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The Perfect Cake For All Your Fall Parties – Pumpkin Chocolate Peanut Butter Cake Recipe

This Pumpkin Chocolate Peanut Butter Cake is the perfect cake for all your fall parties, game-day tailgating, Halloween, and everything in between. It’s seriously the BEST chocolate peanut butter cake. Three soft, perfectly sweet, super moist, and extra chocolatey cake layers.


Pumpkin is the secret ingredient that makes this cake incredibly moist. Since the recipe doesn’t have any pumpkin spices (like cinnamon, nutmeg, cloves…) it really just tastes like chocolate so I knew that it would pair perfectly with a peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal. Decorate with mini peanut butter pumpkins and you’ll have a deliciously festive chocolate peanut butter cake that beats out any others!

 

INGREDIENTS

For the Cake

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2/3 cup cocoa

1/2 teaspoon salt

3 large eggs

1 egg yolk

3/4 cup butter, softened

1 15 ounce can pumpkin

1/2 cup buttermilk

1 cup brown sugar

1 cup sugar

2 teaspoons vanilla

For the Peanut Butter Frosting

3/4 cup peanut butter

3/4 cup 1 1/2 sticks butter, softened

3 1/2 cups powdered sugar

2 teaspoons vanilla extract

1/3 cup milk

For the Chocolate Frosting

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

2 sticks (1 cup) salted butter

2 teaspoons vanilla extract

1/4 cup heavy cream

INSTRUCTIONS

For the Cake

Preheat the oven to 375 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high speed about 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a large bowl, mix together flour, cocoa, baking powder, baking soda, and salt to combine.

Combine buttermilk, pumpkin, and vanilla in a small bowl.

Alternately add the flour mixture and pumpkin mixture into the batter then mix on low speed until combined.

Pour the batter among the cake pans and bake for 20 to 25 minutes or a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached.

Remove the cake from the oven and let cool for 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack.

For the Peanut Butter Frosting

Beat together the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer until combined. Beat in milk, a little at a time on low until smooth and creamy.

For the Chocolate Frosting

Add the butter and powdered sugar to the bowl of a stand mixer. Beat until light and fluffy. Mix in vanilla and cocoa powder.

Add the heavy cream and whip the frosting for 1-2 minutes, until light and fluffy.

To assemble

Place one cake layer on a serving plate or cake stand. Spread half the peanut butter frosting on top in an even layer. Add the 2nd cake layer and spread with the remaining peanut butter frosting. Add the final cake layer and apply the chocolate frosting to the top and sides of the cake. Decorate as desired.

Chill 1 hour to allow the cake to set up. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.

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