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A Chocolate Peanut Butter Cake drizzled with chocolate ganache

Chocolate Peanut Butter Cake

Chocolate and Peanut butter make for a sinfully delicious duo!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 Slices
Calories 483kcal



    For the Chocolate Cake:

    • 1 3/4 cups all-purpose flour 216g
    • 1 3/4 cups granulated sugar 350g
    • 3/4 cup unsalted butter 170g
    • 3/4 cup cocoa powder 75g, not dutch processed
    • 1 tsp baking powder 4g
    • 2 tsp baking soda 12g
    • 1 tsp kosher salt 6g
    • 1 cup sour cream 240g
    • 1/2 cup vegetable oil 118mL
    • 2 large eggs room temperature
    • 1 tsp vanilla extract 5mL
    • 1 cup coffee 236mL, freshly brewed, strong

    For the Peanut Butter Swirls:

    • 3/4 cup all-purpose flour 96g
    • 1/2 cup granulated sugar 100g
    • 1/4 tsp baking soda 1g, heaping
    • 1/2 tsp baking powder 2g
    • 1/4 cup unsalted butter 58g, room temperature
    • 1/3 cup peanut butter 85g
    • 2 egg whites room temperature
    • 2 tsp vanilla extract 10mL
    • 1/4 cup sour cream 60g, room temperature
    • 1/4 cup whole milk 60mL, room temperature
    • OR about 1 cup peanut butter chips added to batter just after pouring onto pans so they can be distributed evenly.

    For Peanut Butter Frosting:

    • 4 cups confectioners sugar 440g
    • 1/2 cup unsalted butter 115g, room temperature
    • 1/2 cup peanut butter 125g
    • 2-4 tbsp heavy cream 30-60mL

    For the Italian Buttercream:

    • 4 large egg whites room temperature
    • 1 1/2 cups granulated sugar 300g
    • 1/3 cup water 79mL
    • pinch salt
    • 16 ounces unsalted butter 454g, room temperature cut into 1-inch pieces
    • 1 tsp vanilla extract 5mL

    For the Chocolate Ganache:

    • 1 cup dark chocolate 175g
    • 1 cup heavy cream 236mL, or less if you want a firmer ganache and shorter drips



      For the Chocolate Cake:

      • Preheat oven to 350F. Butter and flour four 6-inch cake pans. Add damp cake strips.
      • In a medium, sift the dry ingredients together and give them a good whisk.
      • Cream the butter and sugar, then mix in the rest of the wet ingredients.
      • Slowly add the wet ingredients to the dry, mixing until just combined.
      • Same steps for the peanut butter mixture. (mix dry, mix wet, combine)
      • Pour chocolate batter into the pans, add dollops of the peanut butter batter and give a swirl. You will have enough left over PB batter to make a few cupcakes for later. ?
      • Bake for about 30 min or until centers springs back when pressed.

      To Make the Peanut Butter Frosting:

      • Cream the butter and peanut butter together
      • Add sifted powdered sugar and mix
      • Add in cream as needed to reach desired consistency (this also depends on the brand/ type of peanut butter used)

      For the Italian Buttercream:

      • Beat the egg whites and 1/3 cup of sugar until soft peaks form.
      • In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
      • I used an 869 tip to pipe the dollops on top by the way.

      For the Chocolate Ganache:

      • Melt chocolate and cream in a microwave at half power in 2-3 30 second bursts. Allow to sit for a few minutes then whisk until consistency is smooth.

      For the Assembly:

      • Pipe the peanut butter buttercream in between each layer. Pipe a crumb coat. Smooth with an offset spatula and bench scraper. Chill for about 10 min.
      • Pipe on italian meringue buttercream. Smooth with an offset spatula and bench scraper.
      • Save some plain italian meringue. Add various amounts of chocolate to the remaining italian meringue.
      • Add chocolate italian meringues, white italian meringue and ganache to the sides of the cake. Smooth with a bench scraper.
      • Add ganache drip and smooth.
      • Pipe dollops of italian meringue to the edge of the cake.



      • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
      • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
      • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
      • If you don't want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it's a pain to make two different types of frosting though!


      Serving: 126g | Calories: 483kcal | Carbohydrates: 57g | Protein: 11g | Fat: 25g | Saturated Fat: 9.4g | Cholesterol: 54mg | Sodium: 409mg | Potassium: 243mg | Fiber: 2.2g | Sugar: 27g | Vitamin A: 400IU | Calcium: 100mg | Iron: 3.1mg