The Ultimate Decadent Peanut Butter Chocolate Layer Cake Recipe
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Prepare to indulge in the most incredible Peanut Butter Chocolate Cake you’ve ever tasted! This show-stopping dessert features three distinct layers of extraordinarily moist and tender chocolate cake, generously enrobed in a velvety smooth, rich peanut butter frosting. Every forkful delivers a harmonious blend of sweet and savory, a flavor combination that will undoubtedly have you reaching for a second slice. It’s a true masterpiece for any celebration or simply a delightful treat to brighten your day.
This super easy peanut butter chocolate cake recipe is specifically crafted for all dedicated peanut butter and chocolate enthusiasts. We’ve taken our absolute best chocolate cake formula and paired it with an irresistibly creamy peanut butter frosting to create a dessert that is destined to become your new favorite. The cake layers are exceptionally soft and moist, providing the perfect canvas for the luscious, buttery peanut butter frosting. If you adore this classic flavor pairing, this recipe promises an unforgettable baking and tasting experience.
For those who simply can’t get enough chocolate, expand your baking repertoire with more delightful chocolate cake recipes. Explore our Chocolate Coffee Cake for a sophisticated twist, dive into the rich depths of Chocolate Fudge Cake, or savor the elegant simplicity of Chocolate Ganache Cake.
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WHY THIS RECIPE IS A MUST-BAKE
- Effortless and Tender Chocolate Cake Layers: Our chocolate cake base is renowned for its incredible softness and tender crumb. This recipe simplifies the process, ensuring that even novice bakers can achieve perfectly moist and flavorful chocolate cake layers with minimal effort, making it a reliable choice for any occasion.
- Irresistible Peanut Butter Frosting: Discover your new go-to peanut butter frosting! This recipe creates a lusciously smooth, creamy, and flavorful frosting that perfectly complements the rich chocolate cake. It’s quick and straightforward to prepare, and its delectable taste will inspire you to bake this cake repeatedly.
- Simple Yet Stunning Showstopper: Despite its impressive appearance, this cake is surprisingly easy and quick to assemble. It’s designed to be a beautiful centerpiece that wows your guests without requiring advanced baking skills. Enjoy the satisfaction of presenting a gorgeous, homemade cake that tastes as amazing as it looks.
ESSENTIAL INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving the best results. These are some of the critical components for this recipe. For a comprehensive list of all ingredients and their exact quantities, please refer to the detailed recipe card below.
- All-purpose flour: This provides the foundational structure for our cake, contributing to its light and airy texture. For optimal results, I recommend using all-purpose flour with a protein content between 10-11%, as this balance helps achieve a tender crumb without making the cake too dense.
- Cornstarch: A secret weapon for enhancing cake tenderness, cornstarch helps to soften the flour’s gluten development. This results in a noticeably lighter, more delicate, and incredibly soft cake structure that truly melts in your mouth.
- Sugars: We use a combination of granulated sugar and dark brown sugar. Granulated sugar provides essential sweetness and also attracts moisture, ensuring a moist cake. Dark brown sugar, on the other hand, contributes a deeper, more complex sweetness with rich toffee and caramel undertones, adding an extra layer of flavor to the chocolate cake.
- Baking powder and baking soda: These are our primary leavening agents, crucial for achieving the cake’s light and fluffy texture. Baking soda reacts with acidic ingredients (like cocoa powder and sour cream) to create carbon dioxide, while baking powder provides additional lift, ensuring a well-risen and airy cake.
- Salt: Often overlooked, salt is a flavor enhancer, especially vital in chocolate recipes. It balances the sweetness, deepens the chocolate flavor, and brings out the subtle nuances of all the other ingredients, preventing the cake from tasting flat.
- Eggs: Room temperature eggs are essential for emulsification, allowing them to blend more smoothly and evenly with other ingredients. This creates a cohesive batter that traps air efficiently, leading to a lighter, more voluminous cake. Remember to take them out of the fridge 1-2 hours before baking, depending on your kitchen’s ambient temperature.
- Coffee: Freshly brewed coffee is a magical ingredient for chocolate cakes. It doesn’t make the cake taste like coffee; instead, it intensely boosts and deepens the natural flavor of the chocolate, making it richer and more profound. If you prefer not to use coffee, hot water can be substituted without affecting the cake’s structure. Coffee is also subtly incorporated into the buttercream to enhance its depth.
- Oil: Using a flavor-neutral oil, such as canola oil, is paramount. Oil contributes significantly to the cake’s moistness and tenderness, keeping it soft for longer than butter-based cakes. A neutral oil ensures that the chocolate and peanut butter flavors remain the stars of the show without any competing tastes.
