Chocolate Peanut Butter Layer Cake with Fudge Frosting
A decadent chocolate cake with creamy peanut butter layers and rich fudge frosting, perfect for special occasions.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
Fudge Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1 cup confectioners' sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually mix the wet ingredients into the dry ingredients and add the boiling water, stirring until smooth. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Allow the cakes to cool completely on a wire rack.
- In a medium bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing well after each addition. Add the heavy cream, vanilla extract, and salt, and continue to beat until smooth and fluffy.
- In another bowl, beat the peanut butter and butter together until smooth. Gradually add the confectioners' sugar, then the heavy cream and vanilla extract, beating until light and fluffy.
- Place one cake layer on a serving platter and spread a layer of peanut butter frosting on top. Add the second cake layer and frost the entire cake with the fudge frosting. Apply a crumb coat if desired and refrigerate for 30 minutes before applying the final coat of frosting.
Serving
- Slice the cake into 8 pieces and serve with your choice of beverage. Consider pairing with milk, coffee, or hot chocolate.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: Measure all ingredients precisely and ensure eggs and butter are at room temperature for optimal texture. Ingredient Substitutions: Almond milk can replace buttermilk for a dairy-free option. How to Serve: Garnish with chocolate shavings or a drizzle of peanut butter for added flair. Storage & Freshness: Cover tightly to maintain moisture when storing. Make-Ahead Tips: Bake the cake layers a day in advance and store them in the refrigerator until ready to frost.