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Homemade Peanut Butter Mousse Cake photo

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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.