Go Back
Chocolate Peanut Butter Cake. Hershey's famous chocolate cake filled with creamy peanut butter buttercream. #cake #peanutbutter #chocolate

Chocolate Peanut Butter Cake

Stacey - The Sugar Coated Cottage
Chocolate Peanut Butter Cake. Hershey's famous chocolate cake filled with creamy peanut butter buttercream.
5 from 3 votes
Print Recipe Pin Recipe
Course Cake
Cuisine American

Ingredients
  

  • CAKE:
  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup Hershey's Cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk room temp
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • PEANUT BUTTER BUTTERCREAM:
  • 1 1/3 cups creamy peanut butter
  • 1 cup unsalted butter room temp
  • 1 1/2 cups powdered sugar
  • 1 tsp salt
  • CHOCOLATE BUTTERCREAM:
  • 1 cup unsalted butter room temp
  • 6 ounces semi sweet chocolate melted
  • 1 1/2 Tbsp milk room temp
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar

Instructions
 

  • CAKE:
  • Heat oven to 350 degree F.
  • Grease and flour 3 x 7 inch cake pans, line bottom with parchment. Set aside.
  • Combine sugar, flour, cocoa, baking powder, baking soda and salt in bowl of mixer.
  • Add in the eggs, milk, oil and vanilla, beat medium speed for 2 minutes. Scrape sides of bowl as needed.
  • With mixer on medium speed (reduce to low speed if too much splashing occurs) slowly stream in the boiling water. Continue to mix until completely combined. Scrape sides and bottom of bowl as needed. Batter will be watery.
  • Pour into prepared cake pans and bake 20-25 minutes or until toothpick inserted comes out clean.
  • Let cool completely.
  • PEANUT BUTTER BUTTERCREAM:
  • Cream butter and peanut butter in bowl of mixer fitted with paddle attachment on high about 2 minutes.
  • Add the powdered sugar one spoonful at a time, mix until combined on high.
  • Add in the salt and continue mixing on high until smooth and creamy.
  • CHOCOLATE BUTTERCREAM:
  • Cream butter in bowl of mixer fitted with paddle attachment about 2 minutes.
  • Bring mixer to low speed and drizzle in the chocolate and continue mixing until well combined.
  • Add in the milk, vanilla and sugar, mix on medium until well combined, smooth and creamy.
  • Make sure to scrape sides and bottom of bowl to make sure all the butter and chocolate are fully combined.
  • ASSEMBLY:
  • Prep cake layers by cutting off the top domes off each layer so they are nice and flat.
  • Put a small dollop of buttercream on cake plate/cake board and place the first cake layer on.
  • Spread (or pipe) layer of pb buttercream on top of first layer.
  • Place second cake layer on top and repeat, then repeat with the third layer.
  • Apply a thin crumb coat of the pb buttercream around the cake, chill 45 minutes.
  • Once chilled apply a coat of chocolate buttercream around the whole cake.
  • Pipe a border around the bottom using chocolate buttercream (I used Wilton tip 4B).
  • Decorate with piped stars using remaining chocolate and pb buttercream (again using the Wilton 4B tip).
  • Garnish with pretzels, toffee peanut popcorn
Tried this recipe?Let us know how it was!