Chocolate Peanut Butter Cake
This Chocolate Peanut Butter Cake is the ultimate indulgence that combines two beloved flavors into one delicious dessert. With a perfect balance of rich chocolate and creamy peanut butter, this soft, moist crumb cake is sure to please everyone and every occasion! A cake lover’s dreams come true!
Servings: 8 Servings
Calories:
Ingredients
Chocolate Peanut Butter Cake Explosion Recipe
CHOCOLATE CAKE
- 1 ¾ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 cups Domino’s Bakers Sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk of choice
- ½ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder optional
- 1 cup boiling water
PEANUT BUTTER BUTTERCREAM FROSTING (FOR FILLING & SWIRLS ON TOP OF CAKE)
- 3 sticks unsalted butter softened (1 1/2 cups)
- 6 cups Domino’s Powdered Sugar
- 1 ½ cups creamy peanut butter
- ¾ teaspoon salt
- 3 tablespoons milk of choice if needed for more creaminess
DARK CHOCOLATE BUTTERCREAM FROSTING - (FOR FROSTING CAKE)
- 4 sticks unsalted butter softened (2 cups)
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 5 cups Domino’s Powdered Sugar
- ⅔ cup heavy whipping cream room temperature
- 1 ⅓ cups dark chocolate chips melted and cooled
Instructions
Instructions How to Make Our Chocolate Peanut Butter Cake
- Preheat oven to 350 degrees. Spray 3 8-inch rounds with non-stick cooking spray, then line with the bottoms of the pans with parchment paper. Lightly spray top of parchment paper and set aside. I like to use Baker’s Joy, which has flour and oil in the spray. (Can also use 2 9-inch pans if you want a double layer cake instead of a 3 layer cake.)
CHOCOLATE CAKE
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Domino’s Bakers Sugar and salt. Whisk briefly to combine.
- Add eggs, milk, oil and vanilla to a small bowl and whisk well to combine, then add to the dry ingredients and mix until lump free – about 30 seconds.
- Add the coffee powder to the boiling water. Whisk to incorporate. The batter will be very thin. Pour batter into each of the cake pans evenly.
- Bake for 30-45 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool for 10 minutes, then fully cool on a wire rack before frosting, about 2 hours.
PEANUT BUTTER BUTTERCREAM FROSTING (FOR FILLING & SWIRLS ON TOP OF CAKE)
- In a large mixing bowl, using a mixer, beat the softened butter until soft and fluffy. Add the peanut butter and salt and continue mixing until incorporated.
- Add the powdered sugar, starting on low speed then increasing the speed to mix in the powdered sugar. Beat on high speed for 2-3 minutes to make it really nice and fluffy. Add milk as needed for creamier texture.
DARK CHOCOLATE BUTTERCREAM FROSTING (FOR FROSTING CAKE)
- Melt dark chocolate chips in microwave in 30 second increments, stirring at each interim until the chocolate is melted. Set aside to cool.
- In a large mixing bowl, beat the softened butter on a medium speed for 30 seconds with a mixer until smooth.
- Add in the unsweetened cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
- Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix.
- Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
ASSEMBLING THE CAKE LAYERS & FROSTING THE CAKE
- Place a dollop of frosting in the middle of the cake plate and place one of the cake layers on top.
- Place some of the peanut butter frosting in a pastry bag and pipe a large circle around the border of the cake and fill in the center with peanut butter frosting.
- Repeat with another cake layer and peanut butter layer, then top with the 3rd cake layer. Get ready to frost with the dark chocolate buttercream frosting. The remaining peanut butter frosting will go on top of the cake, so you can put the frosting in a pastry bag with a large star tip or whatever you like, set aside.
- Frost the outside of the cake with the chocolate frosting however you like.
- With the remaining peanut butter frosting, make swirls on top of the cake border.
- We added chopped salted peanuts to the tops of the swirls and the bottom of the cake, but decorate as you desire! Super yummy!