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Chocolate Peanut Butter Cheesecake Cake

A decadent dessert that combines rich chocolate cake and creamy peanut butter cheesecake, perfect for impressing guests or indulging yourself.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Peanut Butter Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
For the Topping
  • 0.5 cups chocolate chips
  • 0.25 cups creamy peanut butter

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until smooth. Stir in the boiling water until combined.
  4. Divide the batter evenly between the two prepared cake pans.
  5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Create the Peanut Butter Cheesecake Layer
  1. In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, creamy peanut butter, and vanilla extract. Mix until creamy and uniformly combined.
  2. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter cheesecake mixture until combined.
Assemble Your Cake
  1. Place one layer of chocolate cake on a serving plate. Top it with a generous layer of the peanut butter cheesecake mixture.
  2. Add the second layer of chocolate cake on top. Use the remaining peanut butter cheesecake mixture to frost the top and sides.
  3. Melt the chocolate chips and peanut butter together in the microwave or a double boiler. Drizzle this mixture over the top of the cake, letting it elegantly drip down the sides.

Notes

Chill your cream cheese and heavy cream for better texture. Don’t overmix when incorporating whipped cream to maintain fluffiness. Add chopped peanuts on top for extra crunch.