Description

This rustic Money Cake combines the deep, honest flavors of Dutch-processed cocoa with a velvety peanut butter frosting for a truly comforting treat. The hidden treasure inside turns a delicious homemade dessert into a spectacular gift perfect for birthdays and milestones.

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 farm-fresh eggs
1 cup whole milk
1/2 cup water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup smooth peanut butter
1/2 cup unsalted butter, softened
3 cups powdered sugar
2-3 tablespoons whole milk (for frosting)
1/2 cup mini chocolate chips
1 cardboard tube and plastic treat bags
Ribbon and 1 lollipop stick

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and grease three 9-inch round cake pans, lining the bottoms with greased parchment paper.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, water, oil, and vanilla extract to the dry ingredients and whisk until the batter is smooth, being careful not to overmix.
Divide the batter evenly among the three pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Whip the peanut butter and softened butter together, then gradually beat in the powdered sugar, vanilla, salt, and milk until the frosting is light and spreadable.
Assemble the first two layers by spreading frosting and sprinkling mini chocolate chips between them, then place the third layer on top.
Prepare the money roll by taping money-filled bags together, rolling them into a cardboard tube, and attaching the end to a lollipop stick with ribbon.
Cut a hole in the center of the stacked cake, insert the money tube, cover the top with cake scraps, and frost the exterior of the cake completely.

Notes

When assembling the money roll, use a small piece of decorative washi tape to secure the bills inside the bags so they don’t slide around. If you want a more intense chocolate experience, you can lightly toast the cocoa powder in a dry pan for two minutes before adding it to your dry ingredients to deepen the earthy notes.

Prep Time: 45 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American