This is a recipe for the Ultimate Celebration Cake. What makes it an Ultimate Celebration Cake? Well, she’s not an understated cake, starting with a vanilla choc chip sponge, a fudgy chocolate brownie middle layer with pistachio butter baked in, salted caramel drizzle, topped with another vanilla choc chip sponge layer, coated all in a peanut butter frosting and decorated with mini peanut butter cups, chocolate coated pretzels and of course, sprinkles! Enough going on for you??

Why have I made the Ultimate Celebration Cake, well this is my 400^th post on my blog! I thought the milestone needed to be marked and an achievement that I’m very proud of. Over the years, I have written about all sorts on my blog and come up with all sorts of recipes, I even improved my photography which was appalling when I first started, those fluorescent light orange overcast photos still give me nightmares! Through my blog, the introduction of Instagram, and my profile, my recipes have been seen and enjoyed worldwide. I’ve also made lifelong friends through the process and look forward to the next 400 posts!

As it has got a lot going on, I didn’t make it a big cake but I would love to see it as a big ol’ 12” multi-tier version of this cake, but I settled on a 6” springform tin to build the layers with. With it being smaller than most cakes it’s great as practice cake for covering buttercream in and mastering the palette knife. The cake and brownies can be baked the day before as well as the frosting can be made in advance and then assembled to cut down the prep time.

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Ultimate Celebration Cake Recipe

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• Author: foodnerd4life
• Total Time: 0 hours
• Yield: Serves 12 1x

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Description

Serves 12

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Ingredients

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For the Vanilla Choc Chip Sponge –

• 60g Unsalted Butter
• 60g Caster Sugar
• 2 Large Free Range Eggs
• 60g Self Raising Flour
• 1tbsp Milk, of your choice
• 100g Milk Chocolate Chips
• 1tbsp Vanilla Extract

For the Chocolate Brownie –

• 62g Unsalted Butter
• 125g Caster Sugar
• 25g Cocoa Powder
• 25g Self Raising Flour
• 1 Large Free Range Egg
• 50g Pistachio Cream

For Peanut Butter Frosting –

• 110g Unsalted Butter
• 125g Smooth Peanut Butter
• 190g Icing Sugar
• 1 tbsp Milk, your choice

For Decorating –

• 100g Salted Caramel (homemade or shop brought)
• Chocolate Covered Pretzels
• Mini Peanut Butter Cups
• Sprinkles

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Instructions

1. Oven to 180C, line a 6” springform tin with parchment paper and set aside. Using a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs until mixed, then add in the flour and mix until incorporated. If looking to dry, add in the milk to loosen and fold in the chocolate chips and vanilla extract. Pour the mixture into the prepared tin, and bake for 25 minutes until golden and a toothpick comes out clean with no wet batter attached when tested. Allow to cool completely.
2. Make the brownie layer, line a 6” springform tin with parchment paper and set aside. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely. Take off the heat and cool slightly, mix in the egg, then mix in the flour until completely mixed in. Pour the brownie base into the prepared tin, smooth over the surface. Bake for 25 -30 minutes. Set aside and cool completely or chill over night.
3. Make the peanut butter frosting, beat the butter and peanut butter until soft in a bowl, and whisk in the icing sugar. It will be crumbly and dry, then add the milk and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting.
4. To assemble, using a sharp knife, slice the Vanilla Choc Chip sponge in half, place the bottom slice on a plate or cake stand. Flip the remaining sponge half over so the domed side is on the bottom and flat side on top, set aside to complete the decorating.
5. On the bottom layer of the sponge spread over some of the peanut butter frosting, to be covered and taking down the sides, place the brownie later on top. Frost a border around the edge of the brownie top and drizzle in the caramel in the well. Place the remaining sponge half on the top of the brownie.
6. Cover the whole cake with the remaining peanut butter frosting. Using a palette knife to make sure every surface of the cake is covered and smooth the icing as you go. Decorate with the chocolate-covered pretzels along the bottom edge of the cake, place the peanut butter cups on the top of the cake. Finishing with sprinkles along the top edge of the cake. Dust off the candles and get singing!

• Prep Time: 40 minutes
• Cook Time: 1 hr
• Category: Cakes
• Method: Bake
• Cuisine: American

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