Featuring an extra moist, rich, three-layer chocolate cake, creamy peanut butter frosting, and a sweet chocolate glaze, this Chocolate Peanut Butter Cake is not to be missed! Don’t be surprised if you fall in love!
The combination of chocolate and peanut butter is one of my favorites. A rich chocolate cake with peanut butter frosting and chocolate ganache is what you want if you want something extra decadent. There is no cake I have ever made that is moister than this one. In every layer, you will find perfection.
This Chocolate Peanut Butter Cake has been my go-to birthday cake for countless years – I will always say that it is the perfect birthday cake. In addition to being Jorge’s favorite, it’s perfect for best Father’s Day cake recipe ideas. It’s not even necessary to have a special occasion to celebrate. As quickly as this cake disappears on a random Tuesday, it will disappear on a random Thursday as well.
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Frequently Asked Questions
The first step in making the cake is to make the chocolate layers. There’s nothing complicated about this batter, don’t be alarmed when it’s a little thinner than some cake batters. Whenever you bake it, it will come out perfect and moist!
The peanut butter frosting needs to be beaten until it becomes light and fluffy once the cake layers are cool. When you make the chocolate ganache to go on top, cover the cake in thick layers of peanut butter frosting and put it in the fridge for a few hours.
The cake can be frozen for about an hour, then taken out of the freezer, wrapped tightly in plastic wrap and tinfoil, and frozen again. When you remove the peanut butter buttercream from its container, it will still look fresh because this technique prevents it from getting dented. You can keep this frozen for 6-8 months.
The chocolate cake should be stored in an airtight container in the refrigerator. My general rule is that I keep dairy-based frostings in the refrigerator, because peanut butter frosting contains milk and butter. There will be no problem keeping this cake for approximately a week. If you don’t plan to serve the cake for 3-4 days, you can omit the peanut butter buttercream and store it on the counter wrapped tightly in plastic wrap.
- Cocoa powder and dark chocolate should be of good quality.
- Make sure the chocolate or sugar does not melt too quickly. Unless you do so, you can burn the ingredients and they will become unusable.
- It is important to spread the batter evenly between each of the three cake pans in order for them to bake evenly.
- When you assemble or frost a cake, make sure it has cooled completely before assembly or frosting, otherwise you’ll have messy melted cake.
- Approximately 5 minutes will suffice for the ganache to firm up so it can be drizzled and adhered correctly to the chocolate peanut butter cake.
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- 1/3 cup Milk
- 1/2 cup Butter
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 12 mini Reese’s Peanut Butter Cups
- 2/3 cup Unsweetened cocoa powder
- 1/2 cup Oil
- 2 large Eggs
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1 cup Boiling water
- 2 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Baking powder
- 3/4 cup Unsweetened cocoa powder
- 1 3/4 cups + 2 Tablespoons All-purpose flour
- The oven should be heated to 350 degrees Fahrenheit. Put parchment paper on the bottom of two 8-inch round baking pans and grease them.
- Sugar, flour, cocoa, baking soda, baking powder, and salt should all be mixed in a large bowl. Using a mixer, beat the eggs, milk, oil, and vanilla for about 2 minutes on medium speed.
- You will have very thin batter–that's okay! Mix in the boiling water. Prepare the cake pans by pouring the batter into them.
- After about 30 to 35 minutes, insert a toothpick into the center and check for doneness. The cakes should be allowed to cool in the pans for 10 minutes before being removed to wire racks.
- Let cool completely before using. You need to cut each cake horizontally into four thin rounds after it has cooled. Use a sharp serrated knife to do this.
- Assemble a serving plate by placing one cake layer on it. Using a frosting brush, smooth peanut butter frosting layers over the cake layer. Between each cake layer, add a layer of peanut butter frosting.
- In a large mixing bowl, combine melted butter with sugar. Add cocoa powder and stir well. Combine powdered sugar, milk, and vanilla in a mixing bowl and beat with an electric mixer until smooth.
- Powdered sugar can be added to thicken frosting or milk can be added to thin it, depending on the consistency you want. The frosting should be spread evenly over the outside of the cake using an offset spatula or butter knife.
- A mini Reese's peanut butter cup was topped with swirls of chocolate and peanut butter frosting. Place in the refrigerator until ready to serve.
Nutrition Information:Serving Size: 12
Amount Per Serving: Calories: 446Total Fat: 22gSaturated Fat: 14gCholesterol: 52mgSodium: 453mgCarbohydrates: 47gFiber: 3gSugar: 38gProtein: 5g