Spintz Cake Recipe - Allrecipes.com
Spintz Cake Recipe
  • READY IN 1 hr

Spintz Cake

Recipe by  

"My sister nicknamed me 'spintz' years ago for some unknown reason. When I invented this cake, she named it after me. It is very rich - moist chocolate, creamy peanut butter filling and fudge frosting."

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Ingredients Edit and Save

Original recipe makes 1 9 inch layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), and grease and flour two 9 inch round pans.
  2. Sift together the flour, baking soda, baking powder, 1/2 teaspoon salt, and 3/4 cup cocoa.
  3. In a large bowl, mix together the white sugar, oil, and 2 eggs. Add the milk and 2 1/2 teaspoons vanilla; mix well. Mix in the sifted ingredients, and then add the hot coffee. Pour the thin batter into the pans.
  4. Bake for 30 minutes. Remove the pans from the oven. Cover immediately with a piece of foil, and then a towel. Cool for 10 minutes. Remove the cakes from the pan. Place on a wire rack, and cover again with the foil and towel (the steam created by covering makes these cakes extra moist). Cool completely.
  5. To Make Filling: In a small bowl, cream the peanut butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and 1 teaspoon butter or margarine. Beat well. Stir in 3 tablespoons cream and 2 teaspoons vanilla. Set filling aside until cakes cool.
  6. To Make Frosting: In a mixing bowl, combine 4 cups confectioners' sugar, 4 tablespoons butter or margarine, 1/3 cup plus 2 tablespoons cocoa, egg white, 2 teaspoons vanilla, pinch of salt, and 5 tablespoons cream. Beat with mixer on high until frosting is very creamy, about 2 minutes. Fill and frost the cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2008

This was best cake I've ever had. I did make a few changes, but I think it would be great anyway. I used melted butter instead of oil, instant coffee instead of brewed, and baked it in 3 9"cake pans instead of two. I wasn't sure about covering the cake while it cooled, but I did it, and it turned out perfectly. Taste, texture were amazing. Another change I made was to the frosting. I added 8oz cream cheese to the peanut butter layer. That was good! My battery was dead by the time I made the frosting, so I made the recipe off the cocoa can, but it wasn't quite enough, so I melted butter and chocolate chips together for the top of the cake. Awesome!

 
Most Helpful Critical Review
Feb 18, 2010

too dry and i followed the directions precisely. also i suggest 3 layers to compensate for the dryness

 
Dec 07, 2002

This recipe is very good! Next time, though, I will try to make the peanut butter filling be more creamy and less "peanutbuttery" by adding more cream and less peanut butter. The filling, as is, sticks to the roof of your mouth.

 
Aug 29, 2003

I make this cake ALL the time...it is always a big hit. The only change i have made, is i make it a 3 layer cake rather than a 2, and i double the recipe for the filling.

 
Aug 02, 2006

Talk about a tasty cake! I only used the cake portion of this recipe and it came out so moist and fluffy. The flavor was excellent and the texture was just what you want from a cake. I would suggest maybe making this a 3 layer cake, as my pans did overflow some, but other than that change nothing. For the filling and frosting I used the peanut butter frosting also listed on this site, and then crushed some peanut butter oreo's and used them as filling (along with the PB frosting) and garnished the top of the cake with them also. All I can say was it was DEVINE. The pinnacle of chocolate and peanut butter cakes.

 
Sep 02, 2008

I made this for my husband's birthday. He loved it. I brought the leftovers to my parents' house. They loved it. It was easy to make, and very moist and flavorful. I used only about 3/4 cup of peanut butter in the filling, and added cream until it reached the consistency I wanted. I made it in three layers instead of two. I had some trouble getting one of the layers out of the pan, but used my old trick of placing an ice pack on the pan, and it came right out.

 
Aug 11, 2007

Outstanding chocolate cake, exceptionally moist! However, the cake could be a bit "chocolatier." The filling also needs to be less like actual peanut butter and more like a smooth, peanut butter frosting -- it was just too sticky, almost like eating peanut butter out of the jar.

 
Dec 02, 2008

I did the cake portion of this recipe and it was excellent. Reminded me a lot of the "one bowl chocolate cake" on this website...but better. Can be put with any frosing, I did a bundt cake and ate it as is. Very moist and better even the next day.

 

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Nutrition

  • Calories
  • 702 kcal
  • 35%
  • Carbohydrates
  • 103 g
  • 33%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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