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–+ servings

Eggless Chocolate Peanut Butter Cake

This eggless recipe delivers an irresistible treat everyone will love. It is wonderfully rich, decadent, and perfect for any celebration.
Eggless Chocolate Peanut Butter Cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 852 kcal
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Equipment

  • 9-inch round cake pans
  • electric mixer
  • wire rack

Ingredients
  

For the Cake

  • 2 cups All Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Buttermilk, Room Temperature
  • 1/2 cup Plain Yogurt, Room Temperature
  • 1/2 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Hot Coffee

For the Peanut Butter Frosting

  • 1 cup Unsalted Butter, Softened
  • 1 cup Creamy Peanut Butter
  • 3 cups Powdered Sugar
  • 1/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Ganache

  • 2/3 cup Semisweet Chocolate Chips
  • 1/2 cup Heavy Cream

For Garnish

  • 1/2 cup Mini Peanut Butter Cups

Instructions
 

  • Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until no cocoa lumps remain.
  • Add the buttermilk, yogurt, oil and vanilla and beat on medium for 1 minute until thick and smooth.
  • With the mixer on low, slowly pour in the hot coffee and mix until combined. The batter will be thin, which is exactly what makes this cake so moist. Divide it evenly between the pans.
  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
  • For the frosting, beat the butter and peanut butter for 2 minutes until creamy. Add the powdered sugar, heavy cream, vanilla and salt, then beat on high for 2 minutes until fluffy.
  • Place one cake layer on a plate, spread with frosting and top with the second layer. Frost the top and sides smoothly, then chill for 20 minutes.
  • For the ganache, heat the cream until steaming, pour it over the chocolate chips and let sit for 3 minutes. Stir until smooth and let cool for 10 minutes to thicken slightly.
    Spoon the ganache over the top of the chilled cake, nudging it to the edges so it drips down the sides, then top with the peanut butter cups.

Nutrition

Serving: 1servingCalories: 852kcalCarbohydrates: 94gProtein: 11gFat: 48g
Course Dessert
Cuisine American
Keyword chocolate peanut butter cake, eggless, layer cake, peanut butter frosting
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