Peanut Butter Fudge Cake
Indulge in the ultimate dessert experience with this decadent Peanut Butter Fudge Cake, a rich and moist chocolate cake layered with creamy peanut butter frosting and finished with an irresistible fudge drizzle. Perfectly balanced between sweet and savory, this show-stopping cake is made with pantry staples like cocoa powder, peanut butter, and semi-sweet chocolate chips. The secret to its tender crumb lies in a touch of boiling water, creating a luscious texture that melts in your mouth. Whether you’re celebrating a special occasion or simply craving a sweet treat, this impressive yet easy-to-make cake is sure to steal the spotlight. Serve chilled for the perfect blend of creamy frosting and fudgy decadence with every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 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
- 1.5 cups creamy peanut butter
- 0.5 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 0.33 cup heavy cream (for fudge drizzle)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the peanut butter frosting, beat together the peanut butter and butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar and mix until well incorporated. Add the heavy cream a tablespoon at a time to achieve a spreadable consistency.
To make the fudge drizzle, heat the semi-sweet chocolate chips and 1/3 cup heavy cream in a microwave-safe bowl in 20-second intervals, stirring until fully melted and smooth. Allow it to cool slightly before using.
Assemble the cake by placing one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
Place the second cake layer over the frosting and spread the remaining frosting over the top and sides of the cake.
Drizzle the cooled fudge sauce over the cake, letting it drip down the sides for a decorative effect.
Chill the cake in the refrigerator for 20 minutes to set the frosting and fudge drizzle before serving.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 65.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 429 mg | 9% | |
*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.
