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Chocolate Peanut Butter Cake

Deliciously Moist Chocolate Peanut Butter Cake Recipe

A delightful Chocolate Peanut Butter Cake that combines rich chocolate and creamy peanut butter for an indulgent dessert.
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 2 cups All-purpose flour Consider using cake flour for a lighter texture.
  • 3/4 cup Cocoa powder (unsweetened) Dutch-process cocoa enhances depth.
  • 1 cup Granulated sugar You can swap it out with coconut sugar for a healthier twist.
  • 1/2 cup Brown sugar Light or dark varieties work based on your taste preference.
  • 3 Eggs Using room temperature eggs yields a better rise.
  • 1/2 cup Vegetable oil (or melted butter) For a lighter option, replace with applesauce.
  • 1 cup Buttermilk (or milk with vinegar) Yogurt is an excellent substitute for a similar effect.
  • 1 cup Hot coffee Hot water can be used in a pinch.
  • 2 teaspoons Vanilla extract Opt for pure vanilla for the best results.
  • 1 teaspoon Baking soda Keep it fresh for optimal rise.
  • 1 teaspoon Baking powder Keep it fresh for optimal rise.
  • 1/2 teaspoon Salt You can omit it if you’re using salted butter.
  • 1/2 cup Mayonnaise While optional, it’s not detectable in taste.
Peanut Butter Frosting
  • 1 cup Creamy peanut butter (or crunchy) Choose based on your texture preference.
  • 1/2 cup Butter (softened) Make sure it’s softened for a fluffy texture.
  • 2 cups Powdered sugar Adjust to meet your desired sweetness level.
  • 1/4 cup Heavy cream Adjust to reach your preferred thickness.
  • 1 teaspoon Vanilla extract Include it in the frosting for added complexity.
  • 1/4 teaspoon Salt (optional) Helps to balance the sweetness.

Equipment

  • Oven
  • mixing bowls
  • hand mixer
  • spatula
  • 9-inch cake pans
  • Parchment Paper
  • Wire rack

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, hot coffee, and vanilla extract. Mix until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, folding gently until just combined.
  5. Divide the batter evenly between prepared pans and bake for 28-32 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
Frosting and Assembly
  1. Beat softened butter until fluffy. Gradually add peanut butter and powdered sugar. Drizzle in heavy cream and vanilla, beating until smooth.
  2. Place one cake layer on a serving plate, spread frosting on top, and place the second layer. Frost the top and sides.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store unfrosted cake layers at room temperature for up to 3 days or refrigerate frosted cake for up to a week. Slice and freeze pieces tightly for up to 3 months.

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