Don’t wait for a special occasion to indulge in this ultra-rich, super-moist Chocolate Peanut Butter Cake.
Burgers and fries. Bacon and eggs. Grilled cheese and tomato soup. So many classic combinations. But when it comes to sweets, as far as I’m concerned, there’s no more perfect pairing than chocolate and peanut butter. One bite of this rich, decadent chocolate peanut butter cake will make you a believer if you’re not one already. And given its height (three layers!) and glossy ganache, it is as visually stunning as it is delicious.
This is the most intensely chocolate cake I’ve ever eaten (and that’s saying a lot, given the number of chocolate cakes I’ve had in my time). The flavor is just swoon-worthy. But when you add the layers of ultra-creamy peanut butter frosting that bring a salty/savory balance to the rich chocolatey sweetness, it goes from swoon to sublime.
There are a lot of ingredients here; I’m not going to lie. And a lot of steps in the recipe, too. But trust me when I tell you it’s all worth it. The cake itself is just unbelievably moist (thank you, buttermilk and sour cream), so delectably sweet (a bow down to cocoa powder, sugar, and vanilla), and filled with the super satisfying crunch from mini chocolate chips. The frosting gets its creamy smoothness from the peanut butter (and you can even make your own Homemade Peanut Butter if you are so inclined), the addition of butter, and a bit of heavy cream, not to mention the way the confectioners’ sugar blends in. And to top it off—literally—the whole cake is frosted in thick and luxurious chocolate ganache. Yes, it will take some time and effort to make this cake, but just wait until your tastebuds reap the rewards.
A cake this rich calls out for coffee or a big glass of ice-cold milk. But that doesn’t mean it’s not excellent with a Vanilla Spice Latte (that’s coffee, right?) or a Vanilla Milkshake, which is not unlike a big glass of ice-cold milk if you think about it…
Tips for a Perfect Layer Cake
If you’ve never made a three-layer cake before, don’t be daunted; although the size and height can be intimidating, it’s really as easy as…you thought I was going to say pie, didn’t you? Instead, I’ll say it’s a piece of cake!
Start by making sure you divide the batter equally among the three prepared pans so that each cake layer will be the exact same size. Once the cakes are completely cooled, you can shave off a bit of cake (and pop those pieces in your mouth!) if you need to even out any of the layers. Now get your peanut butter frosting and apply a generous amount on top of the first layer; press the second cake layer on top and press down gently so that the frosting reaches all around the edge. Repeat with the third layer. Now it’s time for your light crumb coat of frosting all over the top and sides of the cake; use more frosting if you need to fill in any spaces between the layers. Now chill. The cake, not you! Only kidding, this is a good time for you to put your feet up for a while…after you’ve made the ganache, that is. And the ganache needs to chill, too.
When adequate chilling is complete (30 minutes minimum, but longer is fine, too), frost the entire cake with the ganache (an offset spatula is a great tool for frosting cake). Decorate with extra peanut butter frosting (and maybe some miniature Reese’s Peanut Butter Cups). What I do at this point is put the whole cake in the fridge for another 30 minutes. Why? Because a chilled cake is much easier to slice than an un-chilled one. When you’re ready to serve, dip a sharp serrated knife into some warm water and be delighted by how easy this cake is to cut. Wipe your knife and dip into the warm water before each slicing. Enjoy.
How to Make Ahead and Store
The cooled and unfrosted cake layers can last for up to 4 days in the refrigerator or 2 months in the freezer. Once they are tightly wrapped in plastic wrap, both the peanut butter frosting and the chocolate ganache can be made ahead of time and stored in airtight containers in the fridge for up to 2 weeks. Once assembled, the chocolate peanut butter cake will last in an airtight container in the fridge for 3 days.
Can the Frosting be Made With Nut Butters Other Than Peanut?
Yes, it can, as long as the nut butter you choose has the same consistency as creamy peanut butter. Almond and cashew butters work particularly well in this recipe.
Serving Suggestions
Just when you thought things couldn’t get more sinfully delicious, here are some other great ideas for decorating your chocolate peanut butter cake. Bake up a batch of Reese’s Peanut Butter Cookies (yes, they have Reese’s Pieces in them!) or Peanut Butter Brownies and crumble them over the top of the cake (you can press them into the sides, too, to have an even more dramatic presentation). If you want to enhance the salty-sweet connection, crush some Peanut Brittle and sprinkle it over the ganache. Or, for a really whimsical cake decoration that brings all the flavors together, top this cake with some Chocolate Peanut Butter Popcorn. And since I can’t seem to get enough of this classic flavor combo, I’ll also suggest serving a big scoop of Peanut Butter Chocolate Chip Ice Cream alongside each slice of cake!
Chocolate Peanut Butter Cake
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 and 1/4 teaspoons salt divided
- 1/2 cup canola or vegetable oil
- 2 large eggs at room temperature
- 3/4 cup full-fat sour cream at room temperature
- 1/2 cup buttermilk at room temperature
- 3 teaspoons pure vanilla extract divided
- 1/2 cup hot water
- 1 cup mini semi-sweet chocolate chips
- 3/4 cup unsalted butter softened to room temperature
- 1 and 3/4 cups creamy peanut butter
- 1 and 3/4 cups confectioners’ sugar
- 3 tablespoons heavy cream or heavy whipping cream at room temperature
- 8 ounces semi-sweet chocolate finely chopped
- 1 cup heavy cream or heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and line three 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and 1 teaspoon of salt.
- In a separate bowl, mix oil, eggs, and sour cream until combined. Add buttermilk and 2 teaspoons of vanilla, mixing well.
- Combine wet and dry ingredients, then add hot water. Mix until smooth. Fold in chocolate chips.
- Divide batter evenly between pans and bake for 24-26 minutes, or until a toothpick comes out clean.
- Cool cakes completely in pans on a wire rack.
- For the frosting, beat butter until creamy. Add peanut butter, then confectioners’ sugar, the remaining vanilla extract, the remaining salt, and heavy cream. Beat until smooth.
- Assemble the cake with peanut butter frosting between each layer and a thin crumb coat on the outside. Chill for 30 minutes.
- For the ganache, pour hot cream over chopped chocolate. Let sit, then stir until smooth. Chill until thickened.
- Spread ganache over the chilled cake. Decorate with remaining frosting and serve.
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