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chocolate peanut butter cake 37203266

Chocolate Peanut Butter Cake with Creamy Frosting

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Indulge in this decadent Chocolate Peanut Butter Cake with creamy filling, rich layers, and a smooth chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 953
Ingredients Method Nutrition Notes

Ingredients
  

Chocolate Cake
  • ¾ cup butter, soft
  • 3 eggs
  • 2 cups flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • ¼ tsp baking powder
  • ½ tsp vanilla
  • 1 cup milk
  • 1 cup buttermilk
  • 2 tsp vegetable oil
  • ½ small pkg instant chocolate pudding mix
Peanut Butter Frosting
  • 1 cup creamy peanut butter
  • 2 sticks butter, room temp
  • 3 cups powdered sugar
  • ½ tsp vanilla
Chocolate Ganache
  • 1 ½ cups chocolate chips
  • 1 cup heavy whipping cream

Method
 

FOR THE CAKE
  1. Cream butter and sugar together in a mixer.
  2. Add eggs one at a time. Beat in vanilla.
  3. Combine all dry ingredients, including the pudding mix, in a separate bowl.
  4. Add the dry mix to the mixing bowl, alternating with the milk and buttermilk.
  5. Add the vegetable oil and mix until well combined and smooth.
  6. Pour into two greased and floured 8-inch cake pans.
  7. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool for 10 minutes before removing from the pan.
FOR THE PEANUT BUTTER FILLING
  1. In a mixer, combine room temperature butter and peanut butter, then beat until fluffy.
  2. Beat in vanilla, then add powdered sugar a little at a time.
  3. Mix until the frosting is smooth and fluffy.
  4. Spread over the bottom layer of the cake.
  5. Top the frosting with the second cake layer.
FOR THE GANACHE
  1. In a small saucepan, heat heavy whipping cream until just before it boils.
  2. Pour chocolate chips into a separate bowl.
  3. Add the hot heavy whipping cream to the chocolate chips and whisk until smooth.
  4. Let cool for a few minutes, then pour over the cake, starting in the center and allowing it to spill over the sides.
  5. Leave plain, or top the cake with chopped peanut butter cups, peanut butter chips, chocolate chips, chocolate curls, etc.

Nutrition

Calories: 953kcalProtein: 13gFat: 56gCholesterol: 148mgSodium: 657mgFiber: 5gSugar: 82g

Notes

Ingredient Swap: I've totally been in a pinch without buttermilk before, and a cup of regular milk with a tablespoon of white vinegar or lemon juice stirred in, left to sit for five minutes