This Chocolate and Peanut Butter Cake is a dreamy indulgence that combines rich, velvety chocolate with creamy, nutty peanut butter. In just 50 minutes, you can create a dessert that’s both decadent and comforting, perfect for any occasion. The moist, tender crumb of the cake pairs beautifully with the smooth, luscious frosting, offering a symphony of textures in every bite.
Each slice delivers a harmonious blend of sweet and salty flavors, making it impossible to resist. Whether you’re celebrating or simply treating yourself, this cake is a guaranteed crowd-pleaser. With a 25-minute prep time, it’s surprisingly easy to whip up, leaving you more time to savor the irresistible aroma as it bakes. Dive into this heavenly creation and let your taste buds rejoice!
Ingredients for Chocolate and Peanut Butter Cake
- Cake:
- 2 ¼ cups (11¼ oz/340g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (3oz/90g) cocoa powder
- 1¾ cups (14oz/420g) sugar
- ½ cup (4oz/120g) butter, at room temperature
- ⅓ cup (2½ fl oz/75ml) vegetable oil (flavorless)
- 1 tsp vanilla extract
- ½ cup (4 fl oz/120ml) coffee, water, or milk (your choice)
- 4 large eggs, at room temperature
- Frosting:
- 1 batch Crazy Peanut Butter Frosting
- Decoration:
- 2 cups (10oz/300g) fresh raspberries
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease and line 3 GoodCook 9-inch round cake tins, then set aside.
- In a large bowl, sieve together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- Rub in the butter by hand until the mixture resembles coarse bread crumbs.
- In a separate jug, combine the vanilla extract, coffee (or water or milk), vegetable oil, and eggs.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Avoid overmixing.
- Divide the batter evenly between the 3 prepared cake tins. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Assemble the cake: Use a serrated knife to level the tops of the cake layers.
- Fill a piping bag fitted with a star Oodle Tip with Crazy Peanut Butter Frosting.
- Place the first layer on a cake stand or plate. Pipe rosettes of frosting around the outside, working inward until the layer is fully covered. Dot with ⅓ of the raspberries.
- Repeat the process with the remaining layers, frosting and decorating each one as you go.
- Serve and enjoy your delicious Chocolate and Peanut Butter Cake!
Decorate Like a Pro: Frosting and Topping Ideas
Take your Chocolate and Peanut Butter Cake to the next level with creative frosting and topping ideas. Instead of raspberries, try drizzling melted chocolate over the cake or sprinkling crushed peanuts for extra crunch. For a fun twist, add mini chocolate chips or peanut butter cups between the layers. If you’re feeling adventurous, swap the raspberries for sliced bananas for a classic flavor combo.
Perfect Pairings: Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a lighter option, serve it with a side of fresh berries or a dusting of powdered sugar. A cup of coffee or a glass of cold milk complements the rich chocolate and peanut butter flavors perfectly.
Keep It Fresh: Storage and Reheating Tips
Store your cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, place a slice of bread on the cut side of the cake. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Mix It Up: Recipe Variations
Experiment with different flavors by swapping the cocoa powder for dark cocoa for a richer taste or adding a teaspoon of cinnamon for a warm spice note. If you’re not a fan of peanut butter, try using almond or hazelnut butter instead. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Quick Tips: Time-Saving Hacks
Save time by preparing the frosting a day ahead and storing it in the refrigerator. Bring it to room temperature before piping. Use a kitchen scale to divide the batter evenly between the cake tins for consistent layers. If you’re short on time, bake the cake layers the night before and assemble the cake the next day.
Chocolate and Peanut Butter Cake
Ingredients
Cake
- 2 ¼ cups all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup cocoa powder
- 1¾ cup sugar
- ½ cup butter at room temperature
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup coffee or water or milk
- 4 large eggs at room temperature
Frosting
- 1 batch Crazy Peanut Butter Frosting
Decoration
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350oF (180oC) then grease and line 3 GoodCook 9-inch round cake tins, set aside.
- Over a large bowl sieve the flour, baking powder, baking soda, salt, cocoa, and sugar.
- Next rub in your butter by hand until you’ve reached the texture of coarse bread crumbs.
- In a large jug combine the vanilla extract, coffee (or water or milk), flavorless oil and eggs.
- Add your wet ingredients to your dry and whisk together until just combined.
- Divide your batter evenly between the 3 prepared cake tins and bake roughly 25 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow to cool for about 10 minutes before turning out onto a cooling rack. Allow to cool completely before decorating.
- To assemble: Using a serrated knife level the tops of the cake.
- Fill a star Oodle Tip Piping bag with Crazy Peanut Butter Frosting.Transfer the first layer of your cake to the cake stand or plate of your choice. Using your piping bag, pipe rosettes around the outside of the cake working your way in until the whole thing is covered. Dot the top of your cake with 1/3 of the raspberries.
- Place your next layer of cake on top and repeat the process until all 3 layers have been decorated.
