Mini 4-Inch Peanut Butter Cake with Peanut Butter Frosting

Cook Time 35

Preheat oven to 350 degrees. Spray 3 mini 4-inch spring form pans with non-stick baking spray, and set aside.
Mix together your flour, baking powder, and salt. Set aside.
Cream together the peanut butter, butter, and brown sugar until light and fluffy with a handheld or stand mixer (about 2-3 minutes).
Beat in the egg, then add in your vanilla. Scrape down sides of your bowl at least once before incorporating your dry ingredients.
Beat in the flour mixture a little at a time, alternating adding in some of the milk, and mixing until just combined. Do not over-mix! Batter will be slightly thick. 🙂
Divide batter evenly between your 3 mini spring form pans. Tip: Don’t fill more than 2/3 full, as they will rise a bit while baking.
Bake for 25-35 minutes, checking at 25 with a toothpick to see if batter comes out clean. Bake for an additional 5 minutes after that, checking with a toothpick each time until baked through. Don’t over-bake to avoid the cake from becoming too dry! Allow cakes to cool in the spring form pans fully before removing and frosting.

With a stand or handheld mixer with the paddle attachment (I don’t suggest the whisk on this one, as it doesn’t mix it well until all the ingredients are added), beat the butter on medium speed until creamy (about 2-3 minutes). Reduce speed to low and add in your creamy peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. After about a minute, increase to high speed and beat for an additional 2-3 minutes. Too thin? Add more powdered sugar. Too thick? Add more milk. 🙂
Frost cake
Level your cake layers if necessary. I use the Wilton Cake Leveler, and it works perfectly every time. 🙂
Place one mini cake layer on a serving plate or cake stand. Top with 1/3 of the frosting, spread evenly on the top of the bottom layer, then add the second layer on top of the frosting layer. Follow by adding another 1/2 of the frosting, spreading evenly on the top and middle layer.
Finish by adding the top layer on top, and then remaining frosting over the top layer, and spread evenly across the top and sides.
Place your frosted cake in the fridge to firm up. While in the fridge for a few minutes, make your chocolate ganache topping!

In a small saucepan, add the whipping cream and bring to a boil. Remove from heat and add in the chocolate chips. Do not mix or stir them in, let the chocolate sit for at least 5 minutes.
After the chocolate and whipping cream has set for 5 minutes, begin to stir until smooth.
Let the chocolate mixture cool for 15 minutes, then pour over your cake.
Top with mini chocolate chips! Because, more chocolate is always better, right? 🙂