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Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Recipes
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Pure bliss! Layers of moist chocolate cake meet dreamy peanut butter frosting, finished with a chocolate drizzle. An irresistible homemade treat for peanut butter lovers everywhere.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 2 cups granulated sugar
  • 5 oz dark chocolate, chopped
  • 6 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs

For the Peanut Butter Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¼ cup creamy peanut butter
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 cups powdered sugar
  • 2 tbsp evaporated milk (or regular milk)
  • Chocolate Sauce, for topping (store-bought or your favorite recipe)

Instructions

Make the Cake Layers:

  1. Prep Oven & Pans: Preheat oven to 350°F (177°C). Butter three 8-inch round cake pans well.
  2. Mix Dry: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Melt Chocolate Mixture: In a saucepan, bring water and sugar to a boil over medium-high heat, stirring until sugar dissolves (~1 min). Remove from heat. Stir in chopped chocolate and butter until smooth and melted. Chill this mixture in the fridge for 10 minutes.
  4. Combine Wet: Whisk vegetable oil and vanilla into the chilled chocolate mixture. Quickly beat in the eggs until just combined.
  5. Combine Wet & Dry: Gently whisk the dry ingredients into the wet mixture until just smooth. Important: Do not overmix!
  6. Bake: Divide batter evenly between the prepared pans. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let cakes cool completely in their pans before frosting.

Whip Up the Frosting & Assemble:

  1. Cream: In a stand mixer (or bowl with a hand mixer), beat the room temperature butter and peanut butter until smooth and creamy.
  2. Add Flavor: Beat in the vanilla extract and salt.
  3. Add Sugar: Gradually add the powdered sugar (about ½ cup at a time), beating well on medium speed. Scrape the bowl sides as needed. The mixture will look dry at this stage.
  4. Get Fluffy: Add the milk, 1 teaspoon at a time, beating on medium speed until the frosting is perfectly light and fluffy.
  5. Layer Up: Place one cooled cake layer on your serving plate. Spread a thick layer of frosting on top. Repeat with the remaining two layers.
  6. Crumb Coat: Apply a thin, smooth layer of frosting over the top and sides of the cake (this is the crumb coat). Chill the cake in the freezer for 10 minutes to set.
  7. Final Frost & Finish: Apply a final, generous layer of frosting smoothly over the cake. Drizzle with chocolate sauce and add any extra decorations if you like!

Notes

  • Serving Suggestion: This cake is divine with a cold glass of milk or a cup of coffee. For the cleanest slices, let the frosted cake chill slightly, then use a warm, clean knife.
  • Tips & Tricks:
    • Room temperature butter is key for fluffy frosting!
    • Seriously, don’t overmix the cake batter once the flour is added – it keeps the cake tender.
    • Ensure cakes are completely cool before frosting, otherwise the frosting will melt.
  • Storage: Keep the cake covered in the refrigerator for up to 4-5 days. You can also freeze individually wrapped slices or the whole frosted cake for up to 2 months; thaw overnight in the refrigerator before serving.

Find it online: https://cakeshungry.com/chocolate-peanut-butter-cake/