If you are a fan of rich, decadent desserts, then you absolutely must try this Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe. This show-stopping cake combines the fudgy, dense texture of a classic brownie baked into moist cake layers with a luscious peanut butter frosting that’s creamy and slightly salty, perfectly balanced by a glossy, luxurious chocolate drip. Every bite offers a harmonious dance of intense chocolate and nutty peanut butter that will leave you craving more. Whether you’re celebrating a special occasion or simply want to indulge yourself, this recipe is a guaranteed crowd-pleaser that feels like a warm hug in dessert form.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet play essential roles in crafting the rich flavors and perfect textures of this Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe. Each component brings something special, whether it’s moisture, sweetness, or that irresistible fudgy goodness.
- Unsalted butter: Provides creamy richness and moisture to both the cake and frosting without the salt competing with other flavors.
- Semisweet baking chocolate: Adds deep chocolate flavor and smoothness to the cake and drip, giving a rich base.
- Granulated sugar: Sweetens the batter while helping with the crumb and texture.
- Dark brown sugar: Adds a hint of molasses flavor and extra moisture for chewy brownie-like layers.
- All-purpose flour: Gives structure to the cake without weighing it down.
- Unsweetened natural cocoa powder: Boosts chocolate intensity while contributing a slight bitterness that balances sweetness.
- Baking powder: A small lift to keep the cake tender but still dense like a brownie.
- Fine sea salt: Enhances all the flavors and helps balance sweetness.
- Large eggs: Bind the cake ingredients while contributing richness and stability.
- Fresh vegetable oil: Keeps the cake moist and soft for days.
- Vanilla extract: Adds warmth and depth to both cake and frosting.
- Creamy conventional peanut butter: The star in the frosting, lending its creamy texture and nutty flavor.
- Powdered sugar: Sweetens and thickens the frosting for easy spreading.
- Heavy cream: Used for melting chocolate into a shiny, smooth drip topping.
- Chopped peanut butter cups (optional): A fun garnish that takes peanut butter chocolate lovers to the next level.
How to Make Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F and prepping three 6-inch cake pans with butter and parchment paper for an easy release. Then melt the unsalted butter and semisweet baking chocolate together gently, stirring until smooth and glossy to create the chocolate base of your brownie cake. Mix in both granulated and dark brown sugars for sweetness and moisture, then let this mixture cool slightly so you don’t cook the eggs in the next step.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together your flour, cocoa powder, baking powder, and sea salt. This blend ensures your cake has that perfect balance of light lift with deep chocolate flavor. It’s important to mix these well so you don’t get clumps of cocoa or baking powder, which can throw off the texture.
Step 3: Mix Wet and Dry Ingredients
Beat the cooled chocolate mixture with the eggs, one at a time, making sure each is fully incorporated before adding the next—this builds a velvety batter. Add the vegetable oil and vanilla extract for moistness and aroma, then gently fold in your dry ingredient mixture. At this stage, handle the batter gently to avoid overworking it, which keeps the cake tender but dense like the perfect brownie.
Step 4: Bake the Cake
Divide the batter evenly among your prepared pans and tap them lightly to release any trapped air bubbles. Bake for 25 to 30 minutes until the tops are dry and a toothpick inserted in the center comes out with just a few moist crumbs attached. Resist the urge to overbake because the cake will continue to cook slightly once removed from the oven. After baking, cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 5: Make the Peanut Butter Frosting
Using an electric mixer with a paddle attachment, whip your softened butter and creamy peanut butter together until light and fluffy—this is the base of creamy perfection. Add vanilla, salt, and sifted powdered sugar gradually, beating until the frosting is smooth and airy. This frosting is rich, balanced between sweet and salty, and spreads like a dream.
Step 6: Assemble and Crumb Coat the Cake
Place one brownie cake layer on your serving plate and spread a generous half-cup of peanut butter frosting on top. Repeat with the other layers, then apply a thin crumb coat to the entire cake to lock in crumbs and set it in the fridge for about 15 to 20 minutes. This step gives a clean surface for your finishing frosting layer and an overall polished look.
