Decadent Peanut Butter Chocolate Cake

This peanut butter chocolate cake brings together two universally loved flavors in one stunning dessert. Imagine rich, moist chocolate cake layers, generously filled and frosted with a creamy, authentic peanut butter frosting. Topped with a silky-smooth chocolate ganache, this indulgent treat is sure to be a crowd-pleaser. Get ready to bake a showstopper that tastes as incredible as it looks.

Why You’ll Love This Peanut Butter Chocolate Cake

• Moist, Tender Cake: Enjoy a delightfully moist and fudge-like chocolate cake that melts in your mouth.
• Irresistible Texture: Mini chocolate chips baked into the layers add a delightful textural surprise.
• Bold Flavor: Experience the true, authentic taste of peanut butter in every bite of the creamy frosting.
• Perfectly Balanced: The sweetness is just right, ensuring a decadent treat without being overwhelming.
• Impressive Presentation: This peanut butter chocolate cake is a gorgeous layer cake, perfect for any special occasion.

Ingredients

Creating this incredible peanut butter chocolate cake requires a few key components. Gather your ingredients, ensuring everything is ready to go for a smooth baking process.

For the Chocolate Cake:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (64g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons instant espresso powder (optional)
• 1/2 cup (113g/120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 1/2 cup (120g/ml) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g/ml) hot water or black coffee
• 1 cup (170g) mini semi-sweet chocolate chips, tossed in 1 Tablespoon flour

For the Peanut Butter Frosting:

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (440g) creamy peanut butter
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 Tablespoons (45g/ml) heavy cream, at room temperature

For the Chocolate Ganache:

• 8 ounces (226g) quality semi-sweet chocolate, finely chopped
• 1 cup (240g/ml) heavy cream

Optional Garnish:

• Chopped or mini peanut butter cups

Notes & Substitutions

Use natural unsweetened cocoa powder, not Dutch-processed, for the best results with the leavening agents. For a deeper understanding of how different cocoa powders interact with leavening, consider this explanation of the chemical properties of cocoa powder in baking. Espresso powder or black coffee enhances the chocolate flavor without making it taste like coffee. For sour cream, you can use plain full-fat Greek yogurt as a substitute. If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. For the peanut butter frosting, always use conventional creamy peanut butter; natural peanut butter can separate and make the frosting oily. Ensure all cold ingredients are at room temperature for a smooth, cohesive batter and frosting. For the best ganache, opt for high-quality baking bars or chocolate chips.

Equipment

You won’t need many special tools for this amazing peanut butter chocolate cake. A stand mixer or handheld mixer makes the work easy. Grab three 9-inch cake pans, complete with parchment paper rounds for simple release. You will also need a large icing spatula and a small offset spatula for spreading. A cake turntable and bench scraper are optional but helpful for decorating. A piping bag with a Wilton 1M tip is great for garnishing, and a cake carrier is perfect for storage.

Instructions

Follow these steps to create your showstopping peanut butter chocolate cake. Take your time, and enjoy the process!

Prepare Cake Layers

Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, then line them with parchment paper rounds and grease the parchment. This prevents sticking. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.

In a separate bowl, use a mixer to combine the oil, eggs, and sour cream on medium-high speed until blended. Add the buttermilk and vanilla, beating until combined. Pour the wet ingredients into the dry, add the hot water or coffee, and beat on low speed until just combined. Gently fold in the flour-coated chocolate chips. Divide the thin batter evenly among the three prepared pans.

Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on a wire rack for 1 hour. Carefully run a knife around the edges, remove the cakes from the pans, peel off the parchment, and place them back on the rack to cool completely. Expect a slight sink in the middle as they cool.

Make Peanut Butter Frosting

Using a mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for about 2 minutes until creamy and smooth. Scrape down the bowl as needed. Add the creamy peanut butter and beat for 1–2 minutes until fully combined. This mixture will be thin.

Next, add the confectioners’ sugar, vanilla extract, and salt. With the mixer on low speed, slowly pour in the room temperature heavy cream. Once all the cream is added, increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is creamy and fluffy. If the frosting seems too thin, you can add up to 1/4 cup more confectioners’ sugar. You should have enough frosting for filling, a crumb coat, and piping.

Make Chocolate Ganache

Place the finely chopped quality semi-sweet chocolate in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it gently simmers; avoid a rapid boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate.

