Description

A fudgy, moist chocolate cake with a salty peanut butter flavor, topped with a light and airy whipped cream cheese frosting. This one-bowl dessert is easy to make and tastes like a high-end bakery treat.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) white granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
½ cup (120ml) vegetable oil
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
½ cup (125g) creamy peanut butter
2–3 tablespoons heavy cream
½ cup (85g) semi-sweet or milk chocolate chips
Crushed peanuts for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line bottoms with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
Add eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth. The batter will be thin.
Pour batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a large bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, mixing on low then beating on high for 2-3 minutes until fluffy.
Add peanut butter and heavy cream to the frosting mixture; beat until combined. Fold in chocolate chips by hand.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides with remaining frosting.
Sprinkle with crushed peanuts if desired. Refrigerate for at least 30 minutes before slicing to set the frosting.

Notes

Ensure all dairy ingredients (butter, cream cheese) are at room temperature for smooth frosting. Do not overmix the batter to avoid a tough texture. Sifting powdered sugar is crucial for a smooth frosting consistency. The cake tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40
Sodium: 280
Fat: 22
Saturated Fat: 10
Carbohydrates: 55
Fiber: 3
Protein: 8

Keywords: Reese's cake, peanut butter chocolate cake, one bowl cake, fudgy cake, whipped frosting, easy dessert, chocolate cake recipe