Chocolate Fudge Peanut Butter Cake.
Indulging in a slice of Chocolate Fudge Peanut Butter Cake is like taking a bite out of pure bliss. This cake perfectly balances the rich, chocolatey goodness with the creamy, nutty flavor of peanut butter. Whether it’s a special occasion or just a regular Tuesday, this cake is sure to elevate your dessert game. With its moist texture and decadent frosting, everyone will be asking for seconds. Ready to dive into this delightful recipe? Let’s get started!
Why You’ll Love This Recipe
This Chocolate Fudge Peanut Butter Cake is not just a treat for the taste buds; it’s a feast for the eyes too. The luscious layers of chocolate cake paired with a creamy peanut butter frosting create a perfect harmony of flavors. Here are a few reasons why this recipe will become a staple in your baking repertoire:
- Decadent chocolate flavor that satisfies any chocolate lover’s cravings.
- Rich peanut butter frosting that takes it to the next level.
- Perfect for celebrations or a cozy night in.
- Simple ingredients that are easy to find.
- Can be made ahead of time and stored for later enjoyment.
The Essentials
To create this Chocolate Fudge Peanut Butter Cake, you will need the following ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- Chocolate sprinkles for topping
- 5 ounces chopped milk chocolate
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 tablespoon coconut oil
- 1 tablespoon powdered sugar
Recommended Tools
Having the right tools can make your baking experience smoother and more enjoyable. Here are some tools you’ll need for this recipe:
- Mixing Bowls: A set of various sizes for mixing dry and wet ingredients.
- Electric Mixer: To beat the butter and sugar until light and fluffy.
- Measuring Cups and Spoons: Precision is key in baking; accurate measurements ensure the best results.
- Baking Pans: Two 9-inch round pans for the cake layers.
- Spatula: For frosting the cake smoothly.
- Cooling Rack: To cool the cake layers completely before frosting.
Chocolate Fudge Peanut Butter Cake in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 5: Combine the Wet Ingredients
In a separate bowl, mix the whole milk and sour cream until smooth.
Step 6: Alternate Mixing
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Stir in the milk chocolate chips until evenly distributed.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 8: Make the Peanut Butter Frosting
In a medium bowl, combine the creamy peanut butter, coconut oil, and powdered sugar. Mix until smooth and creamy.
Step 9: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped milk chocolate and vanilla extract. Stir until smooth.
Step 10: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
Step 11: Drizzle with Ganache
Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides. Finish with chocolate sprinkles for an extra touch of fun.
Spring–Summer–Fall–Winter Ideas
This Chocolate Fudge Peanut Butter Cake is versatile enough to be enjoyed year-round. Here are some ideas to adapt it to the seasons:
- Spring: Add fresh strawberries or raspberries between the layers for a fruity twist.
- Summer: Serve chilled with a scoop of vanilla ice cream on the side.
- Fall: Incorporate pumpkin spice into the frosting for a seasonal flavor.
- Winter: Decorate with crushed peppermint candies for a festive touch.
Method to the Madness
Creating the perfect Chocolate Fudge Peanut Butter Cake requires a little patience and attention to detail. The key is to ensure your butter is at room temperature for easy mixing and to not overmix your batter, which can lead to a denser cake. The balance between the chocolate and peanut butter flavors is crucial, so taste as you go. If you love chocolate as much as peanut butter, feel free to add more chocolate chips to the batter or sprinkle extra on top for added indulgence.
Make-Ahead & Storage
This cake can be made ahead of time, making it perfect for parties or busy weekdays. Here are some tips for make-ahead and storage:
- Make Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
- Frosting: You can prepare the peanut butter frosting a day ahead. Store it in the refrigerator, and give it a quick mix before frosting the cake.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months. Thaw in the refrigerator before frosting.
Top Questions & Answers
Can I use a different type of nut butter?
Absolutely! You can substitute almond butter or cashew butter for the peanut butter, though the flavor will change slightly. Just ensure it’s creamy for the best texture.
How do I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients are also certified gluten-free.
Can I make this cake in a different size pan?
Yes! You can use a 9×13-inch pan for a sheet cake, or adjust baking times if using smaller pans. Always check for doneness with a toothpick.
What can I serve with this cake?
This cake pairs wonderfully with a scoop of ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce for an extra indulgence.
If you loved this recipe, you might also enjoy:
Save & Share
If you’ve enjoyed making this Chocolate Fudge Peanut Butter Cake, don’t forget to share it with your friends and family! The joy of baking is meant to be shared, and this cake is sure to impress anyone who tries it. Snap a photo and tag your culinary creations on social media!
This Chocolate Fudge Peanut Butter Cake is a deliciously decadent treat that will satisfy any sweet tooth. With its rich layers and creamy frosting, it’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply enjoying a slice with your afternoon coffee, this cake will bring smiles and indulgence to your table. Happy baking!
Chocolate Fudge Peanut Butter Cake.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Step 4: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Step 5: In a separate bowl, mix the whole milk and sour cream until smooth.
- Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Stir in the milk chocolate chips until evenly distributed.
- Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Step 8: In a medium bowl, combine the creamy peanut butter, coconut oil, and powdered sugar. Mix until smooth and creamy.
- Step 9: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped milk chocolate and vanilla extract. Stir until smooth.
- Step 10: Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
- Step 11: Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides. Finish with chocolate sprinkles for an extra touch of fun.
Notes
- Ensure your butter is at room temperature for easy mixing.
- Don’t overmix the batter to prevent a dense cake.
- Feel free to add more chocolate chips for extra indulgence.
