chocolate cake with peanut butter icing

Introduction

Chocolate Cake with Peanut Butter Icing is a match made in dessert heaven, combining the rich, moist decadence of a chocolate cake with the creamy, slightly salty sweetness of peanut butter frosting. This cake is perfect for those who love the contrast of chocolate and peanut butter, a classic pairing that has been a favorite for generations. Whether you’re making it for a special occasion or a simple family treat, this cake is sure to impress with its rich flavors and smooth, velvety frosting. The combination of the soft, spongy chocolate cake and the fluffy, nutty peanut butter icing creates a dessert that’s both comforting and indulgent.

The History of Chocolate Cake with Peanut Butter Icing

Chocolate and peanut butter have been paired together in desserts for over a century, but the specific combination of chocolate cake and peanut butter icing likely gained popularity in the mid-20th century, when peanut butter was becoming more widely available and popular in mainstream American cooking. Peanut butter itself has been a staple in American kitchens since the late 1800s, when it was first developed as a health food, and later found its way into a variety of savory and sweet dishes. Chocolate cake, on the other hand, has been a classic American dessert for decades, dating back to the early 1900s. The pairing of these two ingredients became a beloved combination, especially as peanut butter’s creamy texture and slightly salty flavor worked perfectly with the richness of chocolate. Today, chocolate cake with peanut butter icing is a favorite at birthdays, bake sales, and as an everyday indulgence.

Ingredients Breakdown

For the Chocolate Cake:

1. All-Purpose Flour (2 ½ cups): Provides the base structure of the cake.
2. Cocoa Powder (¾ cup, unsweetened): Contributes the deep, rich chocolate flavor that forms the cake’s base.
3. Baking Powder (1 ½ tsp): Helps the cake rise, ensuring a light and airy texture.
4. Baking Soda (1 tsp): Works alongside the baking powder to help the cake rise evenly.
5. Salt (½ tsp): Enhances the chocolate flavor and balances sweetness.
6. Granulated Sugar (2 cups): Sweetens the cake and helps keep it moist.
7. Eggs (3 large): Provide structure and richness to the cake.
8. Buttermilk (1 cup): Adds moisture and gives the cake a tender crumb.
9. Vegetable Oil (½ cup): Ensures the cake stays moist and rich.
10. Vanilla Extract (1 tsp): Adds depth and complexity to the cake’s flavor.
11. Boiling Water (1 cup): Helps to thin out the batter, ensuring a smooth, even consistency.

For the Peanut Butter Icing:

1. Peanut Butter (1 cup, creamy): The base of the frosting, giving it a rich, nutty flavor.
2. Powdered Sugar (3 ½ cups): Sweetens the frosting and provides the right consistency.
3. Butter (½ cup, unsalted): Adds richness and helps smooth out the texture of the frosting.
4. Heavy Cream (¼ cup): Gives the frosting a smooth, creamy consistency and makes it easier to spread.
5. Vanilla Extract (1 tsp): Enhances the flavor of the frosting and balances the sweetness.
6. Salt (¼ tsp): Enhances the flavor of the peanut butter and balances the sweetness of the frosting.

Step-by-Step Recipe

Step 1: Prepare the Chocolate Cake

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, beat the sugar, eggs, and vegetable oil until smooth.
• Add the buttermilk and vanilla extract to the wet mixture and mix until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Slowly add the boiling water to the batter, stirring gently. The batter will be thin, but that’s normal.
• Pour the batter evenly into the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Peanut Butter Icing

• In a medium bowl, beat together the peanut butter and butter until smooth and creamy.
• Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated.
• Add the vanilla extract and salt, then beat in the heavy cream a little at a time until the frosting reaches a smooth, spreadable consistency.
• If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar.

Step 3: Assemble the Cake

• Once the cakes have cooled completely, place one layer on a serving platter.
• Spread a generous amount of peanut butter frosting over the top of the first cake layer.
• Place the second cake layer on top, then spread the remaining peanut butter frosting over the top and sides of the entire cake.
• Use a spatula to smooth the frosting and create a neat finish. You can decorate the top with extra peanut butter drizzles or chopped peanuts for a crunchy texture.

