Step-by-Step Baking Instructions 

Making the perfect Chocolate Peanut Butter Cake requires careful preparation, the right techniques, and a little patience. Follow these step-by-step instructions to create a moist, flavorful cake with a smooth peanut butter frosting and rich ganache topping.

Step 1: Gather & Prepare Ingredients

Before you start, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.

Step 2: Prepare the Chocolate Cake Batter

1. Mix the Dry Ingredients – In a large bowl, sift together:

   • 2 cups all-purpose flour
   • ¾ cup unsweetened cocoa powder
   • 2 teaspoons baking powder
   • 1 teaspoon baking soda
   • ½ teaspoon salt

2. Combine Wet Ingredients – In another bowl, whisk together:

   • 1 cup granulated sugar
   • 1 cup brown sugar
   • 2 large eggs
   • 1 cup buttermilk
   • ½ cup vegetable oil (or melted butter)
   • 1 teaspoon vanilla extract

3. Combine Wet & Dry Ingredients – Slowly mix the dry ingredients into the wet ingredients until just combined.

4. Add Hot Liquid for Moisture – Stir in 1 cup hot coffee or boiling water to intensify the chocolate flavor. The batter will be thin, which is normal.

Step 3: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 4: Make the Peanut Butter Frosting

1. In a large bowl, beat together:
   • 1 cup creamy peanut butter
   • ½ cup unsalted butter, softened
   • 2 cups powdered sugar
   • 1 teaspoon vanilla extract
2. Add 2-4 tablespoons of heavy cream or milk gradually, beating until the frosting is fluffy and spreadable.

Step 5: Prepare the Chocolate Ganache

1. Chop 6 oz of semi-sweet chocolate and place it in a heatproof bowl.
2. Heat ½ cup heavy cream until hot but not boiling.
3. Pour the cream over the chocolate, let it sit for a minute, then stir until smooth.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting on top.
2. Stack the second layer and frost the top and sides evenly.
3. Drizzle the chocolate ganache over the top, letting it drip down the sides.
4. Garnish with chopped peanuts or peanut butter cups for extra flair.

Expert Tips for the Best Chocolate Peanut Butter Cake

1. Achieve the Perfect Moist Cake

• Use buttermilk or sour cream for a softer texture.
• Don’t overmix the batter—stir until just combined to avoid a dense cake.
• Add hot coffee or boiling water to enhance the chocolate flavor and keep the cake moist.

2. Master the Peanut Butter Frosting

• Use processed peanut butter (like Jif or Skippy)—natural peanut butter can make the frosting too oily.
• Beat the butter and peanut butter first before adding sugar for a creamier texture.
• If the frosting is too thick, add a tablespoon of milk at a time until spreadable.

3. Get a Smooth & Glossy Ganache

• Use high-quality chocolate (semi-sweet or dark) for a richer taste.
• Let the ganache cool slightly before drizzling—it should be thick enough to drip slowly.
• If you want a shinier ganache, add a teaspoon of corn syrup.

4. Frost Like a Pro

• Chill the cake layers before frosting to prevent crumbs from mixing in.
• Apply a thin crumb coat (a light layer of frosting) and refrigerate before fully frosting.
• Use an offset spatula for an even finish.

5. Storage & Make-Ahead Tips

• Store cake in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
• Make ahead: Bake cake layers a day in advance, wrap in plastic, and frost the next day.
• Freeze: Wrap the unfrosted cake in plastic and freeze for up to 3 months. Thaw before assembling.

Variations & Customizations

One of the best things about Chocolate Peanut Butter Cake is its versatility. Whether you want a healthier version, a gluten-free alternative, or a fun twist, there are plenty of ways to customize this delicious cake.

1. Healthier Version

If you’re looking for a lighter option without sacrificing flavor, try these swaps:

• Whole wheat flour or almond flour instead of all-purpose flour for added fiber.
• Greek yogurt or unsweetened applesauce in place of oil to reduce fat.
• Honey or coconut sugar instead of granulated sugar for a natural sweetness.
• Dark chocolate instead of semi-sweet for a richer but less sugary taste.

2. Vegan & Dairy-Free Option

Want to make this cake vegan-friendly? Use these simple substitutes:

• Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of regular eggs.
• Almond milk or oat milk instead of buttermilk (add 1 tsp vinegar to mimic the acidity).
• Coconut cream instead of heavy cream for ganache.
• Dairy-free peanut butter and vegan butter for the frosting.

