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A slice of layered chocolate cake with a creamy filling and topped with a swirl of frosting on a white plate. Another similar slice and the rest of the cake on a white cake stand are visible in the background. A gold fork is placed next to the plate.
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Chocolate Peanut Butter Cake Recipe

Prep Time2 hours
WORK TIME30 minutes
Cuisine: American
Servings: 12 yields

Ingredients

For the chocolate cake:

  • 1¾ cups 220g Flour
  • ¾ cup 75g Cocoa powder
  • 1½ teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1¾ cups 350g Sugar
  • ¼ teaspoon Salt
  • 2 Eggs
  • 1 cup 240ml Buttermilk
  • ½ cup 120ml Vegetable oil
  • 1 cup 240ml Coffee
  • 1 teaspoon Vanilla extract

For the peanut butter frosting:

  • 1 cup 230g Butter, softened
  • 1¼ cups 300g Peanut butter, natural
  • 1 teaspoon Vanilla extract
  • 1½ cups + 2 tbsps. 200g Powdered sugar
  • ⅓ cup 80m Heavy cream

For decoration:

  • Dark 100g 3.5oz Dark chocolate
  • ½ cup 120ml Heavy cream

Instructions

  • DIRECTIONS
    1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
    2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
    3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
    4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
    5. Pour the batter into prepared pans.
    6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
    7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
    8. Transfer the frosting into a piping bag. Cut the top of the cakes.
    9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
    10. Refrigerate for at least 2-3 hours.
    11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
    12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.
    Frequently asked questions:
    WHY BUTTERMILK?
    The use of buttermilk in cakes and cupcakes helps the cake to get a moist and airy texture, in most of my recipes I use buttermilk and indeed you can feel the difference.
    WHAT CAN WE USE INSTEAD OF BUTTERMILK?
    If you cannot find buttermilk in your country, you can make a home buttermilk: stir 1 cup (240ml) of whole milk with 1 tablespoon of vinegar or lemon juice, let stand for 10 minutes before use. If you still prefer not to use buttermilk you can use whole milk instead.
    HOW TO STORE THE CAKE?
    The cake can be stored covered, in the fridge, up to 5 days.
    MORE CAKE RECIPES YOU MIGHT LIKE:

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