Introduction
There’s something incredibly comforting about a rich chocolate cake, especially when it’s paired with the creamy, nutty goodness of peanut butter. This Gooey Peanut Butter Chocolate Cake has become a family favorite, adored by both kids and adults alike. Each bite offers a heavenly combination of textures and flavors—moist chocolate cake layers, a luscious peanut butter frosting, and crunchy bits of peanut butter cups and peanuts on top. It’s the kind of dessert that has everyone coming back for seconds. Whether it’s a birthday celebration or just a weekend treat, this cake always makes an impression.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For Decoration:
- 1 cup mini peanut butter cups, chopped
- ¼ cup crushed peanuts
- ½ cup chocolate ganache (optional for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually reduce the mixer speed to low and carefully add in the boiling water. Beat on high for about 1 minute until the batter is smooth.
- Bake the Cakes:
- Divide the batter evenly among the three prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Cool completely on a wire rack.
- Make the Peanut Butter Frosting:
- In a mixing bowl, beat the creamy peanut butter and softened unsalted butter together until the mixture is creamy.
- Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until light and fluffy, which should take about 2-3 minutes.
- Assemble the Cake:
- Place one layer of cake on a serving plate. Spread a generous amount of peanut butter frosting on top.
- Place the second layer of cake on top and repeat the frosting step. Add the third layer and cover the top and sides of the cake with the remaining frosting.
- For decoration, sprinkle the top with chopped mini peanut butter cups and crushed peanuts. If desired, drizzle chocolate ganache over the cake.
Nutrition Facts
- Servings: 12 servings
- Calories per serving: 520 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 60g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 8g
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
How to Serve
- Slice the Cake: Use a sharp knife to cut even slices of the cake.
- Garnish with Extras: Top each slice with additional chopped mini peanut butter cups or a dollop of whipped cream for added flair.
- Pair with Ice Cream: Serve warm slices with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
Additional Tips
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing.
- Boiling Water: Adding boiling water to the batter creates a moist cake, so don’t skip this step!
- Storing Leftover Cake: Keep any leftover cake covered at room temperature for up to 3 days or in the fridge for up to a week.
- Frosting Variations: For a twist, try adding a bit of chocolate powder to the peanut butter frosting.
- Don’t Overmix: Mix until just combined to keep the cake light and fluffy.
Recipe Variations
- Nutty Addition: Stir in some chopped walnuts or pecans into the batter for an extra crunch.
- Different Frosting: Swap the peanut butter frosting for a chocolate frosting if you prefer a chocolate-only cake.
- Healthier Option: Substitute half of the all-purpose flour with whole wheat flour for a healthier alternative.
Serving Suggestions
- Special Occasions: This cake is perfect for birthdays, anniversaries, or any celebration.
- Coffee Companion: Serve with a cup of coffee or tea for an afternoon treat.
- Picnic Treat: Slice and pack in a container for a picnic or potluck.
Freezing and Storage
- Freezing the Cake: Wrap the unassembled cake layers in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before assembling.
- Storing Frosted Cake: If you’ve frosted the cake, store it in an airtight container in the fridge.
FAQ Section
- Can I use crunchy peanut butter?
- Yes, crunchy peanut butter can be used for added texture!
- What can I substitute for buttermilk?
- You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Is this cake suitable for freezing?
- Yes, you can freeze both the cake layers and the frosted cake. Just ensure it’s well-wrapped.
- How long will the cake stay fresh?
- The cake can stay fresh at room temperature for 2-3 days or in the fridge for up to a week.
- Can I make this cake in advance?
- Absolutely! You can prepare the cake layers a day ahead and assemble them before serving.
- What can I use instead of eggs?
- You can use flaxseed meal mixed with water or unsweetened applesauce as an egg substitute.
- Can I add other flavors to the cake?
- Yes, you can add chocolate chips or different extracts for a flavor twist.
- How can I make the frosting smoother?
- Make sure your butter is softened and beat the frosting long enough to incorporate air.
- Can I use a different size pan?
- Yes, adjust the baking time based on the pan size; smaller pans will bake faster.
- What should I do if my cake sinks in the middle?
- Ensure you’re not overmixing and that you’re using the correct oven temperature.
Conclusion
This Gooey Peanut Butter Chocolate Cake is not just a dessert; it’s an experience. With its rich layers and delightful frosting, it’s a treat that brings joy to any occasion. The combination of chocolate and peanut butter is timeless, and this cake showcases it beautifully. Whether you’re serving it at a party or indulging yourself after a long day, this cake is sure to satisfy. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of heaven!
PrintGooey Peanut Butter Chocolate Cake 🧡🍫🍰
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Gooey Peanut Butter Chocolate Cake. Rich chocolate layers are paired with creamy peanut butter frosting, making it a perfect treat for any occasion!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ¼ cup heavy cream
- 1 cup mini peanut butter cups, chopped
- ¼ cup crushed peanuts
- ½ cup chocolate ganache (optional for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed until well combined.
- Reduce speed to low and carefully add boiling water to the cake batter. Beat on high for about 1 minute.
- Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the frosting, beat peanut butter and softened butter together until creamy. Add powdered sugar, vanilla, and heavy cream and beat until light and fluffy.
- Assemble the cake by placing one layer on a serving plate and spreading with frosting. Repeat with the second and third layers.
- Frost the top and sides of the cake. Decorate with chopped mini peanut butter cups and crushed peanuts. Drizzle with chocolate ganache if desired.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- This cake is best served the same day it’s made but can be stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 43g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg