Chocolate Brownie Cake with Peanut Butter Frosting

Chocolate Brownie Cake with Peanut Butter Frosting

If you love brownies and peanut butter, then this Chocolate Brownie Cake with Peanut Butter Frosting is going to be your new obsession! Imagine three layers of fudgy, rich brownie cake, stacked with creamy peanut butter buttercream, and finished with a silky chocolate ganache drip—pure decadence in every bite. As a professional chef, I know that the key to an indulgent dessert is balancing flavors and textures. This cake is dense and chewy like a brownie but still sliceable like a classic cake. 

The peanut butter frosting adds a salty-sweet contrast, while the ganache brings everything together with a glossy, smooth finish. Whether you're making this for a birthday, a special occasion, or just because you deserve a treat, this cake is guaranteed to impress. 

 And the best part? No fancy techniques needed! If you can mix, whisk, and spread frosting, you’ve got this. So, grab your ingredients, preheat your oven, and let’s bake up some chocolatey magic!

Ingredients:

For the brownie cake layers:

1. 113g (1 stick) unsalted butter
2. 227g (8 oz) semisweet baking chocolate, chopped
3. 200g (1 cup) granulated sugar
4. 133g (2/3 cup) dark brown sugar
5. 95g (3/4 cup) all-purpose flour
6. 85g (1 cup) unsweetened natural cocoa powder
7. 3/4 tsp baking powder
8. 1/2 tsp salt
9. 5 large eggs, at room temperature
10. 120ml (1/2 cup) vegetable oil
11. 1 tsp vanilla extract

For the peanut butter frosting:

1. 227g (2 sticks) unsalted butter, at room temperature
2. 270g (1 cup) creamy peanut butter
3. 1 tsp vanilla extract
4. 1/8 tsp fine salt
5. 313g (2 1/2 cups) powdered sugar, sifted

For the chocolate drip:

1. 113g (4 oz) semisweet or bittersweet chocolate, finely chopped
2. 120ml (1/2 cup) heavy cream
3. Chopped peanut butter cups (optional, for garnish)

Instructions:

Step 1: Make the Brownie Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.
2. In a heatproof bowl, combine the butter and chocolate. Microwave for 45 seconds, stir, then continue heating in 30-second bursts until melted and smooth. Stir in both sugars and let the mixture cool slightly.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. To the cooled chocolate mixture, whisk in the eggs one at a time, whisking vigorously for about 30 seconds after each addition.
5. Stir in the vegetable oil and vanilla extract.
6. Gently fold in the dry ingredients until just combined. Do not overmix.
7. Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to remove air bubbles.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs(not wet batter).
9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Wrap in plastic and refrigerate if assembling later.

Step 2: Make the Peanut Butter Frosting

1. In a stand mixer with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy (about 2 minutes).
2. Add the vanilla extract, salt, and sifted powdered sugar. Beat for another 3 minutes until smooth and creamy.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate. Spread 1/2 cup of frosting evenly over the top.
2. Repeat with the second and third layers, ensuring the top layer is flat side up.
3. Apply a thin crumb coat (a light layer of frosting to trap crumbs) over the entire cake. Smooth it out using an offset spatula or bench scraper.
4. Refrigerate for 15-20 minutes until the crumb coat is firm.
5. Spread the remaining frosting evenly over the cake, smoothing the sides and top. Chill while making the ganache.

Step 4: Make the Chocolate Drip

1. Place the chopped chocolate in a heatproof bowl
2. Heat the heavy cream until simmering, then pour it over the chocolate. Cover and let sit for 2-3 minutes, then stir until smooth.
3. Let the ganache cool for 10 minutes until it thickens but is still pourable.
4. Test by pouring a little down the side of a glass—if it runs too fast, let it cool longer. If too thick, microwave for 5-10 seconds.
5. Pour the ganache over the top of the cake, letting it drip naturally down the sides.
6. Garnish with chopped peanut butter cups, if using.

Default

1. Room Temperature: Store covered for up to 1 day
2. Refrigerator: Store for up to 3 days. Bring to room temp before serving.

👨‍🍳 Pro Tips for the Best Brownie Cake:

1. Don’t Overbake – The cakes should be set but slightly fudgy. They’ll continue cooking as they cool.
2. Chill Before Frosting – A cold cake is easier to frost without crumbs getting in the way.
3. Let the Ganache Cool – If it's too warm, it will melt the frosting and drip too fast!

This Chocolate Brownie Cake with Peanut Butter Frosting is a showstopper dessert that brings together rich chocolate, creamy peanut butter, and smooth ganache in one unforgettable bite. Try it out and let me know how it turns out!