Chocolate Peanut Butter Cake Recipe

Instructions

🍰 Make the Cake:
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth.
  4. Carefully stir in the hot coffee. Batter will be thin — that’s okay!
  5. Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
🥜 Make the Peanut Butter Frosting:
  1. In a large bowl, beat peanut butter and butter until smooth and creamy.
  2. Gradually beat in powdered sugar.
  3. Add vanilla and cream, beating until fluffy. Add more cream if needed for spreading consistency.
🍫 Optional Ganache Topping:
  1. Heat cream until just simmering. Pour over chocolate chips.
  2. Let sit 1–2 minutes, then stir until smooth and glossy. Cool slightly.

Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting.
  2. Top with second layer and frost the top and sides.
  3. If using ganache, pour over the top, letting it drip down the sides.
  4. Chill slightly to set, then slice and serve!

💡 Tips:

  • You can add chopped peanut butter cups or peanuts between layers for extra crunch.
  • Store in the fridge for up to 5 days; bring to room temp before serving.

Would you like a printable version, video walkthrough, or maybe a small-batch version?