Decadent Chocolate Peanut Butter Cake

Introduction

Indulge in this rich chocolate peanut butter cake, a true showstopper that will impress any crowd! The combination of chocolate and peanut butter creates an irresistible flavor profile. This cake features layers of moist chocolate cake, creamy peanut butter frosting, and a smooth chocolate ganache. It’s the perfect dessert for any celebration.

Why You’ll Love This Chocolate Peanut Butter Cake

• The cake is unbelievably moist, with a delicious, fudge-like chocolate crumb.
• The peanut butter frosting is intensely peanut buttery and perfectly creamy.
• The smooth chocolate ganache adds a touch of elegance and richness.
• Mini chocolate chips in the cake batter provide a delightful textural contrast.
• This chocolate peanut butter cake strikes the perfect balance of flavors: rich and satisfying, yet not overly sweet.
• Whether it’s a special occasion or just a craving, this cake is guaranteed to satisfy.

Ingredients

Here’s what you need to bake this amazing chocolate peanut butter cake:

• For the Chocolate Cake:
  • All-purpose flour: 1 and 3/4 cups (219g), accurately measured.
  • Unsweetened natural cocoa powder: 3/4 cup (64g), vital for intense chocolate flavor.
  • Granulated sugar: 1 and 3/4 cups (350g), provides sweetness and moisture.
  • Baking soda & powder: 2 tsp and 1 tsp respectively, the leavening agents.
  • Salt: 1 tsp, balances and enhances all the other flavors.
  • Instant espresso powder (optional): 2 tsp, deepens chocolate intensity.
  • Canola or vegetable oil: 1/2 cup (113g/120ml), for a moist cake.
  • Large eggs: 2, at room temperature, provide structure and richness.
  • Full-fat sour cream: 3/4 cup (180g), adds moisture and a tender crumb.
  • Buttermilk: 1/2 cup (120g/ml), acidic, contributes to leavening and tenderness.
  • Pure vanilla extract: 2 tsp, enhances the overall flavor profile.
  • Hot water or black coffee: 1/2 cup (120g/ml), blooms the cocoa powder.
  • Mini semi-sweet chocolate chips: 1 cup (170g), tossed in 1 Tbsp flour, for texture.
• For the Peanut Butter Frosting:
  • Unsalted butter: 3/4 cup (12 Tbsp; 170g), softened, the base of the frosting.
  • Creamy peanut butter: 1 and 3/4 cups (440g), essential for that peanut butter flavor.
  • Confectioners’ sugar: 1 and 3/4 cups (210g), for sweetness and body.
  • Pure vanilla extract: 1 tsp, enhances the peanut butter flavor.
  • Pinch of salt: balances the sweetness in the frosting.
  • Heavy cream: 3 Tbsp (45g/ml), to achieve a smooth, spreadable consistency.
• For the Chocolate Ganache:
  • Quality semi-sweet chocolate: 8 ounces (226g), finely chopped for quick melting.
  • Heavy cream: 1 cup (240g/ml), creates the smooth, luscious ganache.
• Optional Garnish:
  • Chopped or mini peanut butter cups for decoration.

Notes & Substitutions

• Room Temperature Ingredients: Soften butter, eggs, sour cream and buttermilk to ensure proper mixing and a smooth batter. As Serious Eats explains, understanding the role of natural versus Dutch-process cocoa powder is key to proper leavening in baking.
• Cocoa Powder: Use natural unsweetened cocoa powder; Dutch-process will not work the same.
• Espresso Powder/Coffee: It enhances the chocolate flavor, don’t worry, your cake won’t taste like coffee.
• Sour Cream Substitute: Plain Greek yogurt can be used as a substitute.
• Buttermilk Substitute: Make a DIY version by adding vinegar or lemon juice to milk.
• Peanut Butter Type: Use conventional creamy peanut butter, as natural peanut butter can separate.
• Chocolate for Ganache: Baking bars are recommended for the best melting and flavor.

Equipment

Gather your tools to make this chocolate peanut butter cake baking process smooth:

• Three 9-inch round cake pans.
• Parchment paper rounds to line the pans.
• Large and medium mixing bowls.
• Handheld or stand mixer.
• Whisk for dry ingredients.
• Rubber spatula or large icing spatula.
• Small offset spatula (optional) for frosting.
• Bench scraper to smooth frosting.
• Piping bag and Wilton 1M tip (optional) for decorating.
• Cake carrier for storage.

