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Rich and moan-worthy Chocolate Peanut Butter Cake
A terrific marriage of two favorite dessert flavors
Our Chocolate Peanut Butter Cake ticks all the boxes for a memorable showstopper dessert. It’s chocolaty, rich and absolutely packed with peanut butter flavor.
The silky, drizzled chocolate ganache is completely optional but highly recommended for the chocoholic in your life. However don’t skip adding the chopped, dry-roasted peanut topping. The salty little crunch is so nice!
This chocolate cake recipe features a unique mixing method discovered on Cook’s Illustrated.
Using the ribboning method we start by whipping the eggs and sugar together until almost doubled in volume.
The mixture will be lightened and somewhat thick and create ribbons when drizzled back into the bowl.
Next add the butter, dry ingredients and then the wet. The results are terrific and the texture is light but still moist and rich.
Ingredients overview:
Moist, old-fashioned homemade chocolate cake is a thing of beauty. However, if you don’t have enough time to make homemade feel free to use your favorite good-quality box cake mix.
For the chocolate cake:
- good quality unsweetened baking chocolate, chopped
- Dutch-process cocoa powder – preferred for its mild chocolate flavor but all-natural cocoa powder will work too.
- hot tap water
- all-purpose flour
- baking soda – make sure your leaveners are still active using this simple test
- table salt
- buttermilk – we recommend using full-fat, well shaken buttermilk for this recipe. You can also substitute sour cream for the buttermilk if desired.
- vegetable oil to ensure the cake is moist
- vanilla extract
- large eggs at room temperature
- very soft, unsalted butter cut into 8 pieces
- granulated sugar
- brown sugar for additional moisture and flavor
For the peanut butter frosting:
- softened unsalted butter
- smooth peanut butter like Jiff, Skippy or Peter Pan – do not use all-natural oily peanut butter for this frosting recipe
- powdered sugar, sifted
- table salt
- vanilla extract
- a few tablespoons of heavy cream or milk for added creaminess
For the optional chocolate ganache:
- heavy cream
- corn syrup to add silkiness and shine
- chopped semisweet or bittersweet good quality baking chocolate
- chopped dry-roasted salted peanuts for garnish
Overview: how to make Chocolate Peanut Butter Cake
1. Prepare the baking pans and preheat the oven
Butter and flour two 9-inch round cake pans. Remove any excess flour from the pans and set aside. Preheat oven to 350 degrees F.
2. Melt the baking chocolate
Combine the chopped unsweetened chocolate, cocoa and hot tap water in a heatproof bowl. Set the bowl over a saucepan set over medium heat with 1-inch of simmering water.
Don’t let the bowl touch the water.
Stir until melted and smooth, then add 1/2 cup of granulated sugar. Gently whisk until silky, thick and glossy.
3. Whisk the dry ingredients
In a separate medium bowl whisk together the flour, baking soda and salt; set aside.
4. Combine the wet ingredients
Whisk together the buttermilk, vegetable oil and vanilla in a two-cup measuring cup with a spout; set aside.
5. Make the chocolate cake batter
In the bowl of a stand mixer fitted with the whisk attachment, blend the eggs until combined.
Add the remaining granulated sugar and all the brown sugar. Whisk on high speed until the mixture is thickened, lighter in color and fluffy.
Replace the whisk with the paddle attachment. Add the cooled chocolate mixture and blend on medium speed. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the softened butter one tablespoon at a time mixing well after each addition.
Alternate adding the wet and dry ingredients until incorporated.
Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out with moist crumbs, but no wet batter. Don’t over-bake!
Cool the cakes in the pan for 15 minutes then invert on a wire rack to cool. Cool completely before frosting.
Peanut butter frosting
6. Make the peanut butter frosting:
In a large bowl beat the butter and peanut butter together until smooth. Sift the powdered sugar and salt over the butter mixture. Blend on low using an electric mixer until combined.
Add the vanilla and beat on medium-high until light and fluffy. Add cream as needed to reach the desired consistency.
7. Make the ganache (if using):
Heat the cream and corn syrup in a small saucepan over medium heat. Bring to a simmer then remove from the heat and add the chopped chocolate.
Cover the pan with a lid and set aside for 5 minutes. Whisk gently until smooth before using.
8. Assemble and decorate the chocolate peanut butter cake:
Place one cake layer on a platter or cake stand. Spread frosting over the cake then add the second layer. Frost the top and sides of the cake. Refrigerate while preparing the ganache if using.
If not making ganache, decorate the cake with mini Reese’s peanut butter cups, chocolate sprinkles or mini chocolate chips if desired.
Spread the ganache over the top of the cake allowing any excess to decoratively drip down the sides. Sprinkle the top with chopped peanuts.
TIP: For this cake I reserved some of the frosting and piped it around the edges using a Wilton 1M tip.
Allow the ganache to set before cutting, about 1 hour at room temperature. Or refrigerate the cake for 20 to 30 minutes. Allow the cake to come to room temperature before serving.
Tips for making Peanut Butter Chocolate Cake
1. Extra frosting
If you’re not planning to use the chocolate ganache topping or prefer a thicker layer of frosting, feel free to make 1 and 1/2 times the frosting recipe.
This recipe can also be made into three 8-inch layers. However it’s best to make extra frosting to ensure you have enough to cover all the layers.
2. Bake in your favorite pans
This chocolate cake recipe can be baked in two 9-inch layers, as we’ve done here, or three 8-inch layers. For 8-inch layers reduce the baking time to 15 to 20 minutes.
