Gooey Peanut Butter Chocolate Cake šŸ§”šŸ«šŸ°

Introduction

Thereā€™s something incredibly comforting about a rich chocolate cake, especially when itā€™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 flavorsā€”moist chocolate cake layers, a luscious peanut butter frosting, and crunchy bits of peanut butter cups and peanuts on top. Itā€™s the kind of dessert that has everyone coming back for seconds. Whether itā€™s a birthday celebration or just a weekend treat, this cake always makes an impression.

Ingredients

For the Cake:

  • 1 Ā¾ cups all-purpose flour
  • 1 Ā½ cups granulated sugar
  • Ā¾ cup unsweetened cocoa powder
  • 1 Ā½ teaspoons baking powder
  • 1 Ā½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • Ā½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • Ā½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Ā¼ cup heavy cream

For Decoration:

  • 1 cup mini peanut butter cups, chopped
  • Ā¼ cup crushed peanuts
  • Ā½ cup chocolate ganache (optional for drizzle)

Instructions

  1. Preheat the Oven: Preheat your oven to 350Ā°F (175Ā°C). Grease and flour three 8-inch round cake pans to prevent sticking.
  2. 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.
  1. 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.
  1. 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.
  1. 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

  1. Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing.
  2. Boiling Water: Adding boiling water to the batter creates a moist cake, so donā€™t skip this step!
  3. 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.
  4. Frosting Variations: For a twist, try adding a bit of chocolate powder to the peanut butter frosting.
  5. Donā€™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 youā€™ve frosted the cake, store it in an airtight container in the fridge.

FAQ Section

  1. Can I use crunchy peanut butter?
  • Yes, crunchy peanut butter can be used for added texture!
  1. 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.
  1. Is this cake suitable for freezing?
  • Yes, you can freeze both the cake layers and the frosted cake. Just ensure itā€™s well-wrapped.
  1. 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.
  1. Can I make this cake in advance?
  • Absolutely! You can prepare the cake layers a day ahead and assemble them before serving.
  1. What can I use instead of eggs?
  • You can use flaxseed meal mixed with water or unsweetened applesauce as an egg substitute.
  1. Can I add other flavors to the cake?
  • Yes, you can add chocolate chips or different extracts for a flavor twist.
  1. How can I make the frosting smoother?
  • Make sure your butter is softened and beat the frosting long enough to incorporate air.
  1. Can I use a different size pan?
  • Yes, adjust the baking time based on the pan size; smaller pans will bake faster.
  1. What should I do if my cake sinks in the middle?
    • Ensure youā€™re not overmixing and that youā€™re using the correct oven temperature.

Conclusion

This Gooey Peanut Butter Chocolate Cake is not just a dessert; itā€™s an experience. With its rich layers and delightful frosting, itā€™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 youā€™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!

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Gooey Peanut Butter Chocolate Cake šŸ§”šŸ«šŸ°


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  • Author: khaoula belabess
  • 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

Scale
  • 1 Ā¾ cups all-purpose flour
  • 1 Ā½ cups granulated sugar
  • Ā¾ cup unsweetened cocoa powder
  • 1 Ā½ teaspoons baking powder
  • 1 Ā½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • Ā½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup creamy peanut butter
  • Ā½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Ā¼ cup heavy cream
  • 1 cup mini peanut butter cups, chopped
  • Ā¼ cup crushed peanuts
  • Ā½ cup chocolate ganache (optional for drizzle)

Instructions

  • Preheat oven to 350Ā°F (175Ā°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 itā€™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

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