Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth and quite thin. This is normal for this type of cake.1 cup hot brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the softened butter and creamy peanut butter together with an electric mixer until light and fluffy.1 cup unsalted butter, 1 cup creamy peanut butter
- Gradually add the sifted confectioners' sugar, about a cup at a time, alternating with the milk (or cream), mixing on low speed until incorporated. Add the vanilla extract and a pinch of salt.4 cups confectioners' sugar, ⅓ cup milk, 1 teaspoon vanilla extract, Pinch salt
- Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add more milk, a teaspoon at a time. If it's too thin, add a little more confectioners' sugar.
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous amount of peanut butter frosting evenly over the top of this layer, about ½ to ¾ inch thick.chocolate ganache
- Carefully place the second cake layer on top of the frosting. Frost the top and sides of the entire cake with the remaining peanut butter frosting, ensuring an even coating. For a smooth finish, you can use an offset spatula.
- If desired, you can enhance your Peanut Butter Chocolate Layer Cake with some decorative touches. Drizzle warm chocolate ganache over the top of the cake, allowing it to drip down the sides. Sprinkle chopped peanuts or chocolate chips around the base of the cake or on top for added texture and visual appeal.chocolate ganache, chopped peanuts or chocolate chips
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. Let sit at room temperature for 15-20 minutes before serving.
For longer storage, freeze unfrosted cake layers or the entire frosted cake for up to 2-3 months.
