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Chocolate Peanut Butter Cake - Rich, Moist, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the chocolate cake: 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 3/4 cups (350 g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) neutral oil (canola or vegetable)
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot brewed coffee or hot water
  • For the peanut butter frosting: 8 ounces (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (260 g) creamy peanut butter (no-stir)
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the chocolate ganache: 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon corn syrup or honey (optional, for shine)
  • Optional toppings: Chopped roasted peanuts, mini peanut butter cups, flaky sea salt

Method
 

  1. Prep the pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly dust with cocoa powder to prevent sticking.
  2. Mix the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt until evenly combined. This prevents clumps and ensures even rise.
  3. Combine the wet ingredients (except coffee). In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  4. Make the batter. Pour the wet mixture into the dry ingredients and whisk just until combined. Slowly stream in the hot coffee, whisking until the batter is smooth and thin. Do not overmix.
  5. Bake. Divide the batter evenly between the pans. Bake 28–32 minutes, until a toothpick comes out with a few moist crumbs. Rotate pans halfway for even baking.
  6. Cool completely. Let cakes cool in the pans for 10 minutes. Turn out onto a rack, remove parchment, and cool fully before frosting. Slightly warm cakes can melt frosting.
  7. Make the peanut butter frosting. Beat cream cheese and butter on medium-high until fluffy, 2–3 minutes. Mix in peanut butter until smooth. Add powdered sugar in stages, beating on low, then increase speed. Add vanilla, salt, and enough cream to reach a spreadable, silky texture.
  8. Level and crumb coat. If the cake domes, level the tops with a serrated knife. Place one layer on a board, spread a generous layer of frosting, then top with the second layer. Apply a thin crumb coat over the whole cake and chill 15–20 minutes.
  9. Finish frosting. Add a thicker layer of frosting, smoothing the sides and top with an offset spatula. Create swirls if you like; they catch the ganache beautifully.
  10. Make the ganache. Heat cream until steaming (not boiling). Pour over chocolate and let sit 2 minutes. Add corn syrup if using. Stir gently until glossy and smooth. Let cool 5–10 minutes until slightly thickened.
  11. Glaze the cake. Spoon ganache over the top and nudge it to the edges so it drips down naturally. Work slowly for neat drips. Add toppings like chopped peanuts while the ganache is still soft.
  12. Set and serve. Chill the cake 20–30 minutes to set the ganache. Slice with a warm knife for clean cuts. Serve at room temperature for the best texture and flavor.