Step 4: Serve and Enjoy

• Let the cake set for 30 minutes before slicing to allow the frosting to firm up slightly.
• Slice and serve with a glass of milk or a scoop of vanilla ice cream for an extra indulgent treat.

Tips for the Perfect Chocolate Cake with Peanut Butter Icing

1. Use Room Temperature Ingredients: Make sure that your eggs, buttermilk, and butter are at room temperature before using them. This will help the batter come together more smoothly and ensure an even texture.
2. Don’t Overmix the Batter: Overmixing the cake batter can cause the cake to be dense. Mix the ingredients just until incorporated.
3. Cool the Cake Completely: Allow the cake layers to cool completely before frosting to avoid the peanut butter icing melting and becoming runny.
4. Frost with a Heavy Hand: Don’t be shy with the peanut butter icing! A generous layer of frosting will enhance the flavor and texture.
5. Chill the Cake: If you’re making the cake ahead of time, chill it for an hour after frosting to help set the icing and make slicing easier.

Variations and Customizations

1. Crunchy Peanut Butter Icing: Use crunchy peanut butter instead of creamy for added texture in the frosting.
2. Chocolate Ganache Drizzle: For an extra indulgent topping, drizzle warm chocolate ganache over the top of the frosted cake.
3. Peanut Butter Swirl Cake: Swirl some of the peanut butter icing into the chocolate batter before baking for a marbled effect.
4. Mini Cakes: For individual servings, bake the batter in cupcake pans and frost each one with the peanut butter icing.
5. Nut Topping: Garnish the cake with crushed peanuts, chocolate chips, or even a sprinkle of sea salt for extra flavor and texture.
6. Vegan Version: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use non-dairy milk and vegan butter to make the cake and frosting vegan-friendly.

Health Considerations and Nutritional Value

Chocolate Cake with Peanut Butter Icing is a rich and indulgent dessert, so it’s best enjoyed in moderation.

• Calories: A slice of this cake typically contains 400-500 calories, depending on the portion size and amount of frosting.
• Fat: This cake is high in fat due to the peanut butter and butter in both the cake and frosting. For a healthier version, you can use reduced-fat peanut butter and substitute some butter with applesauce or yogurt.
• Sugar: The cake and frosting are both quite sweet, so if you’re concerned about sugar intake, you can reduce the sugar in both the cake and the frosting, or substitute with sugar alternatives.
• Carbs: The cake contains a significant amount of carbohydrates, particularly from the sugar and flour. For a lower-carb option, you can use almond flour and a sugar substitute.
• Protein: The peanut butter adds some protein to the frosting, but the cake is primarily carb- and fat-heavy.
• Gluten-Free Option: To make this cake gluten-free, replace the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.

FAQ

Q1: Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature, tightly covered. Frost it the day you’re ready to serve.

Q2: How can I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.

Q3: Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. To thaw, place it in the refrigerator overnight, then frost and serve.

Q4: Can I make this cake without peanut butter?
Yes, you can substitute the peanut butter frosting with chocolate buttercream frosting or any frosting of your choice. You can also use almond butter if you prefer a different nut butter.

chocolate cake with peanut butter icing

Chocolate Cake with Peanut Butter Icing combines rich, moist chocolate cake with creamy peanut butter frosting for a dessert that’s both indulgent and satisfying. This timeless combination of chocolate and peanut butter is perfect for any occasion and can be easily customized to suit your tastes.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 52 minutes mins

Course Dessert

Cuisine American

Servings 11

Ingredients

  

For the Cake Layers:

