This indulgent Chocolate Peanut Butter Cheesecake Cake is the perfect treat for chocolate and peanut butter lovers. With rich chocolate cake layers, a creamy peanut butter cheesecake filling, and a fluffy peanut butter frosting, this cake is a showstopper for any occasion.
Ingredients
For the Chocolate Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Peanut Butter Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
For the Peanut Butter Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract, then beat on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the peanut butter cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth. Add the peanut butter, sour cream, eggs, and vanilla extract, then beat until well combined and creamy.
- Spread the peanut butter cheesecake filling evenly between the cooled chocolate cake layers, stacking them as you go.
- For the peanut butter frosting, beat the peanut butter and butter in a large bowl until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until light and fluffy.
- Frost the top and sides of the cake with the peanut butter frosting. Refrigerate for at least 4 hours before serving to allow the layers to set.
Servings and Timing
This recipe yields 12 slices. The prep time is approximately 45 minutes, with a baking time of 30-35 minutes and chilling time of 4 hours, totaling about 5 hours and 20 minutes.
Variations
- For a different flavor, try using crunchy peanut butter in the filling and frosting for added texture.
- Add a layer of chocolate ganache on top of the frosting for an extra chocolatey finish.
- Incorporate chopped peanuts into the frosting for a delightful crunch.
Storage/Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 2 months. Thaw in the refrigerator before serving. Reheat in the microwave for a few seconds if you prefer it warm.
10 FAQs
- Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and assemble it the day you plan to serve it. - Is it necessary to chill the cake before serving?
Chilling helps the cheesecake filling set properly, enhancing the flavors. - Can I use a different type of nut butter?
Yes, almond butter or cashew butter can be used as alternatives. - What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt. - How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. - Can I make this as a single-layer cake?
Yes, you can adjust the ingredients and bake in a larger pan for a single-layer cake. - What can I use instead of granulated sugar?
Brown sugar can be used for a richer flavor. - How should I store leftovers?
Keep them in an airtight container in the refrigerator. - Can I add chocolate chips to the cake batter?
Yes, chocolate chips would make a delicious addition to the batter. - Is this cake suitable for special diets?
This cake contains gluten and dairy, so it may not be suitable for gluten-free or dairy-free diets without adjustments.
Conclusion
The Chocolate Peanut Butter Cheesecake Cake is a decadent dessert that perfectly combines two beloved flavors. Its moist chocolate layers and creamy filling make it a standout treat for birthdays, celebrations, or any occasion. Enjoy this delightful cake with friends and family for a truly satisfying experience.
PrintChocolate Peanut Butter Cheesecake Cake
- Total Time: 1 hour 20 minutes
Description
Indulge in the rich layers of this Chocolate Peanut Butter Cheesecake Cake, featuring moist chocolate cake layers and a creamy peanut butter cheesecake filling, all topped with a decadent peanut butter frosting.
Ingredients
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- For the chocolate cake layers, in a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the peanut butter cheesecake filling, in a large bowl, beat cream cheese and sugar until smooth. Add peanut butter, sour cream, eggs, and vanilla; beat until well combined and creamy.
- Spread peanut butter cheesecake filling evenly between the cooled chocolate cake layers, stacking them as you go.
- For the peanut butter frosting, in a large bowl, beat peanut butter and butter until smooth. Gradually add powdered sugar, milk, and vanilla; beat until light and fluffy.
- Frost the top and sides of the cake with peanut butter frosting. Refrigerate for at least 4 hours before serving to set the layers.
Notes
Allow the cake to chill for at least 4 hours to enhance the flavors and set the layers properly.
- Prep Time: 45 minutes
- Cook Time: 35 minutes