10-Layer Cake with White Chocolate Peanut Butter Frosting
Yield: 16 servings
For the Cakes
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
5 large eggs
1 cup evaporated milk
1 teaspoon vanilla
1/2 cup milk
For the Frosting
2 jars White Chocolate Wonderful peanut butter
1 cup (2 sticks) butter, softened
2 cups confectioners’ sugar
1-2 tablespoons milk or cream
1. Position a rack in the center of the oven; preheat the oven to 350°F.
2. Gather as many 8 or 9-inch cake pans as you can. You can wash and re-use, but that gets tiresome, so it’s nice if you have at least 2 or 3. Grease and line them with parchment paper.
3. Have ready more sheets of parchment paper to lay the cakes on as they cool, if you are not going to assemble as you bake.
4. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
5. In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, pausing to scrape down the sides of the bowl with each addition. Add the flour mixture, one cup at a time, to the wet mixture. Beat on low speed after each addition just until incorporated.
6. With the mixer running on low, pour in the evaporated milk, then the vanilla and milk. Mix until the batter is just incorporated and smooth. It may look a little grainy but that is okay.
7. Spoon a portion of the batter (about 3/4 cup) into your prepared cake pans. You want it to cover the entire pan, but very thinly. If you run out of batter before you’ve baked 10 layers, don’t despair – you’ll just have thicker layers and therefore thicker frosting layers between each.
8. Bake for 6-8 minutes, or until just golden on the edges and with a dull finish on top. Not crispy or golden all over the top!
9. Let the layers cool for a couple minutes before running a spatula around the edge of the pan to remove. Turn out on to parchment paper or if you have already made the frosting, turn out on to a serving plate and assemble as you bake.
10. To make the frosting, in a stand mixer fitted with the paddle attachment, mix the peanut butter and butter on high speed for 3 to 5 minutes, until nice and smooth and creamy. Add in the confectioners’ sugar. It is thick, but not as thick as your typical buttercream. The smoothness helps you frost the cake easily! If needed, thin the mixture with cream or milk before frosting.
11. To assemble, set the first layer on your serving plate. Spread it with a thin layer of frosting, enough to coat the layer to the edge (about ¼ cup). Add the next layer, and repeat. Continue until you’ve put on the top layer, then, use the remaining frosting to coat the top and sides. Let set in the fridge for about 30 minutes before serving. This frosting never gets completely firm, but this will help it be easier to cut into.
PEANUT BUTTER GIVEAWAY
Jessie uses colored sprinkles to decorate her Smith Island Cake. What other edible cake decorations would you consider adding to this cake to make it festive?
Leave a comment below with your answer to enter for a chance at winning two jars of White Chocolate Wonderful, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, May 27, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 05/30/13 to claim their prize or we will choose another winner.
– Winner will win two 16oz jars of White Chocolate Wonderful. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.