Chocolate Peanut Butter Cake Recipe

If you're a fan of the classic chocolate and peanut butter combo, this Chocolate Peanut Butter Cake will be your new favorite dessert! The moist chocolate cake layers paired with creamy, luscious peanut butter frosting and topped with a chocolate ganache drizzle make this cake irresistibly rich and indulgent. Whether it’s for a birthday, a special celebration, or simply a treat-yourself moment, this cake will satisfy all your cravings. Stick around for a detailed recipe, along with tips and variations to make this dessert perfect for any occasion.

What Is a Chocolate Peanut Butter Cake?

A chocolate peanut butter cake is a decadent dessert made with layers of moist, rich chocolate cake, filled and frosted with a creamy peanut butter frosting. The flavor combination of chocolate and peanut butter is a classic, and this cake takes it to the next level with a luxurious chocolate ganache drizzle or topping. The result is a moist, sweet, and slightly salty dessert that is perfect for special occasions or whenever you need a chocolate fix.

Ingredients List for Chocolate Peanut Butter Cake

For the Chocolate Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup buttermilk, at room temperature
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water (or hot coffee for deeper flavor)

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter (not natural or crunchy)
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• ¼ cup heavy cream (or whole milk)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Ganache (optional):

• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional, for extra gloss)

For Garnishing (optional):

• Chopped peanuts
• Reese’s peanut butter cups, chopped
• Chocolate shavings

Substitutions and Variations for Chocolate Peanut Butter Cake

1. Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for a gluten-free version.
2. Dairy-Free: Replace the buttermilk with a dairy-free alternative (like almond milk mixed with 1 tablespoon of lemon juice) and use vegan butter in place of regular butter. Opt for coconut milk in the ganache.
3. Lower Sugar: Reduce the sugar in the cake by ¼ cup if you prefer a less sweet cake. You can also try using a sugar substitute like erythritol or monk fruit in both the cake and frosting.
4. Crunchy Peanut Butter: If you prefer more texture, use crunchy peanut butter in the frosting instead of smooth.
5. Cupcake Version: You can turn this recipe into cupcakes by pouring the batter into lined muffin tins. Bake at 350°F (175°C) for 18-22 minutes, then frost with the peanut butter frosting.

Step-by-Step Cooking Instructions for Chocolate Peanut Butter Cake

Step 1: Preheat the Oven and Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly dust the pans with cocoa powder to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.

Step 4: Add the Boiling Water (or Coffee)

Carefully stir in the boiling water (or coffee) to the batter. The batter will be thin, but this is what makes the cake moist. Stir until well incorporated.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

How to Make Peanut Butter Frosting

While the cakes are cooling, prepare the frosting:

Step 1: Cream the Butter and Peanut Butter

In a large mixing bowl, beat the softened butter and peanut butter together with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 2: Add the Powdered Sugar

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Increase the speed to medium and continue beating until light and fluffy.

Step 3: Add the Vanilla and Cream

Add the vanilla extract and a pinch of salt. Gradually pour in the heavy cream, beating on high speed for about 1-2 minutes until the frosting is smooth and spreadable. If the frosting is too thick, add more cream, 1 tablespoon at a time, until you reach the desired consistency.

How to Assemble the Cake

Step 1: Level the Cakes

Once the cakes have cooled completely, use a serrated knife to level the tops if needed.

Step 2: Frost the First Layer

Place one cake layer on your serving plate or cake stand. Spread a thick layer of peanut butter frosting over the top of the first cake layer.

Step 3: Add the Second Layer

Place the second cake layer on top of the frosted layer. Spread another layer of frosting on the top, then frost the sides of the cake evenly.

Step 4: Chill the Cake

If you’re adding a chocolate ganache, chill the frosted cake in the fridge for about 15-20 minutes to allow the frosting to firm up slightly.

How to Make Chocolate Ganache (Optional)

Step 1: Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Step 2: Pour Over Chocolate

Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir the mixture until the chocolate is completely melted and smooth. If desired, stir in the butter for extra shine.

