adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate-Peanut Butter Layer Cake
0 Likes
Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
250 minutes
Indulgent chocolate-peanut butter cake with cream cheese frosting and sweet glaze, guaranteed to wow guests at any celebration.
Ingredients:
  • 2.5 cups white sugar
  • 1 cup canola oil
  • 1 cup sour cream
  • 0.75 cup unsweetened cocoa powder
  • 2 large eggs
  • 2 tablespoons rice vinegar
  • 3 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1.5 cups water
  • 2.5 (8 ounce) packages cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 10 cups confectioners' sugar
  • 1.5 cups smooth peanut butter
  • 8 ounces semisweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 0.5 cup half-and-half
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour three 8-inch cake pans.
  • Combine sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt in a mixing bowl. Gradually mix in flour and water, alternating between each until combined. Whisk until smooth, then divide batter evenly into cake pans.
  • Bake in the preheated oven for 30 minutes until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then loosen the edges with a knife. Carefully invert onto a serving plate or cooling rack. Let cool for about 30 minutes.
  • In a large mixing bowl, blend cream cheese and butter with an electric mixer. Gradually add confectioners' sugar a few cups at a time until smooth. Incorporate peanut butter thoroughly.
  • Spread the firm and creamy frosting generously between the cake layers and over the top and sides. Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set properly.
  • In a microwave-safe bowl, heat chocolate, peanut butter, and corn syrup in 30-second bursts, stirring after each until chocolate is melted. Stir in half-and-half until the mixture is smooth. Drizzle warm glaze over the frosted cake.
  • Chill the cake in the refrigerator for 30 minutes to set, then let it sit at room temperature for 30 minutes to 1 hour before serving.

Similar Recipes