This chocolate peanut butter cake stacks three cocoa layers with a creamy peanut butter frosting, then finishes with a ganache that drips down the sides. The batter is thin, which is exactly how it should be. Serve slices with a glass of cold milk.

Table of Contents

Ingredients:

For the Cake:

2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder (unsweetened)
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup (240ml) hot water

For the Peanut Butter Frosting:

1 cup (250g) creamy peanut butter
½ cup (115g) unsalted butter (softened)
3 cups (360g) powdered sugar
¼ cup (60ml) heavy cream (or more, as needed)
1 tsp vanilla extract

For the Chocolate Ganache:

1 cup (175g) semi-sweet chocolate chips
½ cup (120ml) heavy cream

Step-by-Step Recipe:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add hot water while stirring. The batter will be thin, which is normal.

2. Bake the Cake:

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Peanut Butter Frosting:

In a mixing bowl, beat peanut butter and softened butter until smooth and creamy.
Gradually add powdered sugar, alternating with heavy cream, until the desired consistency is reached.
Beat in vanilla extract and set aside.

4. Make the Chocolate Ganache:

Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl.
Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly before using.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top.
Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake.
Pour the chocolate ganache over the cake, letting it drip down the sides for a dramatic effect.

6. Serve and Enjoy:

Slice and serve your chocolate peanut butter cake. It pairs wonderfully with a glass of cold milk.

Nutritional Information (Per Slice):

Calories: 480
Protein: 7g
Carbohydrates: 52g
- Sugars: 36g
Fat: 26g
- Saturated Fat: 12g
Fiber: 3g
Cholesterol: 75mg
Sodium: 280mg

Tips for Success:

Use creamy peanut butter for a smooth frosting texture.
Chill the cake briefly after frosting to make the ganache easier to apply.
For extra crunch, sprinkle chopped peanuts on top of the ganache.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

Why is my chocolate peanut butter cake batter so thin?

A thin batter is normal for this cake. It comes from stirring in the hot water gradually at the end, so just divide it evenly among the three pans.

How do I know when the cake layers are done?

Bake them for 25-30 minutes at 350°F (175°C). A toothpick pushed into the centre of a layer should come out clean.

How can I make the ganache easier to apply?

Chill the frosted cake briefly and let the ganache cool slightly before you pour it on. For extra crunch, scatter chopped peanuts over the top.

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Chocolate Peanut Butter Cake and Its Nutritional Information