Chocolate Peanut Butter Cake

Total Time:
1 hr 45 min
45 min
30 min
30 min

12 servings

  • Cake:
  • Cooking spray, for the pans
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 cup buttermilk
  • 1 cup brewed coffee
  • 1/2 cup vegetable oil
  • 2 large eggs
  • Buttercream:
  • 2 pounds confectioners' sugar
  • 1 pound (4 sticks) unsalted butter
  • 3/4 cup creamy peanut butter
  • 2 tablespoons milk
  • Pinch of fine salt
  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.

  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.

  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.

  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

  • Special equipment: Three 6-inch-round cake pans, an offset spatula and a bench scraper

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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    This recipe is featured in:

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