Homemade Chocolate Peanut Butter Cake Recipe

Craving a rich, indulgent dessert that brings together two of the most irresistible flavors? Look no further than this Homemade Chocolate Peanut Butter Cake! This decadent dessert combines moist layers of chocolate cake with creamy peanut butter frosting, all finished with a luscious chocolate ganache. Whether you're making this for a special occasion or to treat yourself, this cake is sure to become a favorite for any chocolate and peanut butter lover. Stick with us, and by the end of this recipe, you’ll have a show-stopping cake that will wow your taste buds and impress anyone lucky enough to get a slice!

this Recipe

What is a Chocolate Peanut Butter Cake?

A Chocolate Peanut Butter Cake is a rich and flavorful cake that combines the bold, deep flavors of chocolate with the creamy, salty-sweet goodness of peanut butter. Typically, the cake has layers of moist chocolate cake, filled and frosted with a smooth peanut butter buttercream frosting, and often topped with a drizzle of chocolate ganache or chocolate peanut butter cups. It’s the ultimate comfort dessert that delivers the perfect balance of sweet and salty, making it a hit at any party, birthday celebration, or family gathering.

Ingredients List for Homemade Chocolate Peanut Butter Cake

Here’s everything you’ll need to make this indulgent Chocolate Peanut Butter Cake from scratch.

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 4-5 tablespoon heavy cream or milk (adjust to desired consistency)

For the Chocolate Ganache (Optional but Recommended):

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional for extra gloss)

For Garnish (Optional):

• Chocolate peanut butter cups, halved or chopped
• Chopped peanuts or peanut butter chips
• Cocoa powder or chocolate shavings

Substitutions and Variations

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend that has a 1:1 ratio for baking.
• Dairy-Free Version: Use almond or soy milk in place of whole milk and substitute the butter in the frosting with a dairy-free alternative like vegan butter or margarine.
• Extra Chocolatey: Add chocolate chips or chocolate chunks to the cake batter for bursts of gooey chocolate inside each bite.
• Peanut Butter Lovers: Double up on the peanut butter by adding a peanut butter swirl in the cake batter before baking, or mixing peanut butter chips into the batter.
• Crunchy Peanut Butter Frosting: For a texture twist, swap out the creamy peanut butter in the frosting for chunky peanut butter.

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or you can line the bottoms with parchment paper for easier removal).

Step 2: Prepare the Chocolate Cake Batter

In a large bowl, sift together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Mix well to combine.

In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then, carefully stir in 1 cup of boiling water. The batter will be thin, but this helps create a super moist cake.

Step 3: Bake the Cake Layers

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Peanut Butter Frosting

While the cakes are cooling, prepare the peanut butter frosting. In a large mixing bowl, beat together 1 cup creamy peanut butter and ½ cup softened unsalted butter until smooth and creamy. Gradually add 4 cups of powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud.

Add 1 teaspoon of vanilla extract and then slowly incorporate 4-5 tablespoons of heavy cream (or milk) until the frosting reaches your desired consistency. It should be thick but spreadable.

Step 5: Prepare the Chocolate Ganache (Optional)

In a small saucepan, heat ½ cup of heavy cream over medium heat until it just starts to simmer. Remove from heat and pour the cream over 1 cup of semi-sweet chocolate chips. Let it sit for 1-2 minutes to soften the chocolate, then stir until the chocolate is fully melted and smooth. For a shinier ganache, stir in 1 tablespoon of unsalted butter.

Let the ganache cool slightly before pouring it over the frosted cake.

How to Assemble the Chocolate Peanut Butter Cake

Step 1: Level the Cake Layers

If the tops of your cakes are domed, use a serrated knife to level them. This will help create a smooth, even surface for stacking.

Step 2: Frost the First Layer

Place one of the cake layers on your serving plate or a cake stand. Add a generous amount of peanut butter frosting to the top and spread it evenly across the layer.

