Chocolate Peanut Butter Cake

Wow, I just found the yummiest cake ever. It’s called chocolate peanut butter cake. I am so excited to share!

I love how the chocolate and peanut butter taste together. They make my mouth do a happy dance. I want you to try it too!

Each bite is soft and rich. It feels like a sweet hug from the inside. I smile every time I eat it.

So let’s bake it together. Grab your mixing bowl. You will love every slice!

Why You’ll Love This Recipe

• Perfect Flavor Combination: The deep, rich chocolate cake balances beautifully with the creamy peanut butter frosting.
• Moist and Tender Texture: Thanks to sour cream and buttermilk, this cake stays soft and fluffy.
• Easy to Make: No complicated techniques—just simple, reliable steps.
• Showstopper Dessert: A glossy chocolate ganache makes this cake look as good as it tastes.
• Make-Ahead Friendly: Bake the cake layers in advance and frost later for stress-free preparation.

What You Need to Know Before You Start

• Prep & Cook Time:
  • Prep Time: 25 minutes
  • Bake Time: 30 minutes
  • Assembly & Frosting: 20 minutes
  • Total Time: About 1 hour 15 minutes
• Servings:
  This recipe makes a 3-layer 8-inch cake, serving 12-14 people.
• Difficulty:
  Intermediate – great for home bakers looking to make a layered cake with easy frosting techniques.

Required Kitchen Tools

To make this cake, you’ll need:

• 3 (8-inch) round cake pans
• Parchment paper
• Mixing bowls
• Hand or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling racks
• Offset spatula for frosting
• Microwave-safe bowl for ganache

Ingredients for Chocolate Cake

Here’s what you’ll need to create the perfect chocolate cake layers (exact measurements are in the recipe card below):

Dry Ingredients:

• All-Purpose Flour – Provides structure to the cake.
• Unsweetened Cocoa Powder – Use natural cocoa powder for a deep chocolate flavor.
• Granulated Sugar – Adds sweetness and moisture.
• Baking Soda & Baking Powder – Help the cake rise properly.
• Salt – Enhances flavor.
• Espresso Powder (Optional) – Deepens the chocolate flavor without making the cake taste like coffee.

Wet Ingredients:

• Canola or Vegetable Oil – Keeps the cake moist.
• Eggs – Bind the ingredients and create structure.
• Full-Fat Sour Cream – Adds richness and helps with moisture.
• Buttermilk – Keeps the cake soft and tender.
• Pure Vanilla Extract – Enhances the overall flavor.
• Hot Water or Black Coffee – Helps bloom the cocoa powder for an intense chocolate taste.

Ingredients for Peanut Butter Frosting

• Unsalted Butter – Softened to room temperature.
• Creamy Peanut Butter – Use regular, not natural, peanut butter for the best texture.
• Confectioners’ Sugar – Creates a smooth and fluffy frosting.
• Heavy Cream (or Heavy Whipping Cream) – Adjusts consistency and makes the frosting light.
• Pure Vanilla Extract – Adds warmth to the peanut butter flavor.

Ingredients for Chocolate Ganache

• Semi-Sweet Chocolate – Use good-quality chocolate for a glossy finish.
• Heavy Cream – Creates a smooth, pourable consistency.

Optional Garnish:

• Chopped or Mini Peanut Butter Cups – For extra peanut butter flavor.

How to Make Chocolate Peanut Butter Cake (Step-by-Step Instructions)

Step 1: Prepare the Cake Pans and Preheat the Oven

Before you begin mixing the batter, it’s crucial to prep your baking pans properly:

• Preheat the oven to 350°F (175°C).
• Prepare three 8-inch round cake pans: Lightly grease them with butter or nonstick spray.
• Line the bottoms of the pans with parchment paper: This prevents sticking and ensures your cakes come out clean.
• Lightly dust the sides of the pans with cocoa powder: Instead of flour, cocoa powder helps keep the edges from becoming white or dusty.

Step 2: Mix the Dry Ingredients

A well-mixed dry ingredient base is key to a light and fluffy cake:

• In a large mixing bowl, whisk together the following:
  • 2 ½ cups (310g) all-purpose flour – Provides structure to the cake.
  • ¾ cup (75g) unsweetened cocoa powder – Gives a deep chocolate flavor.
  • 2 cups (400g) granulated sugar – Adds sweetness and keeps the cake soft.
  • 1 teaspoon baking soda – Helps the cake rise properly.
  • 1 teaspoon baking powder – Gives an extra lift for a fluffier texture.
  • ½ teaspoon salt – Enhances the flavors and balances the sweetness.
  • 1 teaspoon espresso powder (optional) – Intensifies the chocolate taste without making the cake taste like coffee.
• Whisk for about 1 minute to evenly distribute the ingredients.