• 1 ¾ cups 220 g all-purpose flour
• 1 cup 200 g light brown sugar, firmly packed
• 1 cup 200 g granulated sugar
• ¾ cup 75 g dark cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon table salt
• ½ cup 113 g unsalted butter, melted
• ⅔ cup 155 ml avocado, vegetable, or canola oil (or any neutral oil)
• 2 large eggs room temperature preferred
• 2 teaspoons vanilla extract
• 1 cup 236 ml buttermilk
• ½ cup 118 ml very hot or boiling water

For the Peanut Butter Frosting:

• 2 cups 452 g unsalted butter, softened
• 2 cups 490 g creamy peanut butter (do not use natural peanut butter)
• 6 cups 750 g powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon table salt
• 2-4 tablespoons milk whole milk, half-and-half, or heavy cream

For the Ganache (Optional):

• 4 oz 113 g semisweet chocolate (chocolate chips or chopped baking bar)
• ½ cup 118 ml heavy cream

Instructions

 

For the Cake:

Preheat Oven & Prepare Cake Pans:

• Preheat the oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.

Make the Cake Batter:

• In a large bowl, combine the flour, light brown sugar, granulated sugar, cocoa powder, baking soda, and salt. Stir well to mix.
• In a separate bowl, whisk together the melted butter, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
• Slowly stir in the buttermilk until smooth.
• Carefully add the hot water and mix until the batter is uniform (it will be thin).
• Evenly divide the batter among the three prepared cake pans.

Bake the Cake:

• Bake at 350°F (175°C) for 20-24 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If necessary, rotate the pans for even baking.
• Let the cakes cool in the pans for about 15 minutes, then invert onto cooling racks to cool completely.

For the Peanut Butter Frosting:

Prepare the Frosting:

• Beat the softened butter and creamy peanut butter together in a stand mixer or with an electric hand mixer until smooth and creamy.
• Gradually add the powdered sugar, scraping down the sides of the bowl as needed, and beat until fully combined.
• Stir in the vanilla extract and salt. Taste-test and adjust the seasoning if needed.
• Gradually add milk, 2 tablespoons at a time, until the frosting reaches a smooth and spreadable consistency. Add more milk as needed for desired texture.

For the Ganache (Optional):

Make the Ganache:

• Place the semisweet chocolate in a heatproof bowl.
• Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes.
• Stir gently until the chocolate is completely melted and smooth. Let the ganache cool for about 15 minutes until it thickens slightly, but is still liquid enough to pour.

Assembling the Cake:

Assemble the Layers:

• If your cake layers are uneven, level them with a serrated knife to ensure a flat surface for frosting.
• Place the first cake layer on your serving platter and spread a generous layer of peanut butter frosting over the top.
• Add the second cake layer and repeat with more frosting. Top with the third layer.

Apply a Crumb Coat:

• Apply a thin layer of frosting all over the cake to lock in any crumbs. Refrigerate the cake for 10-15 minutes to set the crumb coat.

Apply Final Coat of Frosting:

• After the crumb coat has set, apply a thicker layer of frosting around the cake.

Drizzle with Ganache (Optional):

• If using ganache, place the cake in the fridge and then pour the cooled ganache over the top of the cake. Allow the ganache to drip down the sides of the cake.
• Once the ganache is set, pipe additional peanut butter frosting on the top or sides of the cake for decoration.

Chill & Serve:

• Place the assembled cake back in the fridge for 30 minutes to set the ganache and frosting.
• Slice, serve, and enjoy!

Notes

• Baking in Different-Sized Pans: You may also use 8-inch or 9-inch round pans for this cake. Adjust baking time as needed (about 30-35 minutes for 8-inch pans).
• For Cupcakes: This recipe makes about 24-30 cupcakes. Bake at 350°F for approximately 17 minutes or until a toothpick comes out clean.
• Make Ahead Instructions: You can make the cake layers a day in advance and store them at room temperature. Frosting can be made up to two days in advance and stored in the fridge, but it should be brought back to room temperature and re-mixed before use.
• Freezing Instructions: Freeze the cake layers for up to three months and frost once thawed.

Keyword chocolate cake with peanut butter icing