This Chocolate Peanut Butter Cake is the ultimate family favorite cake recipe, combining two classic flavors into one irresistible dessert. You’ll love how simple it is to make, yet it tastes incredibly decadent, perfect for any celebration or a sweet treat.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor.
- Peanut Butter: Creamy peanut butter works best; avoid crunchy.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
- Confectioners’ Sugar: Essential for smooth frosting; don’t substitute with granulated sugar.
Ingredients:
For the 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 cup hot water
For the Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 4-5 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ¼ cup milk (or more, as needed)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12-16
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, and eggs. Pour the wet ingredients into the dry ingredients. Mix until just combined.
3. Add Hot Water
Carefully stir in the hot water until the batter is smooth. The batter will be thin, which is normal for this family favorite cake recipe. Divide the batter evenly between the prepared cake pans.
4. Bake the Cakes
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 minutes before inverting them onto a wire rack to cool completely.
5. Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and creamy peanut butter with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, mixing well after each addition. Beat in the vanilla extract and milk, a tablespoon at a time, until the frosting is smooth and spreadable.
6. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of peanut butter frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. You can smooth the frosting or create fun swirls.
Variation Ideas:
- Chocolate Ganache Drizzle: Drizzle a simple chocolate ganache over the top for extra decadence.
- Mini Chocolate Chips: Fold mini chocolate chips into the cake batter or sprinkle them on top of the frosting.
- Peanut Butter Cups: Garnish the finished cake with chopped peanut butter cups.
- Sheet Cake: Bake the recipe in a 9×13-inch baking pan for an easy sheet cake version, adjusting baking time as needed.
Storage Instructions:
Store leftover Chocolate Peanut Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them at room temperature, wrapped in plastic wrap. Frost the cake on the day you plan to serve it.
Q: Why is my cake batter so thin?
A: The hot water thins the batter, which helps create a moist and tender crumb for this family favorite cake recipe. This is completely normal for this recipe.
Q: Can I use natural peanut butter for the frosting?
A: Natural peanut butter can be used, but it often results in a grittier frosting and may require adjustments to the amount of confectioners’ sugar or milk to achieve the right consistency. Creamy, processed peanut butter works best for smooth frosting.
Q: My frosting is too thick/thin. What should I do?
A: If it’s too thick, add more milk, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add more confectioners’ sugar, one tablespoon at a time.
Q: How do I know when the cake is done baking?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, your cake is ready.
Q: Can I make this as cupcakes?
A: Absolutely! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. This is a great family favorite cake recipe for cupcakes too!