Pro Tip: Sifting the dry ingredients before mixing can prevent lumps and ensure a smooth batter.

Step 3: Combine the Wet Ingredients

Now, in a separate medium bowl, mix the ingredients that will add moisture and richness:

• ½ cup (120ml) vegetable or canola oil – Keeps the cake tender and moist.
• 2 large eggs, at room temperature – Helps bind the ingredients together.
• ½ cup (120g) full-fat sour cream – Adds richness and moisture.
• 1 cup (240ml) buttermilk – Makes the cake soft and tender with a slight tang.
• 2 teaspoons pure vanilla extract – Enhances the overall flavor.
• Whisk the wet ingredients together until smooth. Make sure the eggs and sour cream are well incorporated.

Pro Tip: If your eggs or sour cream are too cold, they might not mix properly. Let them sit at room temperature for about 30 minutes before using.

Step 4: Bring It All Together

• Slowly add the wet mixture into the dry ingredients, stirring gently with a whisk or rubber spatula.
• Once combined, slowly pour in 1 cup (240ml) hot water OR freshly brewed black coffee.
• Stir the batter gently until smooth and fully incorporated.

Important: The batter will be thin and runny, but this is normal! The hot liquid helps bloom the cocoa powder, giving the cake a deeper, richer chocolate taste.

Step 5: Bake the Cake Layers

• Divide the batter evenly between the three prepared cake pans. Each pan should be about half full to allow space for rising.
• Gently tap each pan on the counter a few times to remove air bubbles.
• Place the pans on the center rack of your oven and bake for 28-32 minutes.

How to Check for Doneness:

• Insert a toothpick into the center of a cake layer. If it comes out clean or with just a few crumbs, it’s done.
• The cakes should feel firm but slightly springy when lightly pressed in the center.

Step 6: Cool the Cake Layers

• Remove the cakes from the oven and let them cool in the pans for 10 minutes.
• After 10 minutes, run a knife around the edges of each cake to loosen them.
• Carefully flip each cake out onto a wire cooling rack and peel off the parchment paper.
• Let the cakes cool completely (about 1 hour) before assembling.

Pro Tip: If the cakes are still slightly domed on top, use a serrated knife to level them for even stacking.

Assembling the Cake & Making the Frosting and Ganache

Step 1: Make the Peanut Butter Frosting

While the cake layers cool, prepare the creamy peanut butter frosting:

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (375g) creamy peanut butter (not natural)
• 3 cups (360g) confectioners’ sugar, sifted
• ⅓ cup (80ml) heavy cream (or heavy whipping cream)
• 1 teaspoon pure vanilla extract

Instructions:

1. Cream the Butter & Peanut Butter:
   In a large bowl, beat the softened butter and peanut butter together using a hand or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add Sugar Gradually:
   Reduce the speed to low and slowly add the sifted confectioners’ sugar. Mix until incorporated.
3. Adjust Consistency:
   Pour in the vanilla extract and heavy cream slowly. Beat on medium speed until light and fluffy (about 2 more minutes).
   – Too thick? Add more cream, 1 tablespoon at a time, until it’s spreadable.
   – Too thin? Add a little more confectioners’ sugar.
4. Taste and Adjust:
   The frosting should be creamy, smooth, and slightly sweet with a strong peanut butter flavor.

Step 2: Assemble the Cake

Once the cakes are completely cool:

1. Trim the Layers (Optional):
   If your cakes have domed tops, use a serrated knife to level them.
2. Layer & Frost:
   • Place the first cake layer on a serving plate or cake stand.
   • Spread about ¾ cup of frosting evenly on top.
   • Add the second cake layer. Repeat with frosting.
   • Top with the final layer. Spread a thin crumb coat (a light layer of frosting) over the whole cake. Chill for 15-20 minutes to set.
   • Frost the Cake: After chilling, apply the remaining frosting smoothly over the top and sides. Use an offset spatula for a clean finish.

Step 3: Make the Chocolate Ganache Drip

Ingredients:

• 6 oz (170g) semi-sweet chocolate, finely chopped
• ½ cup (120ml) heavy cream

Instructions:

1. Heat the Cream:
   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t boil).
2. Melt the Chocolate:
   Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes.
3. Stir Until Smooth:
   Stir gently until the chocolate melts and becomes smooth and glossy. Let cool for 10-15 minutes until slightly thickened but still pourable.

