Description
Turn your kitchen into a Southern bake shop with this rich, one‑pan chocolate cake layered with fluffy peanut butter filling and finished with a glossy dark chocolate drizzle.
Ingredients
Scale
Chocolate Cake Base
- 2 sticks (1 cup) unsalted butter, melted and cooled
- 1 cup whole milk
- ½ cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups all‑purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (plus extra if needed)
Silky Chocolate Topping
- 1½ sticks (¾ cup) unsalted butter
- ⅓ cup whole milk
- ⅓ cup light corn syrup
- 1 tablespoon vanilla extract
- 6 oz dark chocolate, chopped
- 3 cups confectioners’ sugar, sifted
Instructions
- Heat & Prep
- Preheat oven to 350°F.
- Grease a 13×18‑inch jelly‑roll pan with butter or nonstick spray.
- Whip the Cake Batter
- In a large bowl, whisk together the melted butter, milk, sour cream, and sugar until smooth.
- Beat in eggs and vanilla until fully incorporated.
- Sift in flour, cocoa, baking soda, and salt. Stir until the batter is uniform and free of lumps.
- Bake the Cake
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest for about 10 minutes before adding the next layer.
- Make the Peanut Butter Layer
- In a mixer bowl, cream the peanut butter with softened butter until silky.
- Add vanilla and salt, then gradually beat in the powdered sugar, half a cup at a time.
- If the mixture seems too stiff, add milk a teaspoon at a time until it reaches a spreadable consistency.
- Smooth this peanut butter frosting evenly over the warm cake.
- Prepare the Chocolate Glaze
- In a small saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla. Warm until the butter melts.
- Reduce heat to low, stir in the chopped dark chocolate, and whisk until the mixture is glossy and smooth.
- Remove from heat and whisk in the sifted confectioners’ sugar until fully blended. Let it cool for 5 minutes.
- Finish & Serve
- Pour the warm chocolate icing over the peanut butter layer, using a spatula to coax it to the edges.
- Let the cake stand at room temperature for at least 30 minutes to set.
- Slice into squares and enjoy!
Notes
Storage Tip: Keep leftovers covered at room temperature for up to three days, or refrigerate for a week. For longer storage, wrap individual squares in plastic and freeze up to two months.
- Category: Desserts