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Spring Treat
Moist Chocolate Cake with Peanut Butter Frosting
I’ve expressed my dislike for peanut butter a number of times on this blog.
I’m willing to put that aside for today. This is the best cake I’ve ever made. I don’t care if you think I’m being narcissistic, make this cake and you’ll understand why this is the best cake ever.
It is an insanely moist, light chocolate cake with rich, creamy peanut butter frosting on top with a coating of peanut butter infused chocolate ganache. It is rich and you will need a glass of milk with it.
The recipe makes three 8″ layers but I made two layers and a dozen cupcakes since this cake was for a small birthday.
This cake literally melts in your mouth in the best way possible. I hate peanut butter and still love this cake.
It’s also really easy to make. I suggest doing it by hand with a whisk and rubber spatula, since you don’t have to cream butter it isn’t a major arm workout and you won’t be splashing the wet batter everywhere.
I’m also a firm believer that cake layers should have a healthy amount of frosting. I used so much between layers I didn’t have enough to frost all the cupcakes, but if you’re a reasonable person you will be fine with the amount of frosting made, especially if you make three layers.
Print Recipe
The Best Chocolate Cake Ever
Adapted from Sugar Cooking and Smitten Kitchen
Makes three 8″ cake layers
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream (I used a scant cup)
1 1/2 cups water, room temperature
2 tablespoons distilled white vinegar
1 1/2 teaspoon vanilla extract
2 eggs, room temperature
Preheat oven to 350°F. Butter the bottom and sides of three 8″ cake pans and place a round of parchment paper on the bottom of each and butter that as well (or line three 12-hole muffin tins with paper liners for cupcakes).
Sift together flour, sugar, cocoa powder, baking soda, and salt into a large bowl. After sifting, use a whisk to completely combine the dry ingredients. Add the oil and sour cream and whisk well to combine until they are incorporated. Gradually beat in the water, the batter will start to get very wet at this point. Add the vinegar and vanilla and continue whisking. Make sure you are getting everything well incorporated and there aren’t any lumps. Finally, whisk in eggs until combined.
Divide the batter evenly among the three cake pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. For cupcakes: fill liners about 2/3 full and bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 20 minutes before transferring to a wire rack to cool completely. It’s recommended to chill these in the freezer for 30 minutes before frosting because of how soft they are, but I skipped that step and was alright. If you have the time, you should definitely chill them.
Peanut Butter Frosting
Adapted from Sugar Cooking and Smitten Kitchen
Makes about 5 cups
10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
Cream together cream cheese and butter until light and fluffy, about 5 minutes. Add the confectioners’ sugar one cup at a time, beating well after each addition. Once the confectioners’ sugar is all added, beat in the peanut butter and mix until everything is combined and flurry, about 5 minutes.
Chocolate-Peanut Butter Ganache
Adapted from Sugar Cooking and Smitten Kitchen
Makes about 1 1/2 cups
6 ounces semisweet chocolate, coarsely chopped or chips
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half and half OR 1 3/4 teaspoon butter and scant 1/2 cup whole milk
Melt together chocolate, peanut butter, and corn syrup (if not using half and half, also melt in the butter). Whisk them together as they melt to make sure everything is combined. Once everything is melted and smooth, remove from heat and add the half and half (or the whole milk), whisking constantly, until it is completely combined and smooth.
While still warm, drizzle over the top of the cake.
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6 Responses to “Moist Chocolate Cake with Peanut Butter Frosting”
this looks WONDERFUL, I need to make this for thanksgiving….so what if it’s not pie. CAKE IS AMAZING.
This looks amazing!! I can’t wait to try it.
Unlike you, I love peanut butter and if you loved this cake and dislike peanut butter then it must be amazing!! Yum!
Oh wow.. this looks and sounds absolutely fantastic. I have a seriously thing for PB + chocolate. And I’ve never met a ganache I didn’t like.
THe recipes sound great, I cant wait to try them!
Hi, I was just wondering if anyone had ever made this into a sheet cake-and if it turned out. I need to make cake for 150 people and this is my go to chocolate cake recipe, but I’m not sure if it would be okay in such a large amount. Thanks!