I have had many requests for this recipe so I am putting it out there for all to enjoy!
This Chocolate Peanut Butter Dream Cake was a magical idea for my baby sister’s birthday party. I wanted to represent one of her favorite things (peanut butter) in the best way possible! It’s a rich chocolate cake, filled with a peanut butter pie filling, and covered in peanut butter buttercream. The recipe seems long, but in reality it was quick and easy, and so so worth it. Every bit as rich as it was delicious! If you have a problem with peanut butter, now would be the time to walk away from this blog post!
For the Chocolate Cake:
- 1 1/2C of granulated sugar
- 1 C all purpose flour
- 1/2 C cake flour
- 1 C unsweetened cocoa powder (I prefer dutch processed)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C unsalted butter (soft)
- 4 large eggs
- 1 C plain greek yogurt or sour cream
- 2 tsp vanilla (or more)
For the filling:
- 1 8oz pkg of cream cheese
- 1 C creamy peanut butter
- 1 8oz tub of cool whip
- 1 1/4 cup of powdered sugar
For the peanut butter buttercream:
- 1 C salted butter – softened (or unsalted if you’re picky)
- 1 tsp vanilla
- 3 1/2 C powdered sugar
- 2 Tbsp heavy cream
- 1/4 – 1/2 C creamy peanut butter — to taste
For the Chocolate Ganache:
- 6oz Chocolate Chips (I like semi-sweet)
- 3/4 C heavy cream
To make the chocolate cake layers:
- Preheat the oven to 325 degrees
- Prepare 2 9″ cake pans.
- I like to spray them down with baking spray, then do a dusting of cocoa powder all around. As always, line the bottom of your pan with parchment paper. I have never had a cake stick this way!
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt or sour cream and vanilla, and beat on medium speed for about 60 seconds.
- Divide your batter evenly, and bake for about 28-30 minutes.
- The cake is done when it begins to pull away from the sides of the pan, and a toothpick comes out clean in the center. Let them cool 5-1o minutes in the pan, then remove to a cooling rack. Cake layers can be stored at room temperature for a couple days, or in the freezer (wrapped tightly in plastic wrap) for up to a week.
** at this point you have the option of spraying your cake with simple syrup. I do this sometimes if I am making the cake ahead, or doing a naked cake. The simple syrup locks in that moisture!**
To make the filling:
- Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
- Place the entire mixture between the cake layers, paying extra attention to make sure that your cakes are stacked evenly. The filling is very soft, so you will want to be sure to refrigerate the cake for a few minutes while you make the buttercream!
To make the peanut butter buttercream:
- Cream butter until smooth, then add powdered sugar 1 C at a time, scraping down the side of the bowl as needed.
- Add in vanilla to taste
- While mixing on medium speed, splash in a couple Tbsp of cream.
- Next, add peanut butter. Start with 1/4 C and mix thoroughly, if you would like more flavor add up to another 1/4 C.
- Whip the frosting on high speed for a good minute or two
- Cover the cake with the peanut butter buttercream.
- I like to start on the sides, filling in the gaps between the layers
- Use the “crumb coat” method which first puts a very thin layer around the entire cake, freeze for 15 mins, then add the thick outer layer. This prevents crumbs from getting all mixed in with your frosting, and allows you to smooth out the edges nicely. If you don’t have a bench scraper, I recommend one for pretty edges!
To make the ganache and finish your cake!
- For the look in the picture, I put handfuls of mini Reese’s Pieces on the sides. They stick well to the buttercream.
- To make the chocolate ganache, place your chocolate chips in a bowl and set aside.
- Heat cream in a saucepan until it begins to bubble.
- Remove from heat and pour over chocolate chips.
- whisk mixture together until you have smooth ganache, allow to cool for 5-10 minutes.
- Gently spoon the ganache in a circle around the edge. sometimes it needs a little push, to get the drippy effect. Once you get the outer rim how you want it, go a head and fill in the middle.
- Top with crushed candies and more mini Reese’s to your hearts content!
- Cake Recipe from bakingamoment.com
- Filling adapted from The Pioneer Woman’s peanut butter pie.