Moist and fudgy layers are paired with spoon-licking, delicious buttercream in this Chocolate Peanut Butter Cake. The chocolate peanut butter drip is utterly mouthwatering and perfect for celebrations grand and small. Show
Why You'll Love this Chocolate Peanut Butter CakeThis chocolate cake is moist with a fudgy, tight crumb. It uses an oil-based recipe that comes together easily with mostly pantry staples. No need for a stand mixer, you can make this cake with just a large mixing bowl, a whisk, and a spatula. The peanut butter frosting is so good that you will want to eat it straight from the mixing bowl with a spoon. It is creamy and nutty with just a pinch of salt that pairs perfectly with the rich chocolate cake. Take this layer cake to the next level by adding the chocolate peanut butter drip. Now it is ready to party! How to Make a Chocolate Drip Cake Chocolate Peanut Butter Cake IngredientsHere is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
Tools and Equipment NeededThese are the primary tools you will need to bake this cake. I've listed my recommended cake decorating equipment too.
What Makes a Moist Chocolate CakeThis oil-based cake remains moist well after baking. Use a neutral oil, like canola or grapeseed. Most cakes need a bit of fat and acidity to create a tender texture. Here, we use sour cream to do just that. Where many chocolate cakes use buttermilk, I prefer sour cream mixed with a bit of milk as it has a higher fat than buttermilk. Dutch-processed cocoa powder gives the cake a deep, chocolatey flavor. Look for a brand with around 20% fat content. How to Make This Easy Chocolate CakeThis cake is easy to make and comes together quickly in just a couple mixing bowls. To start, whisk all of the dry ingredients together. In a separate bowl, whisk together the oil, sugar, and eggs. Next, add the sour cream, milk, and vanilla and stir until smooth. Add about half of the dry ingredients to the batter and stir together with a large rubber spatula. Carefully pour in half of the hot water or coffee and use the whisk to combine. Repeat with the remaining dry ingredients and liquids and mix until smooth. The cake batter will be rather thin. That is okay! Baker's Notes For a Chocolate Peanut Butter Cake
For more tips on creating the chocolate drip, click here. Serving and StorageThis recipe makes 8 to 10 slices of cake. It should be enjoyed at room temperature. Leftovers may be kept at a moderate room temperature in a cake box overnight. Beyond the first day, store leftovers in the refrigerator for up to 3 days. Allow cake slices to come to room temperature before serving. More Chocolate Cake Recipes
Join the Style Sweet Bake Club!Get exclusive recipes and articles sent straight to your inbox. Become a subscriber today! Click to join. Moist and fudgy layers are paired with spoon-licking, delicious buttercream in this Chocolate Peanut Butter Cake. Prep Time1 hr Total Time2 hrs 30 mins Course: Dessert Cuisine: American Keyword: chocolate cake, chocolate drip, peanut butter frosting Servings: 10 For the Chocolate Cake
For the Peanut Butter Frosting
For the Chocolate Peanut Butter Glaze
To Make the Chocolate Cake
To Make the Peanut Butter Frosting
To Make the Chocolate Peanut Butter Glaze
To Assemble the Cake
If you do not have hot coffee, you may substitute with the same amount of hot water and 1 tablespoon instant coffee. If you prefer not to use any coffee products at all (although the cake will not have any coffee flavor once baked), just use plain hot water (from the tap is fine). |