If you’re a fan of the irresistible combination of peanut butter and chocolate, this cake will be your new favorite! Rich, moist, and bursting with flavor, this decadent dessert is taken to the next level with a light and fluffy peanut butter frosting. The addition of coffee enhances the deep chocolate notes, making every bite unforgettable. Whether for a special occasion or simply to satisfy a sweet craving, this cake is guaranteed to impress!
Ingredients
Cake:
- 2 cups (400 g) sugar
- 1 cup (240 ml) vegetable oil
- 2 eggs
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (360 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons (10 g) baking powder
- 2 teaspoons (10 g) baking soda
- 1 1/2 teaspoons (7 g) salt
- 1 cup (240 ml) coffee, room temperature (can substitute water, but coffee enhances the chocolate flavor)
- 1 cup (240 ml) buttermilk
Frosting:
- 8 oz (225 g) cream cheese, room temperature
- 1 cup (250 g) creamy peanut butter
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon (2.5 g) salt
- 12 oz (340 g) non-dairy whipped topping, thawed
- 1/2 cup (60 g) chocolate sandwich cookie crumbs
- 2 cups (250 g) chopped peanut butter cups
- 1/4 cup (60 ml) prepared fudge frosting or chocolate syrup (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) pan, two 9-inch (23 cm) round pans, three 8-inch (20 cm) round pans, or one 10-inch (25 cm) round pan.
- In a large bowl, use an electric mixer to combine sugar, oil, eggs, and vanilla extract. Beat for 1 minute.
- Gradually add the remaining dry and wet ingredients, alternating between them. Beat for 2-3 minutes at medium speed.
- Pour the batter into the prepared pan(s).
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Smaller cakes (8-inch and 9-inch) may bake faster than larger ones, so check for doneness accordingly. Cool for 5 minutes before carefully removing from the pan(s).
- For the frosting, use an electric mixer to blend cream cheese, powdered sugar, salt, and peanut butter until smooth.
- Using a spatula, gently fold in the whipped topping until fully combined. Chill for at least an hour (or overnight) for the best texture. The frosting will resemble a creamy peanut butter mousse.
- Frost the cooled cake evenly with the peanut butter frosting.
- Sprinkle with chocolate cookie crumbs and garnish with chopped peanut butter cups. For an extra decadent touch, drizzle with warmed fudge frosting or chocolate syrup.
- For a stunning presentation, cut peanut butter cups in half and arrange them neatly on top, or roughly chop them into chunks and scatter them generously. Slightly chilled peanut butter cups are easier to chop cleanly.
- For a gourmet version, slice the cake layers in half and add frosting between each layer. You can also sprinkle finely chopped peanut butter cups between the layers for extra flavor.
This peanut butter chocolate cake is a showstopper, packed with rich, indulgent flavors. The moist chocolate cake pairs beautifully with the light, fluffy peanut butter frosting, making it an irresistible treat for any occasion. Whether you’re celebrating or simply indulging, this cake is sure to be a crowd favorite!
