Homemade Chocolate Peanut Butter Cake Recipe

If you’re a fan of the unbeatable combination of chocolate and peanut butter, this Homemade Chocolate Peanut Butter Cake is the dessert of your dreams. It’s a rich, moist chocolate cake layered with smooth and creamy peanut butter frosting, topped with a decadent chocolate ganache that takes this cake to the next level. Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to be a hit!

Love chocolate and peanut butter? Keep reading to learn how to make this irresistible cake from scratch.

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What is a Chocolate Peanut Butter Cake?

A Chocolate Peanut Butter Cake is a deliciously indulgent dessert that combines the richness of chocolate with the creamy, nutty goodness of peanut butter. This cake features layers of moist chocolate cake slathered with peanut butter frosting, and for an added touch of decadence, it's topped with a silky smooth chocolate ganache. The combination of flavors and textures makes it a favorite for any peanut butter and chocolate lover.

This recipe is perfect for birthdays, holidays, or any time you're craving a rich, flavorful cake that’s sure to impress.

Ingredients List for Chocolate Peanut Butter Cake

To make this cake, you’ll need three components: the chocolate cake layers, the peanut butter frosting, and the chocolate ganache topping.

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (Dutch-process or natural)
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water or hot coffee (for enhanced flavor)

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter (not the natural kind)
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup heavy cream (plus more if needed for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt (optional, to taste)

For the Chocolate Ganache:

• 1 cup semi-sweet or dark chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional, for extra shine)

Substitutions and Variations

Feel free to adapt the recipe according to your preferences or dietary needs. Here are a few substitution and variation ideas:

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 baking flour to make the cake gluten-free.
• Dairy-Free Version: Substitute the milk, cream, and butter with non-dairy alternatives like almond milk, coconut milk, and vegan butter.
• Different Frosting: If you prefer a sweeter frosting, you can add a bit more powdered sugar to the peanut butter frosting or mix in some marshmallow fluff for a fluffier texture.
• Chocolate Peanut Butter Swirl: For a twist, swirl some melted peanut butter into the cake batter before baking for a marbled effect.

Step-by-Step Cooking Instructions

How to Make the Chocolate Cake:

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 line them with parchment paper for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Beat the wet ingredients: In a separate large mixing bowl, use a hand mixer or stand mixer to beat together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, beating on low speed just until combined.
5. Add boiling water or coffee: Slowly add the boiling water (or hot coffee) to the batter, mixing until smooth. The batter will be thin, but this is what helps create a moist cake.
6. Bake the cake: Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

How to Make the Peanut Butter Frosting:

1. Beat peanut butter and butter: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and creamy peanut butter together until smooth and fluffy, about 2–3 minutes.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
3. Add cream and vanilla: Pour in the heavy cream and vanilla extract, then beat on medium speed until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream (1 tablespoon at a time) until you reach your desired consistency.
4. Taste and adjust: Add a pinch of salt if you like to balance out the sweetness.

How to Make the Chocolate Ganache:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
2. Pour over chocolate: Place the chocolate chips in a heatproof bowl, then pour the hot cream over the chocolate. Let it sit for 2–3 minutes to allow the chocolate to melt.
3. Stir until smooth: Add the butter (if using) and stir the mixture until the chocolate is fully melted and smooth. Allow the ganache to cool slightly before using.

How to Assemble the Cake:

1. Level the cakes: If the cakes have domed on top, use a serrated knife to level the tops for even stacking.
2. Frost the first layer: Place one layer of the chocolate cake on a serving plate or cake stand. Spread a generous amount of peanut butter frosting over the top of the first layer.
3. Add the second layer: Place the second cake layer on top of the frosting, pressing down gently to adhere.
4. Frost the entire cake: Use the remaining peanut butter frosting to frost the top and sides of the cake evenly.
5. Pour the ganache: Once the chocolate ganache has cooled slightly but is still pourable, pour it over the top of the cake, letting it drip down the sides for a dramatic effect.
6. Let it set: Let the ganache set at room temperature or in the fridge for about 10–15 minutes before serving.

Common Mistakes to Avoid

• Not Measuring Flour Properly: Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a flat edge. Too much flour can make the cake dense.
• Overmixing the Batter: Once you combine the wet and dry ingredients, mix just until combined to avoid overworking the gluten, which can lead to a tough cake.
• Not Cooling the Cakes Completely: Make sure the cake layers are completely cool before frosting; otherwise, the frosting may melt and slide off.
• Overheating the Ganache: Do not overheat the cream when making ganache, as this can cause the chocolate to seize. The cream should be hot but not boiling.

Serving and Presentation Tips

This cake is rich, so smaller slices are perfect! Here’s how to serve and present your Chocolate Peanut Butter Cake beautifully:

How to Serve Chocolate Peanut Butter Cake:

• Slice with a warm knife: To get clean slices, dip your knife in hot water, wipe it dry, and then slice. Repeat between slices for a polished presentation.
• Serve chilled or at room temperature: This cake can be enjoyed at room temperature or slightly chilled. If it’s been refrigerated, allow it to sit out for 20 minutes before serving for the best texture.

Presentation Ideas for Chocolate Peanut Butter Cake:

• Peanut Butter Drizzle: Drizzle some melted peanut butter on top of the ganache for an extra visual appeal and peanut butter flavor.
• Chocolate Shavings: Garnish the top of the cake with chocolate shavings, peanut butter cups, or crushed peanuts for a decorative touch.
• Layered Peanut Butter Cups: For a fun twist, layer some mini peanut butter cups between the cake layers as a hidden surprise.

Chocolate Peanut Butter Cake Recipe Tips

• Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for easier mixing and a smoother batter.
• Make Ahead: You can bake the cake layers ahead of time and freeze them. Wrap each cooled cake layer in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before assembling.
• Peanut Butter Choice: Use regular creamy peanut butter, not the natural kind, as the oil in natural peanut butter can affect the texture of the frosting.

Frequently Asked Questions (FAQs)

Can I Freeze Chocolate Peanut Butter Cake?

Yes! You can freeze the entire assembled cake or individual slices. Wrap tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months. Thaw in the fridge overnight before serving.

Can I Use Natural Peanut Butter in the Frosting?

It's best to avoid natural peanut butter for the frosting, as the separation of oils can make it difficult to achieve the right consistency. Use regular, creamy peanut butter for the best results.

How Can I Make the Cake Even More Decadent?

For an extra indulgent touch, try adding chopped peanut butter cups between

the cake layers or swirling some peanut butter into the batter before baking.

Conclusion

This Homemade Chocolate Peanut Butter Cake is a true celebration of the classic combination of chocolate and peanut butter. With layers of moist chocolate cake, rich peanut butter frosting, and a luxurious chocolate ganache, every bite is a decadent treat. Whether you’re making it for a special event or just to satisfy your dessert cravings, this cake is sure to be a showstopper.

Ready to dive into this ultimate chocolate-peanut butter delight? Happy baking!

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