This peanut butter chocolate cake is so delicious, you won't be able to stop eating it! You don't need any fancy ingredients or equipment - just a few simple pantry staples are all that's needed to make this cake. By the way, have you tried my triple chocolate cake?
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Ingredient notes and substitutions
- I use Dutch-processed cocoa powder for the chocolate cake layers, but you can use natural cocoa powder as well. In this case, you need to swap the baking powder for 1 teaspoon baking soda and 1 teaspoon baking powder, as natural cocoa powder needs baking soda to properly rise the cake.
- A small amount of espresso powder enhances the chocolate flavor without adding any coffee flavor to the cake. It's been a secret ingredient to make the chocolate cake even more delicious, but you can leave it out without a substitute.
- Either brick-style or spreadable cream cheese is suitable for the frosting. If you are using brick-style cream cheese, let it come to room temperature to soften it. Spreadable cream cheese can be used straight out of the refrigerator as it is already soft enough to mix well with the other ingredients.
- I recommend using semi-sweet chocolate bars for the ganache as this makes the ganache tastier and smoother than using chocolate chips as they are drier and more crumbly.
- Corn syrup makes a shiny ganache, but you can replace it with agave or glucose syrup, or leave it out if you want.
Expert tips for perfectly baked chocolate cake layers
- Do not overmix the batter. You can either use a whisk or hand mixer and blend just long enough for the ingredients to combine.
- Spoon the flour and cocoa into the measuring cup and level with the back of a knife. Do not pack the flour or cocoa.
- Divide the batter evenly between the two pans so that they are done baking at the same time.
- Make sure you bake the cake at the correct oven temperature. If your oven is running hot, you may need to reduce the baking time to avoid overbaked, crumbly cake layers. It's best to invest in an oven thermometer to avoid a lot of headaches.
- Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Why is cream cheese in the peanut butter frosting?
It helps with the texture and stability of the peanut butter icing and balances out the sweetness. It just makes the frosting tastier and creamier.
Make ahead
You can prepare the cake layers and also the frosting for up to 2 days in advance. Store the chocolate cake in an airtight container at room temperature and the peanut butter icing in the refrigerator. Let the frosting soften at room temperature for 20-30 minutes and whisk it a little by hand before putting the cake together.
Storage
Stored in the refrigerator, it is soft and tasty for up to 4 days. Depending on the climate and humidity, you can safely store it at room temperature for up to 3 days as well. However, if your home is too warm, the frosting could get too soft and go bad quickly.
Freezing
Chocolate peanut butter cake freezes well for up to 3 months. Flash freeze the cake for 1 hour, then wrap tightly in plastic wrap and store in freezer bags or containers. To thaw, unwrap the cake and let it thaw in the fridge overnight.
Step-by-step photo tutorial
Chocolate Cake
Combine the flour, cocoa, sugar, baking powder, salt, and espresso powder and set aside. Then mix the oil, eggs, buttermilk, and vanilla just until combined. Add the dry ingredients and mix to combine.
While mixing, gradually add the hot water and mix until combined.
Divide the batter between the two prepared baking pans equally and bake until a toothpick inserted in the center comes out clean.
While the cake is cooling down, prepare the peanut butter icing.
Peanut Butter Frosting
Mix the butter for about 2-3 minutes until creamy. Add the cream cheese and mix until creamy and no lumps remain, about 2 minutes. Then add the peanut butter and mix until well blended, about 1 minute. Add the powdered sugar and vanilla and stir until creamy and smooth and the sugar is dissolved.
Frosting the cake
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place one cake layer on a cake turner and spread a quarter of the frosting over the cake layer. Place the second cake layer on top of the frosting and cover again with a quarter of the frosting. Repeat one more time.
Place the last cake layer on top and lightly frost the outside and sides of the cake with the remaining frosting. Chill in the refrigerator.
Chocolate Ganache
Place the chopped chocolate in a large heatproof bowl. Then, heat the cream and corn syrup in a microwaveable bowl for about 1-2 minutes until very hot and bubbly. Pour the hot cream mixture over the chocolate and let it rest for 1-2 minutes.
