Mouthwatering Chocolate Peanut Butter Cake is three layers of moist chocolate cake with creamy peanut butter frosting, chocolate ganache and peanut butter cups. Decadent, sweet and a little salty.
For the cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) light sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355 ml) brewed coffee
For the frosting:
- 2 cups (454g) unsalted butter
- 1 heaping cup (180g) peanut butter (up to 1 1/4 cup)
- 7–8 cups (911-1041g) powdered sugar
- 4 tablespoons (60ml) heavy whipping cream or milk
- 1 tablespoon (15ml) pure vanilla extract
For the Ganache:
- 2 ounces dark chocolate
- 6 tablespoons (90ml) heavy whipping cream
- 6–8 Reese’s peanut butter cups for garnish (optional)
For the cake:
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Alternate addning half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the frosting:
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the peanut butter until well mixed.
- Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
- Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.
For the chocolate ganache:
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
To assemble this cake:
- level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
- Use you offset spatulato press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing comb to add texture to the frosting.
- Use a spoon or piping bag to drizzle the ganache along the edges of the cake. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake on the top and bottom. Garnish with chopped peanut butter cups.
- Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for the cake and regular or dutch processed cocoa powder for the frosting.
- Sour cream substitute: If you don’t have light sour cream, substitute nonfat Greek yogurt. If you don’t have light sour cream, regular will work.
- Brewed coffee substitute: If you don’t want to use coffee, you can use hot water or milk
- Alternative cake size (cake recipe only- frosting recipe needs to be adjusted accordingly.
- For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
- For two 8-inch cakes, this should be baked for approximately 25-30 minutes, and about 2 1/4 cups of batter per pan
- For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes.
- For 10 inch pans: I’ve never tested this with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there
- Storing this cake: This can be stored at room temperature unless you live in a hot and humid environment. I recommend a cake carrier, which seals the cake with an airtight lock.
- Make ahead and freezing options: I don’t usually freeze a finished, frosted cake. Instead I’d recommend freezing the cake layers after they’ve completely cooled. Double wrap in plastic wrap, lining the top and bottom with parchment paper. Thaw the layers prior to frosting. The frosting can be made up to 2 days in advance, but I recommend rewhipping prior to using.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Chocolate cake recipe, peanut butter frosting, chocolate peanut butter cake recipe