Peanut Butter Chocolate Cake
A delightful combination of rich chocolate and creamy peanut butter, perfect for any occasion.
Equipment
- oven
- mixing bowls
- whisk
- measuring cups
- Measuring spoons
- 9-inch round cake pans
- wire rack
- Spatula
Ingredients
Cake Ingredients
- 1.75 cups All-purpose flour Provides structure to the cake.
- 1.5 teaspoons Baking powder Helps the cake rise.
- 1 teaspoon Baking soda Aids in leavening.
- 0.5 teaspoon Salt Enhances flavor.
- 0.75 cup Unsweetened cocoa powder Adds rich chocolate flavor.
- 1 cup Granulated sugar Sweetens the cake.
- 0.5 cup Brown sugar Adds moisture and depth of flavor.
- 0.5 cup Creamy peanut butter Provides flavor and moisture.
- 0.5 cup Vegetable oil Keeps the cake moist.
- 2 large Eggs Bind the ingredients together.
- 1 teaspoon Vanilla extract Adds flavor.
- 1 cup Buttermilk Adds moisture and tang.
- 1 cup Hot water Helps to dissolve cocoa and create a smooth batter.
Frosting Ingredients
- 1 cup Creamy peanut butter For the frosting.
- 0.5 cup Unsalted butter Softened for easy mixing.
- 2 cups Powdered sugar Sweetens the frosting.
- 0.25 cup Heavy cream Adds creaminess to the frosting.
- 1 teaspoon Vanilla extract Enhances flavor.
Garnish
- to taste Chocolate shavings or chips For decoration.
- to taste Chopped peanuts For decoration.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, and creamy peanut butter. Beat until smooth and creamy. Add vegetable oil and mix well.
- Beat in eggs one at a time, followed by vanilla extract. Gradually incorporate dry ingredients into the peanut butter mixture, alternating with buttermilk. Mix until just combined, then stir in hot water.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together creamy peanut butter and softened unsalted butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth. Stir in vanilla extract.
- Once the cakes are completely cooled, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Garnish with chocolate shavings or chips and chopped peanuts before serving.
Notes
This cake is perfect for any occasion and can be customized for dietary needs.