For years I used lightweight “shatterproof” tableware because it felt practical and affordable. Over time, and with the help of my five energetic sons — my very own advanced material testers — I learned the hard way that those dishes were neither shatterproof nor childproof. They didn’t withstand daily life and tended to break into countless tiny, dangerous pieces when they finally gave out.
I stuck with them for a long time because they were dishwasher safe and I already had a supply on hand, and friends would pass along extras. But after constantly sweeping up shards coated in soup, yogurt, sauce or ice cream, I finally decided to replace them. Salvation Army and thrift stores became my go-to places; I didn’t care if nothing matched—anything was an upgrade.
Then I discovered pottery, and what began as admiration quickly became a full-blown passion, especially after meeting Staci Curry of Firefly Pottery in Angelica, New York. Her pieces are beautiful, whimsical, colorful and, most importantly, sturdy. They’re oven-, microwave- and dishwasher-safe. Staci’s pottery has become a treasured part of my kitchen.
Staci recently made a gorgeous cake plate for me, and of course I needed a cake worthy of it. The result was the Chocolate Nutter Butter Cake — a super-moist chocolate cake layered and topped with an indulgent peanut butter cream cheese buttercream. The frosting blends crunchy peanut butter for texture, cream cheese for tang, butter for richness and heavy cream for a silky finish. It’s over-the-top, irresistible and worth every guilty bite.
Whether or not you have a special cake plate, I encourage you to make this cake. If you love cake, this one is worth the effort. I honestly think it might be the best cake I’ve ever made — and I hope it makes your cake plate proud too.
Chocolate Nutter Butter Cake
Rebecca Lindamood
Pin Recipe
Ingredients
For the Chocolate Cake:
- 1 1/2 sticks 12 tablespoons butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 teaspoons real vanilla extract
- 2 cups all purpose flour
- 3/4 cup dutch process cocoa powder
- 4 large eggs
- 1 1/2 cups evaporated milk can substitute whole milk if necessary
For the Frosting:
- 8 ounces cream cheese softened to room temperature
- 1 stick butter 8 tablespoons, softened to room temperature
- 3/4 cup crunchy peanut butter if you want super smooth frosting, use creamy peanut butter
- 1 tablespoon real vanilla extract
- 1 1/2 to 2 pounds 6 to 8 cups powdered sugar
- 2-4 tablespoons heavy cream
For Garnish:
- 15 Nutter Butter Cookies crushed
- 1 package Reese’s Miniature Peanut Butter Cups
Instructions
To Make and Bake the Cake:
-
Preheat the oven to 350°F (175°C).
-
Grease and flour three 8-inch round cake pans.
-
In a stand mixer fitted with a paddle or with a hand mixer, beat the butter, sugar, salt, baking soda and vanilla on medium-high until light and fluffy, about 5 minutes. Scrape the bowl and add the eggs one at a time, mixing and scraping after each addition.
-
In a separate bowl, whisk together the flour and cocoa powder until smooth. Sift if needed to remove lumps.
-
Add about one-third of the flour mixture to the wet ingredients and mix on low until combined. Add one-third of the evaporated milk and mix. Continue alternating flour and milk, ending with the milk, mixing just until combined and scraping the bowl as needed.
-
Divide the batter evenly between the three pans, smooth the tops and bake 25–35 minutes, or until the cakes pull slightly from the pan edges and a toothpick inserted in the center comes out clean.
-
Let the cakes rest in the pans for 5 minutes, then turn them out onto a wire rack to cool completely before frosting.
To Make the Peanut Butter Cream Cheese Buttercream:
-
In a mixer fitted with the whisk attachment or with a hand mixer, beat the cream cheese, butter, peanut butter and vanilla on high until very light and fluffy, about 5 minutes.
-
Gradually add the powdered sugar, starting on low so it incorporates without creating a cloud of sugar. Once most of the sugar is moistened, beat on high until smooth. Add 2 tablespoons heavy cream and beat until silky. If you prefer a thinner frosting, add more cream 1 teaspoon at a time.
To Frost the Cake:
-
Place one cake layer on a platter or cake plate (use a square of parchment under the cake to keep the plate clean if you like). Spread about 3/4 to 1 cup of frosting over the layer to the edges. Top with the second layer and repeat. Place the final layer on top and frost the sides and top generously.
-
Decorate the rim of the cake with mini Reese’s peanut butter cups and sprinkle crushed Nutter Butter cookies in the center. Remove any parchment and refrigerate for about an hour before slicing.
-
Enjoy!
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the actual ingredients you use if needed.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creation!
Pin Recipe