Welcome to the ultimate indulgence: a magnificent Chocolate Layer Cake with Creamy Peanut Butter Frosting. This isn’t just any dessert; it’s a rich, intensely chocolatey masterpiece, elevated by a luscious, smooth peanut butter frosting that creates a flavor symphony. Perfect for celebrating special occasions, impressing guests, or simply treating yourself to an extraordinary homemade dessert, this cake promises an unforgettable experience with every single bite.
There are some days that simply demand a generous slice of chocolate cake, especially when it’s crowned with a dreamy peanut butter frosting. Today, we declare that day! And if you’re looking to truly wow your special Valentine this year, imagine presenting them with this show-stopping dessert. You’d undoubtedly be the hero of all Valentines, don’t you think? ♥
Why This Decadent Chocolate Peanut Butter Cake is a Must-Try
This recipe isn’t just about combining two beloved flavors; it’s about perfecting them to create a dessert that will earn rave reviews. Here’s why you’ll fall in love with this cake:
- Unmatched Chocolate Intensity: The cake itself is incredibly rich and moist. A secret ingredient – hot coffee – doesn’t make the cake taste like coffee, but rather deepens and enhances the cocoa powder’s natural flavor, creating an extraordinary chocolate experience.
- Perfect Peanut Butter Balance: The creamy peanut butter frosting is sweet, nutty, and perfectly balanced, providing a delightful contrast to the deep chocolate. It’s a classic combination for a reason!
- Irresistibly Moist Texture: Thanks to ingredients like buttermilk, the cake layers are wonderfully moist and tender, ensuring a pleasant texture in every forkful.
- Visually Stunning: Whether you spread the frosting smoothly or pipe it elegantly, this cake makes a beautiful presentation, making it ideal for any celebration.
- Easier Than You Think: While it looks impressive, the recipe is straightforward to follow, making it accessible for bakers of all skill levels.
The Inspiration: A Quest for the Ultimate Chocolate Cake
My lifelong love affair with chocolate cake began in a charming little tavern called McNally’s in my husband Tom’s hometown of Chestnut Hill, Pennsylvania. It’s a humble spot, but their food is simply divine – from their hearty soups to their amazing sandwiches and, of course, their desserts. Just thinking about it makes me feel like I’ve gained five pounds!
McNally’s serves a chocolate cake that is absolutely to die for. When Tom and I order it, it’s like the waitress sets it down, turns her back, and poof – it’s gone! Not a single crumb remains on the plate. Their version features a classic chocolate buttercream frosting, which is exquisite in its own right.
However, being an ardent fan of the chocolate and peanut butter pairing, I was inspired to create my own twist on that legendary cake. I set out to develop a peanut butter frosting that would perfectly complement a rich chocolate base. And friends, I must say, this rendition is a resounding winner! It captures the essence of that beloved cake while introducing a new level of flavor excitement with the creamy, nutty frosting.
Essential Ingredients for a Divine Dessert
Crafting this incredible chocolate layer cake and its creamy peanut butter frosting starts with quality ingredients. Ensure your butter, eggs, and buttermilk are at room temperature for the best results, as this helps them emulsify better and creates a smoother, more uniform batter and frosting.
Ingredients You’ll Need
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- baking powder
- kosher salt
- buttermilk
- vegetable oil
- large eggs
- vanilla extract
- hot coffee
- unsalted butter
- creamy peanut butter
- confectioners’ sugar
- whole milk
- semisweet chocolate bar, for garnish if desired
The chocolate cake base for this recipe is adapted from Ina Garten’s famous chocolate cake. It’s the closest I’ve come to replicating the melt-in-your-mouth texture and deep flavor of my McNally’s favorite. Ina’s genius lies in adding strongly brewed coffee, which remarkably enhances the cocoa flavor without imparting a coffee taste, and buttermilk, which ensures the cake is incredibly moist and light – just like McNally’s! My peanut butter frosting, on the other hand, is wonderfully easy to whip up and provides the perfect creamy, nutty counterpoint to the rich chocolate cake. I often choose to frost only the top and middle layers, allowing for a slightly less sweet profile, which, in my humble opinion, perfectly justifies enjoying two slices instead of just one! Don’t you agree?