Step 4: Decorate the Cake

1. Drip Ganache:
   • Spoon the ganache along the edges of the cake, allowing it to drip naturally down the sides.
   • Pour the rest on top and spread gently for a smooth finish.
2. Optional Garnish:
   • Add chopped peanut butter cups or mini versions on top.
   • You can also pipe leftover frosting around the edges for a decorative touch.

How to Serve & Decorate Chocolate Peanut Butter Cake

This cake is rich and indulgent, perfect for any special occasion or chocolate-peanut butter craving. Here are a few ways to serve it:

• Classic Style: Serve as-is with its smooth peanut butter frosting and chocolate ganache.
• Extra Crunch: Garnish with chopped peanut butter cups or chopped roasted peanuts for added texture.
• With Ice Cream: A scoop of vanilla, chocolate, or peanut butter ice cream pairs beautifully with each slice.
• Drizzle of Extra Ganache: If you love extra chocolate, warm up additional ganache and drizzle it over individual slices before serving.

Storing Chocolate Peanut Butter Cake

Short-Term Storage (1-3 Days):

• Store the cake covered at room temperature for up to 3 days if your kitchen is cool.
• If your home is warm, refrigerate the cake and let it sit at room temperature for 30 minutes before serving so the frosting softens.

Refrigerating (Up to 5 Days):

• Keep the cake in an airtight container in the refrigerator for up to 5 days.
• For best texture, allow slices to warm up at room temperature for 15-20 minutes before eating.

Freezing (Up to 3 Months):

• Freeze individual slices wrapped in plastic wrap and placed in an airtight container.
• When ready to eat, thaw in the refrigerator overnight, then bring to room temperature before serving.

Variations & Substitutions

Want to switch things up? Try these ideas:

• Use a Different Frosting: Swap peanut butter frosting for chocolate buttercream or a cream cheese frosting for a new twist.
• Peanut Butter Swirl Cake: Add swirls of peanut butter into the chocolate batter before baking.
• Nut-Free Option: Use sunflower seed butter instead of peanut butter.
• Extra Chocolate: Mix mini chocolate chips into the batter for a double chocolate effect.
• Sheet Cake Version: Instead of a layer cake, bake in a 9×13-inch pan for a simpler serving style.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure your eggs, sour cream, and buttermilk are at room temperature. This helps everything blend smoothly for a tender cake.
• Sift the Cocoa Powder: Cocoa powder can clump. Sifting it into the dry ingredients ensures a smooth batter.
• Don’t Overmix: Stir the batter until just combined. Overmixing can lead to a dense cake.
• Coffee Enhances Chocolate: Even if you don’t like coffee, using hot coffee instead of water deepens the chocolate flavor without tasting like coffee.
• Chill the Cake Before Ganache: After frosting, refrigerate the cake for 20-30 minutes before adding ganache. This prevents the drips from running too far down.
• Clean Slices: For clean cake slices, wipe your knife with a damp cloth between each cut.

Estimated Nutrition Information (Per Slice, Based on 12 Servings)

Nutrient	Amount
Calories	~640 kcal
Carbohydrates	80g
Fat	35g
Saturated Fat	14g
Protein	9g
Sugar	65g
Fiber	3g
Sodium	350mg

Note: These values are approximate and can vary based on brands and specific ingredient choices.

Chocolate Peanut Butter Cake FAQs

1. Can I use natural peanut butter for the frosting?
No, natural peanut butter is too oily and will make the frosting separate. Stick to regular creamy peanut butter.

2. Can I make this cake ahead of time?
Yes! Bake the cake layers 1-2 days in advance and store them wrapped at room temperature. The assembled cake can also be made the day before serving.

3. Can I use a different type of chocolate for the ganache?
Yes! Milk chocolate will make it sweeter, while dark chocolate will create a more intense flavor.

4. What if I don’t have buttermilk?
Make a substitute by mixing 1 cup milk + 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Conclusion

Chocolate Peanut Butter Cake is the ultimate treat for anyone who loves this classic flavor combination. Moist, rich chocolate cake, smooth peanut butter frosting, and silky ganache come together for a show-stopping dessert. Whether you’re making it for a birthday or just because, this cake is guaranteed to impress.

If you try this recipe, let me know how it turns out!