Chocolate Peanut Butter Cake
There’s something incredibly comforting about a moist Chocolate Peanut Butter Cake that evokes a sense of nostalgia with each decadent bite. The rich chocolate paired with the creamy, dreamy depths of peanut butter creates a symphony of flavors that truly captures the heart. You’ll find yourself lost in the layers of soft chocolate cake, luscious peanut butter frosting, and velvety chocolate ganache. Perfect for celebrations, a cozy family gathering, or simply indulging your cravings, your kitchen will soon fill with the warm, irresistible aroma of baking chocolate that beckons everyone to the table.
A Sweet Tooth’s Dream
Have you ever craved that delicious combination of chocolate and peanut butter, the one that takes you back to carefree childhood days? Imagine diving into a slice of cake so rich, so decadent, that each forkful is a tiny celebration of bliss. Which moment do you savor the most: biting into the cake and experiencing its chocolatey goodness or the blissful delight of creamy peanut butter frosting melting in your mouth?
Why You’ll Love This Recipe
This Chocolate Peanut Butter Cake will quickly become a beloved staple in your dessert repertoire. Here’s why:
- Easy Prep: With simple steps and minimal fuss, you can whip up this cake in no time, even on busy days.
- Nostalgic Flavor: The perfect combination of chocolate and peanut butter evokes memories of childhood treats, making it a great pick for family gatherings or cozy nights in.
- Crowd-Pleaser: This cake is a guaranteed hit at birthday parties, potlucks, or family celebrations.
- Versatile Enjoyment: Whether served at room temperature or chilled, this indulgent dessert adapts to any occasion.
Ingredients
To create this cake, gather the following ingredients:
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For the Chocolate Cake:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional, enhances chocolate flavor)
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Wet Ingredients:
- 1/2 cup canola or vegetable oil
- 2 large eggs (at room temperature)
- 3/4 cup full-fat sour cream (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or black coffee
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Chocolate Chips:
- 1 cup mini semi-sweet chocolate chips (tossed in 1 tablespoon flour for even distribution)
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For the Peanut Butter Frosting:
- 3/4 cup unsalted butter (softened to room temperature)
- 1 and 3/4 cups creamy peanut butter
- 1 and 3/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 tablespoons heavy cream
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For the Chocolate Ganache:
- 8 ounces quality semi-sweet chocolate (finely chopped)
- 1 cup heavy cream
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Optional Garnish:
- Chopped or mini peanut butter cups
Timing
This Chocolate Peanut Butter Cake is both a quick indulgence and a luxurious experience. You can have it ready in under an hour for that last-minute dessert touch or take your time, savoring each step and deepening the flavors. It’s that perfect balance of fast and indulgent yet elegant enough to denote special occasions.
Step-by-Step Instructions
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Preheat your oven to 350°F and grease three 9-inch cake pans, lining them with parchment paper to ensure a flawless release.
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In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). The mixture should smell delightfully chocolatey and inviting.
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In another bowl, mix together the oil, large eggs, and sour cream using an electric mixer until the blend is smooth.
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Slowly add the buttermilk and vanilla, beating until well combined.
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Combine your wet and dry ingredients, slowly adding in the hot water or coffee, whisking until you achieve a glossy batter.
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Fold in the mini semi-sweet chocolate chips, making sure every morsel is enveloped in chocolatey goodness.
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Divide the batter evenly between the prepared pans and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool on a wire rack.
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For the peanut butter frosting, beat the softened butter in a bowl until creamy. Add in peanut butter, confectioners’ sugar, vanilla, salt, and heavy cream. Mix until it’s a smooth, creamy frosting that’s begging to be spread.
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To assemble, layer cooled cakes with the peanut butter frosting in between. Chill to set.
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For the chocolate ganache, heat the cream in a small saucepan until it simmers, then pour it over the finely chopped chocolate. Stir until smooth and silky. Allow it to chill for a few moments before pouring over the frosted cake.
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Finish off with any remaining peanut butter frosting and top with optional chopped or mini peanut butter cups.
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Serve immediately or chill for up to 4-6 hours to let the flavors meld even further. The anticipation makes the first bite even sweeter!
