Double Chocolate Peanut Butter Cake is the ultimate birthday cake. Moist chocolate cake with a peanut butter buttercream, topped off with chocolate ganache.
I am a huge peanut butter & chocolate fan! I would eat spoonfuls of peanut butter and ganache until I couldn’t breathe. This condition of peanut butter chocoholism runs in the family, it is a multi-generational thing. And I know that we are not the only ones…
Recently my neighbor Amy was telling her daughter Claire that she was going to make her dad a birthday cake. Claire’s response was, “is Sandra going to make it?”. Amy said, “No I am.” Claire looking amused said, “Is Sandra going to help you?”. When Amy came and knocked on my door & told me the story, it MADE MY DAY!
Not only are the Watsons our neighbors, but I also watch their kids so they are like family. Of course I agreed to “help” Amy with the cake. She showed me one and I said, “Oh girl, we are doing better than that!” And we made this cake, well correction, we made TWO of these cakes. Yes, this recipe is oh so that good.
Birthday cake is a great way to start the week. Come celebrate this all around birthday fun!
Enjoy! XOXO San
How do you make Double Chocolate Peanut Butter Cake?
Chocolate Cake
Preheat oven to 350º F.
Grease two 9-inch round cake pans with cooking spray and lightly dust with flour, then set aside.
In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda, and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps.
Pour batter evenly into prepared pans.
Bake for 25-35 minutes, depending on size of pans you use; until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once the cakes are cooled prepare buttercream.
Buttercream
In a large bowl, I use my Kitchen Aid mixer, cream together butter and peanut butter. Slowly mix in the powder sugar, one cup at a time beating well after each addition.
Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I use the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so.
Place one cake layer on a serving plate, I like to use a cake stand. then top with about 3/4 cup of buttercream, and spread the evenly on top of the bottom layer.
Add the second cake on top. Frost with the remaining buttercream, spread on the sides and top, make sure the top is even and the sides are completely covered, once you have frosted the cake, set in the fridge, while you prepare the chocolate glaze.
Chocolate Ganache
In a small saucepan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes until cake is set.
You are now ready to serve. Enjoy!
Check out the list of my favorite drool-worthy peanut butter recipes here! Want more delicious cake recipes? Try this Best Ever Chocolate Cake, Best Ever German Chocolate Cake, and this Pumpkin Zucchini Cake.
Don’t forget to pin this recipe to your favorite Pinterest board to save for later!
Double Chocolate Peanut Butter Cake
Ingredients
Chocolate Cake
- 1 cup buttermilk
- 1 cup water
- 2/3 cup vegetable oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
Peanut Butter Buttercream
- 1 cup butter softened
- 1 cup peanut butter
- 4 cups confectioners sugar
- 1-2 tablespoons milk
Chocolate Ganache
- 1/2 cup whipping cream
- 4 ounces semisweet chocolate chips
Instructions
Chocolate Cake
- Pre-heat oven to 350º F.
- Grease two 9-inch round cake pans with cooking spray and lightly dust with flour, then set aside.
- In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda, and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps.
- Pour batter evenly into prepared pans.
- Bake for 25-35 minutes, depending on size of pans you use; until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once the cakes are cooled prepare buttercream.
Buttercream
- In a large bowl, I use my Kitchen Aid mixer, cream together butter and peanut butter. Slowly mix in the powder sugar, one cup at a time beating well after each addition.
- Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I use the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so.
- Place one cake layer on a serving plate, I like to use a cake stand. then top with about 3/4 cup of buttercream, and spread the evenly on top of the bottom layer.
- Add the second cake on top. Frost with the remaining buttercream, spread on the sides and top, make sure the top is even and the sides are completely covered, once you have frosted the cake, set in the fridge, while you prepare the chocolate glaze.
Chocolate Ganache
- In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
- You are now ready to serve. Enjoy!
Come check out some more amazing recipes to continue the birthday celebration!
Celebrating their blog birthdays are:
Jamie at Love Bakes Good Cakes – Deb at Cooking on the Front Burner
Paula at Call Me PMc – Emily at Nap-Time Creations
Aimee at Like Mother Like Daughter – Britney at The Princess and Her Cowboys
Birthday Blogger Friends
Cindy at Little Miss Celebration – Lisa at Cooking With Curls
Sheryl at Lady Behind the Curtain – Cathy at Lemon Tree Dwelling
Julie at Tastes of Lizzy T – Marcie at Flavor the Moments
Carrie at Frugal Foodie Mama – Julie at This Gal Cooks
Julie at Bread Booze Bacon– Shauna at The Best Blog Recipes
Sandra at A Dash of Sanity – Rachael at Eazy Peazy Mealz
Claire at A Little Claireification – Evelyn at My Turn for Us
Nancy at The Bitter Side of Sweet – Emily at It Bakes Me Happy
Alyssa at What’s Cooking Love – Erin at DelightEMade
Kristi at I Should Be Mopping the Floor
This cake is the perfect Birthday cake! Decadent and Beautiful. Amazing. Counting the days for my Birthday!
I want a chocolate ice cream cake
I love a nice moist red velvet cake.
call me crazy but i’m a sherbert kind of girl !:)
Lol thank u!!!
I love ice cream cake!!!
On my birthday, I love having an ice cream cake. It can be homemade or store bought, love the combination of cake and ice cream 🙂
This looks amazing and I’m definitely trying this recipe. Most of my family are chocolate/peanut butter lovers like me. But, I am hosting a big crowd and I am making 2 different cakes for 2 birthday boys with different preferences. Can you please tell me what changes for this recipe are necessary to make in a 9×13 pan? Thanks!!
Hi Sandy! I hope you and the boys enjoy the recipe! We haven’t tried it with this specific cake, but the amount of batter the recipe makes (as is) should fit in a 9×13 pan just fine. It may take a little longer to bake, so check with a cake tester or knife in the center of the cake after 30 minutes and add 5 minutes as needed.