Step 3: Drizzle the Ganache

Once the ganache has cooled slightly, pour or drizzle it over the top of the cake, letting it drip down the sides for a dramatic effect. Garnish with chopped peanuts or Reese’s peanut butter cups if desired.

How to Make Chocolate Peanut Butter Cake: A Step-by-Step Guide

1. Step 1: Preheat the oven, prepare cake pans, and mix the dry ingredients.
2. Step 2: Combine the wet ingredients and add to the dry ingredients.
3. Step 3: Stir in boiling water (or coffee) and divide batter between pans.
4. Step 4: Bake for 30-35 minutes, then cool completely.
5. Step 5: Prepare the peanut butter frosting and frost the cooled cakes.
6. Step 6: (Optional) Make chocolate ganache and drizzle over the cake.

Common Mistakes to Avoid

1. Not Sifting the Powdered Sugar: If you skip sifting, the powdered sugar can cause clumps in the frosting. Sifting ensures a smooth texture.
2. Skipping the Chilling Time: Chilling the cake before adding ganache or slicing will help the frosting set and prevent the cake from becoming messy.
3. Overbaking: Keep an eye on the cake during baking to avoid overbaking, which can lead to a dry cake. Remove the cake from the oven when a toothpick comes out clean or with a few moist crumbs.

Serving and Presentation Tips

• Add Garnish: For a beautiful presentation, top the cake with chopped peanuts, Reese's pieces, or a drizzle of melted peanut butter.
• Slice Carefully: Use a warm, sharp knife to slice the cake. Run the knife under hot water, wipe it dry, and slice for clean cuts.
• Serve with Ice Cream: This cake is incredibly rich and pairs perfectly with a scoop of vanilla or peanut butter ice cream.

How to Serve Chocolate Peanut Butter Cake

This cake is best served at room temperature so the frosting stays creamy and soft. Take the cake out of the fridge about 20-30 minutes before serving. Each slice is rich and indulgent, making it perfect for pairing with a hot cup of coffee, tea, or even a cold glass of milk!

Presentation Ideas for Chocolate Peanut Butter Cake

1. Drip Cake: Create a drip cake effect with the ganache for a professional bakery look. Let the ganache slightly cool before drizzling it around the edges.
2. Reese’s Garnish: Top the cake with chopped Reese’s peanut butter cups for extra decoration and texture.
3. Rustic Look: For a more rustic, homemade appearance, swirl the frosting generously and add a sprinkle of chopped peanuts or chocolate shavings on top.

Chocolate Peanut Butter Cake Recipe Tips

• Room Temperature Ingredients: For a smooth batter and frosting, make sure your butter, eggs, and buttermilk are at room temperature before starting.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
• Make Ahead: You can make the cake layers in advance, wrap them in plastic wrap, and freeze for up to 2 months. Thaw at room temperature before frosting.

Frequently Asked Questions (FAQs)

1. Can I make this cake gluten-free? Yes! You can substitute all-purpose flour with a gluten-free 1:1 baking blend that includes xanthan gum.
2. How long does this cake last? This cake will stay fresh in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture.
3. Can I make cupcakes instead? Absolutely! This recipe makes great cupcakes. Bake them for 18-22 minutes at 350°F, then frost and drizzle with ganache.
4. Can I use natural peanut butter? It’s best to avoid natural peanut butter because the oil separation can affect the texture of the frosting. Use regular creamy peanut butter for best results.

Conclusion

This Chocolate Peanut Butter Cake Recipe is the ultimate dessert for lovers of rich, decadent flavors. The combination of moist chocolate cake, creamy peanut butter frosting, and silky chocolate ganache makes for an unforgettable treat that will impress any crowd. Perfect for birthdays, holidays, or simply because, this cake is sure to become your go-to recipe for indulging in the chocolate-peanut butter goodness. Give it a try today and savor each heavenly bite!

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