Chocolate Peanut Butter Cake

This cake is like a warm hug on a plate—rich chocolate sponge meets creamy peanut butter frosting in a delightful embrace. The aroma wafting from the oven will make you weak at the knees before you even take your first bite. Imagine sinking your fork into layers of moist cake and velvety frosting that’s so good it could possibly solve all the world’s problems (okay, maybe not all of them, but it’ll definitely brighten your day).

I still remember the first time I made this Chocolate Peanut Butter Cake for my family. Their eyes lit up like Christmas lights when they took their first bite. It’s a crowd-pleaser perfect for birthdays, anniversaries, or just because it’s Wednesday and you need a pick-me-up. Trust me; once you make this cake, you’ll be bombarded with requests to bake it again and again.

Baking this cake brought back memories of my childhood when I would sneak spoonfuls of peanut butter straight from the jar when no one was looking.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; sift to avoid lumps and ensure even mixing.
• Cocoa Powder: Use high-quality unsweetened cocoa powder for deep chocolate flavor.
• Baking Powder: This helps the cake rise beautifully; always check the expiration date.
• Granulated Sugar: Sweetens the cake perfectly; adjust based on your sweetness preference.
• Eggs: These bind everything together; use large eggs at room temperature for better mixing.
• Whole Milk: Adds moisture; substitute with buttermilk for extra richness if desired.
• Vegetable Oil: Keeps the cake moist; feel free to use melted coconut oil for flavor.
• Peanut Butter: Creamy or crunchy based on preference; this is where the magic happens.
• Powdered Sugar: For the frosting’s sweetness and smooth texture; sift before using.
• Vanilla Extract: Enhances all flavors; opt for pure vanilla extract if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans with nonstick spray. Dust them lightly with flour to prevent sticking.

In a mixing bowl, combine all-purpose flour, cocoa powder, baking powder, and granulated sugar. Whisk these dry ingredients until well-blended and free of lumps.

In another bowl, whisk together eggs, whole milk, and vegetable oil until combined. Slowly add this wet mixture into your dry ingredients while stirring gently to avoid overmixing.

Pour the batter evenly into prepared pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While cakes are cooling on wire racks, whip up that luscious peanut butter frosting by beating powdered sugar with creamy peanut butter and vanilla extract until fluffy.

Once cooled completely, stack one layer of cake on a serving plate. Generously spread half of the frosting on top before placing the second layer over it. Top off with remaining frosting and feel free to add chocolate shavings or chopped peanuts as decoration.

Slice up this masterpiece and watch everyone gather around as they inhale its irresistible aroma—this is what dessert dreams are made of.

Now that you’ve created this epic Chocolate Peanut Butter Cake masterpiece, get ready for some serious compliments (and possibly some requests for leftovers). Enjoy every crumb.

Perfecting the Cooking Process

Start by baking the layers first while preparing the frosting. Once baked, let them cool before frosting to prevent melting.

Add Your Touch

Feel free to swap out regular flour for almond flour for a gluten-free version, or add crushed peanuts for extra crunch.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week.

Baking this cake reminded me of my friend’s birthday party when everyone raved about it. Their smiles made all the effort worthwhile.

FAQ

Can I make Chocolate Peanut Butter Cake in advance?

Yes, you can bake the layers ahead and frost them just before serving.

What type of chocolate works best?

Use high-quality semisweet or dark chocolate for rich flavor.

How should I store leftover cake?

Keep it covered at room temperature or refrigerate for longer freshness.

Chocolate Peanut Butter Cake

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• Author: Clara Rosewood
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Chocolate Peanut Butter Cake is an indulgent delight featuring rich, moist layers of chocolate cake paired with creamy peanut butter frosting. Perfect for any celebration or just a sweet treat!

 

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Ingredients

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For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 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
• 1/4 cup heavy cream (adjust for consistency)
• 1 teaspoon vanilla extract

Optional Chocolate Ganache Drizzle:

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream

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Instructions

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, milk, oil, and vanilla extract. Mix until well combined.
   • Gradually stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans.
   • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Frosting:
   • In a large mixing bowl, beat the butter and peanut butter together until creamy and smooth.
   • Gradually add the powdered sugar, beating until combined. Add the heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
3. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
   • Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
4. Optional Chocolate Ganache Drizzle:
   • Heat the chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth. Let cool slightly before drizzling over the frosted cake.
5. Serve:
   • Slice and serve the cake. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• For extra texture, sprinkle chopped peanuts or Reese’s Pieces on top of the frosted cake.
• To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• You can prepare the cake layers a day in advance; just wrap them tightly and store them at room temperature or in the fridge.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American