Sometimes you just need a dessert that feels like a warm hug. This peanut butter cup cake is exactly that. It is the perfect treat for a cozy winter evening at home.
You do not need to be a pro to make this. This recipe delivers a show-stopping look with very little stress. Your family will think you bought it from a fancy bakery.
Why This Recipe Is a Winner
This cake is a total crowd-pleaser for holiday parties. It combines deep chocolate with salty, sweet peanut butter. The layers are incredibly moist thanks to the buttermilk. It stays fresh for days in the fridge.
You will love how the chocolate drip looks. It makes the cake feel very special. It is budget-friendly because it uses simple pantry staples. Even picky eaters will ask for a second slice.
Simple Method
The process is broken down into easy steps. You will mix the dry ingredients first. Then you add the wet ingredients and hot coffee. The batter will be thin, but do not worry. This makes the cake very tender and soft.
Ingredients You’ll Need
These ingredients are mostly common items you already have.
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 3/4 cup Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup full-fat buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1.5 cups unsalted butter, softened to 65°F
- 1.5 cups creamy peanut butter (non-natural variety for stability)
- 5 cups confectioners’ sugar, sifted
- 1/4 cup heavy cream (36% fat)
- 1/2 cup semi-sweet chocolate chips (60% cacao)
- 1/3 cup heavy cream (for ganache)
- 1.5 cups mini peanut butter cups
Step-by-Step
- Preheat a convection oven to 350°F (175°C). Grease three 8-inch round aluminum cake pans and line the bottoms with parchment paper discs.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low for 30 seconds to aerate.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for exactly 2 minutes to develop structure.
- Reduce speed to low and gradually stream in the hot coffee. Stir by hand with a rubber spatula to ensure no dry pockets remain at the bottom of the bowl (batter will be thin).
- Distribute the batter equally among the three prepared pans (approximately 450g per pan).
- Bake for 30 to 35 minutes, or until the internal temperature reaches 205°F (96°C) and a cake tester inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes on a wire rack before de-panning. Allow to cool completely to room temperature before frosting.
- Prepare the frosting: Beat softened butter and peanut butter on medium-high for 3 minutes until pale and voluminous. Gradually add confectioners’ sugar one cup at a time on low speed.
- Add 1/4 cup heavy cream and vanilla. Increase speed to high and whip for 4 minutes until the texture is light and aerated.
- Assemble: Place the first cake layer on a spinning turntable. Apply 1 cup of frosting and level with an offset spatula. Repeat for the second layer. Coat the exterior with a thin crumb coat and refrigerate for 20 minutes before applying the final frosting layer.
- Prepare Ganache: Scald 1/3 cup heavy cream and pour over chocolate chips. Let sit for 2 minutes, then whisk from the center outward until a glossy emulsion forms. Allow to cool to 90°F (32°C).
- Drip the ganache over the edges of the chilled cake using a squeeze bottle or spoon. Crown the top with mini peanut butter cups before the ganache sets.
Best Ways to Enjoy It
Serve this cake at room temperature for the best texture. It pairs perfectly with a cold glass of milk. You can also serve it with hot coffee. Set the table with festive napkins for a holiday feel. It is the star of any dessert table.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It will stay fresh for up to five days. You can also freeze individual slices for later. Wrap them tightly in plastic wrap and foil. Thaw slices in the fridge overnight before eating. Enjoy it cold or at room temperature.
Tips for Best Results
- Don’t skip the parchment paper discs in your pans.
- Avoid using natural peanut butter as it is too oily.
- Use room temperature eggs to ensure a smooth batter.
- Bake the cake layers a day early to save time.
- Add red and green sprinkles for a festive Christmas look.
- Use a hot knife to get perfectly clean cake slices.
- Check the internal temperature to avoid overbaking your cake.
- Let the ganache cool slightly so it does not run.
Ways to Switch It Up
- Use gluten-free all-purpose flour for a wheat-free version.
- Swap the semi-sweet chips for dark chocolate for more richness.
- Add crushed peanuts between the layers for extra crunch.
- Use dairy-free butter and cream for a lactose-free treat.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the layers two days early. Wrap them in plastic and store at room temperature. Frost the cake the day you plan to serve.
What if I don’t have a stand mixer?
You can use a hand mixer for this recipe. It may take a few extra minutes of mixing. Just make sure the frosting gets very fluffy.
Is the coffee flavor very strong?
No, the coffee just makes the chocolate taste richer. You won’t actually taste the coffee in the finished cake. It is a secret baker’s trick.
I hope this peanut butter cup cake brings joy to your winter gatherings. It is such a fun and rewarding recipe to share with family. Happy baking!
— Alex
Ingredients
- 2 cups all -purpose flour, sifted
- 2 cups granulated sugar
- 3/4 cup Dutch -process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup full -fat buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1.5 cups unsalted butter, softened to 65°F
- 1.5 cups creamy peanut butter (non-natural variety for stability)
- 5 cups confectioners ' sugar, sifted
- 1/4 cup heavy cream (36% fat)
- 1/2 cup semi -sweet chocolate chips (60% cacao)
- 1/3 cup heavy cream (for ganache)
- 1.5 cups mini peanut butter cups
Instructions
- Preheat a convection oven to 350°F (175°C). Grease three 8-inch round aluminum cake pans and line the bottoms with parchment paper discs.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low for 30 seconds to aerate.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for exactly 2 minutes to develop structure.
- Reduce speed to low and gradually stream in the hot coffee. Stir by hand with a rubber spatula to ensure no dry pockets remain at the bottom of the bowl (batter will be thin).
- Distribute the batter equally among the three prepared pans (approximately 450g per pan).
- Bake for 30 to 35 minutes, or until the internal temperature reaches 205°F (96°C) and a cake tester inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes on a wire rack before de-panning. Allow to cool completely to room temperature before frosting.
- Prepare the frosting: Beat softened butter and peanut butter on medium-high for 3 minutes until pale and voluminous. Gradually add confectioners' sugar one cup at a time on low speed.
- Add 1/4 cup heavy cream and vanilla. Increase speed to high and whip for 4 minutes until the texture is light and aerated.
- Assemble: Place the first cake layer on a spinning turntable. Apply 1 cup of frosting and level with an offset spatula. Repeat for the second layer. Coat the exterior with a thin crumb coat and refrigerate for 20 minutes before applying the final frosting layer.
- Prepare Ganache: Scald 1/3 cup heavy cream and pour over chocolate chips. Let sit for 2 minutes, then whisk from the center outward until a glossy emulsion forms. Allow to cool to 90°F (32°C).
- Drip the ganache over the edges of the chilled cake using a squeeze bottle or spoon. Crown the top with mini peanut butter cups before the ganache sets.
