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Chocolate Peanut Butter Cake
You are going to love this chocolate peanut butter cake. A tasty homemade cake layered with homemade peanut butter frosting.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Carrie Barnard📖 eatingonadime
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●knife
- ●microwave
- ●spatula
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350 degrees Fahrenheit and spray 2 8 inch round cake pans with a non-stick cooking spray.
3
In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
Baking Powder1 teaspoonbaking soda2 teaspoonsSalt1 teaspoonUnsalted Butter ((softened) )1 cup
4
Mix in the eggs, buttermilk, vegetable oil and vanilla extract. Beat with a hand held mixer until the batter is smooth and combined (⏱️ 2-3 minutes).
large eggs2buttermilk1 cupVanilla Extract2 teaspoons
5
Then stir in the boiling water until combined.
Boiling Water1 cup
6
Pour the batter evenly into the prepared pans. Bake for ⏱️ 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
7
Allow the cakes to cool in the pan for ⏱️ 10-15 minutes and then carefully transfer them to a wire rack to cool completely.
8
For the Frosting:
9
In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
10
Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
Powdered Sugar6 cups
11
To Assemble the Cake:
12
Once the cakes are completely cooled. Use a serrated knife to cut each cake in half horizontally to form 4 cakes.
13
Place one of the cakes on a serving plate or cake stand. Add about ½ cup of frosting on top and continue this process with the remaining 3 cakes.
14
Place a thin layer of frosting around the top and outside of the cake for the crumb layer and freeze for ⏱️ 10 minutes.
15
Once the crumb coat is set. Add another layer of frosting to the sides and top of the cakes. Reserve some of the frosting for the cake decorations.
16
For the Ganache Topping:
17
Place the chocolate chips and heavy cream in a heat proof bowl.
18
Heat in ⏱️ 20 second intervals in the microwave, stirring after each interval, until the chocolate chips are fully melted and combined.
19
Then slowly pour the chocolate ganache over the cake and use a spatula to gently spread it out to make sure that it covers the top of the cake and drizzles down the sides of the cake.
20
Let the cake sit for ⏱️ 10-15 minutes for the topping to set.
21
Place the remaining peanut butter frosting in a piping bag fitting with a large star tip and pipe the frosting around the outside edge of the cake. Decorate with the mini peanut butter cups.
Mini Peanut Butter Cups
22
Then the cake is ready to slice, serve and enjoy!
Nutrition Facts
calories
1024 kcal
fat Content
56 g
serving Size
1 serving
fiber Content
5 g
sugar Content
102 g
sodium Content
639 mg
protein Content
15 g
trans Fat Content
2 g
cholesterol Content
82 mg
carbohydrate Content
126 g
saturated Fat Content
22 g
unsaturated Fat Content
30 g
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