Homemade Chocolate Peanut Butter Cake
A delightful dessert that combines rich chocolate with creamy peanut butter for a nostalgic treat.
Servings: 12 servings
Calories: 550kcal
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour Light and airy, ensuring a tender crumb.
- 1 1/2 cups granulated sugar Adds sweetness and moisture.
- 3/4 cup unsweetened cocoa powder Deep, rich chocolate flavor.
- 1 1/2 teaspoons baking powder Ensures the cake rises beautifully.
- 1 1/2 teaspoons baking soda Aiding in leavening for a fluffy texture.
- 1/2 teaspoon salt Balances sweetness and enhances flavor.
- 1 cup buttermilk Creamy and tangy for added moisture.
- 1/2 cup vegetable oil Keeps the cake moist and tender.
- 2 large eggs For structure and richness.
- 2 teaspoons vanilla extract Aromatic complement to chocolate.
- 1 cup boiling water Creates a silky batter.
For the Frosting
- 1 cup unsalted butter, softened Creamy base for frosting.
- 1 cup creamy peanut butter Rich and smooth for frosting.
- 3 1/2 cups powdered sugar Sweetness for fluffy frosting.
- 1/4 cup heavy cream Lightens the frosting's texture.
- 1 teaspoon vanilla extract Enhances the peanut butter flavor.
- to taste chopped peanuts (optional) For crunch and garnish.
- to taste chocolate shavings (optional) For an elegant finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat the mixture until smooth.
- Slowly stir in the boiling water to thin out the batter, which should now be silky and glossy.
Baking
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- In a medium bowl, beat the softened unsalted butter and peanut butter until creamy and fully combined.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Pour in the heavy cream and remaining vanilla extract, beating on high until light and fluffy.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of peanut butter frosting on top.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Garnish with chopped peanuts and chocolate shavings if desired.
Notes
Room temperature ingredients are best for a smoother batter and better rise. Sift cocoa powder to avoid lumps for a silky batter. You can drizzle chocolate ganache over the frosted cake for an added decadent twist. Use quality ingredients for best flavor.