Chocolate Cake with Peanut Butter Filling

An easy two-layer dark chocolate cake covered in creamy, dreamy peanut butter frosting, all from scratch!

Prep Time10

Bake Time30

Total Time40

Servings: 12 servings

Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
1 cup (200g) granulated sugar, 1 cup (200g) firmly packed light brown sugar, 2 cups (240g) all-purpose flour, ¾ cup (72g) Dutch processed or dark cocoa powder1, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined.
4 large eggs, ½ cup (113mL) vegetable oil, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients, whisk until the batter starts to come together, then add the coffee, and whisk again until batter is smooth.
1 and ¼ cup (300mL) brewed coffee
Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until smooth (about 3 minutes).
1 and ½ cups (375g) creamy peanut butter, ½ cup (113g) unsalted butter
Decrease mixer speed to low. Add powdered sugar, vanilla extract, and milk/cream/water. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes). If frosting is too thick, add more liquid to desired consistency.
3 cups (360g) powdered sugar, 1 teaspoon vanilla extract, ⅓ to ½ cup (80-120mL) milk, cream, or water2

Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with peanut butter frosting. Spread evenly with an offset spatula. Sprinkle with chopped peanut butter cups, if desired.
Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Decorate with more chopped peanut butter cups, if desired. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Cocoa powder: either kind of cocoa powder is fine here. I prefer Dutch processed as it has a smoother taste, and I encourage you not to use natural unsweetened cocoa powder (traditional "regular" cocoa powder).
Liquid for frosting: this is totally based on what you have on hand. I have used all of these ingredients and don't prefer one over the other, as the creaminess comes mostly from the peanut butter.

Adapted from King Arthur

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