Cakes can be intimidating. I get it, I’ve had my fair share of cake fails. Like, cakes layers sliding off or the cakes sticking to the pans. So I wanted to make this super easy by making it single layer, and use a classic flavor combo to make it even more appealing 🙂 This Single Layer Chocolate Peanut Butter Cake is to dieeee for. The cake is moist and rich, and topped with a light and creamy peanut butter frosting that will have you coming back for seconds.
Recipe tips:
- How to make the cake some easily out of the pan: One of the most frustrating parts of baking cakes is when you get so excited to pull your cake out of the pan and it sticks. I’ve tried every method and I’m here to tell you the best, foul-proof method is to grease your pan with shortening or butter, and dust with flour or cocoa. For chocolate cakes I like to use cocoa because when you use flour it a leave a white film around the outside. I use a small sandwich bag to scoop some of the shortening into the pan and thoroughly grease it. Add about 1 Tablespoon of cocoa and rotate until every area is covered!
- How to make this cake moist: This recipe utilizes a few different ingredients that ensure you will end up with a super moist cake. Buttermilk, butter, and oil all give fat, flavor and moisture to this cake.
For chocolate cakes I prefer to use dark chocolate cocoa powder. It’s at almost all grocery stores and really adds a nice depth of chocolate I don’t think you get with your typical cocoa powder. I also really like to use a higher quality dutch process cocoa powder.
This single layer cake is so easy to whip up. The frosting is light, creamy and has a nice peanut butter flavor. I like to top this with mini Reeses and bits of milk chocolate, but feel free to top with whatever you like! Let me know your thoughts in the comments 🙂
Single Layer Chocolate Peanut Butter Cake
Ingredients
For the chocolate cake:
- ¼ cup salted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 eggs
- 1 ¼ cup all-purpose flour
- ½ cup dark cocoa powder you can use whatever type of cocoa you prefer!
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¾ cup buttermilk room temperature
- ¼ cup strong coffee
For the peanut butter buttercream
- ½ cup salted butter room temperature
- ½ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 1 tsp vanilla
- ½ tsp salt
- 2-4 tbsp milk
Garnishes:
- 1 cup mini Reeses cups
Instructions
For the chocolate cake:
- Preheat the oven to 350°. Grease and flour (I use cocoa powder) a 9 inch cake pan and set aside. In a medium bowl or stand mixer beat butter, granulated sugar, brown sugar and vegetable oil until combined. Add in vanilla and eggs and beat until the eggs are fully incorporated, about 20 seconds.
- Add flour, cocoa powder, baking soda, baking powder, salt and buttermilk to the mixture. Mix on slow until just combined. Add in hot coffee and mix on medium low speed until incorporated. Pour batter into the prepared cake pans and bake for 30 minutes or until baked through (sides of the cake will pull away from the pan and the center will spring back if you tap it). Remove from the oven and let cool for 15 minutes before flipping out of the pan onto a cookie sheet. Let cool completely before frosting.
For the peanut butter buttercream:
- In a stand mixer beat together butter and peanut butter. Add in powdered sugar, vanilla and salt and beat until smooth. Add in milk, 1 tablespoon at a time, until it reaches desired consistency.
For assembly:
- Once the cake has completely cooled top with the buttercream. Sprinkle on Reeses. The cake will be good covered with clear wrap for up to 3 days!
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