Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake:  Three layers of intensely rich and velvety dark chocolate cake, topped with peanut butter frosting and a glossy chocolate Ganache drip (which I’ll show you how to make, too!) comprise my Peanut Butter Chocolate Cake. This cake is ideal for festivities as well as regular pleasures. A how-to video is included in the recipe!

Peanut Butter Chocolate Cake

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Ideal Chocolate Cake with Peanut Butter

  • This is not your mother’s peanut butter chocolate cake, with layers of rich dark chocolate, layers of creamy peanut butter icing, and a sophisticated chocolate Ganache drops The layers in today’s recipe are modeled after my dark chocolate cupcakes, but they have all the richness of my devil’s food cake. As a result, they are rich, powerfully chocolaty, and moist—so moist that the next day, you can keep them in the refrigerator and the crumb will still melt in your mouth.
  • Even though I don’t think of myself as a decorator, I wanted the cake today to be really gorgeous and I wanted you to be able to make a cake that looked just like the one in the pictures. I’ve included thorough decorating instructions in the recipe, the how-to video below, and the post itself to help with this..
The carefully selected components in my peanut butter chocolate cake recipe come together to create a richly flavorful cake that isn’t excessively sweet.

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  1. flour. I like to use all-purpose flour here for a more robust, stacked cake. If you’d like, you can use cake flour in its place, but I don’t think you really need to.
  2. Sweet. For the cake, you will need granulated sugar and brown sugar; for the frosting, you will need
  3. powdered sugar: A combination of sugars gives the cake a lot of moisture and taste, making it a rich cake.
  4. Powdered cocoa: For a robust chocolate flavor that complements the smooth peanut butter frosting,
  5. Use dark cocoa powder:  If you are having problems finding this, Dutch-process cocoa will work just fine. This is usually found in the baking section next to other cocoa powders. You should use my chocolate cake recipe if you are unable to get either and can only find regular, natural cocoa powder.
  6. Oil and butter. Yes, this cake contains both butter and oil! If you’ve made my vanilla cake, you already know that the two together create an amazingly flavorful and moist cake. You can use any neutral cooking oil, but I suggest using canola or vegetable oil.
  7. Aqua: For a stronger chocolate flavor, you can use coffee or water, but the liquid needs to be heated in order for the cocoa powder to react with it.
  8. Peanut butter:  Choose a smooth peanut butter instead of the “natural” variety that separates; users of natural peanut butter have experienced varying degrees of success.
  9. Chocolate that’s semisweet. Any form of semisweet chocolate, such as chopped baking bars or chocolate chips, will work.
  10. Cream: For decorating our peanut butter chocolate cake, warm heavy cream will transform our chocolate into a decadent chocolate ganache. Make sure to bring it to a simmer before turning off the heat right away.

My cake is completely covered in ganache. What took place?

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  • Either your ganache isn’t set enough, or your cake isn’t cool enough. Before attempting to add the drip, place your cake back in the refrigerator (or freezer) for a few more minutes to allow the ganache to continue cooling. Another thing you could try is smaller drips.
  • I sometimes test my drips in an upside-down bowl before moving over to my cake, but this recipe gives a bit more Ganache, so play around with it before starting.
Is it possible to make cupcakes using this recipe for peanut butter chocolate cake?

Indeed! 24–30 cupcakes can be prepared. It will take them about 17 minutes to bake.


Also See

Stuffed Mushrooms Recipe


Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line three 9-inch (23-cm) round cake pans with parchment paper, then grease, flour, or bake spray the sides of the pans. Put aside.

  • Mix the flour, sugars, baking soda, cocoa powder, and salt in a big basin, making sure to thoroughly mix everything to break up any brown sugar clumps.
  • ¾ cup (220 g) all-purpose flour, ½ cup (75 g) dark cocoa powder, ½ cup (200 g) light brown sugar, ½ teaspoon baking soda, and ½ teaspoon table salt
  • The batter may be thick. Add the butter, oil, eggs, and vanilla extract, and whisk until well incorporated.
  • Two big eggs, one teaspoon of vanilla extract, one-half cup (113 g) unsalted butter, and one-half cup
  • (155 ml) vegetable or canola oil
  • Add buttermilk gradually and mix until well blended.
  • One cup (236 ml) of buttermilk.
  • Lastly, add hot water gradually (and carefully!) until batter is well blended and homogeneous.
  • 1/4 cup (118 ml) of extremely hot or boiling water
  • Spoon mixture evenly into cake pans, then bake at 350 degrees Fahrenheit (175 degrees Celsius). A toothpick inserted in the center of each cake should come out clean after 20 to 24 minutes of baking, or with a few wet crumbs. Please rotate the cakes during baking if your oven bakes unevenly. If your oven is too small to accommodate all three cakes at once, it’s also acceptable to bake two cakes at a time and put the third on the counter until the first two are done.
  • After letting the cakes set for fifteen minutes, carefully invert them onto cooling racks and run a knife over the edge to ensure they are absolutely cool before icing.

Frosting With Peanut Butter

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  • Using an electric mixer or stand mixer, combine the butter and peanut butter and beat until smooth and creamy.
  • Two cups (490 g) of creamy peanut butter and two cups (452 g) of unsalted butter
  • Add powdered sugar gradually, scraping down the sides of the bowl with a spatula as necessary to make sure all of the sugar is mixed in.
  • Six cups (750 g) powdered sugar; whisk in salt and vanilla extract. Taste and adjust the salt if necessary.
  • Baking with various-sized pans
    Three 8″ (20cm) round pans can be used to prepare this cake, but it will take longer in the oven.
    Alternatively, you can use 8″ (20cm) or 9″ (23cm) round pans to produce a simple two-layer cake. For 8″ (20cm) pans, the cakes should bake for approximately 30 to 35 minutes; for 9″ (23cm) pans, the baking time should be slightly shorter.
  • In terms of cupcakes, this recipe makes about 24–30. Bake for about 17 minutes, or until moist crumbs come out or a toothpick inserted in the center comes out clean. Beyond these pan sizes, I have not tried this cake recipe in any other sizes.

One serving contains 1260 kcal of calories, 127g of carbohydrates, 17g of protein, 82g of fat, 44g of saturated fat, 8g of polyunsaturated fat, 25g of monounsaturated fat, 2g of trans fat, 146 mg of cholesterol, 482 mg of sodium, 521 mg of potassium, 6g of fiber, 102g of sugar, 1409 IU of vitamin A, 1 mg of vitamin C, 98 mg of calcium, and 3 mg of iron.


The nutritional data is simply an estimate and is based on calculations made by third parties. The precise nutritional value may differ according on the brands utilized, the way that they are measured, cooked, portion sizes, and other factors.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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