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Chocolate Peanut Butter Cake

Indulge in Bliss with My Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake is a decadent dessert that brings together rich chocolate layers and creamy peanut butter frosting, making it a must-try for any occasion.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 1 hour
Total Time 1 hour 56 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with whole wheat flour for more nutrition.
  • 3/4 cups Cocoa powder Use Dutch-processed for a richer taste.
  • 2 cups Granulated sugar Can substitute with brown sugar for added moisture.
  • 1 teaspoon Baking soda Acts as a leavening agent essential for rise.
  • 1 teaspoon Baking powder Works with baking soda for a light, fluffy texture.
  • 1/2 teaspoon Salt Enhances flavor for a well-balanced cake.
  • 1 teaspoon Espresso powder Optional, intensifies chocolate flavor.
  • 1 cup Canola oil Adds moisture and tenderness.
  • 3 large Eggs Provides structure and moisture.
  • 1 cup Sour cream Adds richness; Greek yogurt can be an alternative.
  • 1 cup Buttermilk Contributes moisture and flavor.
  • 2 teaspoons Vanilla extract Enhances overall flavor profile.
  • 1 cup Chocolate chips Use dark, semi-sweet, or milk chocolate chips.
For the Frosting
  • 1 cup Softened butter Ensure it's at room temperature.
  • 1 cup Peanut butter Use creamy or crunchy varieties.
  • 4 cups Confectioners’ sugar Adds sweetness and texture.
  • 1/2 cup Heavy cream Can substitute with coconut cream for dairy-free.
For the Ganache
  • 1 cup Heavy cream Essential for a smooth chocolate ganache.
  • 8 ounces Finely chopped chocolate Choose your favorite type.

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Chocolate Peanut Butter Cake
  1. Preheat your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing and lining with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and optional espresso powder.
  3. In another bowl, combine the canola oil, eggs, sour cream, buttermilk, and vanilla extract. Beat until smooth.
  4. Gradually combine the wet and dry mixtures, stirring gently. Add hot water or coffee to enhance richness, then fold in the chocolate chips.
  5. Divide the batter evenly among the prepared cake pans. Bake for 24–26 minutes, or until a toothpick comes out clean. Cool in pans for an hour.
  6. Beat softened butter until creamy, then gradually add peanut butter, confectioners’ sugar, vanilla, salt, and heavy cream to make the frosting.
  7. Once cooled, layer the cake on a serving plate, frosting between layers, and crumb coat the outside. Refrigerate for 30 minutes.
  8. Heat the heavy cream until simmering, pour over chopped chocolate, let sit, and stir until smooth to prepare the ganache.
  9. Once the ganache thickens, pour it over the cooled cake and smooth it out. Optionally decorate with remaining frosting.
  10. Serve immediately or chill for up to six hours for better flavor. Store leftovers in the refrigerator for up to five days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

For optimal results, use room temperature ingredients and avoid overmixing the batter. Cool the layers completely before frosting.

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