Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peanut Butter Cake Recipe

★★★★★

4.9 from 79 reviews
  • Author: Aiden
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings 1x

Description

This decadent Chocolate Peanut Butter Cake features moist layers of rich cocoa-infused chocolate cake paired with luscious peanut butter buttercream filling and topped with a smooth dark chocolate buttercream frosting. Perfectly balanced flavors and textures make this crowd-pleaser ideal for celebrations and chocolate lovers alike.

Ingredients

Scale

Chocolate Cake

  • 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

Peanut Butter Buttercream Frosting

  • 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)

Dark Chocolate Buttercream Frosting

  • 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)

Optional Garnish

  • Chopped salted peanuts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper. Lightly spray the top of the parchment paper to ensure easy cake removal. Alternatively, use two 9-inch pans if you prefer a double layer cake.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine all the dry ingredients evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until fully blended. Pour this mixture into the dry ingredients and mix until smooth and lump-free, about 30 seconds.
  4. Add Coffee and Water: Dissolve the instant coffee powder in the boiling water. The batter will be very thin once added. Pour the coffee-water mixture into the cake batter and stir gently to combine.
  5. Pour and Bake: Divide the batter evenly among the prepared cake pans. Bake for 30-45 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  6. Cool the Cakes: Allow the cakes to cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks for about 2 hours before frosting.
  7. Prepare Peanut Butter Buttercream: Using a mixer, beat softened butter in a large bowl until fluffy. Add the peanut butter and salt; beat until incorporated. Gradually add powdered sugar starting on low speed, then increase speed and beat for 2-3 minutes until fluffy. Add milk if needed for a creamier texture.
  8. Prepare Dark Chocolate Buttercream: Melt dark chocolate chips in the microwave in 30-second intervals, stirring after each, until smooth. Cool to room temperature. In a large bowl, beat softened butter on medium speed until smooth, then add the cocoa powder, vanilla extract, and salt; mix on low speed until combined. Gradually add powdered sugar, and midway through, incorporate heavy whipping cream to ease mixing. Finally, blend in the melted chocolate on low speed until smooth and desired consistency is reached.
  9. Assemble the Cake: Place a dollop of dark chocolate buttercream on your cake plate to anchor the first cake layer. Position the first cake layer on top.
  10. Layer with Peanut Butter Frosting: Fill a pastry bag with peanut butter frosting and pipe a large circle around the edge of the cake layer, then fill the center with peanut butter frosting. Repeat this layering step with the second cake layer and peanut butter frosting, then place the third cake layer on top.
  11. Frost the Cake: Spread the dark chocolate buttercream evenly over the top and sides of the assembled cake.
  12. Decorate with Peanut Butter Swirls: Using remaining peanut butter frosting, pipe decorative swirls along the top edge of the cake.
  13. Add Optional Garnish: Sprinkle chopped salted peanuts atop the peanut butter swirls and around the base of the cake for added texture and flavor. Your cake is now ready to serve and enjoy!

Notes

  • Using instant coffee powder intensifies the chocolate flavor, but it is optional.
  • Ensure all butter used in frostings is softened to room temperature for smooth mixing.
  • Adjust milk quantity in peanut butter frosting to achieve desired spreadability and creaminess.
  • If a double-layer cake is preferred, bake in two 9-inch pans instead of three 8-inch pans.
  • Chilling the cake layers briefly before frosting can help reduce crumb formation.
  • Store the cake refrigerated due to dairy-based frostings; allow cake to come to room temperature before serving for best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, peanut butter cake, chocolate peanut butter cake, homemade chocolate cake, peanut butter frosting, chocolate buttercream, layered cake, dessert recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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