Instructions

Follow these steps to create a chocolate peanut butter cake masterpiece:

1. Prep Oven & Pans: Preheat oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper rounds, then grease the parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
3. Combine Wet Ingredients: In a separate bowl, beat the oil, eggs, and sour cream together until combined. Add the buttermilk and vanilla, and beat until combined.
4. Mix Batter: Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is fully combined. Fold in the flour-coated chocolate chips.
5. Bake Cake Layers: Divide the batter evenly between the three prepared pans. Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour, then invert.
6. Make Peanut Butter Frosting: Beat the softened butter on medium-high speed until creamy. Add the peanut butter and beat until combined. Add confectioners’ sugar, vanilla extract, and salt, then pour in the heavy cream with the mixer running on low speed. Beat until fully combined and creamy.
7. Assemble Cake Layers: Place one cake layer on your serving plate. Spread about 1 cup of peanut butter frosting evenly over the top. Repeat with the second and third cake layers, spreading frosting in between each layer.
8. Chill Cake & Make Ganache: Spread a thin layer of frosting on the top and around the sides as a crumb coat. Chill uncovered in the refrigerator for at least 30 minutes. Then, place the finely chopped chocolate in a bowl. Heat the cream until simmering, then pour over the chocolate. Stir until smooth. Refrigerate the ganache for 30-60 minutes, until thickened.
9. Decorate Cake: Pour the thickened ganache over the chilled cake. Smooth with a spatula. If desired, pipe remaining peanut butter frosting around the edge of the cake using a piping bag. Garnish with peanut butter cups, if desired.
10. Serve & Store: Serve immediately or chill, uncovered, before serving. Cover and store in the refrigerator.

Pro Tips & Troubleshooting

• Room Temperature is Key: It prevents curdling, ensuring a smooth batter and frosting. As Crumble Crate highlights, using room temperature ingredients promotes better texture and lift in baked goods.
• Proper Flour Measurement: Spoon and level (or weigh) the flour to avoid a dry cake.
• Crumb Coat Technique: It’s essential for a neat final frosting/ganache layer.
• Ganache Consistency: Chill thoroughly until pourable but thick.
• Cake Doesn’t Rise: Check the cocoa type, baking soda/powder freshness, and avoid overmixing.
• Frosting Too Thick/Thin: Adjust with more confectioners’ sugar or heavy cream, respectively.

Serving, Storage & Variations

• Serving Suggestions: Enjoy this delicious chocolate peanut butter cake at room temperature or chilled.
• Storage Instructions: Cover the cake tightly and refrigerate for up to 5 days.
• Freezing: Cake layers can be frozen separately; frosted cake freezes well too.
• Sheet Cake Option: Convert this recipe into a 9×13 inch sheet cake for easy serving.
• Cupcake Version: Use this frosting and ganache on top of chocolate cupcakes.
• Additional Garnishes: Try crushed peanuts or other favorite candies.

Nutrition

Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. Use an online nutrition calculator for detailed information.

FAQ

• Can I use 8-inch pans instead of 9-inch? Yes, but you may need to adjust the baking time and the cake layers will be thicker.
• Why did my cake layers sink in the middle? This can happen due to oven temperature fluctuations, overmixing, or using too much leavening.
• How can I prevent my peanut butter frosting from separating? Using conventional creamy peanut butter will help prevent separation.
• Can I make this cake dairy-free? Yes, you can use dairy-free alternatives for the buttermilk, sour cream, and heavy cream.
• Can this chocolate peanut butter cake be made ahead of time? Yes! You can bake the cake layers, make the frosting, and prepare the ganache ahead of time. Store them separately and assemble the cake the day you plan to serve it.

Conclusion

This chocolate peanut butter cake is a truly irresistible treat, combining the best of both worlds in a decadent dessert. Don’t be intimidated by the layers; this recipe is manageable and the results are sure to impress. Gather your ingredients, follow the steps, and bake this amazing cake for your next celebration!

