Description
This Chocolate Peanut Butter Cake boasts a rich, moist texture and a luscious peanut butter cream cheese frosting, making it the perfect treat for any celebration or a special dessert at home.
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 2 cups (396 grams) granulated sugar
- ¾ cup (63 grams) dutch processed cocoa powder (or natural unsweetened cocoa powder)
- 2 teaspoons (8 grams) baking powder
- 1 ½ teaspoons (10 grams) baking soda
- 1 teaspoon (6 grams) fine sea salt
- ¾ cup (170 grams) whole milk
- ½ cup (100 grams) vegetable oil
- ¼ cup (56 grams) full-fat sour cream
- 2 large eggs lightly beaten
- 2 teaspoons (10 grams) vanilla extract
- 1 cup (227 grams) hot coffee (or boiling water)
- ⅔ cup (180 grams) peanut butter
- 6 ounces (170 grams) full-fat block cream cheese room temperature
- 5 tablespoons (71 grams) unsalted butter room temperature
- 2 teaspoons (9 grams) vanilla extract
- 1 pinch fine sea salt
- 2 cups (226 grams) confectioners' sugar
- 2 tablespoons (21 grams) semisweet chocolate chips
- 1 tablespoon (14 grams) heavy whipping cream
- 8 (108 grams) reese's miniature cups halved or quartered
- ¾ cup (75 grams) reese's minis
- 2 tablespoons (34 grams) peanut butter
Instructions
- Preheat your oven to 350º F and line a 9×13 metal baking pan with parchment paper.
- In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and sea salt.
- In another bowl, whisk together the whole milk, vegetable oil, sour cream, beaten eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined, then fold in the hot coffee (or boiling water).
- Pour the batter into the prepared pan and bake for 70 minutes or until a toothpick inserted comes out clean.
- While the cake cools, make the frosting by mixing cream cheese, unsalted butter, vanilla extract, and sea salt until smooth. Gradually add the confectioners' sugar, beating until fluffy.
- Top the cooled cake with the peanut butter frosting, then sprinkle semisweet chocolate chips and add halved or quartered Reese's cups and Reese's minis as decoration.
Notes
Make sure to cool the cake completely before adding the frosting for the best results.
Feel free to replace the coffee with hot water if you prefer a milder flavor.
This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg