Rich Peanut Butter Chocolate Cake with creamy peanut butter frosting
A decadent layered cake that combines the classic flavors of chocolate and peanut butter, topped with a smooth and creamy peanut butter frosting.
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 unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 2 cups confectioners’ sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the peanut butter and butter together until smooth. Gradually add the confectioners’ sugar and beat until well incorporated. Add vanilla extract and cream, mixing until the frosting is smooth and spreadable.
- Place one cake layer on a serving platter and spread a generous amount of frosting on top. Add the second layer and cover the top and sides with the remaining frosting.
- Serve the cake immediately or store it in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for better consistency. Level cake layers for an even appearance. Chill cake before slicing for cleaner cuts. Ingredient Substitutions: Almond butter can be used in place of peanut butter for a different flavor. How to Serve: Pair with coffee or milk for a classic experience. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Bake cake layers a day in advance and frost the day of serving.