Description

This rich and decadent Chocolate Peanut Butter Cake combines deep cocoa flavor with creamy peanut butter frosting, creating a perfect balance of sweet and nutty. Moist layers of chocolate cake are baked to perfection, layered with smooth peanut butter frosting, and topped with crunchy peanuts, mini chocolate chips, and chocolate ganache for an indulgent treat perfect for any celebration.

Ingredients

Scale

Dry Ingredients

1¾ cups All-purpose flour
¾ cup Unsweetened Cocoa powder
1 cup Granulated sugar
½ cup Light or dark Brown sugar
1½ tsp Baking soda
1½ tsp Baking powder
½ tsp Salt

Wet Ingredients

2 Eggs, room temperature
½ cup Vegetable oil or melted butter
1 cup Buttermilk or milk + 1 tbsp vinegar
1 cup Hot coffee, slightly cooled
2 tsp Vanilla extract
1 tbsp Mayonnaise (optional for extra moisture)

Frosting Ingredients

½ cup Butter, softened
1 cup Creamy peanut butter or crunchy if preferred
2½ cups Powdered sugar
2–4 tbsp Heavy cream, adjust for consistency
1 tsp Vanilla extract
1 pinch Salt (optional)

Decoration

½ cup Mini chocolate chips (for garnish or mix-in)
½ cup Chopped peanuts (for texture)
¼ cup Chocolate ganache (for drizzling)
½ cup Crushed peanut butter cups (for topping)

Instructions

Prep Oven & Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal of the cakes.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mixing these well ensures an even distribution of leavening agents and flavor.
Mix Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Add the vegetable oil, buttermilk, vanilla extract, and mayonnaise if using, blending well. Gradually stir in the hot coffee, which helps intensify the chocolate flavor and keeps the batter moist.
Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing to keep the cake tender and light.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so begin checking at 28 minutes.
Cool Layers: Allow the cakes to cool in their pans for 10 minutes to set, then turn them out onto wire racks to cool completely before frosting.
Make Frosting: Using a mixer, beat the softened butter until fluffy. Add the peanut butter and mix until creamy. Gradually add the powdered sugar, alternating with heavy cream, and beat until smooth and spreadable. Stir in vanilla extract and an optional pinch of salt to balance sweetness.
Assemble & Decorate: Place one cooled cake layer on a serving plate and spread a generous layer of peanut butter frosting over the top. Add the second layer and frost the top and sides of the cake evenly. Garnish with mini chocolate chips, chopped peanuts, drizzle with chocolate ganache, and sprinkle crushed peanut butter cups for added texture and flair.

Notes

Substitute the buttermilk with milk plus 1 tablespoon of vinegar or lemon juice for a homemade buttermilk alternative.
Mayonnaise is optional but adds extra moisture and tenderness to the cake.
Use room temperature ingredients for best mixing results and texture.
Adjust the heavy cream in frosting to reach desired consistency – add less for a thicker frosting, more for a spreadable texture.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend keeping the same quantity.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Cake
Method: Baking
Cuisine: American

Keywords: chocolate peanut butter cake, chocolate cake, peanut butter frosting, chocolate frosting, layered cake, dessert, chocolate peanut butter dessert