Chocolate Peanut Butter Cheesecake Cake

If you’re a fan of the classic combination of chocolate and peanut butter, this Chocolate Peanut Butter Cheesecake Cake is going to be your new favorite dessert! This indulgent cake features layers of rich chocolate cake, a creamy peanut butter cheesecake center, and is topped off with a luscious peanut butter frosting. Perfect for any special occasion or just to treat yourself, this cake is sure to impress both in taste and appearance. Let’s dive into the recipe and see how you can create this show-stopping dessert at home.

Ingredients

For the Chocolate Cake:

• 2 1/2 cups all-purpose flour 🍞
• 1 cup unsweetened cocoa powder 🍫
• 2 1/2 tsp baking powder 🥄
• 1 tsp baking soda 🧂
• 1/2 tsp salt 🧈
• 1 cup unsalted butter, softened 🧈
• 2 cups granulated sugar 🍚
• 4 large eggs 🥚🥚🥚🥚
• 2 tsp vanilla extract 🌿
• 1 1/2 cups buttermilk 🥛

For the Peanut Butter Cheesecake:

• 16 oz cream cheese, softened 🧀
• 3/4 cup granulated sugar 🍚
• 2 large eggs 🥚🥚
• 1 tsp vanilla extract 🌿
• 1 cup creamy peanut butter 🥜

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened 🧈
• 1 cup creamy peanut butter 🥜
• 3 cups powdered sugar 🍚
• 1/4 cup heavy cream 🥛
• 1 tsp vanilla extract 🌿

Instructions

Preheat Oven:

1. Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.

Make the Chocolate Cake:

2. Whisk dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide batter: Divide the batter evenly between the two prepared cake pans.

Make the Peanut Butter Cheesecake:

7. Beat cream cheese: In another large bowl, beat the cream cheese until smooth.
8. Add sugar and eggs: Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peanut butter until well combined.

Layer the Cake:

9. Layer cheesecake on cake batter: Spoon the peanut butter cheesecake mixture evenly over the chocolate cake batter in each pan.

Bake:

10. Bake the cake: Bake in the preheated oven for 50-60 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean.

Cool and Frost:

11. Cool the cakes: Let the cakes cool in the pans for 15 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Make the Peanut Butter Frosting:

12. Cream butter and peanut butter: In a large mixing bowl, beat the butter and peanut butter until creamy.
13. Add powdered sugar and cream: Gradually add the powdered sugar, alternating with the heavy cream, beating until smooth and fluffy. Stir in the vanilla extract.

Frost the Cake:

14. Frost the first layer: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of peanut butter frosting over the top.
15. Stack and frost: Carefully place the second cake layer on top, cheesecake side down. Frost the top and sides of the cake with the remaining peanut butter frosting.

Serve:

16. Enjoy: Slice and enjoy the indulgent Chocolate Peanut Butter Cheesecake Cake, with its layers of rich chocolate cake, creamy peanut butter cheesecake, and luscious peanut butter frosting!

Tips for the Best Chocolate Peanut Butter Cheesecake Cake

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start for the best results.
• Proper Measuring: Use a kitchen scale for precise measurements.
• Chill the Cake Layers: Chill the cake layers in the freezer for 20 minutes before assembling to make them easier to stack and frost.
• Frosting Consistency: Ensure the frosting is the right consistency for easy spreading.

FAQ

Can I Use Natural Peanut Butter?

• Yes, but the texture might be slightly different. Stir well to combine any separated oils.

How Do I Store This Cake?

• Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.

Can I Freeze This Cake?

• Yes, you can freeze the cake layers and cheesecake separately. Assemble and frost after thawing.

What If I Don’t Have Buttermilk?

• Make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/2 cups of milk. Let it sit for 5 minutes before using.