Chocolate Peanut Butter Cake

April 25, 2022

This Chocolate Peanut Butter Cake is a delicious dessert with layers of chocolate cake and peanut butter cream in between!

If you like intense chocolate-flavored cakes, the Peanut Butter Chocolate Cake is for you. This is a cake recipe where you can taste the flavors of chocolate and peanut butter in every layer due to its moist and creamy texture!

The perfect sweet-salty combination of chocolate and peanut butter! Try this delicious chocolate cake recipe, which you can enrich with chocolate ganache sauce and chocolate chips.

Chocolate Peanut Butter CakePhoto By Canva
Taste Score: %85
Difficulty Medium
Servings 8 people
Preparation 20 mins
Cooking 30 mins
Total 50 mins

Tips

  • Use quality dark chocolate and cocoa powder. Choose natural, unsweetened cocoa powder.
  • Measure the flour correctly. You can use a kitchen scale or measuring cup to measure the flour. Flatten the flour with the back of the knife. In this way, you can make more accurate measurements. Otherwise, too much flour can dry out the texture of the cake.
  • Bloom the cocoa powder. To bring out the rich aroma of cocoa powder, a hot liquid such as water, coffee, or melted butter is added to the cocoa powder. This is called "blooming". Thanks to this process, a more intense cocoa flavor is obtained.
  • Be careful not to burn the chocolate and sugar. Melt the chocolate and sugar slowly and stir constantly. In this way, you can prevent the materials from burning.
  • You can use a round or sheet cake baking pan to make cake layers.
  • Make sure to put an equal amount of the mixture in the cake molds so that the cake dough cooks evenly.
  • Use smooth peanut butter for the cake coating. Creamy peanut butter spreads easily with a spatula.
  • You can add ½ cup of sour cream to make this peanut butter cake even more moist.
  • Refrigerate the cake for at least 30 minutes before making the cake coating. Otherwise, the cake may fall apart.
  • Refrigerate the cake after applying the creamy peanut butter coating.
  • You can use buttermilk instead of milk.
  • You can decorate the cake with chocolate sauce or caramel sauce.
  • To add crunch to cake, you can decorate it with roasted peanuts.
  • You can make this cake into a two-tiered option instead of a four-tiered one. To do this, you can use two regular-sized sandwich tins to bake the cakes, but they’ll need to be in the oven for 15-20 minutes instead of the shorter time listed below. To ice those cakes, since there’s less surface area, you ought to halve the measurements for the icing.

Ingredients

Directions

Cake

  1. Preheat the oven to 350 ˚F. Grease or line four round cake pans with parchment paper.
  2. Divide the butter into quarters so that it melts a little faster, and then put it in the saucepan over low heat. Add the water to the butter and then add the cocoa powder and different types of sugar. Lightly whisk the mixture together until the butter melts and you get a smooth consistency.
  3. Remove the mixture from the heat and add the vanilla extract. Then let it cool for 5 minutes.
  4. Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
  5. Add the butter mixture to the bowl of a stand mixer fitted with the whisk attachment. Extremely slowly pour the eggs into the butter mixture, being careful to whisk as you pour.
  6. Then add the dry ingredients little by little to the butter mixture. Once you have a smooth dough, scrape the sides of the bowl.
  7. Divide the dough mixture you prepared evenly among the cake molds. Bake for about 15-20 minutes, until a toothpick inserted in the middle of the cake comes out clean.
  8. Remove the cake layers from the oven and transfer them to the cooling wire to cool.

Frosting

  1. While the cakes are cooling, prepare the frosting. Sift the powdered sugar. Next, beat the butter and peanut butter well with a hand mixer or stand mixer. When the mixture becomes creamy, add the vanilla extract and salt.
  2. Add powdered sugar little by little to the mixture and beat all the ingredients at low speed. Next, mix a little faster and beat for another 3-4 minutes. Scrape the sides of the bowl.
  3. Mix until the cream is smooth and mousse.

Assemble

  1. Remove the cakes and lining papers from the pans and place a layer of cake on a plate or cake stand. Spread the icing around a centimeter thick, making sure to take it to the very edges. Do this again with the other layers of cake and, finally, spread the remaining icing on the top and the sides. Chill for at least 30 minutes.
  2. Remove the cake from the refrigerator.
  3. If desired, decorate the top of the cake with peanut butter candies and chocolate sauce.
  4. Slice and serve it with ice cream.
Nutrition Facts
Serving Size 1 Chocolate Peanut Butter Cake
Serves 8
Amount Per Serving
Calories627
% Daily Value*
Total Fat 43.5 g55.8%
Cholesterol 112 mg37.3%
Sodium 584 mg25.4%
Protein 10.2 g20.4%
Potassium 438 mg9.3%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is a Chocolate Peanut Butter Cake?

Chocolate peanut butter cake is a simple combination of chocolate sponge cake and peanut butter cream. It separates layers of fluffy and light mousse, peanut butter cream, and chocolate.

How To Choose Cake Pans For This Recipe?

A round cake tin is ideal for this chocolate cake recipe. You can adjust the baking time according to the cake tins you use. If you are using three 8-inch (20 cm) round cake tins for this chocolate peanut butter cake, bake them at 350 °F for 20 minutes. If you are using two 8-inch (20 cm) round cake tins, bake at 350 °F for approximately 25–30 minutes. If you are using two 9-inch (23 cm) round cake tins, bake at 350 °F for about 22 minutes.

What To Serve with Chocolate Peanut Butter Cake?

Here are our delicious recipes that you can serve with Chocolate Peanut Butter Cake:

How To Store Chocolate Peanut Butter Cake?

This Chocolate Peanut Butter Cake is best enjoyed fresh. However, you can store it in the refrigerator in an airtight container for about two weeks.

You can also freeze this cake. Let the cakes cool completely. Then wrap it with cling film. Freeze in ziplock freezer bags for up to 3 months.Allow it to come to room temperature before using it.

However, for maximum freshness, we recommend eating the cake within three days of baking.

More Cake Recipes

Recipe byPetite Gourmets

Did you make this recipe?

Tag @PETITEGOURMETS using the hashtag #PGRECIPES and share on Instagram. We'll feature you on our site.

Shop Cookware on Amazon