Baking Your Decadent Chocolate Layer Cake: A Step-by-Step Guide
Creating this stunning cake is a joyful process. Follow these detailed steps for perfect results every time.
Preparing the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Prepare two 8×2-inch round cake pans by generously spraying them with a non-stick cooking spray (like Baker’s Joy) and dusting them lightly with cocoa powder to prevent sticking and ensure a beautiful finish.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. Whisk them together thoroughly to ensure even distribution.
- In a separate medium bowl, whisk together the wet ingredients: buttermilk, vegetable oil, large eggs (at room temperature), and vanilla extract.
- Slowly pour the buttermilk mixture into the dry ingredients, mixing just until they are incorporated and no dry streaks of flour remain. Be careful not to overmix the batter.
- Gradually beat in the hot coffee until it is fully incorporated into the batter. The batter will be thin, which is perfectly normal for this recipe.
Baking and Cooling the Cakes
- Divide the thin cake batter evenly between your two prepared cake pans.
- Bake for approximately 35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
- Allow the baked cakes to cool in their pans on a wire rack for about 30 minutes. This helps the cakes set and prevents them from breaking when inverted.
- After 30 minutes, carefully invert the cakes onto wire racks to cool completely. It’s crucial that the cake layers are completely cool before frosting to prevent the frosting from melting.
Crafting the Creamy Peanut Butter Frosting
- While your cake layers are cooling, prepare the indulgent peanut butter frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and creamy peanut butter at medium speed until the mixture is smooth and light. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing until fully incorporated. This usually takes about a minute. Sifting the sugar prevents lumps and ensures a super smooth frosting.
- Add the vanilla extract. Then, add the whole milk one tablespoon at a time, beating until the frosting reaches your desired fluffy consistency, typically around 3 minutes. If you prefer a thicker frosting, use less milk; for a thinner, more spreadable frosting, add a touch more.
Assembling Your Masterpiece
- Once the cake layers are completely cool, place one layer on your chosen serving plate or cake stand. Evenly spread about half of the prepared peanut butter frosting over this cake layer, extending it to the edges. For an elegant look, you can use a large round piping tip (like an Ateco 806) to pipe the frosting in decorative swirls, as shown in the photos.
- Carefully place the second cake layer on top, rounded side up, if applicable. Spread the remaining frosting evenly over the top of the second layer.
- If you prefer to frost the entire cake (sides included), simply adjust the amount of frosting used for the middle layer to ensure enough remains for the top and sides.
- For a beautiful finish, garnish the top with delicate chocolate curls. To make chocolate curls, draw a vegetable peeler across the side of a semisweet or milk chocolate bar.
- For optimal flavor and texture, place the assembled cake in the refrigerator for at least one hour before serving. This allows the frosting to set and the flavors to meld beautifully.
This is truly a serious cake, my friends. If you crave a rich, moist, and intensely chocolatey cake crowned with a sweet, creamy, and undeniably delicious peanut butter frosting, then this cake has your name written all over it. And if you’re thinking otherwise… well, what are you waiting for? You absolutely NEED to try this cake. I guarantee you’re going to love it!
Please let me know if you give this exceptional recipe a try. And if you have any questions during your baking adventure, don’t hesitate to drop a comment below. Enjoy every blissful bite!
Expert Tips for a Flawless Chocolate Peanut Butter Cake
- The Magic of Coffee: Don’t be concerned about the hot coffee in the cake batter. It will not impart a coffee flavor to the cake. Instead, it acts as a powerful flavor enhancer, deepening the richness and complexity of the chocolate.
- Room Temperature Ingredients: Always ensure your eggs, buttermilk, and butter are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a light, airy frosting.
- Don’t Overmix: Overmixing cake batter can lead to a tough, dense cake. Mix only until ingredients are just combined.
- Cooling is Key: Ensure your cake layers are completely cool before applying frosting. A warm cake will melt the frosting, leading to a messy and less appealing result.
- Piping vs. Spreading: I love using a large round piping tip (like an Ateco 806) for a neat, elegant look, but you can absolutely use an offset spatula to spread the frosting evenly for a rustic charm. Both methods yield delicious results.
