Chocolate Peanut Butter Cake
A rich and moist cake combining deep chocolate flavor with creamy peanut butter frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Spoon into the measuring cup to avoid packing.
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch process cocoa can be used for a richer taste.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk Can substitute with 1 cup milk + 1 tbsp lemon juice or vinegar.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water Enhances the chocolate flavor.
Peanut Butter Frosting
- 1/2 cup unsalted butter Use softened butter.
- 1 cup creamy peanut butter Use shelf-stable peanut butter.
- 4 cups powdered sugar Sift if lumpy, especially in humidity.
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons milk or cream Add until frosting is fluffy.
Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- Chopped peanut butter cups, optional for garnish
---Advertisement---
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment if available.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until smooth. Gradually pour in hot coffee or hot water until well combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 28-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Make Frosting
- In a bowl, beat softened butter and creamy peanut butter together until smooth.
- Gradually add powdered sugar, mixing until fully combined. Add vanilla, salt, and milk/cream until desired fluffiness is achieved.
Assemble the Cake
- Place one cake layer on a serving plate and spread an even layer of peanut butter frosting on top.
- Add the second cake layer, then frost the top and sides of the cake with the remaining peanut butter frosting.
- Chill the frosted cake for 20 to 30 minutes so the frosting can firm up slightly.
Make Ganache
- Place the chopped chocolate in a heat-safe bowl. Warm the heavy cream in a small saucepan over medium heat until hot but not boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 2 to 3 minutes. Stir slowly until smooth and glossy.
- Let the ganache cool for 10 to 15 minutes, until slightly thickened but still pourable.
- Pour the slightly cooled ganache over the top, letting it drip gently down the sides. Garnish with chopped peanut butter cups if desired.
---Advertisement---
Note
For cleaner slices, chill the finished cake for 20–30 minutes after adding the ganache, then slice with a sharp knife.