- Sour cream: This ingredient is a game-changer for moisture and structure. Sour cream’s acidity reacts with baking soda to tenderize the cake, while its fat content adds richness and keeps the cake incredibly moist. It also contributes to a sturdy yet tender crumb that holds up beautifully in a layered cake.
- Unsweetened Cocoa powder: For the most exceptional chocolate flavor, I highly recommend using high-quality Dutch-process cocoa powder. Dutch-processed cocoa has a milder, less bitter flavor and a darker color compared to natural cocoa. My personal favorite is from Valrhona, known for its superior richness and smooth taste.
- Butter: High-quality, room temperature butter is the foundation of our creamy peanut butter frosting. It provides richness, structure, and a smooth texture. Ensuring it’s at room temperature is crucial for proper creaming, which incorporates air and creates a light, fluffy frosting.
- Creamy peanut butter: For the smoothest and most consistent peanut butter frosting, I strongly advise using a creamy, processed peanut butter like Skippy or Jif. Natural peanut butter, with its varying oil separation, can sometimes result in a grainy or unstable frosting. The creamy variety ensures a perfectly emulsified and luxurious texture.
STEP-BY-STEP CAKE BAKING INSTRUCTIONS
Here’s a clear guide on how to prepare and bake this magnificent Peanut Butter Chocolate Cake. You’ll need a stand mixer fitted with a paddle attachment, or a reliable hand mixer for best results. Be sure to have three 20 cm/8-inch round cake pans, each properly lined with parchment paper, ready before you begin.
For the complete, detailed recipe with all measurements, please scroll down to the recipe card below.
Before you start mixing, preheat your conventional oven to 170ºC/ 340ºF. Then, meticulously line your 3x 20 cm/8-inch cake pans with parchment paper to prevent sticking and ensure easy release.
STEP 1 (Prepare Dry & Wet Ingredients): In a spacious mixing bowl, combine all your dry ingredients. Whisk them thoroughly to ensure they are fully integrated and lump-free. In a separate bowl, add all the wet ingredients and gently whisk them together with a hand whisk until just combined. Be careful not to overmix the wet ingredients, especially the eggs.
STEP 2 (Combine Batter): Gradually pour the wet mixture into the dry ingredients while continuously stirring. Mix gently until a smooth batter forms, making sure there are no dry pockets or lumps remaining. Avoid overmixing to keep the cake tender.
STEP 3 (Bake and Cool): Divide the prepared cake batter evenly among your lined cake pans. Bake for approximately 28-30 minutes, or until a cake tester inserted into the center of a cake layer comes out clean. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for about 5 minutes. After this initial cooling, carefully remove the cakes from their tins and allow them to cool completely on the wire rack before frosting. This prevents them from collapsing or sticking.
STEP-BY-STEP PEANUT BUTTER FROSTING AND CAKE ASSEMBLY
Follow these steps to create your luscious peanut butter frosting and assemble your magnificent layer cake. Precision and patience are key to a beautifully finished dessert.
STEP 1 (Cream Butter and Peanut Butter): In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter and creamy peanut butter together on medium-high speed for 2 full minutes. Stop, scrape down the sides and bottom of the bowl thoroughly, and then continue mixing for another 2 minutes until the mixture is light and fluffy.
STEP 2 (Add Remaining Frosting Ingredients): Gradually add the sifted powdered sugar, vanilla extract, and milk in two separate additions. Mix on low speed after each addition until the ingredients are fully incorporated and smooth. Scrape down the bowl once more, then mix on low speed for an additional minute to ensure everything is well combined and aerated.
STEP 3 (Prepare Cake Layers for Assembly): Once your chocolate cake layers are completely cool, use a serrated knife to carefully level the very tops of each cake layer. This ensures a flat, even surface for stacking, resulting in a stable and professional-looking cake. Reserve any leftover cake scraps for optional decoration.
STEP 4 (Stack and Crumb Coat): Place the first leveled cake layer on your serving dish or cake board. Add two generous scoops of peanut butter frosting and spread it evenly across the layer using an offset spatula. Place the next cake layer on top and repeat the frosting process. Add the final cake layer, then cover the entire cake with a thin, even layer of frosting. This “crumb coat” traps any loose crumbs, creating a smooth base for your final frosting layer. Chill briefly for 10-15 minutes if desired to set the crumb coat.