Nutritional Information
The sheer beauty of this Chocolate Peanut Butter Cake is its ability to bring joy while indulging your taste buds. Each slice is a delight, packed with flavors that can be enjoyed fully, albeit with a delicious caloric note. A slice typically contains around 450-500 calories—definitely a treat worth every last crumb.
Healthier Alternatives
Craving cake but mindful of health? Try these substitutes:
- Use a blend of whole wheat flour and all-purpose flour for added fiber.
- Swap granulated sugar with coconut sugar or a natural sweetener like stevia for a lower-sugar option.
- Use almond milk in place of buttermilk to make it dairy-free.
- Replace creamy peanut butter with natural peanut butter to reduce sugar and sodium intake.
Serving Suggestions
This exquisite cake pairs beautifully with vanilla ice cream or fresh whipped cream, elevating the experience further. It’s perfect for birthdays, holiday feasts, or even as an everyday pick-me-up.
Common Mistakes
- Overbaking: Remember, every oven is different! Check your cake a few minutes early to ensure a moist texture.
- Texture Issues: Ensure all ingredients are at room temperature; this helps create a smooth batter and a tender cake.
- Messes in the Kitchen: Don’t rush! Take your time with the frosting and ganache; gentle cooking prevents splatters.
Storing Tips
- Freezing Portions: Slice the cake first, then wrap each piece tightly in plastic wrap and freeze. Enjoy later by letting it thaw at room temperature.
- Reheating: If you like your cake warm, microwave slices for about 10-15 seconds or enjoy them at room temperature.
Tempted to Bake?
This Chocolate Peanut Butter Cake is not just a dessert; it’s an experience brimming with flavor and comfort. The combination of moist chocolate cake with creamy peanut butter frosting is simply irresistible. With endless opportunities for customization, this cake can fit any occasion and delight taste buds of all ages. What are you waiting for? Trust me; your taste buds will thank you when you bake this luscious cake!
FAQs
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Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance and frost them just before serving. -
Can I use natural cocoa powder instead of Dutch-process cocoa?
Yes, you can, but keep in mind that natural cocoa powder will yield a slightly different flavor profile and color in the final cake. -
Is it okay to substitute almond butter for peanut butter?
Yes! While it will change the flavor, almond butter makes a delicious and healthy alternative for those with peanut allergies. -
Can I make this as cupcakes instead of a layer cake?
Certainly! Adjust baking time to about 18-20 minutes for cupcakes. -
How long does the cake stay fresh?
The cake stays fresh in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
The rich, chocolatey aroma and soul-soothing peanut butter flavors await your whisk! Grab your apron, gather your ingredients, and dive in to create this memorable dessert.
Print
Chocolate Peanut Butter Cake
- Total Time: 41 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist Chocolate Peanut Butter Cake that combines rich chocolate and creamy peanut butter for a nostalgic and indulgent treat.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup canola or vegetable oil
- 2 large eggs (at room temperature)
- 3/4 cup full-fat sour cream (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)
- 3/4 cup unsalted butter (softened to room temperature)
- 1 and 3/4 cups creamy peanut butter
- 1 and 3/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 tablespoons heavy cream
- 8 ounces quality semi-sweet chocolate (finely chopped)
- 1 cup heavy cream
- Chopped or mini peanut butter cups (optional garnish)
Instructions
- Preheat your oven to 350°F and grease three 9-inch cake pans, lining them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In another bowl, mix the oil, eggs, and sour cream using an electric mixer until smooth.
- Slowly add the buttermilk and vanilla, beating until well combined.
- Combine the wet and dry ingredients, slowly adding in the hot water or coffee until a glossy batter forms.
- Fold in the mini chocolate chips.
- Divide the batter evenly between the prepared pans and bake for 24-26 minutes, or until a toothpick comes out clean.
- Let the cakes cool on a wire rack.
- For the frosting, beat the softened butter until creamy, then add peanut butter, confectioners’ sugar, vanilla, salt, and heavy cream, mixing until smooth.
- Layer the cooled cakes with peanut butter frosting in between, then chill to set.
- For the chocolate ganache, heat cream until it simmers, then pour over the chopped chocolate, stirring until smooth.
- Pour the ganache over the frosted cake and finish with remaining frosting and optional peanut butter cups.
- Serve immediately or chill for 4-6 hours before serving.
Notes
You can make the cake layers a day in advance. Flavor will improve with chilling.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 34g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
