Chocolate Peanut Butter Fudge Cake
Chocolate Peanut Butter Fudge Cake is the ultimate chocolate peanut butter dessert recipe. A fudgy chocolate cake layer, creamy peanut butter filling, and silky chocolate frosting on top are such a fantastic combination. It’s rich, creamy, smooth, decadent, and to die for.
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Servings: 20
Equipment
- Glass 9X13-inch Pan
Ingredients
Fudge Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1/2 cup unsweetened cocoa powder I used Hershey's Dark
- 2 teaspoons espresso powder optional but enhances the chocolate flavor
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Peanut Butter Filling
- 16 ounces about 1 & 1/2 cups creamy peanut butter
Chocolate Frosting
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 4 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Grease and flour a 9” x 13” baking pan. In a large mixing bowl, combine flour, granulated sugar, and baking soda.
- In a medium saucepan, combine butter, cocoa powder, espresso powder(if using), and water. Bring mixture to a boil, stirring constantly. Remove from the heat.
- With an electric mixer on medium speed, beat chocolate mixture into dry mixture until thoroughly blended.
- Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan.
- Bake for 20 to 25 minutes, or until an inserted wooden pick comes out clean.
- Cool for 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
- To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan.
- Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in vanilla.
- Spread chocolate frosting over peanut butter on the cake. Cut into squares.