There’s nothing more indulgent than a rich, moist chocolate cake paired with creamy peanut butter frosting and a decadent chocolate ganache. This Chocolate Peanut Butter Cake is a masterpiece for peanut butter and chocolate lovers alike. Perfect for birthdays, celebrations, or simply to satisfy a sweet tooth, this recipe layers the irresistible flavors of chocolate and peanut butter in every bite. With a soft, velvety texture and a topping of crunchy peanuts or candies, this cake is guaranteed to impress anyone lucky enough to taste it.
Ingredients:
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 3–4 tablespoons heavy cream (to adjust consistency)
For the Chocolate Ganache Drizzle:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnishes:
- Chopped roasted peanuts
- Mini peanut butter cups or chocolate candies
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and lump-free using a hand or stand mixer.
- Gradually stir in the boiling water, a little at a time, to avoid splashes. The batter will become thin, which is normal for achieving moist cake layers.
Step 2: Bake the Cake Layers
5. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release any air bubbles.
6. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Step 3: Make the Peanut Butter Frosting
8. In a large bowl, beat the softened butter and peanut butter together until creamy and smooth.
9. Gradually add the powdered sugar, one cup at a time, while mixing on low speed.
10. Add the heavy cream, one tablespoon at a time, to achieve your desired frosting consistency—smooth, spreadable, and slightly fluffy.
Step 4: Assemble the Cake
11. Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of peanut butter frosting over the top.
12. Add the second cake layer on top and frost the top and sides of the cake generously. Use an offset spatula for a smooth finish.
Step 5: Prepare the Chocolate Ganache
13. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
14. Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes.
15. Stir the mixture until smooth and glossy. Allow it to cool slightly before drizzling.
Step 6: Decorate the Cake
16. Drizzle the ganache over the top of the frosted cake, allowing it to drip down the sides for a beautiful effect.
17. Sprinkle chopped roasted peanuts and/or mini peanut butter cups on top for decoration.
18. Chill the cake for 15–20 minutes to set the ganache before serving.
Cooking Notes:
- For a richer chocolate flavor, substitute part of the boiling water with hot coffee.
- Ensure all ingredients are at room temperature to achieve a smooth batter and frosting.
- Use high-quality cocoa powder and chocolate chips for the best results.
Serving Suggestions:
- Serve the cake chilled or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a glass of cold milk or a hot cup of coffee to complement the flavors.
Tips:
- For cleaner slices, chill the cake in the refrigerator for 30 minutes before cutting.
- To store, cover the cake tightly and refrigerate for up to 5 days or freeze for up to 2 months.
- Make ahead: You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost and decorate the cake on the day of serving.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 30 minutes
Nutritional Information (per slice):
- Calories: 500
- Protein: 6g
- Sodium: 320mg
FAQs:
1. Can I use natural peanut butter for the frosting?
Yes, but ensure it’s well-stirred to incorporate the natural oils. The texture might be slightly less creamy than when using regular peanut butter.
2. How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure.
3. Can I make this cake without ganache?
Absolutely! The peanut butter frosting is rich enough to stand alone, but the ganache adds an extra indulgent touch.
4. What’s the best way to transport this cake?
Chill the cake for at least an hour before transport to ensure the frosting and ganache are firm. Use a cake carrier for stability.
Conclusion:
This Chocolate Peanut Butter Cake is a decadent showstopper that combines the best of two beloved flavors. With its moist chocolate layers, creamy peanut butter frosting, and luscious ganache topping, this cake is a celebration of indulgence. Whether you’re serving it at a party or enjoying a slice on a cozy evening, it’s sure to leave everyone asking for seconds. So, roll up your sleeves and get ready to bake this irresistible dessert—you won’t regret it!
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Irresistible Chocolate Peanut Butter Cake Recipe
- Total Time: 1 hour 30 minutes
Ingredients
Ingredients:
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 3–4 tablespoons heavy cream (to adjust consistency)
For the Chocolate Ganache Drizzle:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnishes:
- Chopped roasted peanuts
- Mini peanut butter cups or chocolate candies
Instructions
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and lump-free using a hand or stand mixer.
- Gradually stir in the boiling water, a little at a time, to avoid splashes. The batter will become thin, which is normal for achieving moist cake layers.
Step 2: Bake the Cake Layers
5. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release any air bubbles.
6. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Step 3: Make the Peanut Butter Frosting
8. In a large bowl, beat the softened butter and peanut butter together until creamy and smooth.
9. Gradually add the powdered sugar, one cup at a time, while mixing on low speed.
10. Add the heavy cream, one tablespoon at a time, to achieve your desired frosting consistency—smooth, spreadable, and slightly fluffy.
Step 4: Assemble the Cake
11. Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of peanut butter frosting over the top.
12. Add the second cake layer on top and frost the top and sides of the cake generously. Use an offset spatula for a smooth finish.
Step 5: Prepare the Chocolate Ganache
13. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
14. Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes.
15. Stir the mixture until smooth and glossy. Allow it to cool slightly before drizzling.
Step 6: Decorate the Cake
16. Drizzle the ganache over the top of the frosted cake, allowing it to drip down the sides for a beautiful effect.
17. Sprinkle chopped roasted peanuts and/or mini peanut butter cups on top for decoration.
18. Chill the cake for 15–20 minutes to set the ganache before serving.
Notes
Cooking Notes:
- For a richer chocolate flavor, substitute part of the boiling water with hot coffee.
- Ensure all ingredients are at room temperature to achieve a smooth batter and frosting.
- Use high-quality cocoa powder and chocolate chips for the best results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 500
- Sodium: 320mg
- Protein: 6g