3. Gluten-Free Adaptation

For a gluten-free version, replace all-purpose flour with:

• A 1:1 gluten-free baking flour blend (Bob’s Red Mill or King Arthur work well).
• Almond flour or oat flour, but add an extra egg for structure.

4. Cupcake Version

Prefer individual servings?

• Pour the batter into a lined cupcake tin and bake at 350°F (175°C) for 18-20 minutes.
• Pipe peanut butter frosting on top and drizzle with ganache.

5. Extra Indulgent Twist

• Add chocolate chips or chopped peanut butter cups to the batter for a surprise crunch.
• Mix caramel sauce into the peanut butter frosting for a sweet and salty kick.
• Sprinkle sea salt over the ganache to enhance the flavors.

Best Occasions to Serve Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a show-stopper, making it perfect for special occasions. Whether you’re celebrating a milestone or simply indulging in a weekend treat, this cake always delivers.

1. Birthdays & Anniversaries 

• The rich chocolate and peanut butter combo makes this cake a crowd favorite for birthday parties.
• Customize it with decorations like sprinkles, chocolate shavings, or candles.

2. Holidays & Gatherings 

• A perfect dessert for Christmas, Thanksgiving, or Halloween.
• Decorate with festive toppings like crushed candy canes (for Christmas) or mini peanut butter pumpkins (for Halloween).
• It’s also great for Easter brunch—add a peanut butter egg on top!

3. Date Nights & Romantic Dinners 

• This cake is an excellent choice for a homemade dessert on Valentine’s Day.
• Pair with a glass of red wine, coffee, or a scoop of vanilla ice cream.

4. Potlucks & Office Parties 

• Easy to transport and guaranteed to impress co-workers or friends.
• Make it as a sheet cake for easier slicing and serving.

5. Just Because! 

• No special occasion needed—this cake is perfect for a weekend baking project.
• Enjoy it with a hot cup of coffee or milk for the ultimate comfort treat.

Common Mistakes & How to Avoid Them

Baking a Chocolate Peanut Butter Cake isn’t difficult, but a few common mistakes can affect the final result. Here’s what to watch out for and how to fix them.

1. Overmixing the Batter

• Mistake: Overmixing the cake batter can lead to a dense and tough cake.
• Fix: Mix the wet and dry ingredients until just combined—a few lumps are fine!

2. Dry or Crumbly Cake

• Mistake: Using too much flour or overbaking can result in a dry cake.
• Fix:
  • Use properly measured flour (spoon and level, don’t pack it in).
  • Don’t overbake—check for doneness by inserting a toothpick in the center (it should come out with a few moist crumbs).

3. Frosting Too Thick or Too Runny

• Mistake: Peanut butter frosting can be either too stiff or too loose.
• Fix:
  • If too thick, add 1 tablespoon of milk or cream at a time until spreadable.
  • If too runny, chill it for 10-15 minutes or add more powdered sugar.

4. Ganache Not Dripping Properly

• Mistake: Too thin, and it runs off; too thick, and it won’t drip.
• Fix:
  • If too thick, microwave for a few seconds to loosen it.
  • If too thin, let it cool for 5-10 minutes before pouring.

5. Not Letting the Cake Cool Before Frosting

• Mistake: Frosting a warm cake melts the butter in the frosting, making it sloppy and uneven.
• Fix: Always let the cake cool completely before frosting—place it in the fridge for 30 minutes if needed.

FAQs – Answering Common Questions

1. Can I use natural peanut butter instead of regular peanut butter?

• Answer: It’s not recommended because natural peanut butter has more oil, which can make the frosting too runny. Stick with a processed, creamy peanut butter like Jif or Skippy for best results.

2. How do I store leftover cake?

• Answer:
  • Store at room temperature in an airtight container for up to 2 days.
  • Refrigerate for up to 5 days, but let it sit at room temperature for 30 minutes before serving.
  • Freeze for up to 3 months—wrap slices in plastic wrap and store in a freezer bag.

3. Can I make this cake ahead of time?

• Answer: Yes!
  • Bake the cake layers a day in advance, wrap them in plastic wrap, and store at room temperature.
  • The frosting and ganache can be made ahead and stored in the fridge—just let them soften before using.

4. How do I prevent my cake from being dry?

• Answer:
  • Use buttermilk or sour cream to keep it moist.
  • Don’t overbake—check with a toothpick at 30 minutes.
  • Add a little oil (instead of just butter) to retain moisture.

5. What’s the best way to transport this cake?

• Answer:
  • If traveling a short distance, place it in a cake carrier.
  • For longer trips, chill the cake first so the frosting firms up.
  • Add skewers through the layers to prevent shifting.

