Elegant chocolate peanut butter cake! The light and fluffy texture is sure to excite all peanut lovers.
COMPONENTS OF CHOCOLATE PEANUT BUTTER CAKE
- ☆ Chocolate peanut butter cake: Chocolate and peanut butter genoise cake.
- ☆ Whipped cream: Strawberry flavored whipped cream for the inner layers inspired by peanut butter and jelly flavors, and vanilla whipped cream for the outside of the cake.
- ☆ Peanut butter simple syrup: A mix of 2:1 simple syrup to peanut butter. Swirled into the whipped cream layers for extra peanut butter flavor.
MATERIALS
- ☆ Cake pan
- 6 in/15cm diameter circle or 8x8in/20cm square
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Cake flour
- We use cake flour for pastries to have a lighter, more delicate texture. For cakes, I don’t really recommend this, but you can substitute cake flour with a mix of all-purpose flour and cornstarch. To substitute, about ⅛ of the required cake flour should be replaced with cornstarch and the remaining ⅞ should be replaced with all-purpose flour. Please note that this will change the texture slightly.
- ☆ Cocoa powder
- ☆ Eggs
- ☆ Granulated sugar
- ☆ Unsalted butter
- ☆ Peanut butter
- I replaced a little more than half of the butter in this cake recipe with peanut butter to give the cake a peanut flavor. Peanut butter contains less fat content than butter, so we have to use a little more to ensure the cake won’t be dry.
- ☆ Vanilla
- Optional, but I just like the flavor and fragrance of vanilla in cakes.
SIMPLE SYRUP INGREDIENTS
- ☆ Granulated sugar
- Equal parts water and sugar.
- ☆ Water
WHIPPED CREAM INGREDIENTS
- ☆ Heavy cream
- Heavy cream is used as the base for whipped creams. You can also use some dairy free whipping cream alternatives instead! I’ve never used them before, but I’ve heard that they actually whip up easier and are more stable.
- ☆ Granulated sugar
- You can also use powdered sugar in a 1:1 ratio by weight.
- ☆ Vanilla extract
- Again, this is optional. I just prefer vanilla flavored whipped cream, but you can use whatever flavor you like or omit!
- ☆ Strawberry jam
- I like to use strawberry jam to make strawberry flavored whipped cream. You don’t absolutely have to flavor the whipped cream, but it adds a nice flavor. You could also use any other jam, marmalade, or spread you like or totally omit as well!
PEANUT BUTTER SIMPLE SYRUP INGREDIENTS
- ☆ Simple syrup
- ☆ Peanut butter
- Creamy/smooth peanut butter works best, but you can use whatever you like!
TIPS FOR MAKING CHOCOLATE PEANUT BUTTER CAKE
- ☆ You can technically bake the cake in a pan of any size or shape. Since I made this cake a lunchbox cake, I used a 10cm/4inch diameter cookie cutter to cut my cake disks and was able to make 3 lunchbox cakes from this recipe. Feel free to cut and shape the cake as you like!
- ☆ If you’re baking the cake ahead of time, cut the cake layers after letting the cake cool enough to handle, then wrap the cake layers individually with plastic wrap and freeze until I’m ready to use. You can let the cake thaw for about 15 minutes or work with it frozen. This method is very convenient for if you have extra cake as well! It works great and maintains the moisture.
- ☆ When decorating the cake you want to work very carefully. However, depending on the climate, you may need to work quickly. If you feel like the cake is getting too hot to work with, you can put the cake and whipped cream into the fridge for 10-15 minute intervals. Then once you’ve finished frosting the crumb coat, make sure to refrigerate for at least 30 minutes just to make sure it’s all set.
MORE DESSERT RECIPES! ♡
If you recreate this Chocolate Peanut Butter Cake recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Chocolate Peanut Butter Cake
Elegant chocolate peanut butter cake! The light and fluffy texture is sure to excite all peanut lovers.
