Chocolate Peanut Butter Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 1

Cook Time: 22

Total Time: 1 22

Servings: slices

Calories: 1023kcal

Author: Becky Hardin - Easy Dessert Recipes

This is the best chocolate peanut butter cake, with the most decadent, creamy peanut butter frosting! Serve it as a birthday cake, for special occasions, or have a slice with your afternoon coffee!

Print Recipe

Equipment

Kitchen Scale
3 9-inch Round Cake Pan
Stand Mixer
Piping Tip Set

Ingredients

For the Cake

3 cups all-purpose flour 360 grams
2½ teaspoons baking powder 10 grams
1¼ teaspoons baking soda 8 grams
1 teaspoon kosher salt 3 grams
2 cups granulated sugar 400 grams
⅓ cup vegetable oil 67 grams
3 tablespoons brown sugar 40 grams
2 tablespoons vegetable shortening 23 grams, melted (⅛ stick)
1 teaspoon pure vanilla extract 4 grams
1 cup plain yogurt 227 grams, room temperature
1 cup buttermilk 227 grams, room temperature (see note)
1 cup unsweetened cocoa powder 84 grams
2 teaspoons espresso powder 5 grams, optional
1½ cups water 341 grams, hot (180-200°F)

For the Frosting

6½ cups powdered sugar 735 grams
2 cups unsalted butter 452 grams (4 sticks)
1 cup creamy peanut butter 270 grams, such as Skippy or Jif
2 teaspoons pure vanilla extract 8 grams
¾ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
To make the cake batter, start by whisking the flour, baking powder, baking soda, and salt together in a medium-sized bowl. Set aside.
3 cups all-purpose flour, 2½ teaspoons baking powder, 1¼ teaspoons baking soda, 1 teaspoon kosher salt
In a separate, large bowl, whisk the sugar, vegetable oil, brown sugar, shortening, and vanilla together until well combined. Add the yogurt and buttermilk and mix.
2 cups granulated sugar, ⅓ cup vegetable oil, 3 tablespoons brown sugar, 2 tablespoons vegetable shortening, 1 cup plain yogurt, 1 cup buttermilk, 1 teaspoon pure vanilla extract
Add the flour mixture, cocoa, and instant espresso powder. Whisk just until combined. Lastly, mix in the hot water until smooth.
1 cup unsweetened cocoa powder, 2 teaspoons espresso powder, 1½ cups water
Divide the cake batter evenly into the prepared cake pans (about 600 grams per pan). Place the pans into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 3-4 minutes or until smooth and fluffy.
2 cups unsalted butter, 1 cup creamy peanut butter, 2 teaspoons pure vanilla extract, ¾ teaspoon kosher salt, 6½ cups powdered sugar
To frost the cake, start by placing one cake layer onto a cake stand. Use an offset or rubber spatula to spread about ⅔ cup of frosting onto the surface of the cake layer. Place a second cake layer directly on top and frost. Place the last cake layer on top and spread the remaining frosting onto the top and sides of the cake. If any frosting remains, spoon into a piping bag fitted with a tip and pipe swirls on top of the cake.

Notes

Buttermilk: To make buttermilk, remove 2 tablespoons milk and whisk in 2 tablespoons white vinegar or lime juice. Let the mixture stand for 5 minutes before adding to the recipe.
Regular granulated sugar may be used instead of brown sugar.
Vegetable oil may be used in place of the shortening.
Sour cream may be used instead of yogurt.
Hot coffee can be used instead of water; just eliminate the instant espresso powder.
I recommend using natural cocoa powder in this recipe, though you can use any cocoa powder you have on hand.
Stirring cocoa powder with hot water helps to "bloom" the cocoa, releasing its intense flavor and thickening the liquid.
While the espresso powder is optional, I highly recommend it. It does not make the cake taste like coffee; it just enhances the chocolate flavor.
Do not overmix the cake batter once the flour has been added as this causes the gluten to over develop resulting in a rubbery, crumbly cake.
Cool the cakes completely before frosting; otherwise, the frosting will melt off!
To prevent the frosting from separating, use a no-stir creamy peanut butter, such as Skippy or Jif.
If the frosting is too thick, simply mix in 1-2 teaspoons of milk until the desired consistency has been achieved.
This cake can be baked in different vessels:
- For a sheet cake, bake at 350°F in a 9x13-inch baking pan for 35-40 minutes.
- For cupcakes, bake at 350°F in lined cupcake tins for 18-20 minutes
- For a bundt cake, bake at 350°F in a 10-cup bundt pan for 50-55 minutes.
- For a smaller layer cake, bake at 350°F in 3 (8-inch) round cake pans for 5-10 minutes longer than the stated recipe.

Storage: Store chocolate peanut butter cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition