Chocolate and Peanut Butter Cake Recipe

5 from 3 votes

Chocolate and Peanut Butter Cake Recipe

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A decadent two-layer chocolate cake is topped with a creamy peanut butter frosting. The combination of rich chocolate and nutty peanut butter creates an irresistible dessert.

Prep Time1

Cook Time35

Cooling Time1

Total Time2 35

Servings: people

Author: Marcellina

Equipment

2 8-inch (20 cm) round cake pans

Ingredients

Chocolate Cake

2 ¼ cups (290 grams) all purpose plain flour
1 ¾ cups (350 grams) granulated white sugar
⅔ cup (57 grams) unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
Pinch salt
6 tablespoons (3 ounces/85 grams) unsalted butter (at room temperature)
⅓ cup (70 ml) peanut oil
3 eggs (at room temperature)
¾ cup (180 ml) buttermilk (at cool room temperature)
½ cup (120 ml) strong brewed coffee ((cooled) See Note 1)

Peanut Butter Frosting

1 cup (2 sticks/8oz/227 grams) unsalted butter (at room temperature)
1 cup (260 grams) natural smooth peanut butter ((only peanuts and salt) See Note 2)
2 teaspoons vanilla extract
3 (360 grams) cups powdered sugar ((confectioners sugar))
2 tablespoons milk

Instructions

Bake the Chocolate Cake

Preheat your oven to 340ºF (170ºC). Prepare two 8-inch (20 cm) round cake pans by greasing them with butter, lining the bottoms with parchment paper, and dusting the sides with flour. Shake off any excess flour.
In the bowl of a stand mixer, combine the all purpose flour, granulated white sugar, cocoa powder, baking powder, baking soda, and salt. Stir well to mix and break up any clumps. If the cocoa powder is very lumpy, sift it before adding it to the bowl.
Add the remaining ingredients to the bowl.
Set the mixer to a low speed to blend the ingredients.
Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
Increase the mixer speed to medium and beat for about 3 minutes, or until the mixture is light in color and smooth.
Divide the batter equally between the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes. The cakes are done when they have slightly risen, are coming away from the edges of the pans, and a skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then flip them to a wire rack. Use a second wire rack to flip each cake so that the top is facing up, and allow them to cool completely before frosting.
While the cakes are cooling, prepare the Peanut Butter Frosting.

Prepare Peanut Butter Frosting

Beat softened butter in a stand mixer until light and fluffy.
Add peanut butter and blend until smooth.
Stir in vanilla extract.
Gradually add powdered sugar, mixing on low speed. Increase to medium and blend until smooth.
Mix in milk, adding one tablespoon at a time, until desired consistency is reached.
Beat on medium speed for 2-3 minutes until fluffy.
Frost your cake or cupcakes. Store in an airtight container at room temperature for up to 2 days or refrigerate. Rewhip before use if chilled.

Frost and Assemble the Cake

Once the cakes are completely cooled, use a serrated knife to trim the domed tops if needed.
Place the first cake on a serving plate, keeping the top side facing up.
Spread a generous cup of frosting evenly over the top of this cake, extending it slightly over the edges.
Position the second cake upside down on top of the frosting, so its flat side is facing up.
Use a long metal spatula to cover the entire cake with the remaining frosting making it as smooth as possible.
Press mini chocolate chips around the bottom inch or more of the cake as shown in the photos above.
Serve the cake immediately or cover and refrigerate for up to 3 days. For optimal taste and texture, let the cake sit at room temperature for about an hour before serving.

Notes

Instant coffee can be used. Or if you don't want to add coffee just substitute with milk or water.
Use a natural creamy peanut butter (not crunchy) for this recipe.

Tips for Success

For the cake

To measure flour: stir to lighten the flour, then spoon into measuring cups and use a knife to level. For accuracy, use kitchen scales.
Always preheat the oven to the specified temperature before starting.
Line the cake pans with parchment paper to prevent sticking.
Use ingredients at room temperature for optimal texture.
Sieve or whisk dry ingredients to prevent lumps.

For the Frosting

Refrigerate unfrosted cakes overnight for easier trimming.
To soften butter quickly for the frosting, cut it into thin slices and allow it to stand at room temperature.
Sieve the powdered sugar for a smooth frosting.
Add more milk for thinner frosting or powdered sugar for thicker frosting.

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