- For the Chocolate Curls: Using a vegetable peeler on the edge of a room-temperature chocolate bar works best for creating beautiful curls. If your chocolate is too cold, it will snap; if too warm, it will smudge.
Frequently Asked Questions (FAQ) About This Cake
- Can I make this cake ahead of time?
- Absolutely! The cake layers can be baked a day or two in advance, wrapped tightly in plastic wrap, and stored at room temperature or refrigerated. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator, then re-whipped briefly before assembling the cake.
- How should I store leftover cake?
- Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it to room temperature for about 30 minutes before serving for the best texture and flavor.
- Can I freeze this cake?
- Yes, both unfrosted cake layers and the frosted cake freeze well. Wrap unfrosted layers tightly in plastic wrap and then foil, and freeze for up to 2-3 months. For a frosted cake, flash freeze until the frosting is firm, then wrap tightly in plastic and foil. Thaw in the refrigerator overnight.
- What kind of peanut butter works best?
- Creamy peanut butter is highly recommended for the smoothest frosting. If you use natural peanut butter, make sure it’s well-stirred and not too oily. Avoid crunchy peanut butter for this recipe, as it will affect the frosting’s texture.
- Can I make this into cupcakes?
- Yes, this recipe can easily be adapted for cupcakes! Fill cupcake liners about two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean. Adjust baking time accordingly.
Variations and Customizations for Your Cake
- Add a Chocolate Drizzle: Melt some semisweet chocolate chips with a tablespoon of coconut oil and drizzle over the frosted cake for an extra layer of chocolate goodness.
- Crunchy Topping: Sprinkle chopped roasted peanuts or miniature chocolate chips on top of the frosting for added texture and flavor.
- Different Nut Butters: While peanut butter is classic, you could experiment with almond butter or cashew butter for a unique twist, though the flavor profile will change significantly.
- Espresso Frosting: Instead of coffee in the cake, you could add a teaspoon of espresso powder to your chocolate cake batter, or even to a chocolate buttercream frosting for a mocha variation.
- Ganache Glaze: For an even more decadent experience, omit the peanut butter frosting and top the chocolate cake with a rich chocolate ganache.
More Decadent Desserts to Explore
If you loved this chocolate and peanut butter delight, be sure to check out these other mouth-watering cake recipes:
Maple Walnut Cake
Pecan Pie Bundt Cake
Funfetti Angel Food Cake
Chocolate Layer Cake with Creamy Peanut Butter Frosting
Print Recipe
SaveSaved!
Pin Recipe
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 cup hot coffee, freshly brewed
Peanut Butter Frosting
- 1/2 cup (one stick) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 cups confectioners’ sugar, sifted
- 1 tsp. vanilla
- 3 Tbsp. whole milk
- 1 semisweet or milk chocolate bar, to make chocolate curls for garnish, if desired
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees. Spray two 8 by 2 inch round cake pans with no-stick cooking spray. I use Bakers Joy.
- In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly beat in the hot coffee until incorporated.
- Pour the batter into the cake pans and bake for 35 minutes or until a toothpick comes out clean. Let the cakes cool in pans for about 30 minutes. Invert cakes onto racks to cool.
Peanut Butter Frosting
- In the bowl of a stand alone mixer fitted with a paddle attachment, beat the butter and peanut butter at medium speed until smooth. Turn the mixer down to low and slowly add the confectioners’ sugar, about one minute. Add the vanilla and one tablespoon of milk at a time and continue to beat until fluffy, about 3 minutes.
- Set one of the cake layers on a serving plate and evenly spread half of the frosting over the cake spreading to the edge. Top with the second layer, rounded side up and spread the remaining frosting over the top. Garnish with chocolate curls.
- FOR THE CHOCOLATE CURLS – Draw a vegetable peeler across the side of a semisweet chocolate or milk chocolate bar.
Notes
I just used a large round piping tip (Ateco 806) to pipe my frosting, but you could also just spread the frosting instead of using a piping tip.
Nutrition
(Chocolate cake recipe adapted from Ina Garten’s Double Chocolate Cake)