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Tessa’s Recipe Rundown
Taste: Like a peanut butter cup turned into a layer cake!
Texture: The cake is super moist and fudgy while the frosting is rich and creamy.
Ease: Simple mixing method for the cake batter so you can focus on assembling and decorating (if you wish!).
Why you’ll love this recipe: Impressive yet achievable, let’s just say this cake did NOT last long with my friends & family…
This Chocolate Peanut Butter Cake is the kind of dessert I dream about. All of my favorite flavors and textures in every bite.
My husband loved this recipe. He’s still asking about it, weeks later.
If you’re looking for a show-stopping layer cake without complicated techniques, equipment, or difficult ingredients, this is it!
Key Recipe Ingredients
The full ingredient list is included in the recipe card below, but here are the key ingredients to understand before baking.
Cocoa powder: Dutch-process cocoa powder helps create a rich and fudgy cake thanks to more cocoa fat than most natural cocoa powder. Since this recipe uses baking soda, which is activated by the brown sugar and sour cream, you can use natural cocoa powder instead if that’s all you have on hand.
Espresso powder: This recipe uses a classic chocolate cake trick: incorporate coffee into the batter for both moisture and to boost the chocolate flavor. I prefer to use a combination of espresso powder and boiling water since I don’t have an espresso machine, but you could also use 1 cup of extra-strong hot coffee instead. OR, omit the coffee altogether and just use boiling water.
Sour Cream: For extra richness and fudginess, sour cream is essential. It also balances the sweet flavors with its tanginess. You can use full-fat plain yogurt instead.
Oil: This chocolate cake doesn’t contain any butter, which would compete with the chocolate flavor and make the cake go stale faster. Instead, oil creates that intensely moist texture that stays soft for days. Use any neutral liquid oil, such as avocado oil or canola oil.
Peanut butter: For the frosting, I prefer my go-to Kirkland Organic Natural Peanut Butter. Natural PB will deliver stronger flavor, but it must be very well stirred. You can also use regular commercial PB like Skippy or Jif.
Storage & Make ahead
Make ahead: The cake layers can be baked ahead of time, wrapped tightly in plastic, and stored at room temperature for up to 1 day, or in the freezer for up to 2 months.
Storage: The assembled cake can be stored at room temperature for 1 day. For longer storage, move to the fridge. Chilled cake layers will be firmer and fudgier.
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Ingredients
For the cake:
- 1 cup (85 grams) Dutch-process cocoa powder
- 2 teaspoons instant espresso powder1
- 1 cup (237 grams) boiling water
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 cups (400 grams) lightly packed light brown sugar
- 1 cup (227 grams) sour cream or full-fat plain yogurt, at room temperature
- 4 large eggs, at room temperature
- 1/2 cup (112 grams) neutral oil, such as canola or avocado oil
- 2 teaspoons vanilla extract
For the peanut butter frosting:
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1 cup (270 grams) creamy peanut butter2
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 to 2 1/2 cups (250-313 grams) powdered sugar, sifted3
- 1-3 tablespoons heavy cream or milk
For the ganache topping:
- 4 ounces (113 grams) semisweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- Chopped mini peanut butter cups, optional
Instructions
Make the cake:
- Preheat the oven to 350°F. Line two 8 cake pans with parchment rounds and spray evenly with nonstick cooking spray.
- In a small heatproof bowl, whisk together the cocoa powder and espresso powder. Pour the boiling water over mixture and whisk gently until smooth. Set aside to cool completely.
- In a large bowl, whisk together the flour, salt, and baking soda. Add brown sugar and use your hands to break up any clumps until the mixture resembles sand.
- In a separate small bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Starting in the center, use a whisk to slowly pull the dry ingredients into the wet until mostly combined. The batter may be slightly lumpy.
- Add the cooled cocoa mixture and whisk until the batter is smooth and evenly combined.
- Divide the batter evenly between the prepared pans (about 740 grams per pan). Tap each pan firmly on the counter a few times to pop any air bubbles. Bake for about 32 to 35 minutes, or until a toothpick or cake tester comes out with moist crumbs attached.
- Cool in the pans for 30 minutes, then (if needed) run a thin knife around the edges and remove to a wire rack to cool completely.
Make the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, powdered sugar, and cream and continue beating until the frosting is smooth and fluffy, about another 3 minutes. Add additional cream to smooth the frosting if needed.
Prepare the ganache topping:
- Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer, then immediately remove from heat and pour over the chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
- Allow to cool until ganache has thickened but is still pourable, about 10-20 minutes. Don’t place ganache in the fridge to cool. Meanwhile, assemble the cake.
Assemble the cake
- If your cake layers have domed at all, level with a serrated knife or cake leveler until it is flat for easier assembly.
- Place one cake layer on a cake turntable or cake stand. Place strips of parchment paper under the cake to prevent a frosting mess.
- Spread a generous, even layer of frosting over the top, pushing it out over the edges slightly. Place the second layer upside down onto the frosting so the top of the cake is nice and flat.
- Using an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
Apply the chocolate topping
- Test the consistency of the ganache by pouring a little down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool. Spread all over the top of the cake and allow it to drip down the sides. Top with peanut butter cups, if desired.
- Serve immediately, or cover and refrigerate for up to 2 days. Let sit at room temperature for an hour before serving.
Notes
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Photos by Joanie Simon.
