Who can resist the classic combination of chocolate and peanut butter? This dynamic duo has been delighting taste buds for generations, and when transformed into a decadent layer cake, it becomes an irresistible centerpiece for any celebration.
The Chocolate Peanut Butter Cake combines rich, moist chocolate cake layers with creamy peanut butter frosting, creating a symphony of flavors that satisfies both chocolate lovers and peanut butter enthusiasts alike.
Doesn’t matter if you are planning a birthday celebration, a holiday gathering, or simply treating yourself to something special, this cake delivers on all fronts.
The contrast between the deep cocoa flavor and the nutty sweetness of peanut butter creates a balanced dessert that isn’t overwhelmingly sweet. The best part? Despite its impressive appearance, this cake is surprisingly straightforward to make, requiring no specialized baking equipment or techniques.
Let’s dive into this crowd-pleasing recipe that’s guaranteed to earn you compliments and requests for seconds.
INGREDIENTS
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Ganache Topping (optional):
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped peanuts for garnish
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures your cakes will release easily after baking.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. In a separate bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly add the hot coffee, mixing until the batter is smooth. The batter will be thin, but don’t worry – that’s exactly how it should be.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the softened butter and peanut butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3-4 minutes.
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of peanut butter frosting on top, then place the second cake layer on top.
Cover the entire cake with the remaining frosting, creating a smooth finish or decorative swirls as desired.
For the optional chocolate ganache topping, place chocolate chips in a heat-proof bowl. Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly until it reaches a pourable consistency. Slowly pour the ganache over the top of the cake, allowing it to drip down the sides. Sprinkle with chopped peanuts for a beautiful finishing touch.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This cake can be stored in an airtight container in the refrigerator for up to 5 days.
FAQs
1. Can I make this cake in advance?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The assembled cake can be made 1 day ahead and stored in the refrigerator.
2. Is there a substitute for buttermilk?
Absolutely. You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I use natural peanut butter for the frosting?
While you can use natural peanut butter, commercial creamy peanut butter (like Jif or Skippy) works best for frosting as it has a more consistent texture and contains stabilizers that help the frosting hold its shape.
4. Why add hot coffee to the cake batter?
Hot coffee enhances the chocolate flavor without making the cake taste like coffee. The heat also helps bloom the cocoa powder, intensifying its flavor. If you prefer, you can substitute hot water.
5. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture results.
Conclusion
The Chocolate Peanut Butter Cake is more than just a dessert—it’s an experience that brings together two beloved flavors in perfect harmony. With its moist chocolate layers, creamy peanut butter frosting, and optional glossy ganache topping, this cake strikes the ideal balance between sophistication and comfort food.
What makes this recipe particularly special is its versatility. You can dress it up for formal occasions or keep it casual for family gatherings.
The straightforward instructions make it accessible even to novice bakers, while the impressive results will make everyone think you spent hours in the kitchen.
So the next time you’re craving something indulgent or need a show-stopping dessert for a special occasion, this Chocolate Peanut Butter Cake is sure to impress both your taste buds and your guests.
