Peanut Butter Striped Chocolate Cake
Indulge in the ultimate dessert experience with this show-stopping Peanut Butter Striped Chocolate Cake! Perfectly moist, rich chocolate cake layers are paired with a luxuriously creamy peanut butter frosting, creating a flavor combination that's irresistibly decadent. Topped with a glossy chocolate ganache that elegantly drips down the sides, this cake is as stunning as it is delicious. The recipe balances sweetness and texture, with the soft cake layers contrasting beautifully with the velvety frosting and smooth ganache. Whether you're celebrating a special occasion or satisfying your deepest dessert cravings, this layered masterpiece is guaranteed to impress. Keywords: peanut butter chocolate cake, layered chocolate dessert, peanut butter frosting, chocolate ganache.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Unsalted butter (softened)
- 1 cup Creamy peanut butter
- 4 cups Powdered sugar
- 4 tablespoons Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until well combined.
Slowly pour in the boiling water while mixing on low speed. The batter will appear thin, but this ensures a moist cake.
Divide the batter evenly among the three cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the peanut butter frosting, beat the softened butter and peanut butter together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, alternating with tablespoons of heavy cream. Beat until light and fluffy. Adjust consistency with more heavy cream if necessary.
To assemble, place one cake layer on a cake stand or plate. Spread a generous layer of peanut butter frosting on top.
Repeat with the second and third cake layers, spreading frosting between layers. Reserve enough frosting for the outer coating.
Frost the top and sides of the cake with the remaining peanut butter frosting, smoothing it out with a spatula.
For the chocolate ganache, heat the heavy cream (for ganache) in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy.
Allow the ganache to cool slightly, then drizzle it over the top edges of the frosted cake, letting it drip down the sides.
Refrigerate the cake for at least 30 minutes to set the frosting and ganache. Bring to room temperature before serving.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 84.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 384 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.
