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chocolate cake with peanut butter icing

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.
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Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
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