There’s something undeniably magical about the combination of chocolate and peanut butter. This Chocolate Peanut Butter Layer Cake is a testament to that timeless pairing, offering a rich, decadent indulgence that’s perfect for any occasion. When I first introduced this cake to my family, it was met with enthusiastic smiles and eager hands reaching for a second slice. The moist chocolate layers, sandwiched with creamy peanut butter frosting, create a symphony of flavors that delighted even the pickiest eaters among us. Whether it was the subtle crunch of the peanut butter or the silky smoothness of the chocolate, this cake became an instant favorite, evoking nostalgia and blissful satisfaction with each bite.
Ingredients
This cake is a delightful combination of rich chocolate and creamy peanut butter. For the chocolate cake layers, you will need:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
For the peanut butter frosting:
- 1 cup (240g) creamy peanut butter
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Creating this cake is a delightful process that fills your kitchen with the comforting aroma of chocolate and peanut butter. Start by preheating your oven to 350°F (177°C) and greasing two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined. Gradually incorporate the boiling water, mixing until the batter is smooth and thin.
Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the peanut butter frosting. In a large bowl, beat the peanut butter and softened butter together with an electric mixer until creamy and smooth. Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt, beating on low speed until the ingredients are fully incorporated. Increase the speed to medium and beat until the frosting is fluffy and spreadable.
To assemble the cake, place one cooled cake layer on a serving plate and spread a generous amount of peanut butter frosting on top. Place the second cake layer on top of the frosted layer and cover the entire cake with the remaining frosting. For an extra touch, decorate with chocolate shavings or a drizzle of melted chocolate, if desired.
Nutrition Facts
This cake serves approximately 10 to 12 people, with each serving providing around 550 calories. The nutritional content may vary slightly based on specific ingredient brands and quantities used, but this estimate provides a general guideline for those mindful of their dietary intake.
Preparation Time
The preparation and cooking time for this Chocolate Peanut Butter Layer Cake is approximately 1 hour and 15 minutes. This includes about 15 minutes for preparing the batter, 35 minutes for baking, and additional time for cooling and frosting. While it requires a bit of patience to wait for the layers to cool, the end result is well worth the effort.
How to Serve
- With Ice Cream: A scoop of vanilla ice cream pairs beautifully with the rich flavors of the cake.
- With Fresh Fruit: Serve with sliced strawberries or bananas for a fresh and tangy contrast.
- With a Drizzle of Chocolate Sauce: Enhance the chocolatey goodness with a drizzle of warm chocolate sauce on top.
- With a Cup of Coffee: A hot cup of coffee complements the sweetness and richness of the cake perfectly.
- As a Party Dessert: Cut into small squares and serve on a platter for an easy-to-eat party dessert.
Additional Tips
- Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before mixing, as this will help create a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix, as this can result in a dense cake texture.
- Cooling is Key: Allow the cake layers to cool completely before frosting to prevent the frosting from melting and sliding off.
- Frosting Consistency: If your frosting is too thick, add a bit more heavy cream. If it’s too thin, add more confectioners’ sugar until the desired consistency is reached.
- Decorative Touches: For a more festive presentation, consider topping the cake with chopped peanuts, chocolate curls, or even a sprinkle of sea salt.
FAQ Section
Q: Can I use natural peanut butter for the frosting?
A: While you can use natural peanut butter, it may affect the texture and consistency of the frosting. Creamy commercial peanut butter is recommended for a smooth, stable frosting.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers in advance and store them, wrapped tightly in plastic wrap, at room temperature for up to two days. Frost the cake on the day you plan to serve it for the freshest taste.
Q: How do I store leftover cake?
A: Store any leftover cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving for the best flavor and texture.
Q: Can I freeze this cake?
A: Yes, both the cake layers and the frosted cake can be frozen. Wrap the layers or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving.
Q: What can I do if my cake is too dry?
A: If your cake turns out dry, try adding a simple syrup made of equal parts sugar and water to the layers before frosting. Brush each layer with the syrup to add moisture.