Death by Peanut Butter Cake
Indulge in pure peanut butter bliss with this decadent Death by Peanut Butter Cake, a dessert that’s a dream come true for peanut butter lovers! This indulgent two-layer cake combines a moist, rich peanut butter-infused crumb with bursts of dark chocolate chips for the perfect balance of nutty and sweet. Topped with a luscious peanut butter frosting and optional garnishes like mini peanut butter cups and crushed peanuts, this showstopping cake is as visually delightful as it is delicious. Perfect for special occasions or whenever a peanut butter craving strikes, this easy-to-follow recipe will have everyone coming back for seconds. With a prep time of just 25 minutes, it’s surprisingly simple to whip up this irresistible peanut butter dessert!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.25 cups Creamy peanut butter
- 0.5 cups Vegetable oil
- 1.5 cups Whole milk
- 2 teaspoons Vanilla extract
- 3 Eggs
- 1.5 cups Dark chocolate chips
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 2 tablespoons Milk (for frosting)
- 10 Mini peanut butter cups (optional)
- 0.5 cups Crushed peanuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line the pans with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the peanut butter, vegetable oil, milk, vanilla extract, and eggs until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients, mixing until the batter is just combined. Be careful not to overmix.
Fold in the dark chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter and peanut butter together until light and fluffy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and continue to beat until the frosting is smooth and spreadable.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread an even layer of peanut butter frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
Optional: Garnish the cake with mini peanut butter cups, crushed peanuts, or both for extra decadence.
Slice and serve your Death by Peanut Butter Cake. Store any leftovers in an airtight container for up to 3-4 days.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 83.1 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 399 mg | 8% | |
*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.