Equipment
- Cake pan 15cm/6in diameter circle or 20x20cm/8x8in square
Ingredients
- 70 g cake flour
- 15 g cocoa powder
- 3 eggs
- 120 g granulated sugar
- 40 g milk
- 20 g unsalted butter
- 30 g peanut butter
- 1 teaspoon vanilla extract
Simple Syrup
- 100 g granulated sugar
- 100 ml water
Whipped Cream
- 150 ml heavy cream
- 15 g granulated sugar
- 1 teaspoon vanilla extract
- 20 g strawberry jam
Peanut Butter Syrup
- 2 tablespoons simple syrup
- 1 tablespoon peanut butter
Instructions
Making the Cake
- In a small bowl, combine the cake flour and cocoa powder. Then, sift the flour mixture over a sheet of parchment paper to remove the lumps. Sifting over the parchment makes it easier to pour in later, but this is optional, so you may sift it in a separate bowl instead. Set aside for now.
- Crack the eggs into a large bowl and give it a quick whisk to combine the yolks and whites before adding the granulated sugar. Whisk the eggs and the sugar together, then over a pot of boiling or hot water continue whisking until the temperature reaches 42°C/108°F. Then remove from heat.
- Combine the butter, peanut butter, milk, and vanilla in a small bowl and let it sit in the water to melt while we whip the eggs. Be careful to not let water get in.
- Using a hand mixer, whip the eggs on high speed for about 6-8 minutes, then lower the speed to the lowest setting and whip for 1-2 minutes. The mixture should be very light and more than doubled in size.
- Sift the flour mixture again but this time evenly on top of the egg mixture. Then gently fold to combine. Be sure to scrape all the way to the bottom to get any dry flour that may have sunk, and be careful not to deflate the batter.
- At this point, the peanut butter and butter should be melted. It’s okay if the peanut butter is not fully melted. Whisk the mixture a little just to combine it all, then using the same spatula you used to fold the batter, mix in about 4 tablespoons of batter into the butter mixture. Once mixed, pour evenly over the batter and fold to combine.
- Prepare a cake pan lined with parchment paper. Pour the batter in a steady stream from about 30cm/1foot above the pan. Drop the pan onto the surface twice to pop any large air bubbles. Bake at 170°C/338°F for 30 minutes. When the cake is done baking, turn it out onto a cooling rack and let it cool completely.
- While the cake is cooling, prepare the simple syrup. Simply combine the water and sugar in a pot and heat until the sugar has dissolved. Set aside to cool.
Making the Whipped Cream
- Next, make the whipped cream. In a large bowl, mix together the cream, sugar, and vanilla. Whip on high until stiff peaks form, then separate about one third of the whipped cream into a smaller bowl. This cream will be used for the outside frosting of the cake, so you can dye it however you like, then refrigerate until ready to use.
- With the remaining whipped cream, flavor it with the strawberry jam. Prepare the peanut butter syrup as well by combining the peanut butter and simple syrup. At this point, the cake should be cool enough to begin to work with.
Decorating the Cake
- Cut cake layers of about 1cm to 1.5cm thickness. This will depend on how big you are making your cake, but for lunchbox cakes, I prefer to do 1cm thickness!
- Start by lightly soaking the first layer of cake with some simple syrup. You don’t want it too wet, but just enough so the cake stays moist. Place some strawberry whipped cream onto the cake layer and even it out using a frosting spatula or palette knife, reaching about half a centimeter in height. Create a small swirl starting from the middle of the whipped cream, going outward as you turn the cake. Spoon some of the peanut butter syrup into the swirl we created. Repeat until you’ve finished all the layers.
- With the remaining strawberry whipped cream, crumb coat the entire cake. Refrigerate for about 30 minutes to allow the cake to set. Afterwards, frost the entire cake with the whipped cream we set aside in step 9 and decorate how you like. I recommend refrigerating again so the cake can set again, but otherwise the chocolate peanut butter cake is done! 完成です！