Peanut Butter Chocolate Fudge Cake
Peanut Butter Chocolate Fudge Cake
Ingredients
For the Chocolate Cake Layers
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Peanut Butter Buttercream
- 1 cup unsalted butter, softened
- 1 1/2 cups creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until well combined.
⏱️ 5 min
- 3
Add the wet ingredients to the dry mixture: buttermilk, vegetable oil, large eggs, and vanilla extract. Beat with an electric mixer until just combined.
⏱️ 5 min
- 4
Gradually add the hot water to the batter and continue beating until the mixture is smooth.
⏱️ 5 min
- 5
Divide the cake batter evenly among the three prepared cake pans.
⏱️ 5 min
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake layer comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Allow the cake layers to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min
- 8
While the cakes are cooling, prepare the peanut butter buttercream. In a large bowl, beat the softened unsalted butter until it is creamy.
⏱️ 5 min
- 9
Add the creamy peanut butter and beat until the mixture is smooth.
⏱️ 5 min
- 10
Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition to incorporate it fully.
⏱️ 5 min
- 11
Add the milk and vanilla extract. Beat the buttercream until it is light and fluffy.
⏱️ 5 min
- 12
Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
⏱️ 5 min
- 13
Remove the saucepan from the heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes without stirring.
⏱️ 5 min
- 14
Whisk the mixture until it is smooth and glossy. Let the ganache cool slightly before using it for assembly.
⏱️ 5 min
- 15
Assemble the cake: Place one cooled chocolate cake layer on a serving plate or cake stand. Spread an even layer of peanut butter buttercream over the top of the cake layer.
⏱️ 5 min
- 16
Repeat this process with the remaining cake layers and peanut butter buttercream, stacking them.
⏱️ 5 min
- 17
Pour the prepared chocolate ganache over the top of the assembled cake, allowing it to drip attractively down the sides.
⏱️ 5 min
- 18
Optionally, decorate the cake with additional swirls of peanut butter buttercream or chocolate shavings.
⏱️ 5 min
Kitchen Tools
Peanut Butter Chocolate Fudge Cake
For the Chocolate Cake Layers
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Peanut Butter Buttercream
- 1 cup unsalted butter, softened
- 1 1/2 cups creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until well combined.
⏱️ 5 min - 3
Add the wet ingredients to the dry mixture: buttermilk, vegetable oil, large eggs, and vanilla extract. Beat with an electric mixer until just combined.
⏱️ 5 min - 4
Gradually add the hot water to the batter and continue beating until the mixture is smooth.
⏱️ 5 min - 5
Divide the cake batter evenly among the three prepared cake pans.
⏱️ 5 min - 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake layer comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Allow the cake layers to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min - 8
While the cakes are cooling, prepare the peanut butter buttercream. In a large bowl, beat the softened unsalted butter until it is creamy.
⏱️ 5 min - 9
Add the creamy peanut butter and beat until the mixture is smooth.
⏱️ 5 min - 10
Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition to incorporate it fully.
⏱️ 5 min - 11
Add the milk and vanilla extract. Beat the buttercream until it is light and fluffy.
⏱️ 5 min - 12
Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
⏱️ 5 min - 13
Remove the saucepan from the heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes without stirring.
⏱️ 5 min - 14
Whisk the mixture until it is smooth and glossy. Let the ganache cool slightly before using it for assembly.
⏱️ 5 min - 15
Assemble the cake: Place one cooled chocolate cake layer on a serving plate or cake stand. Spread an even layer of peanut butter buttercream over the top of the cake layer.
⏱️ 5 min - 16
Repeat this process with the remaining cake layers and peanut butter buttercream, stacking them.
⏱️ 5 min - 17
Pour the prepared chocolate ganache over the top of the assembled cake, allowing it to drip attractively down the sides.
⏱️ 5 min - 18
Optionally, decorate the cake with additional swirls of peanut butter buttercream or chocolate shavings.
⏱️ 5 min