Chocolate Peanut Butter Cake
Bake the best Chocolate Peanut Butter Cake with this easy recipe. Perfect for birthdays and special events.
Ingredients
- 1 and 3/4 cups all-purpose flour spooned & leveled
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder optional
- 1/2 cup canola or vegetable oil
- 2 large eggs at room temperature
- 3/4 cup full-fat sour cream at room temperature
- 1/2 cup buttermilk at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips tossed in 1 Tablespoon flour
- 3/4 cup unsalted butter softened to room temperature
- 1 and 3/4 cups creamy peanut butter
- 1 and 3/4 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- 3 Tablespoons heavy cream or heavy whipping cream at room temperature
- 8 ounces quality semi-sweet chocolate finely chopped
- 1 cup heavy cream or heavy whipping cream
- optional garnish: chopped or mini peanut butter cups
Instructions
- Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, mix oil, eggs, and sour cream on medium-high speed until combined. Add buttermilk and vanilla, beating until combined. Pour wet ingredients into dry ingredients, add hot water/coffee, and whisk or beat on low speed until batter is completely combined. Fold in the flour-coated chocolate chips. The batter will be thin with some air bubbles.
- Divide batter evenly among the 3 pans. Bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pans on a wire rack.
- For the frosting, beat butter on medium-high speed until creamy, about 2 minutes. Add peanut butter and beat until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Add confectioners' sugar, vanilla extract, and salt, then pour in heavy cream with the mixer running on low speed. Turn mixer to medium-high and beat for 1-2 minutes until fully combined and creamy.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with about 1 cup peanut butter frosting. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of frosting in between each layer. Spread a thin layer of frosting on the top and sides as a crumb coat. Chill in the refrigerator for at least 30 minutes.
- For the ganache, place finely chopped chocolate in a medium heat-proof bowl. Heat cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, let sit for 2-3 minutes, then slowly stir until smooth. Chill for 20-30 minutes in the refrigerator to thicken before spreading on the chilled cake.
- Pour or spoon thickened ganache over the chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Pipe remaining peanut butter frosting around the edge if desired. Garnish with peanut butter cups.
- Serve cake immediately or chill, uncovered, for 4-6 hours before serving. Cake can be served at room temperature or chilled. Cover leftover cake tightly and store in the refrigerator for up to 5 days.