Peanut Butter Mousse Cake

Indulging in a slice of Peanut Butter Mousse Cake is like sinking into a cloud of creamy, nutty bliss. This layered dessert combines a rich chocolate cake base with a luscious peanut butter mousse that will leave your taste buds dancing. Whether it’s for a special occasion or just to satisfy your sweet cravings, this cake is sure to impress. Let’s dive into the delightful world of Peanut Butter Mousse Cake, where every bite is a celebration of flavors and textures!

Why You’ll Love This Recipe

This Peanut Butter Mousse Cake is not just a dessert; it’s an experience. The combination of chocolate and peanut butter is a classic that never goes out of style. The cake is moist, the mousse is fluffy, and the entire creation is topped with a silky chocolate ganache. Perfect for birthdays, anniversaries, or any day that deserves a little sweetness, this cake is bound to be a showstopper. Plus, it’s relatively simple to make, making it an accessible treat for bakers of all skill levels.

The Ingredient Lineup

Creating this delectable dessert requires some basic pantry staples along with a few special ingredients. Here’s what you’ll need:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ cup canola oil
• 2 large eggs
• 1 cup milk
• 1 cup hot water
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 6 large eggs at room temperature, separated
• 1 cup granulated sugar (divided)
• 1 cup cake flour
• 1 ½ cups heavy cream
• 2 cups creamy peanut butter
• 28 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 tablespoons vanilla extract
• 8 ounces semi-sweet chocolate
• 1 cup heavy whipping cream
• 1 tablespoon unsalted butter

Appliances & Accessories

To make this Peanut Butter Mousse Cake, you’ll need a few essential tools:

• Mixing bowls: For combining ingredients.
• Electric mixer: To whip the cream and mousse to perfection.
• Measuring cups and spoons: For accurate ingredient measurements.
• Baking pans: Two 9-inch round cake pans work best.
• Rubber spatula: For folding ingredients gently.
• Cooling rack: To cool the cakes before frosting.

Peanut Butter Mousse Cake in Steps

Making your own Peanut Butter Mousse Cake is a rewarding adventure! Here’s how to create this masterpiece step by step:

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk until well blended.

Step 2: Mix Wet Ingredients

In another bowl, mix together the canola oil, eggs, milk, hot water, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring gently until combined.

Step 3: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 4: Make the Peanut Butter Mousse

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add in the creamy peanut butter, mixing until fully combined. Add in the powdered sugar and vanilla extract, and mix until fluffy.

Step 5: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.

Step 6: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of peanut butter mousse over the top. Place the second cake layer on top and repeat the process.

Step 7: Create the Ganache

In a small saucepan, heat the heavy whipping cream and butter until it begins to simmer. Remove from heat and add the semi-sweet chocolate, letting it sit for a few minutes before stirring until smooth.

Step 8: Finish the Cake

Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Chill in the refrigerator for at least 1 hour before slicing to set the mousse.

Allergy-Friendly Swaps

If you or your guests have dietary restrictions, here are some simple swaps you can make:

• Gluten-free: Substitute all-purpose flour with gluten-free flour blend.
• Dairy-free: Use dairy-free cream cheese, almond milk, and coconut cream for the mousse.
• Nut-free: Replace peanut butter with sunflower seed butter or another nut-free alternative.

Mistakes That Ruin Peanut Butter Mousse Cake

Creating the perfect Peanut Butter Mousse Cake requires attention to detail. Here are common mistakes to avoid:

• Not allowing the cakes to cool completely before frosting can lead to a melted mousse.
• Overmixing the mousse, which can deflate the whipped cream.
• Using cold cream cheese instead of softened can result in a lumpy mousse.
• Skipping the cooling step for the ganache can cause it to be too runny.

Store, Freeze & Reheat

To keep your Peanut Butter Mousse Cake fresh:

Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap each slice tightly in plastic wrap and place in a freezer-safe bag. It can be frozen for up to 2 months. When ready to enjoy, let it thaw in the refrigerator overnight. Avoid reheating the mousse cake in the microwave, as it may affect the texture. Instead, enjoy it chilled!

Troubleshooting Q&A

Why did my cake sink in the middle?

A sinking cake is often the result of underbaking or opening the oven door too early. Ensure that you bake the cakes until a toothpick inserted comes out clean and avoid peeking until the last few minutes of baking.

How can I prevent my mousse from deflating?

To keep your mousse fluffy, gently fold the whipped cream into the peanut butter mixture. Avoid vigorous mixing, as this can deflate the air bubbles that give the mousse its light texture.

What can I do if my ganache is too thick?

If your ganache is too thick, you can gently reheat it while stirring until it reaches your desired consistency. Adding a little more cream can also help thin it out.

Can I make this cake ahead of time?

Yes! You can prepare the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake with mousse and ganache the day you plan to serve it for the best texture.

Looking for more delicious peanut butter recipes? Check these out:

Make It Tonight

There’s no better time than now to whip up a Peanut Butter Mousse Cake! With its rich layers and decadent flavors, this cake is the perfect treat to impress family and friends. Gather your ingredients, follow the steps, and soon you’ll be savoring every bite of this heavenly dessert. Enjoy the delightful experience of creating and sharing this Peanut Butter Mousse Cake that everyone will love!

Peanut Butter Mousse Cake

This Peanut Butter Mousse Cake is a chocolate and peanut butter dream! Moist layers piled with fluffy mousse, it’s a showstopper for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ cup canola oil
• 2 large eggs
• 1 cup milk
• 1 cup hot water
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 6 large eggs at room temperature, separated
• 1 cup granulated sugar divided
• 1 cup cake flour

For the Peanut Butter Mousse:

• 1 ½ cups heavy cream
• 2 cups creamy peanut butter
• 28 ounces cream cheese softened
• 2 cups powdered sugar
• 2 tablespoons vanilla extract

For the Ganache:

• 8 ounces semi-sweet chocolate
• 1 cup heavy whipping cream
• 1 tablespoon unsalted butter

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Baking pans
• Rubber spatula
• Cooling rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk until well blended.
2. In another bowl, mix together the canola oil, eggs, milk, hot water, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring gently until combined.
3. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
4. In a large mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add in the creamy peanut butter, mixing until fully combined. Add in the powdered sugar and vanilla extract, and mix until fluffy.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
6. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of peanut butter mousse over the top. Place the second cake layer on top and repeat the process.
7. In a small saucepan, heat the heavy whipping cream and butter until it begins to simmer. Remove from heat and add the semi-sweet chocolate, letting it sit for a few minutes before stirring until smooth.
8. Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Chill in the refrigerator for at least 1 hour before slicing to set the mousse.

Notes

• Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Wrap slices tightly in plastic wrap to freeze for up to 2 months.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
• Use dairy-free alternatives for a dairy-free version.
• Ensure cream cheese is at room temperature for a smooth mousse.