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Peanut Butter Chocolate Bliss Cake Recipe

Peanut Butter Chocolate Cake

A delightful combination of rich chocolate and creamy peanut butter, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

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.

Equipment

  • oven
  • mixing bowls
  • whisk
  • measuring cups
  • Measuring spoons
  • 9-inch round cake pans
  • wire rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. 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.
  8. 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.
  9. 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.