Decadent chocolate cake with peanut butter frosting is a rich, moist masterpiece that will delight the peanut butter & chocolate lover in your family.

This decadent chocolate cake with peanut butter frosting is perfect for anyone who loves the combination of chocolate and peanut butter. The chocolate cake layers are moist, dense and chocolatey, and the frosting is rich, fluffy and peanut buttery!

The cake layers are made from my favorite Quadruple Chocolate Bundt Cake recipe~but instead of baking in a bundt pan, I use three 8-inch round cake pans. Although the standard 9-pans will work, the smaller pans make a taller, prettier cake.

I made the cake layers a few days before Easter and froze them until I was ready to assemble and frost the cake. To make this cake to serve the same day, I recommend flash freezing the layers for at least an hour. This makes handling and frosting the cake much easier.

Note: I used crunchy peanut butter for the buttercream, as it was all that I had in the pantry. It turned out fine, but smooth would work just as well. The frosting recipe is slightly adapted from JavaCupcake.

I hope you’ll try this cake; if so, please let me hear back from you in the comments! Thank you so much for stopping by. Be blessed, and stay savvy!!!

Decadent Chocolate Cake with Peanut Butter Frosting

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Moist chocolate layer cake with fluffy peanut butter frosting is not only delicious, but it is super easy to make.

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Ingredients

• CHOCOLATE CAKE:
• 1 box Devil's Food cake mix (I use Duncan Hines)
• 1 small (3 oz) jello instant chocolate pudding
• 1/2 cup sugar
• 3/4 cup oil
• 3/4 cup water
• 4 eggs (at room temp)
• 8-oz sour cream (may use reduced fat but not fat free)
• 1 cup chocolate chips (Nestle's mini or Ghirardhelli semisweet)
• PEANUT BUTTER BUTTERCREAM:
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 heaping cup peanut butter
• 3 cups powdered sugar
• 1/2 cup heavy cream
• pinch of salt

Instructions

1. CHOCOLATE CAKE:
2. Preheat oven 350 degrees.
3. Spray cake pans with Baker's Joy; set aside.
4. In medium bowl, mix cake mix, pudding, and sugar.
5. Add oil and water, mixing with a hand mixer until combined.
6. Add eggs one at a time, blending for about 2 minutes.
7. Add sour cream and chips; blend well until all ingredients are fully incorporated.
8. Divide batter amongst the cake pans.
9. Bake until just set in the middle~roughly 25 minutes (but oven temps vary).
10. Allow to cool before releasing from pans.
11. Freeze layers before frosting.
12. PEANUT BUTTER BUTTERCREAM:
13. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes.
14. Add the powdered sugar & salt, mixing until combined (scraping sides of bowl).
15. Pour in the heavy cream, and beat until smooth.
16. Beat on high for 3-4 minutes or until the buttercream is light and fluffy.
17. Spread on cake.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 8370Total Fat 606gSaturated Fat 240gCholesterol 712mgSodium 2535mgCarbohydrates 751gSugar 656gProtein 79g