Description
Indulgent chocolate peanut butter cake merges rich cocoa and creamy peanut butter in a delightful dessert. Layers of moist chocolate cake paired with silky peanut butter frosting create a heavenly treat you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) milk
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water
Binding Ingredients:
- 2 large eggs
- 2 teaspoons vanilla extract
Peanut Butter Frosting Ingredients:
- 1 cup (240 grams) creamy peanut butter
- 1/2 cup (113 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
Chocolate Ganache Ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Prepare the oven at 350°F (175°C) and thoroughly coat two 9-inch round cake pans with cooking spray or butter.
- Combine dry ingredients in a spacious mixing bowl, whisking flour, sugar, cocoa powder, baking powder, baking soda, and salt until well integrated.
- Incorporate liquid ingredients by adding milk, vegetable oil, eggs, and vanilla extract, then blend using an electric mixer on medium speed until the mixture achieves a uniform consistency.
- Gently fold in boiling water, which will create an exceptionally thin batter. Distribute the batter evenly between the prepared cake pans.
- Place pans in preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow cakes to cool completely on a wire rack, ensuring they reach room temperature before frosting.
- Prepare peanut butter frosting by whipping peanut butter and butter together until creamy and light.
- Gradually incorporate powdered sugar, heavy cream, and vanilla extract into the butter mixture, beating until the frosting becomes smooth and voluminous.
- Carefully spread the peanut butter frosting between cake layers and over the entire exterior of the cake.
- For the optional chocolate ganache, heat heavy cream until it reaches a gentle simmer, then pour over chocolate chips and stir until the mixture becomes glossy and smooth.
- Drizzle the warm ganache decoratively over the frosted cake, allowing it to cascade down the sides for an elegant finish.
Notes
- Ensure ingredients are at room temperature for smooth mixing and better cake texture.
- Sift dry ingredients to prevent lumps and create a lighter, more even cake crumb.
- Use a light-colored metal cake pan for even heat distribution and perfect browning.
- For a gluten-free version, swap wheat flour with a 1:1 gluten-free baking blend.
- Avoid overmixing the batter to prevent a tough, dense cake texture.
- Check cake doneness early to prevent overbaking and dry results.
- Chill the cake briefly before frosting to minimize crumbs and create cleaner layers.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg