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Chocolate Peanut Butter Cake Recipe

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4 from 130 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes plus 2 hours cooling
  • Yield: 8 servings

Description

This luscious Chocolate Peanut Butter Cake combines moist, rich chocolate layers with creamy peanut butter buttercream and dark chocolate buttercream frostings. Perfect for peanut butter and chocolate lovers, it features a tender cocoa cake, fluffy peanut butter filling swirls, and a decadent dark chocolate exterior, finished with optional salted peanuts for a delightful crunch.

Ingredients

Chocolate Cake

  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 cups Domino’s Bakers Sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk of choice
  • 1/2 cup canola oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee powder (optional)
  • 1 cup boiling water

Peanut Butter Buttercream Frosting

  • 3 sticks unsalted butter, softened (1 1/2 cups)
  • 6 cups Domino’s Powdered Sugar
  • 1 1/2 cups creamy peanut butter
  • 3/4 teaspoon salt
  • 3 tablespoons milk of choice (if needed for creaminess)

Dark Chocolate Buttercream Frosting

  • 4 sticks unsalted butter, softened (2 cups)
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 5 cups Domino’s Powdered Sugar
  • 2/3 cup heavy whipping cream, room temperature
  • 1 1/3 cups dark chocolate chips, melted and cooled

Optional Garnish

  • Chopped salted peanuts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with non-stick cooking spray and line bottoms with parchment paper. Lightly spray the parchment and set pans aside.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, whisk briefly to combine.
  3. Combine Wet Ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla extract until well combined. Pour into dry ingredients and mix until smooth and lump-free, about 30 seconds.
  4. Add Coffee and Water: Dissolve instant coffee powder into boiling water. The batter will be thin. Evenly pour the batter into prepared pans.
  5. Bake the Cakes: Bake for 30–45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely, approximately 2 hours.
  6. Make Peanut Butter Buttercream: In a large bowl, beat softened butter until fluffy. Add peanut butter and salt, mix until combined. Gradually add powdered sugar starting at low speed, increasing to high speed. Beat for 2–3 minutes until fluffy. Add milk if a creamier texture is desired.
  7. Make Dark Chocolate Buttercream: Melt dark chocolate chips in microwave in 30-second intervals, stirring until smooth. Set aside to cool. Beat softened butter on medium speed until smooth. Add cocoa powder, vanilla, and salt; mix on low speed to combine. Gradually add powdered sugar; halfway through, pour in heavy cream to facilitate mixing. Finally, mix in the cooled melted chocolate on low speed until smooth and desired consistency is achieved.
  8. Assemble the Cake: Place a dollop of chocolate frosting on your cake plate to secure the first cake layer. Place the first cake layer on top. Using a pastry bag, pipe peanut butter frosting around the border of the cake layer, then fill the center. Repeat with the second layer and peanut butter frosting. Top with the third cake layer.
  9. Frost the Cake: Using the dark chocolate buttercream, frost the entire outside of the cake evenly.
  10. Decorate with Peanut Butter Swirls and Peanuts: Pipe swirls of the remaining peanut butter frosting around the top edges of the cake. Optionally, garnish the swirls and the base of the cake with chopped salted peanuts for added texture and flavor.

Notes

  • You can substitute the three 8-inch pans with two 9-inch pans for a double-layer cake if preferred.
  • The instant coffee powder enhances the chocolate flavor without imparting coffee taste and is optional.
  • Use room temperature ingredients for best mixing results.
  • If the peanut butter buttercream feels too stiff, add milk tablespoon by tablespoon until the desired creaminess is reached.
  • Make sure the melted chocolate for the dark buttercream is cooled to prevent melting the butter when mixed.
  • Store the cake refrigerated if not serving immediately; bring to room temperature before serving for best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-peanut-butter-cake-recipe/