There is something irresistibly comforting about the rich, nutty charm of peanut butter paired with the deep, velvety taste of chocolate, and this Peanut Butter Chocolate Layer Cake Recipe captures that magic perfectly. This cake is not just a dessert; it’s a celebration of flavors and textures that dance together in every bite. Moist chocolate layers intertwined with creamy peanut butter frosting make it a true crowd-pleaser, whether for a special occasion or simply a sweet treat to brighten your day.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking this incredible cake. Each item is straightforward and plays a crucial role in creating the perfect balance of flavor, texture, and moisture that brings this cake to life.
- 2 cups all-purpose flour: Provides structure to the cake, ensuring every slice holds beautifully.
- 2 cups granulated sugar: Adds sweetness and balances the bitterness of cocoa.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate depth without overwhelming the other flavors.
- 1 tbsp baking powder: Helps the cake rise to light, fluffy perfection.
- 1 tsp salt: Enhances all the flavors, bringing out the best in both chocolate and peanut butter.
- 1 cup milk: Keeps the batter moist and tender.
- 1/2 cup vegetable oil: Adds richness and moisture, ensuring a soft crumb.
- 2 large eggs: Bind the ingredients and add structure to the layers.
- 2 tsp vanilla extract: Adds a subtle aromatic sweetness.
- 1 cup boiling water: Intensifies the chocolate flavor and creates a smooth batter.
- 1 cup creamy peanut butter: The star ingredient for the luscious frosting.
- 1/2 cup unsalted butter, softened: Makes the frosting rich and creamy.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the ideal consistency.
- 2 tbsp milk: Keeps the frosting smooth and spreadable.
- 1 tsp vanilla extract: Give the frosting an extra layer of flavor complexity.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Step 1: Prepare the Chocolate Cake Batter
Start by combining your dry ingredients — flour, sugar, cocoa powder, baking powder, and salt — in a large bowl. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth. Gradually mix the wet ingredients into the dry, making sure there are no lumps. Finally, stir in boiling water slowly; this will thin the batter but also deepen the chocolate flavor, ensuring beautifully moist cake layers.
Step 2: Baking the Cake Layers
Divide the batter evenly between two greased and floured 9-inch cake pans. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely — patience here makes frosting easier and neater.
Step 3: Make the Peanut Butter Frosting
Using a hand mixer or stand mixer, cream together softened butter and creamy peanut butter until smooth and fluffy. Gradually add powdered sugar, mixing well after each addition. Add milk and vanilla extract until the frosting reaches a spreadable consistency. Taste test to make sure that perfect peanut butter flavor shines through!
Step 4: Assemble the Layers
Once cooled, place one cake layer on your serving plate and spread a generous amount of peanut butter frosting on top. Gently place the second layer over it and frost the top and sides of the entire cake. Use a spatula or knife to create smooth or textured patterns — whatever makes your heart happy!
How to Serve Peanut Butter Chocolate Layer Cake Recipe
Garnishes
Garnishing your cake adds visual appeal and extra flavor excitement. Sprinkle crushed peanuts around the edges or scatter chocolate shavings on top for a hint of elegance. A drizzle of melted chocolate or caramel can also add a decorative and tasty boost.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the rich, dense layers. Fresh berries like raspberries or strawberries provide a bright, tart contrast that freshens the palate between bites.
Creative Ways to Present
For a party or special event, consider serving individual slices with a garnish of peanut butter cups or mini chocolate chips on the side. You could even turn this layer cake into cake pops or mini trifles layered in clear glasses showcasing the luscious frosting and cake layers.
Make Ahead and Storage
Storing Leftovers
Store this Peanut Butter Chocolate Layer Cake Recipe covered at room temperature for up to two days. For longer freshness, keep it refrigerated where it will last about a week, just make sure to bring it back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. When ready to enjoy, thaw completely in the refrigerator overnight before frosting. The frosting itself can also be made ahead and stored in the fridge.
Reheating
Since this cake is best served at room temperature, avoid microwaving. Instead, simply let slices sit out for 20-30 minutes after refrigeration or freezing to soften the butter in the frosting and bring out richness.
FAQs
Can I use natural peanut butter for the frosting?
You can, but natural peanut butter tends to be less sweet and more runny, which might affect the frosting’s texture. Consider adding a bit more powdered sugar to compensate and achieve the right consistency.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you could try substituting with a trusted gluten-free flour blend, keeping in mind that the texture might slightly differ.
Can I make this cake vegan?
To make this dessert vegan, you would need to replace eggs, milk, butter, and possibly adjust the sugar type. It’s doable but will change the texture and flavor, so experiment with vegan substitutes carefully.
What if I don’t have boiling water on hand?
Boiling water in this recipe helps bloom the cocoa powder for a richer taste and smoother batter. If you skip it, the chocolate flavor may be less intense, and the cake texture might be a bit different.
How do I prevent the frosting from being too runny?
If your peanut butter frosting is too soft, chill it in the refrigerator for 15-30 minutes, then re-whip before frosting your cake. Adding a bit more powdered sugar also helps firm it up.
Final Thoughts
This Peanut Butter Chocolate Layer Cake Recipe is a stunning way to bring joy to any celebration or cozy moment. Its perfect marriage of two classic flavors is sure to win hearts every time you share a slice. Don’t hesitate to dive in and bake this cake for a personal treasure you’ll return to again and again.
Print
Peanut Butter Chocolate Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Peanut Butter Chocolate Layer Cake, featuring moist cocoa-infused layers enveloped in a creamy peanut butter frosting. Perfect for chocolate and peanut butter lovers, this cake combines rich flavors with a velvety texture, making it an irresistible dessert for any occasion.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Prepare the cake batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Add boiling water: Slowly pour in the boiling water into the batter while mixing carefully to incorporate. This will thin the batter but is essential for creating a moist and tender cake texture.
- Bake the cake layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks.
- Make the peanut butter frosting: In a medium bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the milk and vanilla extract, continuing to beat the mixture until fluffy and spreadable.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of peanut butter frosting evenly on top. Place the second cake layer over it and frost the top and sides with the remaining frosting, smoothing it evenly.
- Serve and enjoy: Allow the cake to sit at room temperature for about 30 minutes before slicing to let the frosting set slightly. Slice into pieces, serve, and delight in the rich combination of chocolate and peanut butter flavors.
Notes
- For best results, ensure the cake layers are completely cooled before frosting to prevent melting.
- You can substitute creamy peanut butter with natural peanut butter if you prefer a less sweet frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm the frosting slightly if it becomes too stiff to spread.
