Description
A decadent dessert featuring moist chocolate cake layers, creamy peanut butter frosting, and a luscious ganache drizzle. Perfect for birthdays, special occasions, or satisfying your sweet tooth!
Ingredients
For the Cake Layers:
- 1 ¾ cups all-purpose flour (220 g)
- 1 cup light brown sugar (200 g)
- 1 cup granulated sugar (200 g)
- ¾ cup dark cocoa powder (75 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup unsalted butter, melted (113 g)
- ⅔ cup neutral cooking oil (155 ml, avocado or canola)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup hot water (118 ml)
For the Peanut Butter Frosting:
- 2 cups unsalted butter, softened (452 g)
- 2 cups creamy peanut butter (490 g)
- 6 cups powdered sugar (750 g)
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 2–4 tablespoons milk
For the Ganache (Optional):
- 4 ounces semisweet chocolate (113 g, chips or chopped bar)
- ½ cup heavy cream (118 ml)
Instructions
- Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. - Make the Cake Batter:
- In a large bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt.
- Add melted butter, oil, eggs, and vanilla extract. Mix until just combined.
- Stir in buttermilk, followed by hot water. The batter will be thin; this is normal.
- Bake the Cake Layers:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Prepare the Frosting:
- In a large bowl, beat softened butter and peanut butter until smooth.
- Gradually add powdered sugar, mixing on low speed. Stir in vanilla extract and salt.
- Adjust the consistency with milk, 1 tablespoon at a time, until spreadable but thick.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Repeat with the second and third layers, frosting between each layer.
- Frost the Outside:
Use an offset spatula to frost the top and sides of the cake. Smooth or swirl the frosting as desired. - Make the Ganache (Optional):
- Heat the heavy cream in a small saucepan until steaming (do not boil).
- Pour the cream over the chocolate and let sit for 5 minutes. Stir until smooth.
- Drizzle the ganache over the edges of the cake using a spoon or drip bottle.
- Serve and Enjoy:
Let the cake sit at room temperature for 30 minutes before slicing. Serve with a glass of milk or coffee.
Notes
- For a buttermilk substitute, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices or the whole cake for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American