Step 7: Finish Frosting and Prepare Chocolate Drip
After chilling, spread the remaining frosting evenly over the cake for a smooth, luscious finish. While the frosting firms up, make your chocolate drip by heating heavy cream until it simmers and pouring it over finely chopped chocolate. Let this mixture sit briefly before stirring to a glossy, smooth ganache. Cool it until it thickens slightly but stays pourable—this is key to creating those beautiful drips down the side without running off completely.
Step 8: Add the Chocolate Drip and Garnish
Pour the ganache over the top of your frosted cake, tilting the cake slightly if you want to control the drip flow. Let it settle, then decorate with chopped peanut butter cups for a playful and tasty finish. This step turns the cake from beautiful to truly irresistible.
How to Serve Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe
Garnishes
Beyond the chopped peanut butter cups, you can add a sprinkle of toasted peanuts or a light dusting of cocoa powder for an elegant look. Fresh berries work surprisingly well to add a tart contrast to the rich chocolate and peanut butter flavors. These simple garnishes bring extra texture and a pop of color that invites everyone to dig in.
Side Dishes
This cake pairs exceptionally well with a scoop of vanilla bean ice cream to balance the richness and add a cold creamy element. For adults, a cup of cold brew coffee or a glass of nutty bourbon is an excellent match that highlights the bold chocolate and peanut butter notes. If you want to keep it simple, a glass of cold milk never fails to accompany a rich dessert like this.
Creative Ways to Present
Present your Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe on a rustic wooden board or a sleek, reflective cake stand to elevate the experience. For parties, consider making mini versions in small molds topped with a drizzle of ganache and a peanut butter cup piece. You can also pipe the peanut butter frosting decoratively around the edges for a professional bakery feel. Presentation is your secret weapon to impress guests before the first bite!
Make Ahead and Storage
Storing Leftovers
You can store any leftover chocolate brownie cake wrapped tightly in plastic wrap at room temperature for up to one day or refrigerate it for up to three days. Refrigeration helps keep the frosting fresh and the chocolate drip firm, but be sure to bring slices to room temperature before serving to enjoy the best texture and flavor.
Freezing
This cake freezes beautifully if you want to prepare in advance. Wrap each cake layer separately in plastic wrap and then in foil, freezing for up to one month. For the assembled cake, it’s best to freeze after applying the crumb coat but before the final frosting and drip. Thaw in the fridge overnight and then finish decorating for the freshest appearance and taste.
Reheating
Since this is a rich, dense dessert, reheating is usually unnecessary. If you prefer your slices slightly warm, let them sit at room temperature for 20 to 30 minutes or briefly microwave a piece for 10 to 15 seconds. Keep in mind that warming the frosting too much might soften the texture, so gentle warming is key.
FAQs
Can I use natural peanut butter in the frosting?
Natural peanut butter can be used, but it often has a thinner consistency and more oil separation, which might affect the frosting’s texture and stability. If you choose natural peanut butter, stir well before measuring and consider adding a little more powdered sugar to thicken the frosting.
Is it necessary to use three cake pans?
Using three 6-inch cake pans ensures even baking and creates nice, thin layers perfect for layering with frosting. If you don’t have three pans, you can bake in batches or use larger pans but adjust baking times accordingly—just keep an eye to avoid overbaking.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup for regular flour. This substitution usually works well without affecting the fudgy texture of the brownie cake layers.
What’s the best way to get a smooth chocolate drip?
The key is to pour the heavy cream over chopped chocolate while it’s hot and let it sit before stirring gently. The ganache should be thick but still pourable. Avoid refrigerating the ganache to cool it; instead, let it cool at room temperature to maintain the right consistency for beautiful drips.
Can I add extra crunch to the frosting?
Yes! For added texture, fold in some chopped roasted peanuts or peanut butter chips into the frosting after it’s whipped. This adds a delightful crunch contrast to the smooth frosting and creamy cake layers.
Final Thoughts
There is something wonderfully comforting about the perfect combination of fudgy chocolate and creamy peanut butter, and this Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Drip Recipe captures that magic perfectly. Its indulgent layers, silky frosting, and shiny chocolate drip come together to create more than just a cake—it’s a celebration of flavors that will brighten any day. I’m so excited for you to try it and watch it become a favorite in your home as it is in mine. Get ready for the compliments to roll in!
