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Chocolate Peanut Butter Cake Recipe

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4.1 from 8 reviews

This rich and decadent Chocolate Peanut Butter Cake combines moist chocolate layers with a creamy peanut butter-infused frosting, creating a perfect balance of flavors. Easy to bake in one pan, this dessert is ideal for sharing at gatherings or enjoying as a special treat.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter
  • ½ cup creamy peanut butter
  • 1 cup water
  • ¾ cup unsweetened cocoa powder
  • ½ cup sour cream
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract

Icing Ingredients

  • ½ cup butter
  • ¼ cup creamy peanut butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk (2%)
  • 1 teaspoon pure vanilla extract
  • 3 ½ to 4 cups powdered sugar, as needed for desired consistency
  • ¼ cup chopped salted peanuts

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Coat a 13- x 9-inch baking pan evenly with nonstick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside to combine flavors.
  3. Melt butter and peanut butter: In a medium saucepan over low heat, melt the butter and creamy peanut butter while stirring. Add the water and unsweetened cocoa powder, then increase the heat to medium-low and bring the mixture just to a gentle boil, stirring occasionally. Remove from heat promptly to avoid overcooking.
  4. Combine wet and dry ingredients: Pour the warm cocoa mixture into the dry ingredients and stir just until moistened. Then add the sour cream, lightly beaten eggs, and vanilla extract, mixing until fully incorporated but not overmixed to keep the cake tender.
  5. Bake the cake: Transfer the batter into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
  6. Prepare the icing while baking: As the cake bakes, prepare the icing to ensure it’s ready to spread warm.
  7. Make the icing: In a large saucepan over low heat, melt the butter and peanut butter together. Whisk in the cocoa powder, milk, and vanilla extract until well combined. Gradually add the powdered sugar a little at a time, whisking continuously, until the icing reaches a thick but pourable consistency. Whisk vigorously so the sugar dissolves fully and the icing is smooth.
  8. Ice the cake: Remove the icing from heat and immediately pour it over the warm cake. Use an offset spatula or butter knife to spread the icing evenly across the top.
  9. Finish with peanuts: Sprinkle the chopped salted peanuts evenly over the frosted cake for added texture and flavor.
  10. Set and serve: Allow the cake to set for at least 30 minutes or longer so the icing firms up. Slice and serve once set.

Notes

  • For best results, do not overmix the cake batter to keep it tender and moist.
  • If the icing is too thick, add a splash more milk to reach the desired consistency.
  • The cake tastes best when allowed to set properly so the icing firms before slicing.
  • Use salted peanuts to balance the sweetness and enhance flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://marthatasty.com/chocolate-peanut-butter-cake-recipe/