Description

This Chocolate Peanut Butter Cake is a rich and moist dessert combining deep cocoa flavors with creamy peanut butter frosting. Baked to perfection and layered with smooth peanut butter frosting, garnished with mini chocolate chips, chopped peanuts, and crushed peanut butter cups for an extra indulgent treat perfect for any celebration or sweet craving.

Ingredients

Scale

Cake Ingredients

1¾ cups All-purpose flour
¾ cup Unsweetened cocoa powder
1 cup Granulated sugar
½ cup Light or dark brown sugar
2 Eggs, room temperature
½ cup Vegetable oil or melted butter
1 cup Buttermilk or milk with 1 tbsp vinegar
1 cup Hot coffee, slightly cooled
2 tsp Vanilla extract
1½ tsp Baking soda
1½ tsp Baking powder
½ tsp Salt
1 tbsp Mayonnaise (optional, for extra moisture)

Peanut Butter Frosting Ingredients

1 cup Creamy peanut butter or crunchy if preferred
½ cup Softened butter
2½ cups Powdered sugar
2–4 tbsp Heavy cream, adjusted for consistency
1 tsp Vanilla extract
1 pinch Salt (optional)

Decorations

½ cup Mini chocolate chips (for garnish or mix-in)
½ cup Chopped peanuts (for texture)
¼ cup Chocolate ganache (for drizzling)
½ cup Crushed peanut butter cups (for topping)

Instructions

Prep Oven & Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar. Whisk well to combine.
Mix Wet Ingredients: In a separate bowl, beat the room temperature eggs with vegetable oil (or melted butter), buttermilk (or milk with vinegar), vanilla extract, and the optional mayonnaise for moisture. Stir until smooth.
Combine & Add Coffee: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Slowly pour in the hot slightly cooled coffee, stirring until the batter is smooth and uniform.
Bake Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool Layers: Remove the cake layers from the oven and let them cool in their pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting.
Make Peanut Butter Frosting: Using a mixer, beat the softened butter until fluffy. Add the creamy peanut butter and mix well. Gradually incorporate the powdered sugar, then add heavy cream a tablespoon at a time until the desired consistency is reached. Stir in vanilla extract and a pinch of salt if desired.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of peanut butter frosting evenly over the top. Add the second cake layer, then frost the top and sides of the entire cake with the remaining frosting.
Decorate: Garnish the frosted cake by sprinkling mini chocolate chips and chopped peanuts over the top. Drizzle chocolate ganache evenly and then sprinkle crushed peanut butter cups to finish the decoration.

Notes

Mayonnaise is optional but helps keep the cake extra moist and tender.
If you prefer a crunchier frosting texture, use crunchy peanut butter instead of creamy.
Adjust the amount of heavy cream in the frosting to get the perfect spreadable consistency.
The hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
Ensure cakes are completely cool before frosting to prevent melting.
Storage: Refrigerate leftovers covered for up to 4 days. Bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Peanut Butter Cake, Chocolate Cake, Peanut Butter Frosting, Moist Chocolate Cake, Party Cake, Layer Cake, Dessert