUT BUTTER CAKE
  • 3 mini 4-inch spring form pans
  • 1/2 cup + 2 Tbsp all-purpose flour (spooned and leveled)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, softened
  • 1/3 cup creamy peanut butter
  • 6 Tbsp packed dark brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/8 cup milk (any kind works)
  • PEANUT BUTTER FROSTING
  • 5 Tbsp unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • CHOCOLATE GANACHE TOPPING
  • 1/2 cup heavy whipping cream
  • 4 ounces semi-sweet chocolate chips
  • mini chocolate chips (for topping)

Instructions

1

BAKE YOUR CAKE:

2

Preheat oven to 350 degrees. Spray 3 mini 4-inch spring form pans with non-stick baking spray, and set aside.

3

Mix together your flour, baking powder, and salt. Set aside.

4

Cream together the peanut butter, butter, and brown sugar until light and fluffy with a handheld or stand mixer (about 2-3 minutes).

5

Beat in the egg, then add in your vanilla. Scrape down sides of your bowl at least once before incorporating your dry ingredients.

6

Beat in the flour mixture a little at a time, alternating adding in some of the milk, and mixing until just combined. Do not over-mix! Batter will be slightly thick. 🙂

7

Divide batter evenly between your 3 mini spring form pans. Tip: Don't fill more than 2/3 full, as they will rise a bit while baking.

8

Bake for 25-35 minutes, checking at 25 with a toothpick to see if batter comes out clean. Bake for an additional 5 minutes after that, checking with a toothpick each time until baked through. Don't over-bake to avoid the cake from becoming too dry! Allow cakes to cool in the spring form pans fully before removing and frosting.

9

MAKE YOUR FROSTING:

10

With a stand or handheld mixer with the paddle attachment (I don't suggest the whisk on this one, as it doesn't mix it well until all the ingredients are added), beat the butter on medium speed until creamy (about 2-3 minutes). Reduce speed to low and add in your creamy peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. After about a minute, increase to high speed and beat for an additional 2-3 minutes. Too thin? Add more powdered sugar. Too thick? Add more milk. 🙂

11

FROST YOUR CAKE:

12

Level your cake layers if necessary. I use the Wilton Cake Leveler, and it works perfectly every time. 🙂

13

Place one mini cake layer on a serving plate or cake stand. Top with 1/3 of the frosting, spread evenly on the top of the bottom layer, then add the second layer on top of the frosting layer. Follow by adding another 1/2 of the frosting, spreading evenly on the top and middle layer.

14

Finish by adding the top layer on top, and then remaining frosting over the top layer, and spread evenly across the top and sides.

15

Place your frosted cake in the fridge to firm up. While in the fridge for a few minutes, make your chocolate ganache topping! 

16

CHOCOLATE GANACHE FROSTING:

17

In a small saucepan, add the whipping cream and bring to a boil. Remove from heat and add in the chocolate chips. Do not mix or stir them in, let the chocolate sit for at least 5 minutes.

18

After the chocolate and whipping cream has set for 5 minutes, begin to stir until smooth.

19

Let the chocolate mixture cool for 15 minutes, then pour over your cake. 

20

Top with mini chocolate chips! Because, more chocolate is always better, right? 🙂

Notes

Looking to make a full-size cake instead of mini? No problem! Simply double the ingredients for the cake batter, and follow the same steps. Then, bake in a 8 or 9-inch round cake pan for 30-35 minutes. Frosting steps and ingredients can stay the same! Happy baking, babes! 🙂

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