If you’re looking to bake something out of this world for your kid’s next school bake sale, then you need to check out Valerie Bertinelli‘s Chocolate Peanut Butter Cakes (a.k.a. her Candy Cakes). They’re basically a mashup of Reese’s Peanut Butter Cups and your favorite Hostess snack cake and they’re sweet, soft, and going to be a hit amongst kids and parents at the sale. In fact, they’re so good, you’re not going to want to sell them at all!
The first step in making these mini cakes is to bake up a layer of sweet and dense vanilla cake. And like most cake recipes, the dry ingredients are mixed first — those being flour, both baking powder and soda, and salt. Then, in a separate bowl, bring together your wet ingredients — vegetable oil, buttermilk, and vanilla. And finally, cream together your sugar and eggs in a stand mixer.
To the egg and sugar mixture, add your dry mixture and wet mixture a little bit at a time so the cake gets folded together. If you’re in a pinch for time, you can always use a boxed vanilla cake mix from the store.
Bake the cake batter in a sheet pan for about 20 minutes, and in the meantime warm up your peanut butter just enough so it’s spreadable. Top the entire cake with a layer of peanut butter and then toss it in the fridge to set.
While it’s setting, melt your chocolate chips over a double boiler and then spread the melted chocolate over the set peanut butter to create that double layer of goodness.
Here is where you can top your cake with added goodies like sprinkles or crumbled cookies. But you can’t go wrong with keeping it plain, either. And after the chocolate is set, it’s time to cut these cakes into squares and enjoy!
Grab Bertinelli’s full recipe for Candy Cakes here and become the star of your next bake sale.
Before you go, check out the gallery below:
Leave a Comment