Peanut Butter Cake With Chocolate Frosting Recipe
Peanut Butter Cake with Chocolate Frosting combines a moist, flavorful peanut butter cake with rich, creamy chocolate frosting. The cake is made with flour, sugar, eggs, peanut butter, and milk, then topped with a luscious chocolate frosting for a deliciously decadent treat.
Equipment
- 2 x 9-inch round cake pans
- Mixing bowls (2-3)
- Electric mixer (or a whisk)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Toothpick or cake tester
- Small saucepan (for chocolate frosting)
- Piping bag (optional, for frosting)
Ingredients
For the Peanut Butter Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup smooth peanut butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup buttermilk or regular milk
- ½ cup vegetable oil
For the Chocolate Frosting:
- 1 cup heavy cream
- 8 oz semisweet chocolate chopped or in chips
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 cups powdered sugar sifted
- Pinch of salt
Instructions
Prepare the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pans and lightly flour them, or use parchment paper to line the bottoms to prevent sticking.
Mix Dry Ingredients for the Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
Cream Peanut Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat together the peanut butter, granulated sugar, and brown sugar until smooth and creamy. This should take about 3 minutes on medium speed.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Alternate Adding Dry Ingredients and Milk
- Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the milk and buttermilk in two parts. Start and end with the dry ingredients. Mix until smooth and just combined, but be careful not to overmix.
Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
Prepare the Chocolate Frosting
- While the cake cools, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and add the chopped chocolate, vanilla extract, and butter. Stir until the chocolate is completely melted and the mixture is smooth.
Add Powdered Sugar
- Slowly whisk in the sifted powdered sugar and a pinch of salt, making sure the frosting is smooth and glossy.
Frost the Cake
- Once the cakes are completely cooled, spread a layer of the chocolate frosting between the two cake layers. Then, spread the remaining frosting on top and around the sides. You can also use a piping bag to decorate the edges for a more polished look.
Notes
Room Temperature Ingredients: Make sure your peanut butter, eggs, and milk are at room temperature before mixing. This will ensure a smooth, even batter.
Cake Moisture: If you prefer a more moist cake, you can increase the oil by an extra tablespoon or substitute the buttermilk with sour cream for added richness.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week.