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)


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


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.


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.


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.


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. 


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


Also See: 

Homemade Monkey Bread Recipe