Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze is technically the name for this cake. It turned out so incredibly well; I am thrilled to be sharing it with you.
A few months ago, my friend Donna mentioned that she would love a cake that combined peanut butter and chocolate. When I was looking for just the right recipe, I stumbled on this one by Deb at Smitten Kitchen.
As soon as I read her description, I knew this was the one. It was perfect! There is absolutely nothing I would change about this recipe when I make it again.
This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this.
This is one of the best chocolate cakes I have ever had. It is made in a single bowl and cleanup for that part of this project was a breeze.
As a couple of my friends will attest, I am NOT a skilled cake decorator. I rarely bake cakes, as I much prefer making cookies and other treats.
Have you ever seen a Zebra Cake? Those pretty swirled chocolate and vanilla cake layers might look kind of complicated, but they’re easier to make than you might think.
However, I do love to bake and I have a great friend celebrating her birthday today! In honor of her, I made this cake. I am wishing Donna the very happiest of Happy Birthdays! Please stop by her blog The Slow Roasted Italian and wish her a fabulous day!
We celebrated last night with a few other friends. It was a great night of visiting and playing with the children who were racing through the house.
Luckily, I had some kiwi pops on hand for the youngest kids, because there was no way I was letting my littlest near this cake right before bedtime.
How To Make a Crumb Coat
With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through.
Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. You’ll use the remaining bit of frosting to create a smooth final coating.
Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze
Ingredients
CAKE INGREDIENTS
- 2 cups all purpose flour
- 2 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup light flavored olive oil
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
FROSTING INGREDIENTS
- 8 ounces cream cheese room temperature
- 6 tablespoons butter room temperature
- 4 cups powdered sugar
- 1/2 cup, plus 2 tablespoons creamy peanut butter
GLAZE INGREDIENTS
- 8 ounces semi-sweet chocolate chips
- 3 tablespoons creamy peanut butter
- 1/2 cup half and half
Instructions
CAKE DIRECTIONS
- Preheat the oven to 350 degrees. Generously butter the bottom and sides of three 8″ round cake pans. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan.
- Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Stir to combine. Add the oil, sour cream, and eggs. Beat with an electric mixer to combine. Gradually add in the water, vinegar, and vanilla and continue beating to combine. Divide the batter evenly between the three cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs. Remove from the oven and let the cake cool in the pans for 20 minutes.
- Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. If desired, once the cakes are completely cool, wrap in saran wrap and freeze for a couple of hours before assembling the cake.
FROSTING DIRECTIONS
- In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Add the peanut butter and beat to combine. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often.
- To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about ½ a cup of the remaining frosting.
- Once the cake is fully frosted, chill it, to make sure the frosting is completely set before drizzling it with the glaze. The more set the first frosting is, the better the drip effect that will be created by the final glaze.
GLAZE DIRECTIONS
- In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth. Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
- To glaze the cake, simple pour the chocolate glaze over the top of the cake. Using a large metal spatula (an offset one will work best for this), spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake.
- Refrigerate uncovered for at least 30 minutes prior to serving. (If the cake chills for longer than that, or overnight, be sure to let it warm at room temperature for at least one hour before serving.)
Notes
Nutrition
{originally published 10/6/11 – recipe notes updated 3/17/20}
Anisha says
The cake looks delicious… Bookmarking this.
My Journey With Candida says
I bet you had to hold the kids back from that cake so you could get some pictures. It looks really good.
Jenn says
Looks incredibly delicious, Mary!! Wish I had that whole cake in front of me right now 🙂
Beth says
That looks unbelievable. I love smitten kitchen and I've never been disappointed in any of her recipes. What a great way to celebrate a birthday!
Steph @ Lick My Spoon says
Squeee! I want! I need!!
The Slow Roasted Italian says
This cake is amazing Mary! You did such an amazing job, it is beautiful and delicious. The peanut butter is not over powered by the chocolate, the flavors and textures are a perfect compliment to each other.
Thank you so much for taking yourself out of your comfort zone to make such an amazing cake for me. I LOVE IT!!!
Cheah says
This cake looks gorgeous! Certainly a job well done!
Erin @ Cooking on Whim says
Love the combo of flavors too… looks decadent!
Pam says
It looks so decadent and beautiful!
Erin says
Yum yum yum! I've seen this cake floating around the internet, and every time I do, I can feel my resolve weakening a bit. I can't wait for an occasion to make this cake! 🙂
Marguerite says
Omg, this cake looks sinfully delicious and decadent! I am drooling and wish I had a big piece right now! Thanks for the great recipe and for stopping by!
Sweet And Crumby says
This is my very favorite cake EVER. I would gladly eat it on my birthday and yours looks beautiful.
The Starving Student says
I love how simple and unassuming it looks! I could definitely go for a slice!
Inside a British Mum's Kitchen says
You are a good friend and you make a very impressive cake!
Mary x
Sonia (Nasi Lemak Lover) says
Your cake look really good and tempting, bookmarked for future when someone is celebrating Birthday.
kankana says
WOW WOW .. that chocolate .. the way it's dripping .. classic presentation!
It's looking so so so good.
Quay Po Cooks says
Mary, just the other day, I was telling my Quay Lo, I don't like to work with chocolate because it is rather messy and hard to clean up but looking at your delicious cake, I get itchy to want to bake one.
BarefootBride says
Ooooo. I am copying and pasting this into a Word document. This is going to be a maker. Hmm, Little Man's birthday is coming up shortly…
Jen says
Beautiful! You did a great job!
Words Of Delciousness says
What a yummy looking cake.