Print
Delicious Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
This decadent Chocolate Brownie Cake with Peanut Butter Frosting combines rich, fudgy chocolate layers with a creamy peanut butter frosting and a silky chocolate ganache drip. Perfect for special occasions or any chocolate lover’s dream dessert, this cake layers moist brownie-like cake with a luscious peanut butter frosting and optional chopped peanut butter cup topping.
Ingredients
Cake Layers
- 1 stick (113 grams) unsalted butter
- 8 ounces (227 grams) semisweet baking chocolate, chopped
- 1 cup (200 grams) granulated sugar
- 2/3 cup (133 grams) dark brown sugar
- 3/4 cup (95 grams) all-purpose flour
- 1 cup (85 grams) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 5 large eggs, at room temperature
- 1/2 cup fresh vegetable oil
- 1 teaspoon vanilla extract
Peanut Butter Frosting
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1 cup (270 grams) creamy conventional peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 1/2 cups (313 grams) powdered sugar, sifted
Chocolate Drip
- 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
Optional Garnish
- Chopped peanut butter cups
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper to ensure the cakes release easily after baking.
- Melt Butter and Chocolate: In a heat-safe bowl, combine the butter and chopped chocolate. Microwave for 45 seconds, stir, then continue heating in 30-second increments, stirring each time until completely melted and smooth. Whisk in the granulated and dark brown sugars until well combined, then set aside to cool.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and fine sea salt ensuring even distribution of leavening agents and salt.
- Combine Wet Ingredients: Once the chocolate mixture is cool, whisk in the eggs one at a time, vigorously whisking each for 30 seconds to emulsify and aerate the batter. Then add the vegetable oil and vanilla extract, whisking until fully incorporated.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet chocolate batter until just combined to avoid overmixing and maintain a tender crumb.
- Fill Cake Pans: Divide the batter evenly between the prepared pans and tap them lightly on the counter to release any air bubbles.
- Bake Cake Layers: Bake in the preheated oven for 25 to 30 minutes until the tops are dry and a cake tester inserted in the center comes out with a few moist crumbs. Avoid overbaking as the cakes will continue to cook slightly after removal.
- Cool Cakes: Allow cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. Cakes can be wrapped tightly and refrigerated for up to 2 days before assembly.
- Make Peanut Butter Frosting: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter and creamy peanut butter on medium-high speed until light and fluffy. Add vanilla extract, salt, and sifted powdered sugar, continuing to beat until the frosting is smooth and fluffy, about 3 more minutes.
- Assemble Cake Layers: Place one cake layer on a serving plate or cake stand. Spread about 1/2 cup of frosting evenly over the top. Repeat with the remaining two layers, placing the final layer with the flat side up.
- Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Smooth the surface with an offset spatula or bench scraper and refrigerate until the crumb coat is firm, about 15 to 20 minutes.
- Final Frosting Layer: Evenly spread the remaining frosting over the cake, smoothing the sides and top. Refrigerate again to firm up the frosting layer while preparing the chocolate drip.
- Prepare Chocolate Drip: Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer and pour it immediately over the chocolate. Let it sit covered for a few minutes, then stir until smooth and glossy ganache forms.
- Cool Ganache: Allow the ganache to cool and thicken until pourable but not runny, about 10 minutes. Avoid refrigerating. Test consistency by dripping some down the side of a glass; adjust thickness by gently microwaving or letting cool more.
- Apply Chocolate Drip: Pour or spoon the ganache over the top of the cake, allowing it to drip elegantly down the sides. Let it set slightly before adding garnish.
- Garnish and Store: Decorate the cake with chopped peanut butter cups if desired. Store the cake covered at room temperature for up to 1 day or refrigerate for up to 3 days.
Notes
- Use room temperature eggs for better emulsification and texture in the batter.
- Do not overbake the cake layers; the brownies will be fudgy and moist.
- Chilling the crumb coat improves the final frosting application.
- Ganache consistency must be pourable to create a smooth drip effect; avoid refrigerating to maintain pourability.
- The cake can be stored refrigerated but bring to room temperature before serving for best flavor and texture.
- Optional chopped peanut butter cups add texture and a decorative touch to the cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
