This Ultimate Chocolate Peanut Butter Layer Cake is a dream come true for any dessert lover. You’ll create a showstopping layered cake that combines rich chocolate with creamy peanut butter in every bite. It’s surprisingly easy to make and perfect for celebrations or a special treat.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder.
- Peanut Butter: Creamy peanut butter works best for smooth frosting. Avoid natural-style peanut butter that separates easily.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Powdered Sugar: Essential for smooth, lump-free frosting.
- Coffee: Brewed coffee enhances the chocolate flavor without making the cake taste like coffee. You can use hot water instead.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar, sifted
- ¼ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, wire rack.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk these ingredients until they are well blended.
4. Combine and Add Coffee
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Gradually add the hot coffee, mixing until the batter is smooth and thin.
5. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
6. Make the Peanut Butter Frosting
In a large bowl with an electric mixer, beat the softened butter and creamy peanut butter until light and fluffy. Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and creamy. Mix in the vanilla extract.
7. Assemble Your Layered Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of peanut butter frosting over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas:
- Mini Chocolate Chips: Fold mini chocolate chips into the frosting or sprinkle them between the layers for extra crunch.
- Chocolate Ganache Drip: Drizzle a simple chocolate ganache over the top of the finished cake for an elegant touch.
- Different Nut Butter: Experiment with almond butter or cashew butter for a different flavor profile.
Storage Instructions:
Store your Ultimate Chocolate Peanut Butter Layer Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature.
Q: Why is my frosting too thin/thick?
A: If your frosting is too thin, add more sifted powdered sugar, a tablespoon at a time. If it’s too thick, add more milk, a teaspoon at a time, until it reaches the desired consistency.
Q: Do I have to use hot coffee?
A: While hot coffee enhances the chocolate flavor, you can use hot water if you prefer. The hot liquid helps bloom the cocoa powder and create a tender crumb.
Q: How do I get flat cake layers?
A: Ensure your oven temperature is accurate and avoid overmixing the batter. You can also use cake strips or level the cooled cakes with a serrated knife for perfectly flat layers.
Q: Can I freeze this layered cake?
A: Yes, you can freeze individual slices or the entire frosted cake. Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight.