Name: Chocolate Peanut Butter Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 2 cups Domino’s Bakers Sugar; 1 teaspoon salt; 2 large eggs; 1 cup milk of choice; 1/2 cup canola oil or vegetable oil; 2 teaspoons vanilla extract; 2 teaspoons instant coffee powder (optional); 1 cup boiling water; 3 sticks unsalted butter (softened, 1 1/2 cups); 6 cups Domino’s Powdered Sugar; 1 1/2 cups creamy peanut butter; 3/4 teaspoon salt; 3 tablespoons milk of choice (if needed for creaminess); 4 sticks unsalted butter (softened, 2 cups); 1 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 5 cups Domino’s Powdered Sugar; 2/3 cup heavy whipping cream (room temperature); 1 1/3 cups dark chocolate chips (melted and cooled); Chopped salted peanuts

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Introduction

This Chocolate Peanut Butter Cake is a rich and decadent dessert that perfectly balances deep chocolate flavor with creamy peanut butter frosting. Layered with both chocolate and peanut butter buttercreams, it’s an impressive treat great for special occasions or anytime you want to indulge.

A round chocolate cake with three thick dark brown layers, each separated by a creamy light brown filling. The outside is covered in smooth dark chocolate frosting with a slightly textured finish. On top, there are six swirled dollops of light brown cream evenly spaced around the edge, each sprinkled with small chopped nuts. Around the cake's base, there is a ring of chopped nuts. The cake is set on a white plate with a wavy edge, and the background is a white marbled texture with some blurred greenery and text. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups Domino’s Bakers Sugar
1 teaspoon salt
2 large eggs
1 cup milk of choice
1/2 cup canola oil or vegetable oil
2 teaspoons vanilla extract
2 teaspoons instant coffee powder (optional)
1 cup boiling water
3 sticks unsalted butter (softened, 1 1/2 cups)
6 cups Domino’s Powdered Sugar
1 1/2 cups creamy peanut butter
3/4 teaspoon salt
3 tablespoons milk of choice (if needed for more creaminess)
4 sticks unsalted butter (softened, 2 cups)
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
5 cups Domino’s Powdered Sugar
2/3 cup heavy whipping cream (room temperature)
1 1/3 cups dark chocolate chips (melted and cooled)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with non-stick spray and line the bottoms with parchment paper. Lightly spray the parchment paper as well.
Step 2: Sift together the flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the sugar and salt, then whisk briefly to combine.
Step 3: In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until combined. Pour this into the dry ingredients and mix until smooth, about 30 seconds.
Step 4: Dissolve coffee powder in the boiling water, then add it to the batter. The batter will be thin. Divide evenly among the prepared pans.
Step 5: Bake for 30 to 45 minutes, or until a skewer inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: For the peanut butter frosting, beat 3 sticks of softened butter until fluffy. Add peanut butter and salt, mixing until smooth.
Step 7: Gradually add 6 cups powdered sugar, starting on low speed and increasing. Beat on high for 2-3 minutes until fluffy. Add milk if needed to reach desired creaminess.
Step 8: For the dark chocolate frosting, melt chocolate chips in the microwave in 30-second intervals, stirring until smooth and cooling slightly.
Step 9: Beat the remaining 4 sticks softened butter until smooth. Add cocoa powder, vanilla, and salt, mixing on low to combine.
Step 10: Gradually add 5 cups powdered sugar, mixing slowly. Halfway through, add heavy cream to help achieve a spreadable consistency.
Step 11: Mix in the melted chocolate on low speed until fully incorporated and smooth.
Step 12: To assemble, place a small dollop of chocolate frosting on your cake plate and set one cake layer on top.
Step 13: Pipe a circle of peanut butter frosting around the edge of the cake layer and fill the center, then add the next cake layer and repeat.
Step 14: Place the final cake layer on top and frost the entire cake with the dark chocolate frosting.
Step 15: Use the remaining peanut butter frosting to pipe swirls around the top edge of the cake.
Step 16: Optionally, garnish with chopped salted peanuts on top of the peanut butter swirls and around the base for extra texture and flavor.

Tips & Variations

Use instant coffee powder to deepen the chocolate flavor, but omit if you prefer a purely chocolate-peanut butter taste.
If you prefer a less sweet cake, reduce the powdered sugar slightly in the frostings.
For easier frosting, make sure your butter is softened but not melted.
Decorate the cake with chopped peanuts, chocolate shavings, or even a drizzle of melted peanut butter for extra flair.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for about 30 minutes to soften the frosting. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of chocolate cake on a white plate with a thin gold rim, showing three thick dark chocolate cake layers separated by two creamy light brown frosting layers. The slice is covered with smooth dark chocolate frosting on the sides and top, and a swirl of light brown frosting with small nut pieces is placed behind it on the plate. The background has a white marbled texture with a blurred image of the remaining cake and a white cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your baking powder and other ingredients are gluten-free as well.

Can I prepare this cake in advance?

Absolutely. You can bake the cake layers and prepare the frostings up to two days ahead. Keep layers wrapped tightly in plastic wrap at room temperature or refrigerated. Assemble the cake the day you plan to serve it for best freshness.