Chocolate Peanut Butter Cup Cake
Layers of chocolate and peanut butter make this Chocolate Peanut Butter Cup Cake a seriously tasty indulgent cake, perfect for any occasion!
Servings: 16 slices
Calories: 651kcal
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup Dutch process cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable or canola oil
- 1 1/2 tsp vanilla
- 1 cup boiling water
Frosting:
- 2 cups butter
- 1 16 oz container creamy peanut butter
- 2 tsp vanilla
- 6-7 cups powdered sugar
- Heavy cream if desired
- Peanut butter cups
- Chocolate sprinkles
Ganache:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 300.
- In large bowl whisk together your dry ingredients until combined.
- Add in your eggs, buttermilk, oil, vanilla and water and stir until combined well.
- Line 3 8" baking pans with parchment paper and spray with non-stick cooking spray.
- Pour cake batter evenly among the 3 pans.
- Bake for about 30 minutes or until center us set and toothpick comes out clean.
- Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.
- To make your frosting in large bowl with stand or hand mixer mix together your butter and peanut butter until smooth.
- Add in your vanilla and mix until blended.
- Add in your powdered sugar one cup at a time until you reach your desired consistency.
- Add in heavy cream if it gets to thick.
- To assemble place one of your cake layers on a cake stand or turn table and cover with about 3/4 cup of your frosting. Repeat layers.
- Spread a fine layer of frosting on the outside of the cake to create a crumb coat and refrigerate for about 15-20 minutes to set.
- Remove from refrigerator and finish frosting top and outside of cake, reserving about 1 cup of frosting for the top.
- Place back in refrigerator while making your ganache.
- To make ganache place your chocolate chips in a heat safe bowl.
- Heat your whipping cream on stove or in microwave until simmering.
- Pour over your chocolate chips and cover and let sit for about 5 minutes.
- Remove cover and whisk together until smooth, let sit to come to room temp.
- Once room temp remove your cake from the refrigerator and start spooning or piping drops of ganache down the side, the cooled cake will help the ganache set up fast.
- Keep going all around the cake.
- Then spoon the ganache in center of the cake and spread to the sides with an offset spatula.
- Let set up for about 10 minutes.
- Pipe remains frosting in swirls around the top of your cake and place peanut butter cups on swirls and sprinkle with chocolate sprinkles if desired.
Nutrition
Calories: 651kcal | Carbohydrates: 90g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 536mg | Potassium: 187mg | Fiber: 3g | Sugar: 73g | Vitamin A: 875IU | Calcium: 46mg | Iron: 2.1mg