Description
Indulge in this Chocolate Peanut Butter Cheesecake Cake, a luscious layered dessert combining rich chocolate cake with a creamy peanut butter cheesecake center, finished with a fluffy peanut butter frosting. Perfect for peanut butter and chocolate lovers looking for an impressive yet approachable treat.
Ingredients
Scale
Chocolate Cake Layers
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Peanut Butter Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream (more if needed)
- 1 teaspoon vanilla extract
Optional Toppings
- Mini peanut butter cups
- Chocolate ganache drizzle
- Chopped peanuts
Instructions
- Make the cheesecake layer: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Beat the cream cheese and granulated sugar until smooth and creamy. Add in the peanut butter, eggs, sour cream, and vanilla extract; mix until fully combined. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until the cheesecake is set but slightly jiggly in the center. Allow to cool completely, then refrigerate until firm, ideally for several hours or overnight.
- Make the chocolate cake layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the eggs, whole milk, vegetable oil, and vanilla extract, and mix until combined. Carefully stir in the hot water until the batter is smooth. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans, then remove.
- Make the frosting: Beat the unsalted butter and peanut butter together until smooth and fluffy. Gradually add the powdered sugar, mixing well. Add the heavy cream and vanilla extract, beating until light and spreadable. Adjust consistency with additional cream if necessary.
- Assemble the cake: On a serving plate, place one layer of the chocolate cake. Carefully place the chilled peanut butter cheesecake layer on top of the first cake layer. Add the second chocolate cake layer on top of the cheesecake. Frost the top and sides with the peanut butter frosting, smoothing evenly. Decorate with optional mini peanut butter cups, a drizzle of chocolate ganache, or sprinkle with chopped peanuts to finish.
Notes
- For clean slices, chill the assembled cake for 1 to 2 hours before serving to allow the layers to set well.
- This cake freezes beautifully—wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
