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I've been baking this Chocolate Peanut Butter Cake for years and it never fails to make people smile. The first time I made it was for my best friend's birthday and now it's become the most requested dessert in my recipe collection. There's something magical about how the rich chocolate and creamy peanut butter come together in every slice.
A Match Made in Heaven
You know that moment when you take a bite of something so perfect you just have to close your eyes? That's this cake. I've always believed chocolate and peanut butter were meant for each other and this recipe proves it. Whether I'm baking it for a special occasion or just because it's Tuesday this cake brings pure joy to my kitchen.
What You'll Need
- All Purpose Flour: 3 cups I always give it a good fluff before measuring.
- Sugar: 2 cups granulated makes everything sweet and tender.
- Eggs: 4 large ones set them out early so they're not cold.
- Sour Cream: 1 cup this is my secret for ultra moistness.
- Bittersweet Chocolate: 4 ounces splurge on the good stuff here.
- Creamy Peanut Butter: ½ cup the smooth kind works best.
- Baking Powder & Soda: Fresh ones are crucial for perfect rise.
- Milk: ½ cup whole milk makes everything better.
- Salted Butter: 1 cup let it soften naturally on your counter.
Let's Bake Together
- Get Ready
- First things first warm up your oven to 350°F and give your tube pan a good coating of butter and flour.
- Prep Your Ingredients
- Whisk those dry ingredients together in their own bowl they need to make friends before joining the party.
- Make It Creamy
- This is where the magic starts. Beat your butter and sugar until they're light and fluffy about 3 4 minutes. Add those eggs one at a time then mix in the sour cream.
- Bring It All Together
- Now go back and forth with your flour mix and milk. Just until everything's happy don't overmix.
- Create The Swirl
- Split that gorgeous batter and give half the chocolate treatment and half the peanut butter love. Layer them in your pan and make those beautiful swirls.
- Watch It Rise
- Pop it in the oven for about an hour. Your kitchen will smell amazing. Let it rest in the pan for 15 minutes before turning out.
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The Crowning Glory
While the cake cools I whip up my favorite peanut butter drizzle. Just mix powdered sugar peanut butter and enough half and half until it's perfect for drizzling. Sometimes I sneak any extra batter into a few cupcakes my kids love finding those little surprises.
Common Questions
After years of making this cake I've learned a few things. Skip the natural peanut butter it just doesn't work as well here. If your cake isn't rising like mine check those leaveners they might need replacing. And yes Greek yogurt works beautifully instead of sour cream I do it all the time.
Keep It Fresh
This cake actually gets better after a day when all those flavors have time to mingle. Keep it covered on your counter for about 3 days or pop it in the fridge for up to a week. We love it with cold milk or if we're feeling fancy a scoop of vanilla ice cream.
From My Kitchen to Yours
Every time I share this cake at gatherings someone asks for the recipe. It warms my heart knowing other families are creating their own sweet memories with it too. I'd love to hear how it turns out in your kitchen drop me a note below and happy baking!
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Frequently Asked Questions
- → Why turn the carrots while roasting?
- Turning ensures even caramelization and prevents burning on one side. It helps the brown sugar and butter coat all sides of the carrots.
- → How do I know when carrots are done?
- They should be just fork tender - soft enough to pierce easily but not mushy. This ensures a nice texture while maintaining their shape.
- → Can I make this ahead?
- Roast carrots ahead but add toppings just before serving. Warm carrots slightly and add fresh pecans, goat cheese and herbs.
- → Why use flaked sea salt?
- Flaked salt adds texture and bursts of flavor to the candied pecans. Regular salt can be substituted but won't give the same textural interest.
- → Can I use baby carrots?
- While whole carrots are preferred for presentation, baby carrots can work. Reduce cooking time as they're smaller and will cook faster.