Chocolate Peanut Butter Cake Recipe

If you’re on the hunt for a show-stopping dessert that combines irresistible chocolatey richness with dreamy, nutty creaminess, the Chocolate Peanut Butter Cake is your answer! Picture this: ultra-moist chocolate cake layers, a cloud of peanut butter frosting, and a silky chocolate ganache that drips elegantly down the sides. Whether you’re celebrating a birthday or just delighting your taste buds, this cake is made for sharing and savoring.

Ingredients You’ll Need

The beauty of this Chocolate Peanut Butter Cake is how simple but spot-on the ingredients are. Each one brings something important to the table, from deep flavor to pillowy texture and gorgeously decadent toppings. Here’s how the magic happens:

• All-purpose flour: The backbone of your cake, providing just the right structure for moist, tender layers.
• Granulated sugar: Adds sweetness and helps keep the cake extra soft.
• Unsweetened cocoa powder: Be sure to use a good-quality cocoa for a big chocolate flavor punch.
• Baking soda & baking powder: These give the cake its irresistible rise and fluffy crumb.
• Salt: A pinch brings out all the chocolate and peanut notes.
• Buttermilk: Adds tang and extra moisture, making every bite melt-in-your-mouth.
• Strong brewed coffee: Don’t worry—this amplifies the chocolate without tasting like coffee!
• Vegetable oil: Ensures your cake stays soft and lush even days later.
• Large eggs: Bind everything together for perfect slices.
• Vanilla extract: Rounds out the flavors with a sweet, aromatic finish.
• Unsalted butter (for frosting): The silky base for your peanut butter frosting—be sure it’s softened!
• Creamy peanut butter: Go for smooth for the creamiest, fluffiest frosting layers.
• Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
• Heavy cream (for frosting and ganache): Brings both the frosting and ganache to luxurious life.
• Vanilla extract (for frosting): Adds subtle warmth to the frosting.
• Semi-sweet chocolate: Use high-quality chopped chocolate for the glossiest, most luscious ganache.
• Butter (for ganache): Gives the chocolate topping its gorgeous sheen.
• Chocolate chips: A delightful final sprinkle—choose your favorite size or mini chips for texture and pizazz!

How to Make Chocolate Peanut Butter Cake

Step 1: Prepare Your Cake Pans and Oven

Get ready by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this ensures your beautiful layers will come out easily. If you want perfectly even layers, you can also line the bottoms with parchment rounds. Set your pans aside for now.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking fully combines everything for a tender, even crumb and helps break up any pesky cocoa lumps.

Step 3: Combine Wet Ingredients

In a smaller bowl or large measuring cup, whisk together the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract. The hot coffee marries perfectly with the cocoa powder for an extra chocolaty cake while the buttermilk adds a signature tangy richness.

Step 4: Make the Batter

Pour the wet ingredients over the dry mixture. Grab your whisk or electric mixer and stir until everything is smoothly combined. The batter will be thin—don’t worry, that’s the secret to its moist, tender texture!

Step 5: Bake the Cakes

Divide the batter evenly between your prepared cake pans. Give each pan a gentle tap on the counter to pop any excess air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely—this step is key for perfect frosting later.

Step 6: Make the Peanut Butter Frosting

Time for that swoon-worthy frosting! With a stand mixer or hand mixer, beat the softened butter and creamy peanut butter on medium until silky smooth. Gradually sift in the powdered sugar until well combined, then add the heavy cream and vanilla. Crank up the speed to high and watch it whip into a fluffy, cloud-like spread you’ll want to lick off the spoon.

Step 7: Prepare the Chocolate Ganache

Add the chopped chocolate and a tablespoon of butter to a heatproof bowl. Heat the cream just to a simmer on the stove, then pour it over the chocolate and let it sit for 5 minutes—don’t stir quite yet! When time’s up, whisk gently until smooth and glossy. The result is a shiny, rich ganache that glides over your cooled cake.

Step 8: Assemble Your Cake

Place one cooled cake layer on your serving plate. Spread a thick layer of peanut butter frosting across the top, reaching all the way to the edges. Stack the second cake layer on top and repeat with more frosting. For a bakery look, smooth the sides or leave them rustic and swirly—it’s up to you! Pour the warm ganache over the top, letting it drip gorgeously down the sides. While the ganache is still soft, sprinkle on the chocolate chips for the perfect finish.

How to Serve Chocolate Peanut Butter Cake

Garnishes

This is your moment to let creativity shine. Sprinkle chocolate chips or chopped peanuts over that glossy ganache before it sets for delightful crunch. A swirl of whipped cream on each slice, or even a few Reese’s mini cups, transforms the Chocolate Peanut Butter Cake into a true occasion.

Side Dishes

Pair your cake with cold glasses of milk or steamy mugs of coffee to contrast the fudge-factor. For parties, I love to serve it alongside bowls of fresh berries or a scoop of vanilla bean ice cream—the flavors play so well together! If you’re feeling extra, a drizzle of caramel on the plate wouldn’t hurt.

Creative Ways to Present

For birthdays, decorate the top with chocolate curls or dot with mini peanut butter cups. To wow guests, cut the Chocolate Peanut Butter Cake into thick wedges and stack them on a pretty cake stand, or make individual cake parfaits by layering cubes of cake and spoonfuls of frosting in glasses. Don’t be afraid to get playful with shapes—use cookie cutters for fun mini cakes!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Peanut Butter Cake at its best, cover any leftovers tightly with plastic wrap or place in an airtight container. Stored at room temperature (if your kitchen is cool), it’ll stay moist for 1–2 days, or refrigerate for up to 5 days—let slices come to room temperature for the richest flavor and softest bite.

Freezing

This cake freezes beautifully! For best results, wrap slices (or whole layers before frosting) in plastic and then foil, then pop them into a freezer bag. The Chocolate Peanut Butter Cake will keep its luscious taste for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

Reheating

There’s something magical about a slightly warm slice. To reheat, pop a slice in the microwave for 10–15 seconds—just enough to gently soften the frosting and bring back the cake’s freshly baked feel. Be careful not to overheat, so the frosting stays dreamy and smooth.

FAQs

Can I use natural peanut butter in the frosting?

You can, but the texture may be a bit looser and less creamy than with regular creamy peanut butter. If you go this route, make sure to stir the natural peanut butter thoroughly so it’s not oily, and add a little extra powdered sugar if the frosting feels too soft.

Can I make the cake layers in advance?

Absolutely! The cake layers can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for up to 24 hours or in the freezer for longer. They’re handy for assembling the Chocolate Peanut Butter Cake on the day of your event without any stress.

What’s the best way to get clean cake slices?

For those Instagram-worthy slices, use a large, sharp knife dipped in hot water and wiped dry between cuts. The warm blade glides right through the ganache and frosting, giving every piece a neat edge.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. Double-check that all other ingredients are safe, and bake as directed—your Chocolate Peanut Butter Cake will be just as scrumptious.

Is the coffee taste strong in the cake?

Not at all—the coffee is there to deepen the chocolate flavor, not to make the cake taste like coffee. Even non-coffee fans love this trick, so don’t skip it!

Final Thoughts

There’s just something irresistible about the combination of chocolate and peanut butter, and this Chocolate Peanut Butter Cake proves it with every forkful. Whether you’re baking for an event, a loved one, or yourself, there’s no doubt it’ll bring smiles all around. Give it a try, and I promise, you’ll be making it again and again!

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