Easy Homemade Chocolate Peanut Butter Cake Recipe

Why You’ll Love This Recipe

This Chocolate Peanut Butter Cake is a dream for anyone who loves the classic combination of rich chocolate and creamy peanut butter. Made with just a few simple ingredients, it’s an easy yet indulgent dessert perfect for birthdays, gatherings, or a sweet treat at home. The moist chocolate cake pairs perfectly with a luscious peanut butter frosting, making it a crowd-pleaser.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk + 1 tablespoon vinegar)

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup milk (as needed for consistency)
• 1 teaspoon vanilla extract

Directions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth.

Step 2: Bake the Cake

6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Peanut Butter Frosting

9. In a large bowl, beat the peanut butter and softened butter together until smooth and creamy.
10. Gradually add the powdered sugar, mixing until well incorporated.
11. Add vanilla extract and a little milk at a time, beating until the frosting reaches a spreadable consistency.

Step 4: Assemble the Cake

12. Once the cake is completely cooled, spread the peanut butter frosting evenly over the top.
13. Optional: Drizzle with melted chocolate or sprinkle crushed peanuts for extra texture.
14. Slice and enjoy!

Variations

• Double Layer Cake: Bake two 9-inch cakes and layer them with extra frosting in between.
• Chocolate Ganache Topping: Add a rich chocolate ganache layer on top of the frosting.
• Nutty Crunch: Mix chopped peanuts into the frosting for extra texture.
• Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
• Vegan Option: Replace eggs with applesauce and use dairy-free milk.

Servings & Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 15 minutes

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.
• Reheating: Let the cake sit at room temperature for 15-20 minutes before eating.

Frequently Asked Questions

How do I make this cake without buttermilk?

You can substitute buttermilk with regular milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use natural peanut butter for the frosting?

Yes, but it may make the frosting slightly runnier. Stir it well before using and adjust with extra powdered sugar if needed.

What’s the best cocoa powder for this cake?

Unsweetened cocoa powder works best. You can use Dutch-processed for a richer chocolate flavor.

Can I use a different frosting?

Absolutely! Cream cheese frosting or a simple chocolate buttercream would be delicious alternatives.

How can I make this a sheet cake?

Pour the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for about 30-35 minutes.

Can I add chocolate chips to the batter?

Yes! Fold in ½ cup of chocolate chips before baking for extra chocolatey goodness.

How do I keep the cake from being dry?

Make sure not to overbake, and measure ingredients accurately. Using buttermilk helps keep the cake moist.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it just before serving.

Is this cake good for special occasions?

Definitely! This cake is perfect for birthdays, holidays, or any peanut butter and chocolate lover’s celebration.

Can I make cupcakes instead?

Yes! Pour the batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.

Conclusion

This Chocolate Peanut Butter Cake is easy to make and delivers the perfect balance of rich chocolate and creamy peanut butter. Whether for a special occasion or just a cozy treat, this cake is sure to impress. Try it out, and enjoy every bite!

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