Decadent Chocolate Peanut Butter Cake: The Ultimate Triple-Layer Recipe
Prepare yourselves, because today we are diving headfirst into a recipe so utterly irresistible, so fantastically rich, that it might just become your new obsession. When I first stumbled upon this masterpiece on Smitten Kitchen, my culinary senses went into overdrive. My British dad would say I was “losing my gravy,” utterly captivated by the sheer deliciousness promised by this chocolate peanut butter cake. What else could I possibly do but rush into the kitchen and bring this incredible creation to life? This isn’t just any cake; it’s a showstopper, a conversation starter, and quite frankly, a dessert you might not want to share – not even with the neighbors. (Don’t worry, I eventually shared miniature versions, but the main event was all mine!)
The original recipe calls for a majestic triple-layer cake baked in three 8-inch round pans. In my kitchen, however, I only had two such pans. Instead of waiting for layers to cool before washing and reusing a pan, I got a little creative. The remaining batter found its way into a cupcake/muffin tin, transforming into adorable mini cakes. These little delights were inverted, generously frosted with the luscious peanut butter cream cheese frosting, and then drizzled with the glossy chocolate glaze. The result? Pure bliss. Each bite was a symphony of flavors and textures that made me exclaim, “Good golly. Holy cow. Ay carumba!” This cake, in all its forms, is truly exceptional.
While I highly recommend making this cake, I must offer a small caveat: it is definitely best suited for a special occasion. Its richness, both in flavor and presentation, makes it perfect for birthdays, anniversaries, holidays, or any celebratory event where you want to impress and indulge. The depth of flavor in the chocolate cake, combined with the creamy peanut butter frosting and the decadent chocolate-peanut butter glaze, creates an experience that is nothing short of luxurious. Every element plays a crucial role, building layers of indulgence that will leave a lasting impression on anyone lucky enough to try a slice.
The Irresistible Allure of Chocolate and Peanut Butter
If you’re a fan of the classic combination of chocolate and peanut butter, then this cake is an absolute dream come true. You simply *must* try it! The peanut butter cream cheese frosting is a standout, boasting a delightful tang from the cream cheese that perfectly balances the sweetness of the peanut butter. It reminds me of the best apple dip ever – a truly addictive flavor that makes you want to lick the spoon clean. This frosting isn’t just a topping; it’s a creamy, dreamy layer that elevates the entire cake.
Beneath that incredible frosting lies a sour cream chocolate cake that is so incredibly moist, it practically melts in your mouth. Handling the layers requires a gentle touch because of their delicate texture, a testament to how tender and perfectly baked they are. The sour cream in the batter works wonders, contributing to the cake’s tenderness and ensuring a rich, deep chocolate flavor without being overly sweet. This recipe isn’t just about combining two popular flavors; it’s about perfecting them within a harmonious dessert structure.
And let’s not forget the final touch: the chocolate-peanut butter glaze. This glossy, smooth topping cascades down the sides of the cake, creating a visually stunning effect that promises an extra layer of decadence. The slight warmth when applied allows it to set beautifully, creating those desirable drips that make this cake look professionally made, even by a home baker. The combination of bittersweet chocolate and creamy peanut butter in the glaze adds yet another dimension to the overall flavor profile, ensuring every slice is packed with incredible taste.
Baking Tips for a Flawless Chocolate Peanut Butter Cake
Achieving bakery-quality results at home is entirely possible with this recipe, especially with a few insider tips. The cake layers, as mentioned, are exceptionally moist and can be delicate. One of the most invaluable pieces of advice, passed down through the baking community (and noted as a “Deb note” in the recipe), is to firm up the cooled cake layers in the freezer for about 30 minutes before frosting. This simple step makes them significantly easier to handle, preventing tears or crumbling as you stack and spread the frosting. They’ll defrost quickly once assembled, so there’s no compromise on texture.
Another crucial technique, particularly for cakes with dark layers and light frosting, is applying a “crumb coat.” This thin layer of frosting is spread over the entire cake first, sealing in any loose crumbs. After chilling this crumb-coated cake for 15-30 minutes until firm, you can then apply your final, thicker layer of frosting. This ensures a pristine, crumb-free outer layer that looks smooth and professional. For this chocolate peanut butter cake, where the dark chocolate sponge meets the light peanut butter frosting, a crumb coat is highly recommended to achieve that flawless finish.
Finally, once the cake is fully frosted, chilling it again helps the peanut butter frosting to set firmly. This firm base is essential for achieving the perfect “drip effect” when you pour the warm chocolate-peanut butter glaze over the top. The contrast in temperature and texture allows the glaze to flow beautifully down the sides, creating an elegant and enticing presentation. Removing the cake about an hour before serving allows it to come to the ideal temperature for enjoying its full flavor and texture. For an extra touch of crunch and visual appeal, consider decorating the top with chopped peanut brittle or even a sprinkle of chopped roasted peanuts.
This Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze is adapted from Sky High: Irresistible Triple-Layer Cakes, a testament to its tried-and-true deliciousness. Now, let’s get to the specifics of how you can create this masterpiece in your own kitchen.
Chocolate Cake with Peanut Butter Frosting & Chocolate Peanut Butter Topping
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 cups all-purpose flour
- 2 ½ cups sugar
- ¾ cup unsweetened cocoa powder preferably Dutch process
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup neutral vegetable oil such as canola, soybean or vegetable blend
- 1 cup sour cream
- 1 ½ cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
Peanut Butter Frosting
- 10 ounces cream cheese at room temperature
- 1 stick 4 ounces unsalted butter, at room temperature
- 5 cups confectioners’ sugar sifted
- ⅔ cup smooth peanut butter preferably a commercial brand (because oil doesn’t separate out)
Chocolate Peanut Butter Glaze
- 8 ounces semisweet chocolate coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- ½ cup half-and-half
Instructions
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Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
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Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
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To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
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To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
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In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
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Add the peanut butter and beat until thoroughly blended.
Chocolate Peanut Butter Glaze
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In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
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Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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