Chocolate – Peanut Butter Cake: a favorite combo!

If allergies are no concern and you love the peanut butter and chocolate combination, this cake fits the bill. Incidentally the batter is also vegan and can be used for any cake or cupcake…If you can’t be bothered with all the bells and whistles (meaning: making the PB buttercream, this cake is delicious on its own or with a dollop of whipped cream or maybe even a spoonful of PB right out of the jar…? No?



Chocolate–Peanut Butter Cake

You’ll need:

For the Cake:

  • Nonstick vegetable oil spray
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

For the Peanut Butter Buttercream:

  • 1/2 cup sugar
  • 1/4 cup egg whites (from about 2 large eggs)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup creamy peanut butter
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
  • Kosher salt
  • 1/4 cup chopped semisweet or bittersweet chocolatet(about 1 3/4 ounces)
  • 1/4 cup chopped unsalted, dry-roasted peanuts


Chocolate Cake

  • Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. IMG_6207Whisk flour and next 4 ingredients in a large bowl. IMG_6208Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. IMG_6209 IMG_6210 Fold in chopped chocolate. IMG_6213Scrape into prepared pan; smooth top. IMG_6214Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

Peanut Butter Buttercream

  • Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. IMG_6215Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes. IMG_6216Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6 minutes. IMG_6217IMG_6218Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions.IMG_6220IMG_6221IMG_6222 Season with salt.
  • Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.IMG_6235
  • Cut into 2-inch squares.IMG_6242

2 Comments Add yours

  1. emilylewis90 says:

    This sounds so tasty!

    1. It is. The cake has a very light texture because of the lack of eggs and the peanut butter buttercream is divine!!!

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