This recipe is for a moist and rich classic chocolate cake that is perfectly complemented by a creamy, luscious peanut butter frosting. The combination of deep, dark chocolate and the salty-sweet flavor of peanut butter is a timeless favorite that is sure to please any crowd. This cake is ideal for birthdays, holidays, or any special occasion. The cake itself is incredibly tender and has a fine crumb, ensuring it melts in your mouth with every bite. The peanut butter frosting is easy to make and strikes the perfect balance of sweetness and nutty flavor. It’s not overly sugary, allowing the taste of the peanut butter to shine through. The top of the cake can be dusted with a light layer of powdered sugar for a simple yet elegant finish, as seen in the image provided. This recipe is straightforward, making it accessible for bakers of all skill levels, and the result is a stunning and delicious dessert that looks as good as it tastes. The process is broken down into two main parts: baking the cake layers and preparing the frosting, followed by the assembly.
The first image shows the two layers of chocolate cake with the peanut butter frosting generously spread in between. This illustrates the perfect thickness of the frosting layer, which is essential for a balanced flavor profile. The second image displays the finished product, cut into neat slices, revealing the beautiful layered structure. The powdered sugar dusting adds a touch of sophistication and visual appeal. This cake is not just a dessert; it’s a centerpiece that promises to be the highlight of any gathering. The rich, decadent flavor of the chocolate cake is enhanced by the subtle saltiness of the peanut butter frosting, creating a harmonious and addictive taste experience. The texture contrast between the soft cake and the smooth, creamy frosting is simply divine.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed for a darker, richer color and flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee (or 1 cup boiling water with 2 teaspoons instant espresso powder)
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups creamy peanut butter (not natural-style, as it can separate)
- 4 cups powdered sugar, sifted
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt (or to taste)
For Garnish:
- Powdered sugar for dusting
Instructions:
Part 1: Preparing the Chocolate Cake
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps and the ingredients are well-combined. This step is crucial for an even texture in your final cake.
- Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until smooth. The eggs should be at room temperature to ensure they incorporate properly with the other ingredients.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a hand mixer or a stand mixer with the paddle attachment, mix on low speed until just combined. Be careful not to overmix at this stage.
- Add Hot Coffee: Slowly and carefully, pour the hot coffee (or boiling water with espresso powder) into the batter while mixing on low speed. The batter will be very thin, but this is exactly the consistency you are looking for. The hot coffee helps to “bloom” the cocoa powder, which intensifies the chocolate flavor, and also contributes to the cake’s moistness.
- Bake: Pour the thin batter into the prepared 9×13 inch pan. Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. After partially cooled, carefully invert the cake onto a wire rack to cool completely. It is very important that the cake is completely cool before you attempt to frost it, otherwise the frosting will melt and slide off.
Part 2: Preparing the Peanut Butter Frosting
- Cream Butter and Peanut Butter: In a large bowl or the bowl of a stand mixer, beat the softened butter and creamy peanut butter together on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Make sure there are no lumps of butter remaining.
- Add Powdered Sugar: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until each addition is fully incorporated. Sifting the powdered sugar prevents lumps in the final frosting.
- Add Remaining Ingredients: With the mixer still on low speed, pour in the heavy cream and vanilla extract. Increase the speed to medium-high and beat the frosting for 3-5 minutes, or until it becomes light, fluffy, and smooth. Taste the frosting and add a pinch of salt if desired to balance the sweetness.
Part 3: Assembling the Cake
- Slice the Cake: Once the cake is completely cool, use a long serrated knife to carefully slice the cake in half horizontally, creating two even layers. A leveler tool can also be used for precision. The image shows the bottom layer remaining in the pan for the first frosting step, which is a good technique.
- Spread Frosting: Place the bottom layer of the cake back into the baking pan. Generously spread about half of the peanut butter frosting evenly over this layer. The thickness of the frosting is a matter of personal preference, but the image suggests a generous layer.
- Add Top Layer: Carefully place the top layer of the cake on top of the frosting. Gently press down to secure it.
- Frost Top and Sides: Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting with an offset spatula or a butter knife. For a simpler look, as seen in the image, you can just frost the top.
- Garnish and Serve: For a beautiful final touch, use a sifter to lightly dust the top of the cake with powdered sugar. Cut the cake into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy this decadent treat!