How to Make Chocolate Peanut Butter Cake: A Match Made in Dessert Heaven

Chocolate and peanut butter—a classic flavor combination that’s as timeless as it is irresistible. This recipe guides you step-by-step on how to make a chocolate peanut butter cake that’s moist, decadent, and bursting with that perfect sweet and salty balance. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. Get ready to wow your friends and family with a slice of pure deliciousness!

What Makes This Chocolate Peanut Butter Cake So Special?

This cake is not just a treat; it’s an experience. The rich, chocolatey cake is perfectly complemented by the creamy peanut butter frosting, creating a symphony of flavors in every bite. What truly sets it apart is its versatility—enjoy it as a celebratory centerpiece or a simple weeknight dessert.

Ingredients You’ll Need:

For the Cake:

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

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Spatulas
• Measuring cups and spoons
• Mixing bowls

Let’s Get Baking!

Making the Chocolate Cake:

1. Prepare your pans: Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Add boiling water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry; this is normal.
6. Pour and bake: Divide the batter evenly between the prepared pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Peanut Butter Frosting:

1. Beat butter and peanut butter: In a large bowl, beat together the softened butter and peanut butter until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add milk and vanilla: Stir in the milk and vanilla extract until the frosting is smooth and spreadable.

Assembling the Cake:

1. Level the cakes (optional): If your cakes are uneven, use a serrated knife to level off the tops.
2. Frost the cake: Place one cake layer on a serving plate. Frost the top with a generous layer of peanut butter frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
3. Get creative! You can leave your cake plain or decorate it as you like. Chopped peanuts, chocolate shavings, or even peanut butter cups make delicious and attractive toppings.

Chocolate Peanut Butter Cake

Tips and Tricks for the Best Chocolate Peanut Butter Cake:

• Room temperature ingredients: Using room temperature ingredients, especially for the frosting, will help to ensure a smooth and well-combined mixture.
• Don’t overmix! Overmixing the cake batter can lead to a tough and dense cake.
• Cooling is key: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

FAQs About Making Chocolate Peanut Butter Cake:

Q: Can I use natural peanut butter?

A: While natural peanut butter can be used, keep in mind that it tends to be runnier and may result in a slightly thinner frosting. If using natural peanut butter, you can try refrigerating the frosting for 30 minutes before using to help thicken it up.

Q: Can I freeze this cake?

A: Yes, this cake freezes beautifully! You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then again in aluminum foil to prevent freezer burn.

Chocolate Peanut Butter Cake Slice

Time to Indulge!

This chocolate peanut butter cake is a guaranteed crowd-pleaser. It’s a delicious testament to the fact that some flavor combinations are simply meant to be. So what are you waiting for? Gather your ingredients and get baking! You won’t regret it.

Don’t forget to share your baking triumphs (and even your baking mishaps!) in the comments below. We love hearing from you. And be sure to check out our other delicious cake recipes on Family Cuisine!