Chocolate Peanut Butter Cake Recipe
User Reviews
5
16 reviews
Excellent
Chocolate Peanut Butter Cake Recipe
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This Chocolate Peanut Butter Cake combines a rich cocoa and bittersweet chocolate cake base with creamy peanut butter frosting and a smooth chocolate ganache topping. The layered cake is moist from the buttermilk and butter-oil mixture, with deep chocolate flavors balanced by sweet and salty peanut butter icing. The recipe includes decorating suggestions using Reese's peanut butter cups and provides instructions for both the cake and its complementary frostings for a decadent dessert.
Description
The cake layers are made by blending unsweetened cocoa and chopped bittersweet chocolate with boiling water to melt and create a chocolate base enhanced by the tang of buttermilk. Butter, oil, and two sugars are creamed with eggs and vanilla before incorporating sifted flour mixed with leavening agents and salt. The batter is split into three 9-inch pans and baked until set, yielding moist cake layers with a tender crumb.
The peanut butter frosting is a creamy blend of butter, creamy peanut butter, powdered sugar, vanilla, and heavy cream or milk, creating a smooth and rich filling and topping. The chocolate ganache made from semisweet chocolate and heavy cream adds a glossy finish and extra depth of chocolate flavor.
This cake is ideal for celebrations, offering a balance of chocolate and peanut butter flavors. It can be stored in the refrigerator covered for up to four days and freezes well for longer storage. Freezing can be done by wrapping unfrosted layers or the whole frosted cake, with thawing instructions for preserving texture and taste.
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Ingredients
Cake
- ⅓ cup unsweetened cocoa powder natural
- 4 ounces bittersweet chocolate chopped, or semisweet chocolate
- 1 cup water boiling
- 1 cup buttermilk
- ½ cup butter salted
- ½ cup vegetable oil
- 1 cup brown sugar 200g, firmly packed
- 1 cup granulated sugar (200g)
- 2 egg room temperature, large
- 2 teaspoon vanilla extract
- 2¼ cups all-purpose flour (281g)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Reese's peanut butter cups for decorating
Peanut Butter Frosting
- 1 cup butter salted
- 2 cups peanut butter creamy
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 Tablespoons heavy cream or milk
Chocolate Ganache
- 6 ounces semisweet chocolate chopped (1 cup chocolate chips)
- ½ cup heavy cream
Instructions
Cake
- Preheat the oven to 350°F. Prepare three 9-inch round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
- Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted.
- Once cooled, add the buttermilk to the chocolate mixture.
- In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy.
- Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add half of this to the batter and mix on low speed just until combined.
- Pour in half of the chocolate-buttermilk mixture and mix again, just until combined.
- Repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
- Divide the batter between the prepared cake pans and bake for 20-24 minutes, or until a toothpick or cake tester comes out clean. Be sure not to overbake.
- Transfer each of the cakes to a cooling rack and allow them to cool completely before assembling the cake with frosting.
Frosting
- Beat the butter and peanut butter in a large bowl.
- Add powdered sugar, vanilla, and cream.
Ganache
- Heat cream. Pour over chocolate. Wait 5 minutes then stir until smooth. Wait 15 minutes for ganache to cool so it isn't as runny. Decorate. Let ganache firm up for at least 10 minutes in freezer before decorating with frosting swirls.
Assemble the Cake
- Once the cake has completely cooled, it can be assembled. Place one cake layer on a cake stand or serving plate, and cover it generously with an even layer of peanut butter frosting.
- Repeat with the second and third layers, then finish by frosting the sides. Make sure to reserve some of the frosting to make decorative swirls on top.
- Once the cake is frosted and the ganache has cooled, pour it over the middle of the top of the cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the freezer for at least 10 minutes before adding the rest of the decorative frosting.
- Use a decorative frosting tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake, and place mini Reese's Peanut Butter Cups between each swirl.
Notes
- Store frosted cake at room temperature covered up to 12 hours, then refrigerate in an airtight container for up to 4 days.
- Unfrosted cake layers keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 4 days.
- Freeze baked and cooled cake layers wrapped in plastic wrap for up to 2 months; thaw before frosting.
- To freeze a whole frosted cake, chill uncovered for 1 hour, then wrap tightly with two plastic wrap layers and freeze up to 1 month; thaw overnight in fridge and then set at room temperature for 2 hours before serving.
- Individual slices can be frozen wrapped in plastic wrap in an airtight container and thawed at room temperature for 1–2 hours.
Nutrition Information
Show Details
Calories
900kcal
(45%)
Carbohydrates
101g
(34%)
Protein
14g
(28%)
Fat
52g
(80%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
706mg
(29%)
Potassium
448mg
(10%)
Fiber
5g
(20%)
Sugar
76g
(152%)
Vitamin A
852IU
(17%)
Vitamin C
0.1mg
(0%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 900 kcal
% Daily Value*
| Calories | 900kcal | 45% |
| Carbohydrates | 101g | 34% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 706mg | 29% |
| Potassium | 448mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 76g | 152% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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