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Craving a dessert that’s both indulgent and crowd-pleasing? This Chocolate Peanut Butter Cake is your answer! With layers of moist chocolate cake, creamy peanut butter frosting, and a glossy chocolate glaze, it’s a treat that will wow your family and friends. Whether you’re celebrating a birthday or just want to satisfy your sweet tooth, this cake is sure to impress. And the best part? It’s easier to make than you might think!
Chocolate Peanut Butter Cake
Course: DessertCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
30
minutesCooking time
25
minutesCalories
747
kcalIngredients
- Chocolate Cake Base:
2 cups all-purpose flour
¼ cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2 cups granulated sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
- Peanut Butter Frosting:
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cup creamy peanut butter
2 teaspoons vanilla extract
½ teaspoon salt
2 cups powdered sugar
2 tablespoons evaporated milk (or regular milk)
- Chocolate Sauce:
½ cup chocolate chips
2 tablespoons heavy cream
Directions
- Preparing the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a saucepan, bring water and sugar to a boil. Remove from heat and stir in chocolate and butter until melted. Cool for 10 minutes.
- Mix in vegetable oil and vanilla extract. Beat in eggs one at a time. Combine with dry ingredients until smooth.
- Divide batter among pans and bake for 20-23 minutes. Let cool before frosting.
- Making the Frosting:
- Beat butter and peanut butter until creamy. Add vanilla and salt.
- Gradually mix in powdered sugar, then add milk until fluffy.
- Assembling the Cake:
- Layer the cake with frosting between layers and on top. Chill for 10 minutes.
- Frost with a final thick layer and top with chocolate sauce.
Notes or Tips:
- Storage: Store whole cakes at room temperature for up to 4 days or refrigerate for a week. Wrap slices tightly for best freshness.
- Freezing: Wrap well and freeze for up to 3 months. Thaw before serving.
- Measuring Flour: Spoon and level flour to avoid dense cake.
Conclusion:
This Chocolate Peanut Butter Cake is not only a feast for the eyes but also a treat for the taste buds. Its layers of moist chocolate cake, creamy peanut butter frosting, and glossy chocolate sauce create a dessert experience that’s hard to beat. Perfect for celebrations or just a special treat, this recipe will become a new favorite in your baking repertoire!