STEP 5 (Final Decoration): Once the crumb coat is set, apply your remaining peanut butter frosting for the final, decorative layer. For a truly irresistible finish, adorn your cake with fine cake crumbs made from your leftover cake scraps, arrange mini and large Reese’s peanut butter cups on top, and sprinkle chopped peanuts around the edge of the cake. This adds texture, flavor, and visual appeal.
EXPERT BAKING TIPS FOR PERFECTION
- Embrace a Kitchen Scale for Precision: For consistent and superior baking results, a kitchen scale is your best friend. My recipes, including this one, are typically developed using grams because it’s the most accurate method for measuring ingredients. Volume measurements (cups) can vary significantly, leading to inconsistent outcomes. A scale ensures you get the exact amount every time, which is crucial for the delicate balance of cake chemistry.
- Master the Art of Not Overmixing Your Batter: Overmixing is a common pitfall that can lead to a tough, dry cake. Once the wet and dry ingredients are just combined, stop mixing. Overworking the flour develops gluten unnecessarily, resulting in a chewy rather than tender cake. I always finish by gently folding the batter with a spatula for one final pass. This ensures any ingredients settled at the bottom of the mixing bowl are fully incorporated without overdeveloping the gluten.
- Choose the Right Baking Pans: Light vs. Dark: The type of baking pan you use significantly impacts your cake’s texture and color. For the absolute best results, opt for aluminum baking pans, which are light in color. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly. This leads to a softer, lighter crumb and prevents the edges from over-browning or drying out. Darker pans, conversely, absorb more heat, which can result in a darker, tougher crust and potentially a dryer cake overall. Always grease your pans thoroughly and line the bottoms with parchment paper for effortless removal.
FREQUENTLY ASKED QUESTIONS
Absolutely! If sour cream isn’t available, you can replace it 1:1 with full-fat Greek yogurt. Greek yogurt offers similar tanginess and richness, which helps maintain the cake’s moistness and tender crumb.
Yes, this cake is perfect for making ahead! To save time, prepare each component the day before so you only need to assemble it on the day of serving. Store the cooled cake layers tightly wrapped in plastic wrap in the freezer. The next day, let them defrost for about an hour before assembling. Keep the peanut butter frosting at room temperature in an airtight container or covered with plastic wrap. Before assembling, give the frosting a good stir to remove any trapped air bubbles and restore its creamy texture. Then, assemble the cake as described in the recipe instructions.
The most reliable method is to use a cake tester or a simple toothpick. Once the baking time specified in the recipe has elapsed, gently insert the cake tester into the very center of a cake layer. If it comes out clean, without any wet batter clinging to it, your cake is done and ready to be removed from the oven.
HOW TO STORE YOUR CAKE
To maintain its freshness and delicious flavor, store your Peanut Butter Chocolate Cake in an airtight container or tightly covered with plastic wrap at room temperature. It is best enjoyed within a few days of baking for optimal taste and texture. If stored properly, it can remain delightful for up to 3-4 days.
More Irresistible Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
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Decadent Peanut Butter Chocolate Layer Cake
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Equipment
- 3x 20 cm (8 in) baking pan
Ingredients
CHOCOLATE CAKE LAYERS
- 360 g warm coffee or water for instant coffee use 2 teaspoon of instant coffee
- 360 g all-purpose flour
- 2 tablespoon cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 165 g vegetable oil
- 270 g sour cream 14-18% room temperature
- 3 large eggs room temperature
- 3 teaspoon vanilla extract
PEANUT BUTTER FROSTING
- 200 g butter room temperature
- 210 g creamy peanut butter
- 310 g powdered sugar
- 1 ½ – 2 tablespoon whole milk room temperature
- 1 ¼ teaspoon vanilla extract
DECORATION (OPTIONAL)
- Large and mini peanut butter cups
- Small handful of peanuts
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.360 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
PEANUT BUTTER FROSTING
- Sift the powdered sugar. Mix the butter and peanut butter in a stand mixer with the paddle attachment or with a hand mixer for 2 minutes on medium/high speed. Scrape down the sides of the bowl and mix it for another 2 minutes.200 g butter, 310 g powdered sugar, 210 g creamy peanut butter
- Add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated, then scrape down the bowl and continue mixing on low speed for 1 minute.1 ½ – 2 tablespoon whole milk, 1 ¼ teaspoon vanilla extract
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top (save some of the leftover cake scraps for decoration). Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin layer.
- Finely decorate with cake crumbs from the leftover cake scraps, mini and large Reese’s peanut butter cups and peanuts around the edge of the cake.Large and mini peanut butter cups, Small handful of peanuts