Chocolate Peanut Butter Layer Cake

Ingredients

For the Chocolate Cake (3 layers, 8-inch pans):

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (65g) unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee (or hot water)

For the Peanut Butter Frosting:

• 1 cup (240g) creamy peanut butter

• 1 cup (230g) unsalted butter, room temperature

• 3–4 cups (360–480g) powdered sugar

• ½ tsp salt

• 2–3 tbsp heavy cream or milk

• 1 tsp vanilla extract

For the Chocolate Ganache (optional topping):

• ½ cup (120ml) heavy cream

• 1 cup (170g) semi-sweet chocolate chips

🔪 Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. Add buttermilk, oil, eggs, and vanilla. Beat until smooth.

4. Carefully stir in the hot coffee or water until well mixed (batter will be thin).

5. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.

6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Frosting:

1. Beat peanut butter and butter together until smooth and creamy.

2. Add powdered sugar one cup at a time, beating well between additions.

3. Add salt, vanilla, and 2 tbsp of cream or milk. Beat until fluffy. Add more cream if needed for consistency.

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.

2. Repeat with the second and third layers.

3. Frost the top and sides of the cake with remaining frosting.

4. Optional: Make Ganache Drip:

1. Heat cream until just boiling and pour over chocolate chips.

2. Let sit 1–2 minutes, then stir until smooth.

3. Cool slightly, then drizzle over cake edges and top.