Just when you thought chocolate and peanut butter couldn’t get any better, this cake comes along to prove you wrong. Combining rich, moist chocolate layers with creamy peanut butter frosting, this dessert is a showstopper that’s surprisingly easy to make. Perfect for birthdays, celebrations, or just because you deserve it.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate in the cake layers ensures a deep, rich chocolate flavor that’s not too sweet.
- Creamy peanut butter frosting adds the perfect salty-sweet contrast to the chocolate cake, creating a balanced flavor profile.
- Using buttermilk in the cake batter makes the crumb tender and moist, ensuring your cake stays fresh longer.
- The recipe includes detailed instructions for baking novices, making it accessible for all skill levels.
- Decorating tips are provided to make your cake look as good as it tastes, perfect for impressing guests.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures your cakes will release easily after baking. Tip: Use a pastry brush to evenly distribute the grease for a flawless release.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and ensuring your cake rises uniformly.
Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then, carefully stir in the boiling water. The batter will be thin, but that’s normal. Tip: The boiling water intensifies the chocolate flavor, making your cake irresistibly rich.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely. Tip: For evenly baked cakes, rotate the pans halfway through the baking time.
Make the Frosting and Assemble
Beat the peanut butter and butter together until smooth. Gradually add the powdered sugar, then the heavy cream, beating until the frosting is light and fluffy. Place one cake layer on a serving plate, spread with half the frosting, then top with the second layer and frost the top. Use the remaining frosting to decorate as desired.
Tips and Tricks
For an extra moist cake, brush each layer with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting. If your frosting is too thick, add more cream a tablespoon at a time until it reaches the desired consistency. For a professional look, use a piping bag to decorate the cake with swirls or rosettes. To ensure your cake layers are perfectly level, use a serrated knife to trim the tops before frosting. For a deeper peanut butter flavor, use natural peanut butter and adjust the sugar to taste.
Recipe Variations
- Add chopped peanuts or peanut butter cups between the layers for extra crunch and flavor.
- Substitute the peanut butter frosting with a chocolate ganache for a double chocolate version.
- Use almond butter or sunflower seed butter for a nut-free alternative.
- Add a teaspoon of espresso powder to the cake batter to enhance the chocolate flavor.
- Top the cake with a drizzle of melted chocolate and a sprinkle of sea salt for a gourmet touch.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked, cooled, and wrapped tightly in plastic wrap up to two days in advance. The frosting can also be made ahead and stored in the refrigerator; just let it come to room temperature and give it a quick whip before using.
Can I freeze this cake?
Yes, both the unfrosted cake layers and the frosted cake freeze well. Wrap the layers individually in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before frosting or serving.
What if I don’t have buttermilk?
No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will give your cake the same tender crumb as buttermilk.
Summary
This chocolate peanut butter cake is a decadent dessert that combines rich chocolate layers with creamy peanut butter frosting. Easy to make and even easier to love, it’s perfect for any occasion or just because. With tips for success and variations to try, this recipe is sure to become a favorite.
