Chocolate Peanut Butter Cake Recipe

Name: Chocolate Peanut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Softened Butter; 2-1/4 cups Packed Brown Sugar; 3 Eggs; 3 ounces, weight Unsweetened Chocolate, Melted According To Package Instructions And Cooled; 2 teaspoons Vanilla Extract; 2-1/4 cups All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Sour Cream; 1 cup Water; FOR THE FROSTING:; 1 cup Softened Butter; 1 cup Peanut Butter; 4 cups Confectioners Sugar; 1/4 cups Milk; 2 teaspoons Vanilla Extract; 1 cup Finely Chopped Peanuts

Servings: persons

FOR THE CAKE:
1/2 cups Softened Butter
2-1/4 cups Packed Brown Sugar
3 Eggs
3 ounces, weight Unsweetened Chocolate, Melted According To Package Instructions And Cooled
2 teaspoons Vanilla Extract
2-1/4 cups All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Sour Cream
1 cup Water
FOR THE FROSTING:
1 cup Softened Butter
1 cup Peanut Butter
4 cups Confectioners Sugar
1/4 cups Milk
2 teaspoons Vanilla Extract
1 cup Finely Chopped Peanuts

1
For the cake:
2
Preheat oven to 350 F.
3
In a large bowl, cream butter and brown sugar until light and fluffy then beat in eggs, chocolate and vanilla. Set aside.
4
In a smaller bowl combine the flour, baking soda and salt then add it into the creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
5
Pour into two greased and floured 9-inch round baking pans. Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center of the cakes comes out clean. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
6
For the frosting:
7
In a large bowl, cream the butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
8
Cut each cake horizontally into two layers, so that you have 4 layers total. Place the bottom layer on a serving plate then spread the top with 1/2 cup frosting. Repeat these layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of the cake.

2678

kcal

Calories

143

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Softened Butter, 2-1/4 cups Packed Brown Sugar, 3 Eggs, and more.

Yes, Chocolate Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Cake

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