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Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 to 4 cups powdered sugar
  • 1/4 cup heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped roasted peanuts

Method
 

  1. Preheat the oven to 350°F (175°C). Butter and flour two 9-inch round pans and line with parchment. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  3. Pour wet into dry, stir until just combined, then slowly stir in hot coffee. The batter will be thin.
  4. Divide between pans, tap out air bubbles, and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to a rack to cool completely.
  5. For the frosting, beat butter and peanut butter until creamy. Alternate adding powdered sugar and cream, beat until fluffy, then mix in vanilla and salt. Spread frosting over one layer, stack the second, frost the top and sides, and garnish with chopped peanuts.

Notes

For an extra chocolate boost, replace 1/4 cup of the buttermilk with strong brewed coffee in the batter. The cake tastes best at room temperature, so let it sit out for 20 minutes after chilling.