Peanut Butter and Choco Chip Cake that’s moist and rich… kid- friendly and easy to make too!
The start of the year has been heavy for each and everyone in the family. My tatay passed away just two days after the New Year. We are still in mourning at the loss of someone very close to our heart but I would like to look at it with a positive note just as how my tatay would always want it. He would always say that life should go on and we shouldn’t grieve so long that we cease to enjoy our life as we should. He would always want us to remember him as the jolly, wacky, awesome, and cool tatay that he is.
I feel like today… our New Year is just beginning. New Year always calls for a celebration and to celebrate there has to be cake. What better way to celebrate the beginning of this week than with a Peanut Butter and Choco Chip Cake made with Maya Cake Flour?
Last month, Ykaie and I had a magical time making Maya Strawberry Cupcakes with Easy Vanilla Buttercream and we had fun snacking with Maya Fun Cakes. We used the new Maya Pancake and Baking Mix that’s been transformed by Disney to make it more magical.
Today, we used the new Maya Cake Flour in making this Peanut Butter and Choco Chip Cake.
Ykaie was very excited to use it because it was designed with two of her favorite characters from Frozen, Elsa and Anna. Those were her costumes on her 7th birthday.
It was surprising to find that this recipe is very kid-friendly. Ykaie did most of the step-by-step instructions. All I did was guide her in doing them. First things first is we prepared all the necessary ingredients.
Then as per instructions on the recipe, I pre-heated the oven and then greased and lined the 9-inch round pan.
Ykaie started by combining the flour, baking powder, and salt in a bowl.
Then, using a mixer, I helped her cream the butter, peanut butter, white sugar, and brown sugar.
Ooops! Caught red-handed! Pinapapak ang peanut butter!
While waiting for the mixture to incorporate together, my niece Babin joined the fun!
Everything came into one creamy batter in which choco chips were folded in.
Babin helped Ykaie in pouring the batter to the pan by holding the pan in place while Ykaie poured in…
I help smooth it a little. Then it was baked in the oven for 40 minutes.
To make the Chocolate Buttercream, we creamed butter using a wooden spoon until light and fluffy. Then we added confectioner’s sugar, cocoa powder, milk, and whipping cream. This we spread around the cooled cake.
I garnished it with mini-Reese’s Peanut Butter Cups for more peanut butter and chocolate goodness!
Mommies and Daddies, if you’re interested in some kid-appropriate recipes, drop by www.newgenbaker.com! They have recipes which your child can enjoy baking with you or with some friends.
- 1½ cups Maya Cake Flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ⅔ cup peanutbutter
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 eggs
- ½ cup milk
- ½ cup semi sweet chocolate chips
- ½ cup butter
- 2 cups confectioner's sugar
- ½ cup cocoa powder
- ¼ cup milk
- 3 tbsp whipping cream
- Preheat oven to 350ºF/177ºC. Grease the bottom of one 9-inch round pan and line with baking paper. Set aside.
- In a bowl, combine flour, baking powder, and salt. Set aside. (K)
- In another bowl, cream butter, peanut butter, white sugar, and brown sugar until fluffy. Add eggs and beat well. Alternately add dry ingredients and milk, ending with the dry mixture and beating well after each addition. Fold in Semi-sweet chocolate chips. (K)
- Pour batter into prepared pan. Bake for 40-45 minutes or until done. Cool completely before frosting. (K)
- Using a wooden spoon, cream butter until light and fluffy. Gradually add confectioner's sugar and cocoa powder. (K)
- Add milk and whipping cream and continue beating until light and fluffy. (K)
- Assemble the cake by spreading chocolate buttercream around the cake (K)
- Cover the whole cake with frosting and decorate as desired. (K)
1. "Grease" is a term used in brushing fat, usually vegetable shortening, at the bottom of the baking pan. Where "Line" is a term used in putting baking paper at the bottom of the pan after greasing. These are done to prevent sticking of the product to the pan.
2. Sift confectioner's sugar to have a smooth consistency for the buttercream.