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A multi-layered chocolate cake with creamy peanut butter frosting and a dark chocolate ganache drip on a white plate.
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Peanut Butter Chocolate Cake

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 30 minutes
Servings: 12 servings
Calories: 650kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sal t
  • 1 cup buttermilk , room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee
  • 1 cup unsalted butter, softened
  • 1.5 cups creamy peanut butter
  • 3 cups powdered sugar
  • 0.25 cup heavy cream
  • 0.5 cup semi -sweet chocolate chips

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed until combined.
  • Reduce mixer speed to low and gradually pour in the hot coffee; stir until the batter is smooth.
  • Divide batter evenly between prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
  • Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  • For the frosting, beat softened butter and peanut butter until creamy; gradually add powdered sugar and 3 tablespoons of heavy cream, beating until light and fluffy.
  • Place one cake layer on a serving plate, spread a thick layer of frosting over the top, then place the second cake layer on top.
  • Frost the top and sides of the cake with the remaining peanut butter frosting.
  • Heat the remaining heavy cream until simmering, pour over chocolate chips, let sit for 5 minutes, then stir until smooth and drizzle over the cake edges.