Amazing Chocolate Peanut Butter Cake

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• Author: Hamza

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Description

This Chocolate Peanut Butter Cake is a decadent dessert featuring moist chocolate cake layers, a creamy peanut butter frosting, and a silky chocolate ganache drizzle. The rich cocoa flavor pairs perfectly with the nutty, slightly salty peanut butter, creating an irresistible combination. Whether you’re baking it for a birthday, special occasion, or just to satisfy a craving, this cake is guaranteed to impress. With simple ingredients and step-by-step instructions, even beginner bakers can achieve a bakery-quality dessert at home.

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Ingredients

Scale 1x2x3x

Cake

• ⅓ cup natural unsweetened cocoa powder
• 4 ounces bittersweet or semisweet chocolate chopped
• 1 cup boiling water
• 1 cup buttermilk
• ½ cup salted butter
• ½ cup vegetable oil
• 1 cup firmly packed brown sugar (200g)
• 1 cup granulated sugar (200g)
• 2 large eggs room temperature
• 2 teaspoon vanilla extract
• 2¼ cups all-purpose flour (281g)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• Reese’s Peanut Butter Cups for decorating

Peanut Butter Frosting

• 1 cup salted butter
• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 Tablespoons heavy cream or milk

Chocolate Ganache

• 6 ounces semisweet chocolate chopped (1 cup chocolate chips)
• ½ cup heavy cream

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Instructions

Cake

• Preheat the oven to 350°F. Prepare three 9-inch round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
• Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted.⅓ cup natural unsweetened cocoa powder,4 ounces bittersweet or semisweet chocolate,1 cup boiling water
• Once cooled, add the buttermilk to the chocolate mixture.1 cup buttermilk
• In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy.½ cup salted butter,1 cup firmly packed brown sugar,1 cup granulated sugar,½ cup vegetable oil
• Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract.2 large eggs,2 teaspoon vanilla extract
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add half of this to the batter and mix on low speed just until combined.2¼ cups all-purpose flour,2 teaspoons baking soda,1 teaspoon salt,1 teaspoon baking powder
• Pour in half of the chocolate-buttermilk mixture and mix again, just until combined.
• Repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
• Divide the batter between the prepared cake pans and bake for 20-24 minutes, or until a toothpick or cake tester comes out clean. Be sure not to overbake.
• Transfer each of the cakes to a cooling rack and allow them to cool completely before assembling the cake with frosting.

Frosting

• Beat the butter and peanut butter in a large bowl.
  1 cup salted butter,2 cups creamy peanut butter
• Add powdered sugar, vanilla, and cream.
  4 cups powdered sugar,2 teaspoons vanilla extract,3 Tablespoons heavy cream or milk

Ganache

• Heat cream. Pour over chocolate. Wait 5 minutes then stir until smooth. Wait 15 minutes for ganache to cool so it isn’t as runny. Decorate. Let ganache firm up for at least 10 minutes in freezer before decorating with frosting swirls.
  ½ cup heavy cream,6 ounces semisweet chocolate

Assemble the Cake

• Once the cake has completely cooled, it can be assembled. Place one cake layer on a cake stand or serving plate, and cover it generously with an even layer of peanut butter frosting.
• Repeat with the second and third layers, then finish by frosting the sides. Make sure to reserve some of the frosting to make decorative swirls on top.
• Once the cake is frosted and the ganache has cooled, pour it over the middle of the top of the cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the freezer for at least 10 minutes before adding the rest of the decorative frosting.
• Use a decorative frosting tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake, and place mini Reese’s Peanut Butter Cups between each swirl.Reese’s Peanut Butter Cups

Notes

1. Ingredient Tips

• Use high-quality cocoa powder (Dutch-process or natural) for the best chocolate flavor.
• Processed peanut butter (Jif or Skippy) works best for frosting—it creates a smooth, creamy texture. Avoid natural peanut butter, as it can make the frosting too runny.
• Adding hot coffee to the cake batter enhances the chocolate flavor, but you can use hot water if preferred.

2. Baking & Frosting Tips

• Measure your flour correctly—scoop and level it to avoid a dry cake.
• Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
• If your ganache is too thin, let it cool for a few minutes before drizzling.

3. Storage & Make-Ahead Options

• Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze the cake layers separately for up to 3 months. Wrap in plastic wrap and thaw before assembling.
• You can make the frosting and ganache a day ahead and store them in the fridge—just let them soften before using.