Peanut Butter Chocolate Cake

kitty | February 18, 2023 SKIP TO RECIPE

Take the most perfect chocolate cake and pair it with its natural best friend, creamy peanut butter, and what do you get? An absolute dream in layer cake form. I was so happy when my husband requested this combination for his upcoming birthday cake, that I looked forward to making it as if it were my own. It’s super cheesy, but I’m a firm believer that this cake turned out amazing because it was an expression of love. There's no denying: chocolate + peanut butter = love.

This cake is such a classic that even the most conservative palates can enjoy it. The adults who are notorious for scraping off globs of buttercream and shoving them to the reject side of their plates ate their entire undissected slices. Now I don’t recommend it, but even my sister-in-law, who is ever so slightly allergic to peanut butter (I didn’t know!), said she couldn’t stop thinking about it and it was totally worth the risk. (No relatives were harmed in the making of this cake.)

Tried and tested, this go-to recipe yields the most balanced chocolate cake that is somehow both light and rich, satisfying even the most intense of chocolate lovers. The crumb is delicate and fluffy, the flavor, deep, yet gentle with the subtle notes of coffee and cacao swirled together. Sitting atop the tall, springy sponge of a cake, the creamy peanut butter frosting is just the right bit of salty, savory, and sweet to beautifully compliment the chocolatey layers.

I highly recommend using a scale to weigh the cake pans when pouring the batter into them to ensure nice, evenly thick layers. I always, always use bake-even cake strips to get perfectly flat cake layers that never need to be leveled manually. They’re so easy to use, and you’ll be so grateful when you’re frosting your cake that you have even, flat layers to work with. The decorating process can be intimidating, but with some basic tools, finishing off a beautiful cake is a breeze. A turntable, offset spatula, and scraper are musts for getting a clean, smooth finish to your frosting. Use a piping bag with different tips to create fun designs and chocolate sprinkles for the final touch.

If you’re in the mood for a more intense chocolate fix, you could pair this with a classic chocolate frosting or bake up this recipe as a batch of chocolate cupcakes. Enjoy this beauty with a cup of coffee or glass of cold milk; every bite is a delight. Happy Birthday, Mr. Slim! xoxo...😘

INGREDIENTS

Chocolate Cake

1 ¾ cups granulated sugar
¾ cup unsweetened cacao powder or unsweetened cocoa powder
2 cups flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
¾ cup avocado oil
3 eggs
1 cup buttermilk
2 teaspoons vanilla extract
½ cup brewed coffee, room temperature

Peanut Butter Frosting

2 cups creamy peanut butter (recommend Skippy)
¾ cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
¼ teaspoon salt

INSTRUCTIONS

Preheat the oven to 350° F. Line two 8” cake pans with parchment paper, grease and flour. Set aside.
In a large bowl, whisk together the sugar, flour, cacao powder, baking soda, baking powder, and salt.
In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla.
Next, add the wet ingredients into the dry, whisking until combined and no lumps remain. Mix in the coffee until just combined.
Pour batter evenly into the prepared cake pans. Using a scale really helps get even layers. Bake-even cake strips also help bake evenly flat layers, so no need to level them manually after baking.
Bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool cakes on a wire rack before frosting.
To make the frosting, cream the peanut butter and butter together in a stand mixer with the paddle attachment. Beat until creamy and combined, about 1 minute.
Add in the powdered sugar, cream, vanilla extract, and salt, beating on low speed until combined. Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes. Add in more cream or sugar as needed to reach the right consistency.
Place the first cake layer on a cake stand or turntable, top with a generous heap of frosting, stack the second layer, then cover the entire top and sides with remaining frosting. Use an offset spatula and bench scraper to achieve a smooth finish. Decorate with chocolate sprinkles.
Chill in the refrigerator before serving to get clean, sharp slices. Store in the refrigerator for up to 5 days.

Side view of a Peanut Butter Chocolate Cake on a cake stand decorated with peanut butter and chocolate frosting and chocolate sprinkles

A Peanut Butter Chocolate Cake with a slice cut out and a slice of Peanut Butter Chocolate Cake

A slice of Peanut Butter Chocolate Cake decorated with peanut butter and chocolate frosting and chocolate sprinkles

A Peanut Butter Chocolate Cake with a slice cut out to show the detail of the inside

Peanut Butter Chocolate Cake

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