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Chocolate Peanut Butter Layer Cake

Close-up of a decadent slice of Chocolate Peanut Butter Cake showing three dark chocolate layers and two creamy peanut butter filling layers.
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Follow this recipe to make a moist chocolate cake layered with creamy peanut butter frosting. A video tutorial is available for visual guidance.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully pour in the hot coffee and mix on low speed until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter and peanut butter together until smooth.
  9. Gradually add the powdered sugar, alternating with the milk, beating until the frosting is light and creamy. Add more milk if needed for spreading consistency.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  11. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  12. Slice and serve the cake.

Notes

  • For a richer chocolate flavor, use dark cocoa powder in the cake batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://savorandpin.com/chocolate-peanut-butter-cake-recipe-video/