Step 3: Add the Second Layer

Place the second cake layer on top of the frosted layer. Apply a crumb coat (a thin layer of frosting) around the entire cake to seal in any crumbs, then refrigerate for about 15-20 minutes to set.

Step 4: Frost the Entire Cake

After the crumb coat has set, apply a thicker layer of peanut butter frosting, using a spatula to create a smooth finish around the sides and top of the cake.

Step 5: Drizzle with Ganache (Optional)

If you're using the chocolate ganache, pour it slowly over the top of the cake, letting it drip down the sides for a beautiful, glossy finish.

Step 6: Decorate (Optional)

Top the cake with chopped peanut butter cups, chocolate shavings, or a sprinkle of chopped peanuts for extra flair. You can even pipe some leftover frosting around the edges if you want to get fancy!

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing can lead to a dense or tough cake. Mix just until the ingredients are combined.
• Overbaking: Keep an eye on the cakes as they bake. Overbaking will make the cake dry. When a toothpick comes out with a few moist crumbs, the cakes are ready.
• Too Runny Frosting: If your peanut butter frosting is too runny, add more powdered sugar to thicken it. If it’s too thick, add a little more cream or milk to loosen it up.

Serving and Presentation Tips

How to Serve Chocolate Peanut Butter Cake

• Serve Chilled or at Room Temperature: This cake is best served at room temperature or slightly chilled. The frosting firms up in the fridge, so if you’ve chilled it, let it sit at room temperature for 20-30 minutes before serving.
• Pair with Milk or Coffee: The richness of the chocolate and peanut butter makes this cake perfect for pairing with a cold glass of milk or a hot cup of coffee.
• Slice Cleanly: For neat slices, use a sharp knife dipped in hot water. Wipe the knife clean between cuts for clean, even slices.

Presentation Ideas for Chocolate Peanut Butter Cake

• Decorative Drizzle: Drizzle some extra ganache or melted peanut butter in zigzags across the top for a professional look.
• Top with Mini Peanut Butter Cups: Garnish with halved or chopped mini peanut butter cups around the edges or piled in the center for added visual appeal.
• Chocolate Shavings: Sprinkle some chocolate shavings or cocoa powder over the top to enhance the chocolate flavor and add an elegant touch.

Chocolate Peanut Butter Cake Recipe Tips

• Room Temperature Ingredients: Make sure the eggs, butter, and milk are at room temperature before starting. This helps everything mix together smoothly.
• Sift the Cocoa Powder: Sifting the cocoa powder will prevent lumps in your cake batter and frosting, ensuring a smooth texture.
• Make Ahead: The cake layers can be baked a day in advance and wrapped tightly in plastic wrap to keep them fresh. Frost and assemble the cake the next day for a time-saving hack.

Frequently Asked Questions (FAQs)

Can I freeze the Chocolate Peanut Butter Cake?

Yes! You can freeze the cake either as individual layers or fully assembled. If freezing the layers, wrap each layer in plastic wrap and then aluminum foil. For a fully assembled cake, freeze it until solid, then wrap in plastic and foil. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.

How long will this cake last?

Stored in an airtight container in the refrigerator, this cake will stay fresh for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.

Can I make this cake in a different shape or size?

Absolutely! You can use this recipe to make cupcakes, a sheet cake, or even a bundt cake. Just adjust the baking time accordingly, keeping an eye on the cake until a toothpick inserted into the center comes out clean.

What if my ganache is too thick or thin?

If your ganache is too thick, add a little more warm cream to loosen it up. If it’s too thin, let it cool slightly to thicken up before drizzling it over the cake.

Conclusion

This Homemade Chocolate Peanut Butter Cake is a true indulgence for anyone who loves the combination of rich chocolate and creamy peanut butter. With its moist cake layers, smooth peanut butter frosting, and optional chocolate ganache topping, this cake is guaranteed to be a hit. Whether you're baking for a birthday, holiday, or just because you need a little treat, this cake will not disappoint. Enjoy every decadent bite, and don’t forget to share—if you can!

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