Description

This Chocolate Peanut Butter Cake recipe is a decadent delight, perfectly blending the rich, deep flavors of chocolate with the creamy, nutty taste of peanut butter. Featuring moist chocolate layers, a smooth and fluffy peanut butter frosting, and an optional glossy chocolate ganache topping, this cake is a dream come true for chocolate and peanut butter lovers. It’s an ideal choice for special occasions or as a luxurious treat for any day. Follow the simple steps and expert tips to create a bakery-quality cake that’s sure to impress!

Ingredients

Scale

Ingredients

For the Chocolate Cake:

1 and 3/4 cups (220g) all-purpose flour
3/4 cup (75g) cocoa powder
2 cups (400g) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

For the Peanut Butter Frosting:

1 cup (240g) unsalted butter, softened
1 cup (250g) creamy peanut butter
4 cups (480g) confectioners’ sugar
1/3 cup (80ml) heavy cream
1 teaspoon vanilla extract

For the Chocolate Ganache (optional):

1/2 cup (120ml) heavy cream
8 ounces (225g) semi-sweet chocolate, chopped

Instructions

Baking the Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
Incorporate Boiling Water: Stir in boiling water (batter will be thin). This ensures a moist cake.
Bake: Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Remove from the oven and allow to cool for 10 minutes, then remove from pans and cool completely on a wire rack.

Making the Frosting:

Cream Butter and Peanut Butter: In a large bowl, beat the butter and peanut butter together until smooth and creamy.
Add Confectioners’ Sugar: Gradually add in the confectioners’ sugar, mixing well after each addition.
Add Cream and Vanilla: Mix in heavy cream and vanilla extract until the frosting is smooth and spreadable.

Assembling the Cake:

Layer and Frost: Place one cake layer on your serving plate, spread a layer of peanut butter frosting on top. Add the second layer and apply frosting to the top and sides of the cake.
Chill: Refrigerate the frosted cake for about 30 minutes to set the frosting.

Preparing the Chocolate Ganache (optional):

Heat Cream: Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer.
Make Ganache: Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth.
Drizzle: Drizzle the ganache over the chilled cake for a decorative finish.

Notes

Quality Ingredients Matter: For the best flavor, use high-quality cocoa powder and chocolate for the cake and ganache. The type of chocolate you choose can significantly impact the depth of flavor. Similarly, opt for a good quality, creamy peanut butter for the frosting. These ingredients are the stars of your cake, so their quality will shine through in the final product.
Do Not Overmix the Batter: When combining your wet and dry ingredients, mix just until they are combined. Overmixing the batter can lead to a dense, tough cake because it develops the gluten too much. A light hand ensures a moist and tender crumb.
Temperature is Key for Frosting: Ensure that the butter and peanut butter are at room temperature before you start making your frosting. This makes it easier to blend them into a smooth, creamy consistency without lumps. If the butter is too cold, the frosting can become clumpy, and if it’s too warm, it may become too runny.