Best 3 Rich Chocolate Peanut Butter Cake Recipes

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Indulge in a symphony of flavors with our rich chocolate peanut butter cake, a dessert that harmonizes the classic pairing of chocolate and peanut butter to perfection. This decadent cake features a moist and fudgy chocolate cake base, generously layered with a creamy peanut butter frosting that strikes the perfect balance of sweetness and nuttiness. Each bite of this heavenly creation is an explosion of flavors that will tantalize your taste buds and leave you craving more. This recipe also includes variations for a gluten-free base and a vegan frosting, catering to diverse dietary preferences. Whether you're a chocolate lover, a peanut butter enthusiast, or simply a dessert aficionado, this rich chocolate peanut butter cake is guaranteed to satisfy your cravings.

Here are our top 3 tried and tested recipes!

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners' sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

RICH CHOCOLATE PEANUT BUTTER CAKE



Rich Chocolate Peanut Butter Cake image

The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 25

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon salt
FILLING:
1 cup butter, softened
3/4 cup creamy peanut butter
1-1/2 cups confectioners' sugar
FROSTING:
1/2 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped
1 cup butter, softened
2 cups marshmallow creme
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups dark chocolate chips, optional
1 cup peanut butter chips, optional
1 teaspoon shortening, optional

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

Nutrition Facts : Calories 883 calories, Fat 60g fat (23g saturated fat), Cholesterol 100mg cholesterol, Sodium 670mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 4g fiber), Protein 11g protein.

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE



Chocolate Pound Cake with Peanut Butter Glaze image

We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 9

2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
1/4 cup peanut butter
5 to 6 tablespoons milk

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of the cake. Look for a chocolate that is at least 70% cacao.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the batter just until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit (175 degrees Celsius) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Be creative with your frosting: You can use any type of frosting you like on this cake. Some popular options include chocolate ganache, peanut butter frosting, and cream cheese frosting.

Conclusion:

This rich chocolate peanut butter cake is a delicious and decadent treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and creamy peanut butter frosting, this cake is sure to be a hit with everyone who tries it.

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