You can also make this into a sheet cake by pouring the batter into a buttered and floured 13×9-inch baking pan. Bake until a toothpick comes out with a few moist crumbs attached, about 30 minutes.
How to store Chocolate Peanut Butter Cake
This cake is best served at room temperature. It can be stored in a covered container or cake-carrier at room temperature for up to 3 days.
You can also refrigerate this cake for longer storage. Be sure to remove from the refrigerator at least 30-60 minutes before serving.
Freeze slices of cake in an airtight container for up to 3 months.
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Chocolate Peanut Butter Cake
Ingredients
For the chocolate cake:
- 4 ounces unsweetened chocolate chopped
- â…“ cup Dutch-process cocoa (35g)
- ½ cup hot water (4oz)
- 1 ¾ cups all-purpose flour (226g)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk full fat well shaken (8oz)
- ¼ cup vegetable oil (2oz)
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
- 8 tablespoons unsalted butter very soft (113g or 4oz)
- 1 cup granulated sugar divided (222g)
- ¾ cup brown sugar packed (170g)
For the peanut butter frosting:
- 1 cup unsalted butter softened (226g or 8oz)
- 1 cup smooth peanut butter like Jiff or Peter Pan (260g)
- 2 ½ cups powdered sugar (287g)
- â…› teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk as needed (+-) for desired consistency
For the chocolate ganache (optional):
- â…“ cup heavy cream
- 1 ½ tablespoons corn syrup
- 3 ounces semisweet chocolate chopped or bittersweet
- chopped dry-roasted salted peanuts for garnish
Instructions
To prepare the cake:
- Preheat oven to 350°F. Adjust the oven rack to the middle position. Butter two 9-inch round cake pans with 2-inch high sides. Dust pans with flour and knock out any excess. Set aside.
- In a medium heatproof bowl combine the unsweetened chocolate, cocoa and hot water. Set the bowl over a saucepan with 1-inch of simmering water. Do not let the bowl touch the water. Stir with a spatula until completely melted, about 3 minutes. Add ½ cup of granulated sugar and stir until the mixture is thick and glossy. Remove from the hot water and set aside to cool.
- In a separate medium bowl whisk together the flour, baking soda and salt; set aside. In a 2-cup measuring cup with a spout whisk together the buttermilk, vegetable oil and vanilla; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and medium-low speed until combined. Add the remaining ½ cup of granulated sugar and all the brown sugar. Turn the mixer speed to high and whisk until the mixture is thickened, lighter in color and fluffy, about 3 to 4 minutes.
- Replace the whisk with the paddle attachment. Add the cool chocolate mixture and blend until incorporated scraping down the sides and bottom of the bowl as needed with a rubber spatula. Add the softened butter one tablespoon at a time mixing well after each addition before adding the next.
- Next add one-third of the flour mixture then half the buttermilk blending well after each addition. Repeat adding half the remaining flour, then all remaining buttermilk and finally add the last of the flour mixture. Scrape down the sides and bottom of the bowl and fold a few times with a spatula to ensure all flour is incorporated. Divide the batter evenly between the prepared cake pans.
- Bake the cakes until a toothpick inserted in the center comes out with no wet batter, about 28 to 35 minutes. Don’t over-bake! Moist crumbs are good. Cool the cakes in the pans for 15 minutes then invert onto a wire cooling rack. Cool completely before icing.
To prepare the peanut butter frosting:
- Beat the butter and peanut butter together until smooth. Sift in the powdered sugar and salt. Blend on low until combined. Scrape down the sides and bottom of the bowl and add the vanilla. Beat on medium until incorporated then increase the speed to medium-high. Beat until light and fluffy, about 3 to 5 minutes. Add a tablespoon of cream as needed for desired consistency.
- Place one layer of cooled cake on a cake stand or serving platter. Spread 1 ½ cups of frosting over the cake layer. Top with the remaining cake round. Spread frosting on the sides and top of the cake. Refrigerate while preparing the ganache, if using.
To prepare the chocolate ganache:
- Heat the cream and corn syrup in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add the chopped chocolate. Stir and cover with a lid. Set aside for 5 minutes. Whisk gently until smooth.
- Spread the ganache on top of the cake allowing any extra to decoratively drip down the sides. Sprinkle the ganache with chopped peanuts. Refrigerate to help set the ganache or leave out at room temperature for an hour or until ready to serve.
Recipe Notes
- Store cake covered at room temperature for up to 3 days or refrigerate for longer storage. Allow to come to room temperature before serving.
- Frosting recipe adapted from Cook’s Illustrated
Nutrition
Enjoy this indulgent Peanut Butter Chocolate Cake for your next party or event
If you love a good peanut butter and chocolate dessert, you’re going to love this rich and delicious cake!
The old-fashioned style chocolate cake is perfectly moist without being wet. It’s loaded with flavor and is terrific eaten plain, the hallmark of a fabulous recipe.
We’re crazy about peanut butter and chocolate desserts and if you are too, you’ll want to try these easy and quick Peanut Butter Revel Bars. These tasty oat filled bars travel well and are great for parties.
Don’t miss these recipes for Peanut Butter Brownies and this crazy good Peanut Butter Fudge Ripple No-Churn Ice Cream, too.
For a quick and easy treat, try these No-Bake Peanut Butter Chocolate Bars similar to our favorite Buckeye Candy or peanut butter balls.
Michael
Looks so delicious,,, I prined your recipe and plan to make this cake!!
thank you
Michael
http://www.MichaelsWoodcrafts.com
https://michaelswoodcraft.wordpress.com/
Tricia Buice
Terrific! I bet you’re going to LOVE it. Let me know when you start making cake stands. Your products are all so fantastic!