Description
A luscious Peanut Butter Chocolate Layer Cake featuring moist chocolate cake layers filled and frosted with creamy peanut butter frosting, topped optionally with rich chocolate ganache. Perfect for celebrations or indulgent dessert cravings.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or freshly brewed coffee
For the Peanut Butter Frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2½ cups powdered sugar
- 2–3 tablespoons heavy cream
- ½ teaspoon vanilla extract
For the Chocolate Ganache (Optional):
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Prep the Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes come out easily.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and without lumps. Slowly stir in the hot water or brewed coffee until fully incorporated; note that the batter will be thin, which is normal for this recipe.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to wire racks to cool completely before frosting.
- Prepare the Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter together until light and fluffy. Gradually add powdered sugar, mixing until smooth. Then beat in heavy cream and vanilla extract until the frosting is creamy and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of peanut butter frosting evenly on top. Place the second cake layer over it, then frost the top and sides of the entire cake.
- Optional Ganache Topping: If using ganache, chill the cake for 15 minutes first. Meanwhile, heat heavy cream in a saucepan until just simmering. Pour over the chopped semi-sweet chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Allow ganache to cool slightly before drizzling it over the top of the frosted cake.
- Serve: Let the completed cake set for a while so flavors meld before slicing and serving. Enjoy this indulgent treat with family and friends!
Notes
- This cake can be made a day in advance and stored in the refrigerator to enhance its flavor. Bring it to room temperature before serving for the best texture.
- For added texture and flavor, sprinkle chopped peanuts or mini chocolate chips between the cake layers or on top of the frosting.
- If you prefer a coffee-flavored cake, substitute brewed coffee for the hot water in the batter.
- Ensure ingredients like butter and buttermilk are at room temperature for optimal mixing results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
