Mini 6 inch Chocolate Cake with Peanut Butter Frosting

Prep time: 45 mins Cook time: 25-30 mins Total time: 70 - 75 mins

Ingredients

Cake

1 1/2 cups flour

1/2 cup sugar

3/4 cup cocoa powder

1/2 tablespoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

2 eggs (room temp)

3/4 cup buttermilk

3/4 cup hot water

1/4 cup oil

Peanut butter frosting

1/2 cup butter

1/4 teaspoon salt

1 cup peanut butter (smooth or crunchy)

1 teaspoon vanilla

2 cups powdered sugar

2-4 tablespoons milk (or more, to texture)

Decorative flowers (optional)

Equipment

Measuring cups and spoons

Standing or handheld electric mixer

Four mini bundt cake pans

Pastry brush

2 large bowls

Wire rack

Spatula

How To

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Using a pastry brush, butter and flour the mini bundt pans.

Cake

In a large bowl, mix all the dry ingredients together with a handheld electric whisk. Add the wet ingredients and beat until just combined.

Pour into the cake pans, and bake for 25-30 mins or until a toothpick comes out clean. Cool completely.

Peanut Butter Frosting

In a large bowl, mix with a handheld electric all the ingredients together except the milk. When well combined add the milk a little at a time until you get the consistency you’re looking for.

Now frost the cooled cakes. You will make two layered mini cakes. Place one cake onto the serving plate. Put two dollops of the frosting on top and spread with a spatula. Place the other cake on top of it and spread some frosting on top. Repeat the same with the other two cakes.