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Chocolate Peanut Butter Cake Recipe

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This Chocolate Peanut Butter Cake recipe combines moist chocolate cake layers with a rich, creamy peanut butter frosting for the ultimate dessert. Whether it’s for a birthday, a party, or a special occasion, this cake brings together the perfect balance of chocolate and peanut butter flavors. Easy to bake and absolutely indulgent!

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy cream (or as needed for consistency)

For Chocolate Ganache (optional):

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Prepare the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add milk, oil, eggs, and vanilla to the dry ingredients and mix until smooth. Stir in the boiling water (the batter will be thin).
  • Divide the batter evenly between the prepared cake pans.
  • Bake 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 to a wire rack to cool completely.
  • Make the frosting: Beat the peanut butter and softened butter together until smooth. Gradually add powdered sugar, vanilla, and enough cream to reach a fluffy, spreadable consistency.
  • Frost the cake: Place one cooled cake layer on a serving plate and spread a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake.
  • Optional ganache: Heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for a minute, then stir until smooth. Drizzle over the frosted cake.
  • Decorate and serve!

Notes

  • For extra crunch, add chopped peanuts or mini peanut butter cups between the layers.
  • Store in the refrigerator for up to 5 days, but let the cake sit at room temperature for 20 minutes before serving.

Nutrition

Find it online: https://ymrecipes.com/chocolate-peanut-butter-cake-recipe/