This cake is a decadent masterpiece, a symphony of rich chocolate and creamy peanut butter that will leave everyone craving more. It’s the perfect centerpiece for birthdays, holidays, or any occasion that calls for a truly special treat. Imagine sinking your teeth into a moist, intensely chocolatey cake, slathered with a luscious peanut butter buttercream frosting, and then topped with a cascade of chocolate drizzles, peanut butter cups, and crunchy peanuts. This cake isn’t just dessert; it’s an experience.
Why You Will Love This Recipe
You’ll adore this Outrageous Chocolate Peanut Butter Celebration Cake for several reasons:
- Intense Flavor Combination: The pairing of rich chocolate and creamy peanut butter is a classic for a reason. This cake perfectly balances the bitterness of dark chocolate with the sweet and salty notes of peanut butter, creating a flavor explosion that will tantalize your taste buds.
- Moist and Tender Cake: The secret to this cake’s incredible texture is the addition of boiling water and oil to the batter. This ensures a moist, tender crumb that stays delicious for days. The coffee powder, though optional, enhances the chocolate flavor, adding depth and complexity.
- Decadent Frosting: The peanut butter buttercream frosting is silky smooth and perfectly balanced. It’s not overly sweet, allowing the peanut butter flavor to shine through.
- Customizable: While the recipe provides specific toppings, feel free to get creative and add your own personal touch. Use different types of chocolate, sprinkle on some sea salt, or add a layer of caramel for an extra indulgent treat.
- Crowd-Pleaser: This cake is guaranteed to be a hit with everyone, from kids to adults. It’s the perfect way to celebrate any occasion and create lasting memories.
Ingredients:
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups white sugar
- 1 tsp kosher salt
- 2 large eggs
- 1 cup milk (low or full-fat)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp instant coffee powder (optional, enhances chocolate)
- 1 cup boiling water
Peanut Butter Buttercream Frosting:
- 250g unsalted butter, softened
- 4 cups (500g) powdered sugar, sifted
- 1/2 cup smooth peanut butter (spread-style)
- 1/4 tsp kosher salt
- 1 tbsp milk
Optional Toppings:
- 1/2 cup chocolate chips or melts
- 2 tbsp heavy cream
- 3 tbsp peanut butter (melted for drizzle)
- 120g mini Reese’s Peanut Butter Cups (whole and halved)
- 1/4 cup salted peanuts, finely chopped
Preparation:
Step 1: Preheat oven to 350°F (180°C). Grease and line a 9×13″ metal pan with parchment paper. This ensures the cake doesn’t stick and is easy to remove after baking.
Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Sifting these dry ingredients ensures they are evenly distributed throughout the batter, resulting in a lighter, more even cake. Add the sugar and salt, and whisk to combine. This helps to break up any lumps and ensures the ingredients are evenly mixed.
Step 3: Add the eggs, milk, oil, and vanilla to the dry ingredients. Whisk until smooth. Be careful not to overmix at this stage, as this can develop the gluten in the flour and result in a tough cake. A few lumps are okay.
Step 4: Dissolve the instant coffee powder (if using) in the boiling water. This will create a concentrated coffee liquid that will enhance the chocolate flavor. Pour the coffee mixture into the batter and whisk well until just combined. The batter will be thin, which is perfectly normal.
Step 5: Pour the batter into the prepared pan. Spread it evenly to ensure the cake bakes evenly. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Check the cake after 35 minutes to prevent overbaking. A slight dome is fine. Cool the cake completely in the pan on a wire rack for about 2 hours. Cooling completely is essential for easy frosting.
For the Frosting:
Step 1: In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3 minutes. Use a good quality butter for the best flavor. Softening the butter is crucial for a smooth frosting.
Step 2: Gradually add the sifted powdered sugar in thirds, beating well after each addition. Sifting the powdered sugar prevents lumps in the frosting. Beat until smooth and creamy.
Step 3: Add the peanut butter, salt, and milk to the frosting. Beat for 3 more minutes until the frosting is light, fluffy, and well combined. Taste and adjust sweetness or peanut butter flavor as needed.
For Topping (Optional):
Step 1: Melt the chocolate chips or melts with the heavy cream in the microwave in 15-second bursts, stirring in between, until smooth. Be careful not to burn the chocolate. Alternatively, you can melt the chocolate in a double boiler over simmering water. Cool for 10 minutes to thicken slightly.
Step 2: Spread the peanut butter buttercream frosting evenly over the cooled cake. A offset spatula works best for a smooth finish.
Step 3: Drizzle the melted chocolate over the frosting.
Step 4: Melt the remaining peanut butter in the microwave for about 15-30 seconds, or until melted and smooth. Drizzle the melted peanut butter over the chocolate.
Step 5: Scatter the mini Reese’s Peanut Butter Cups (whole and halved) and chopped peanuts over the top of the cake.
COOKING Rating:
Difficulty: Intermediate
Taste: Rich, Decadent, Chocolatey, Peanut Buttery
Texture: Moist, Tender, Creamy, Crunchy
Serving Suggestions:
- Serve the cake chilled or at room temperature.
- Pair with a cold glass of milk, iced coffee, or a scoop of vanilla ice cream.
- Cut into slices and enjoy as a dessert, snack, or celebratory treat.
- Garnish with extra chopped peanuts or chocolate shavings.
Tips:
- For a more intense chocolate flavor, use dark cocoa powder.
- If you don’t have instant coffee powder, you can use a shot of espresso instead.
- To prevent the cake from sticking, make sure to grease and flour the pan well, or line it with parchment paper.
- Don’t overbake the cake, as this will make it dry.
- If the frosting is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency.
- If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until it thickens.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
2 hours 10 minutes (including cooling time)
Nutritional Information:
(Per Serving, approximate)
Calories: 650-750 (depending on toppings and serving size)
Protein: 8-10g
Sodium: 250-350mg
Conclusion:
This Outrageous Chocolate Peanut Butter Celebration Cake is a show-stopping dessert that is sure to impress. It’s the perfect combination of rich chocolate, creamy peanut butter, and a variety of textures that will leave you wanting more. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is guaranteed to bring joy to your table. Don’t be afraid to experiment with different toppings and variations to create your own signature version of this delicious cake. Happy baking!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, making the cake a day ahead of time can actually improve its flavor and texture, as it allows the flavors to meld together. Just wrap the cooled cake tightly in plastic wrap and store it at room temperature. Frost the cake the day you plan to serve it.
Q2: Can I use a different type of nut butter in the frosting?
A: Yes, you can substitute the peanut butter with other nut butters such as almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Keep in mind that the flavor will be slightly different depending on the nut butter you choose.
Q3: I don’t have a 9×13 inch pan. Can I use a different size pan?
A: Yes, you can use two 9-inch round cake pans instead. Bake for approximately 30-35 minutes, or until a skewer inserted into the center comes out clean. You may need to adjust the baking time depending on your oven.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake, either frosted or unfrosted. Wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.
Q5: What can I substitute for the coffee powder?
A: The coffee powder is optional, but it enhances the chocolate flavor. If you don’t have any on hand, you can omit it completely or substitute it with a teaspoon of espresso powder. You can also use a tablespoon of strong brewed coffee in place of the boiling water, but be sure to reduce the amount of boiling water accordingly.