Slowly stir the mixture with a metal spoon or rubber spatula until the chocolate completely melts and the ganache becomes smooth. The finer the chop, the quicker it will melt. If it’s not melting, do not microwave it; refer to troubleshooting tips if needed. Once smooth, refrigerate the ganache for at least 30 minutes to 1 hour to allow it to thicken slightly before using.

Assemble and Decorate Cake

Place your first cooled cake layer on a cake stand or serving plate. Using a large or small offset icing spatula, spread about 1 cup of peanut butter frosting evenly over the top. Repeat this process with the second and third cake layers.

Apply a thin layer of frosting around the top and sides of the entire cake; this is your crumb coat. Use a bench scraper to smooth the sides. Chill the cake in the refrigerator, uncovered, for 30–60 minutes to allow the crumb coat to set firmly. This step prevents crumbs from mixing into your final frosting layer.

Once the cake is chilled, pour or spoon the slightly thickened ganache over the top. Use an icing spatula to gently smooth the top and a bench scraper to smooth the sides. If desired, pipe the remaining peanut butter frosting around the top edge of the cake for a decorative border. I used a Wilton 1M piping tip for the pictured cake. Garnish with chopped or mini peanut butter cups if you like. Serve your beautiful peanut butter chocolate cake immediately, or chill it, uncovered, for 4–6 hours before serving.

Pro Tips & Troubleshooting

Ensure accurate measurements by leveling your flour and sugar. Do not overmix cake batter; overmixing develops gluten, leading to a tough cake. Always use room temperature ingredients for the cake and frosting; they combine more smoothly and create a better texture. Understanding the science behind using room temperature ingredients can significantly improve your baking results, as explained in this article on the importance of room temperature ingredients in baking. Properly prepare cake pans with grease and parchment to prevent sticking and ensure easy release. Chill your crumb coat thoroughly before applying the final ganache to prevent crumbs from mixing in. Allow ganache to cool and thicken slightly before pouring; if it’s too hot or thin, it will run off the cake. If ganache isn’t melting, gently heat it in a double boiler. If it separates, add a teaspoon of hot water and stir vigorously. Handle cake layers gently during assembly to avoid breakage.

Serving, Storage, & Variations

Serving Suggestions

Serve this delightful peanut butter chocolate cake at room temperature for the best flavor and texture. For a firmer ganache, offer chilled slices. It pairs perfectly with a glass of cold milk or a warm cup of coffee.

Storage Instructions

Store any leftover cake tightly covered in the refrigerator for up to 5 days. A cake carrier is ideal for maintaining freshness and preventing drying.

Freezing Instructions

You can freeze individual, cooled cake layers by wrapping them tightly in plastic wrap and then foil. They will keep for up to 3 months. To thaw a frosted cake, place it in the refrigerator overnight.

Flavor & Size Variations

Get creative with garnishes by adding other candies like M&M’s or sprinkles. Easily adapt this recipe to make cupcakes by reducing the baking time to about 18–22 minutes. You can also bake this recipe in different pan sizes, just adjust baking times accordingly.

Nutrition Information

(Nutrition facts based on a generic recipe, approximate values per serving)

Please note these are approximate values and may vary based on specific ingredient brands and preparation.

Frequently Asked Questions

Can I use chunky peanut butter for the frosting? No, creamy peanut butter is essential for a smooth and consistent frosting texture. Chunky peanut butter will make the frosting lumpy.

Why did my cake sink in the middle? Common reasons include overmixing the batter, an inaccurate oven temperature, or using old leavening agents like baking soda or powder. Ensure fresh ingredients and precise baking.

Can I make this cake gluten-free? This particular recipe has not been tested with gluten-free flour. If you try it, use a 1:1 gluten-free baking flour blend designed for cakes.

How do I prevent sticky cake layers? Always use parchment paper rounds in the bottom of your greased pans. Thoroughly greasing both the pan and the parchment will help the cake release easily.

What if my ganache is too thin or thick? If the ganache is too thin, refrigerate it for a bit longer. If it’s too thick, gently warm it over a double boiler or in short bursts in the microwave, stirring often, until it reaches the desired consistency. This helps make the peanut butter chocolate cake perfect.

Conclusion

This peanut butter chocolate cake is more than just a dessert; it’s a celebration of a classic flavor pairing that brings joy with every slice. The rich chocolate layers, creamy peanut butter frosting, and silky ganache create an irresistible combination that will impress everyone. Don’t hesitate to try this recipe and experience the perfect balance of sweet and salty. Share your creations and let us know what you think – we can’t wait to hear from you!