Decadent Chocolate Peanut Butter Cake

This rich three-layer chocolate cake is generously filled with creamy peanut butter frosting and topped with a luscious chocolate ganache, making it an impressive dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 26 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 12 slices

Calories 780 kcal

Equipment

• Oven
• 9-inch cake pans
• Parchment paper rounds
• Large bowl
• Handheld or stand mixer
• Whisk attachment
• Whisk
• Cooling rack
• Knife
• Paddle attachment
• Spatula
• Cake stand, turntable, or serving plate
• Icing spatula or offset spatula
• Bench scraper
• Medium heat-proof bowl
• Small saucepan
• Metal spoon or small rubber spatula
• Piping tip (optional)
• Cake carrier

Ingredients

  

Cake

• 1.75 cups all-purpose flour (219g) spooned & leveled
• 0.75 cup unsweetened natural cocoa powder (64g)
• 1.75 cups granulated sugar (350g)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons instant espresso powder optional
• 0.5 cup canola or vegetable oil (113g/120ml)
• 2 large eggs at room temperature
• 0.75 cup full-fat sour cream (180g) at room temperature
• 0.5 cup buttermilk (120g/ml) at room temperature
• 2 teaspoons pure vanilla extract
• 0.5 cup hot water or black coffee (120g/ml)
• 1 cup mini semi-sweet chocolate chips (170g) tossed in 1 Tablespoon flour

Peanut Butter Frosting

• 0.75 cup unsalted butter (12 Tbsp; 170g) softened to room temperature
• 1.75 cups creamy peanut butter (440g)
• 1.75 cups confectioners’ sugar (210g)
• 1 teaspoon pure vanilla extract
• salt pinch
• 3 Tablespoons heavy cream (45g/ml) at room temperature

Chocolate Ganache

• 8 ounces quality semi-sweet chocolate (226g) finely chopped
• 1 cup heavy cream (240g/ml)
• chopped or mini peanut butter cups optional garnish

Instructions

 

Preparation

• Preheat oven to 350°F (177°C); grease three 9-inch cake pans, then line and grease with parchment paper to ensure easy release.

Make the cake

• In a large bowl, whisk together the dry cake ingredients; in a separate bowl, use a mixer to combine the oil, eggs, sour cream, buttermilk, and vanilla.
• Pour the wet ingredients into the dry, add hot water/coffee, and beat on low speed until combined, then fold in the flour-coated chocolate chips and divide the thin batter evenly among the prepared pans.

Bake and Cool

• Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean; cool cakes in pans on a rack for 1 hour.
• After 1 hour, loosen edges with a knife, remove cakes from pans, peel off parchment, and transfer to the rack to finish cooling completely.

Make the Peanut Butter Frosting

• While cakes cool, beat softened butter in a mixer until creamy, then add peanut butter and beat until fully combined.
• Gradually add confectioners’ sugar, vanilla extract, and salt, then slowly pour in heavy cream with the mixer on low speed, increasing to medium-high to beat until creamy.

Assemble Cake & Crumb Coat

• Place one cake layer on a stand, spread with about 1 cup of peanut butter frosting, and repeat for the remaining layers.
• Apply a thin layer of frosting as a crumb coat over the entire cake, smooth with a bench scraper, and chill uncovered in the refrigerator for at least 30 minutes to set.

Make the Chocolate Ganache

• While the crumb coat sets, place finely chopped chocolate in a heat-proof bowl; heat heavy cream in a saucepan until it gently simmers, then pour over the chocolate.
• Let stand for 2–3 minutes to soften, then slowly stir until smooth; refrigerate for 30 minutes to 1 hour to thicken.

Finish and Serve

• Pour or spoon the thickened ganache over the chilled, crumb-coated cake, smoothing the top and sides with spatulas.
• Optionally, pipe remaining peanut butter frosting and garnish with peanut butter cups; serve immediately or chill uncovered for 4–6 hours.

Storage

• Store leftover cake, tightly covered in a cake carrier, in the refrigerator for up to 5 days; it can be served at room temperature or chilled.

Notes

Parchment paper helps cakes release seamlessly from pans. The cake batter is thin and may have air bubbles, which is normal. Cakes may slightly sink in the middle as they cool, which is expected. The peanut butter frosting mixture will be thin before confectioners’ sugar is added. For best results, ensure the crumb coat and ganache are properly chilled. If chocolate ganache does not melt, avoid microwaving and refer to troubleshooting guides. Store leftover cake in a cake carrier in the refrigerator for up to 5 days.