Chocolate Peanut Butter Cake

Features a rich, moist chocolate cake covered in a decadent peanut butter frosting. Garnish with chopped peanut butter cups for a delicious dessert!

Chocolate Peanut Butter Cake - Garnish with chopped peanut butter cups for a delicious dessert!

Ingredients

For the Cake
1¾ cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
1 cup milk
½ cup sour cream
¼ cup vegetable oil
2 tsp vanilla extract
1 cup coffee, brewed
For the Frosting
8 oz. (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/3 cup milk
2 tsp vanilla extract
1¾ cups creamy peanut butter
2 cups peanut butter cups, chopped (for garnish)
For the Chocolate Topping
9 oz. (1½ cups) semi-sweet chocolate, coarsely chopped
3 oz. (6 Tbsp) unsalted butter
3 Tbsp milk

Instructions

For the Cake
Preheat oven to 350°F.
Grease and flour (2) 6”x3″ round cake pans. Line bottom of pans with parchment paper. Set pans aside. (See note.)
Using a countertop mixer, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and coffee.
Add half of the liquid mixture to the dry ingredients; mix on low speed until just incorporated. Repeat with the remaining liquid mixture.
Divide batter evenly into prepared cake pans.
Bake at 350°F for 40-43 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
Let cakes cool in the pans for about 20 minutes, then transfer to a cooling rack until completely cool. (Tip: Don’t forget to remove the parchment paper from the bottom of each layer.)
For the Frosting
Using a countertop mixer, cream the butter on medium speed for 2-3 minutes.
Reduce speed to low and add the powdered sugar 1 cup at a time, mixing after each addition.
Add milk, vanilla and peanut butter; beat on medium-high speed for 3 minutes, or until frosting is light and fluffy.
For the Chocolate Toppings
Place the chopped chocolate and butter in a small saucepan over medium-low heat.
Heat, stirring occasionally, until smooth.
Remove from heat and stir in the milk until smooth.
Let cool slightly before pouring over cake.
To Assemble
Using a serrated knife, slice each of the cooled layers of cake into 2 even layers.
Place one layer of cake on a large plate. Using an offset spatula, spread a thick layer of frosting on top of this layer. (Tip: Do not spread frosting all the way to the edge. Instead, leave about ½” border around the outer edge of each layer.)
Place another layer of cake on top. Repeat until all layers have been used.
Spread remaining frosting on sides and top of cake.
Pour slightly-cooled chocolate topping over the top of the cake. (Tip: use a small spatula to push the melted chocolate to the edge so that it will drip down the sides slightly.)
Garnish top of cake with chopped peanut butter cups before serving.
Notes

You will need 6″ cake pans that are at least 3″ in depth. If you don’t have this size, then I recommend baking this cake in larger pans. (Note: The baking time will change based on the size of the pan you use.)

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