Table of Contents
- Key Takeaways
- Why You’ll Love This Chocolate Peanut Butter Cake
- The Perfect Flavor Combination: Chocolate and Peanut Butter
- How to Make This Cake Moist and Rich
- Essential Baking Tips for the Best Results
- Creative Ways to Serve and Customize
- Storing and Freezing Your Cake
- Frequently Asked Questions
Key Takeaways
Chocolate and peanut butter lovers, this recipe is for you! This moist and rich chocolate peanut butter cake is a dream come true, combining the deep flavors of chocolate with the creamy goodness of peanut butter frosting. It’s easy to make, absolutely delicious, and perfect for any occasion.
Why You’ll Love This Chocolate Peanut Butter Cake
There’s nothing quite like the irresistible combination of chocolate and peanut butter. This cake brings together the best of both worlds, offering a soft, decadent chocolate base with a luscious peanut butter frosting. Whether you’re baking for a birthday, special occasion, or simply to satisfy a craving, this cake will never disappoint.
The Perfect Flavor Combination: Chocolate and Peanut Butter
The rich, deep flavors of chocolate paired with the smooth, nutty taste of peanut butter create a mouthwatering dessert. The moist chocolate cake perfectly complements the creamy peanut butter frosting, making every bite a delightful experience.
How to Make This Cake Moist and Rich
The key to achieving a moist and rich chocolate peanut butter cake is using high-quality ingredients and the right techniques. Buttermilk adds tenderness, while boiling water enhances the depth of chocolate flavor. Be sure to mix the batter just enough to combine the ingredients without overmixing.
Essential Baking Tips for the Best Results
- Use room temperature ingredients for a smoother batter.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Don’t overmix the batter—mix just until everything is combined.
- Let the cakes cool completely before frosting to prevent melting.
Creative Ways to Serve and Customize
Take this cake to the next level by adding a chocolate ganache drizzle, crushed peanuts for texture, or even a layer of peanut butter cups between the cake layers. You can also make a sheet cake version for easier serving at large gatherings.
Storing and Freezing Your Cake
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for a week. To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months.
Frequently Asked Questions
- Can I use natural peanut butter for the frosting? While possible, natural peanut butter can alter the consistency. A creamy, processed peanut butter works best.
- What’s the best cocoa powder to use? Use high-quality unsweetened cocoa powder for a deep chocolate flavor.
- Can I make this cake ahead of time? Yes! Bake the cake layers a day in advance and frost them before serving.
This recipe was created by Betty on Betty Cooks. Enjoy making this delicious chocolate peanut butter cake and share your creations with friends and family!
Chocolate Peanut Butter Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Slowly stir in boiling water. The batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat peanut butter and butter together until creamy.
- Gradually add powdered sugar, alternating with heavy cream, and mix until smooth and fluffy.
- Frost the cooled cakes, stacking them for a layered effect.
- Serve and enjoy!
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