Chocolate Cluster Peanut Butter Cake
Indulge in the ultimate dessert experience with this Chocolate Cluster Peanut Butter Cake, a decadent fusion of rich chocolate and creamy peanut butter flavors. This crowd-pleasing cake features two layers of moist chocolate cake made with cocoa and a hint of vanilla, perfectly balanced by a luscious peanut butter buttercream frosting. The crowning glory? Crunchy, sweet-and-salty chocolate clusters made from semi-sweet chocolate, peanuts, and pretzel pieces that add an irresistible textural contrast. Perfect for birthdays, special occasions, or any day you crave a show-stopping treat, this chocolate and peanut butter explosion is as gorgeous as it is delicious. With easy-to-follow steps and make-ahead options, this cake is your ticket to dessert perfection. Keywords: chocolate peanut butter cake, chocolate clusters, peanut butter frosting, easy chocolate cake, decadent dessert recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1.5 cups semi-sweet chocolate chips
- 1 cup peanuts, roughly chopped
- 1 cup pretzels, broken into small pieces
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to combine.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix until all ingredients are well combined. Slowly stir in the boiling water, mixing just until smooth (the batter will be thin).
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely.
To prepare the peanut butter frosting, beat the peanut butter and softened butter in a large bowl with an electric mixer until fluffy. Gradually add the powdered sugar, alternating with the heavy cream, and beat until smooth and spreadable.
For the chocolate clusters, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Add the chopped peanuts and pretzel pieces, then stir until everything is evenly coated. Drop spoonfuls of the mixture onto a parchment-lined tray and let it set at room temperature.
To assemble the cake, place one of the cooled chocolate cake layers on a serving plate. Spread a generous layer of peanut butter frosting on top, then add the second cake layer. Spread the remaining frosting evenly over the top and sides of the cake.
Decorate the cake with the chocolate clusters, arranging them on top for a stunning and crunchy garnish.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
11193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 619.4 g | 794% | |
| Saturated Fat | 243.1 g | 1216% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 8081 mg | 351% | |
| Total Carbohydrate | 1408.0 g | 512% | |
| Dietary Fiber | 119.4 g | 426% | |
| Total Sugars | 937.7 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 936 mg | 72% | |
| Iron | 60.4 mg | 336% | |
| Potassium | 6225 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
