Chocolate Peanut Butter Cake Recipe

This three-layer chocolate peanut butter cake has delicious cake, peanut butter icing, and smooth ganache. This cake is perfect for chocolate peanut butter fans! 

– 2 cups all-purpose flour spooned & leveled (250 grams) – ¾ cup natural unsweetened cocoa powder (65 grams) – 1 ½ teaspoons baking soda – 1 ½ teaspoons baking powder – 1 teaspoon salt – 1 cup granulated sugar (200 grams) – 1 cup packed light brown sugar (200 grams) – ½ cup canola or vegetable oil (120 ml) – 1 cup buttermilk (240 ml)

Ingredient

– 2 large egg – 2 teaspoons pure vanilla extract – 1 cup boiling water (240 ml) – 1 teaspoon instant espresso powder optional but recommended

Direction

Making chocolate cake: Start oven at 350°F (180°C). Line three 8-inch round cake pans with parchment paper circles and coat with nonstick cooking spray.

1

Place flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix granulated and brown sugar. Just mix buttermilk, eggs, vanilla, and oil into a thick batter.

2

Pour boiling water over instant espresso powder and dissolve. Mix just enough in the basin to make a thin batter. Add batter to three cake pans.

3

For 25–30 minutes, bake the cakes until a toothpick inserted into the center comes out clean and the tops spring back. Remove pans from oven and cool on wire rack for 30 minutes. 

4

Carefully take the cakes from the pans and cool them on the wire rack after knife-ing around each layer.

5

Also See: 

Homemade Monkey Bread Recipe