This Chocolate Peanut Butter Cake is the ultimate indulgence for dessert lovers. Combining the richness of moist chocolate layers with the creamy, nutty flavor of peanut butter frosting, this cake offers the perfect balance of sweet and salty.
Ideal for birthdays, holidays, or just a cozy weekend treat, it’s sure to be a crowd favorite. The texture is soft and fluffy, the taste is decadently delicious, and every bite melts in your mouth with a burst of chocolate and peanut butter harmony. Whether you’re a novice baker or a seasoned dessert maker, this recipe is simple to follow and guarantees a show-stopping result every time.
Ingredients
For the Chocolate Cake
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup sour cream or Greek yogurt (for added moisture)
For the Peanut Butter Frosting
1 cup unsalted butter, softened
1 and 1/4 cups creamy peanut butter
2 and 1/2 cups powdered sugar
1/4 cup heavy cream (more if needed for consistency)
1 teaspoon vanilla extract
Pinch of salt
Optional for Garnish
Chocolate shavings or curls
Crushed peanuts
Peanut butter cups (mini or chopped)
Drizzle of melted chocolate or peanut butter
Instructions
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.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is smooth and well combined.
Carefully stir in the boiling water. The batter will be thin, but this helps make the cake light and moist.
Fold in the sour cream or Greek yogurt to enrich the texture. Mix gently until fully incorporated.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.
Add the powdered sugar gradually, beating well after each addition. Pour in the heavy cream, vanilla extract, and a pinch of salt. Continue to beat until the frosting is fluffy and spreadable. Add more cream if needed for a smoother texture.
Once the cakes have cooled, level the tops with a serrated knife if necessary. Place one layer on a serving plate or cake board.
Spread a generous layer of peanut butter frosting over the top of the first cake layer.
Add the second cake layer on top and cover the entire cake with a crumb coat (thin layer of frosting). Chill for 15 minutes to set.
Apply the remaining frosting evenly over the cake, smoothing the sides and top with an offset spatula.
Decorate with chocolate shavings, crushed peanuts, or peanut butter cups as desired. You can also drizzle with melted chocolate for an extra decadent finish.
Chill the cake for 30 minutes before slicing to get clean layers. Serve with a glass of milk, coffee, or your favorite dessert wine.
This Chocolate Peanut Butter Cake is not only visually impressive but also packed with flavor that will leave your guests asking for seconds. Perfect for any celebration or special moment, it’s a recipe that never fails to satisfy.