Whisk the ganache until the chocolate is completely melted and no lumps remain. Let it sit for 5-10 minutes, until thick enough to decorate the cake.
Decorating the cake
Remove the cake from the fridge, spoon the glaze little by little around the sides, and let it drip off the sides. Do this with a small spoon and do one drip at a time.
Then pour the rest of the ganache onto the cake (maybe you don't need all of it) and smooth it out with an offset spatula. Place the cake in the refrigerator for 10 minutes to allow the ganache to set. Then serve and enjoy.
More cake recipes to try
If you can't get enough of cakes, check out my cake category or try one of these showstopping layer cakes.
Recipe
The Ultimate Peanut Butter Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup dutch-processed cocoa powder, spooned and leveled
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- ½ cup vegetable or canola oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling hot water
Peanut Butter Frosting
- ½ cup unsalted butter, at room temperature
- 1 cup cream cheese, softened
- 1 cup creamy peanut butter
- 1 ¼ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Chocolate Ganache
- 6 oz semi-sweet chocolate bars, finely chopped
- ½ cup heavy cream
- 2 tablespoon light corn syrup (optional)
Instructions
Chocolate Cake
- Preheat the oven to 350°F / 175°C. Line the bottom and sides of two 8-inch (20cm) baking pans with parchment paper and set aside.
- In a medium bowl combine the flour, cocoa, sugar, baking powder, salt, and espresso powder and set aside.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, mix the oil, eggs, buttermilk, and vanilla just until combined. Add the dry ingredients and mix to combine. The batter will be very thick.
- While mixing, gradually add the hot water and mix until combined. The batter will be very thin.Â
- Divide the batter between the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove from the oven and let cool in the pan for about 10-15 minutes. Then remove from the pan and transfer to a cooling rack. Let cool completely.
Peanut Butter Frosting
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, mix the butter for about 2-3 minutes until creamy.
- Add the cream cheese and mix until creamy and no lumps remain, about 2 minutes.
- Then add the peanut butter and mix until well blended, about 1 minute.
- Add the powdered sugar and vanilla and stir until creamy and smooth and the sugar is dissolved.
Frosting the Cake Layers
- Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake layer in half horizontally.Â
- Place one cake layer on a cake turner and spread a quarter of the frosting over the cake layer. Place the second cake layer on top of the frosting and cover again with a quarter of the frosting. Repeat one more time.
- Place the last cake layer on top and lightly frost the outside and sides of the cake with the remaining frosting. Chill in the refrigerator for at least 4 hours or overnight.
Chocolate Ganache and Decoration
- Place the chopped chocolate in a large heatproof bowl.Â
- Then, heat the cream and corn syrup in a microwaveable bowl for about 1-2 minutes until very hot and bubbly.
- Pour the hot cream mixture over the chocolate and let it rest for 1-2 minutes.
- Whisk the ganache until the chocolate is completely melted and no lumps remain. Let it sit for 5-10 minutes, until thick enough to decorate the cake.
- Before you spoon the ganache over the cake sides, test the consistency first. It should be thick enough to create nice thick droplets that won't run down the sides of the cake like water. The longer you let the ganache sit at room temperature, the thicker it will be. If it's too thick, heat it up in the microwave for a few seconds.
- Remove the cake from the fridge, spoon the glaze little by little around the sides, and let it drip off the sides. Do this with a small spoon and do one drip at a time. Then pour the rest of the ganache onto the cake (maybe you don't need all of it) and smooth it out with an offset spatula.
- Place the cake in the refrigerator for 10 minutes to allow the ganache to set.
- Top the cake with peanut butter cups if desired and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Video
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Kiara
OMG!!! I'm in LOVE with this cake. Not just that it tastes AMAZING it's also super moist and the frosting is so creamy! Great job!
Sabine
Thank you! I'm beyond happy that you love this recipe as much as I do!