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Chocolate Brownie Cake with Peanut Butter Frosting

Irresistible Chocolate Brownie Cake with Peanut Butter Frosting

This Chocolate Brownie Cake with Peanut Butter Frosting is a delightful mix of rich brownie layers and creamy frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 stick Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 8 ounces Semisweet Baking Chocolate Primary source of chocolate flavor; use dark chocolate for a richer taste.
  • 1 cup Granulated Sugar Sweetens the cake; consider using brown sugar for a hint of caramel flavor.
  • 2/3 cup Dark Brown Sugar Adds moisture and depth; light brown sugar works as a substitute if needed.
  • 3/4 cup All-Purpose Flour Provides structure; opt for a gluten-free flour blend for celiac-friendly results.
  • 1 cup Unsweetened Natural Cocoa Powder Enhances chocolate flavor; Dutch-processed cocoa is an excellent alternative.
  • 3/4 teaspoon Baking Powder Helps the cake rise; ensure it's fresh for optimal results.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and deepens flavors; regular salt can be substituted.
  • 5 large Eggs Provide structure and moisture; room temperature eggs integrate best.
  • 1/2 cup Vegetable Oil Keeps the cake moist; melted coconut oil is a tasty replacement.
  • 1 teaspoon Vanilla Extract Enhances flavor; use pure vanilla for the best outcome.
For the Frosting
  • 2 sticks Unsalted Butter Provides creaminess in the frosting base.
  • 1 cup Creamy Peanut Butter The star ingredient; smooth peanut butter creates a luxurious texture.
  • 2 1/2 cups Powdered Sugar Sweetens the frosting while adjusting its consistency; coconut sugar is a healthier alternative.
Optional Toppings
  • Chopped Peanut Butter Cups A fun addition for extra flavor and flair.

Equipment

  • oven
  • Mixing bowls
  • Cake Pans
  • Whisk
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by greasing and lining the bottoms with parchment paper.
  2. In a heat-safe bowl, combine unsalted butter and semisweet baking chocolate. Melt in the microwave in 30-second intervals, stirring until smooth.
  3. Whisk in granulated sugar and dark brown sugar until blended, mixture will be warm but not hot.
  4. In another bowl, mix all-purpose flour, cocoa powder, baking powder, and salt. Combine these dry ingredients evenly.
  5. Whisk in the eggs one at a time into the chocolate mixture, then add vegetable oil and vanilla extract, mixing well.
  6. Gently fold the dry ingredients into the chocolate mixture until just combined, avoiding overmixing.
  7. Divide the batter evenly among your prepared cake pans, spreading it out evenly. Bake for 25 minutes.
  8. Remove from the oven and cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
  9. Beat together unsalted butter and peanut butter until fluffy. Gradually add powdered sugar and mix until creamy.
  10. Assemble the cake by placing one layer on a plate and spreading frosting on top. Repeat with the second layer and chill for 15 minutes.
  11. Prepare ganache by melting more chocolate with cream, stir until smooth and drizzle over frosted cake.
  12. Optionally, sprinkle chopped peanut butter cups on top for additional decoration and flavor.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Ensure eggs are at room temperature and let layers cool completely before frosting for best results.

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