"#1 Dad!" Chocolate Father's Day Cake with Peanut Butter Frosting
Show Dad how great he is, with this one-of-a-kind Father's Day cake!
Is your dad (or kids' dad) #1? Of course he is! Then show him how much you care with this irresistible chocolate peanut butter cake. The decorations make this an ideal Father's Day cake, but it's the flavors in the dessert itself that really set it apart.
Rich, fluffy chocolate cake is topped with a thick layer of peanut butter frosting. There's a reason that this flavor combination is a classic, and this cake will remind you of just how indulgent chocolate and peanut butter can be.
The chocolate ganache topping and peanut butter Oreo garnish just pile on more flavor, for a cake recipe that Dad will ask for again and again.
Happy Father's Day!
Preparation Time45 min
Cooking Time25 min
- For the Cake
- 1 3/4 cup all purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup hot water
- For the Peanut Butter Frosting
- 2 cups salted butter, room temperature
- 1 1/4 cup peanut butter
- 9 cups powdered sugar
- 6 tablespoons water or milk
- Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Peanut butter chocolate pie Oreos and Reese's Cups to garnish
Chocolate Father's Day Cake with Peanut Butter Frosting Recipe
Tip: If you don't have time to make the cake from scratch, you can use your favorite chocolate cake mix to make the cake instead! Bake according to package directions for three 8" cake pans and decorate once the cakes have cooled.
To Make the Cake
Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
Remove cakes from oven and allow to cool.
To Make the Frosting
Combine the butter and peanut butter in a large mixer bowl and mix until well combined.
Add about half of the powdered sugar and mix until smooth.
Add 3 tablespoons of milk and mix until smooth.
Add remaining powdered sugar and mix until smooth.
Add remaining milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
To build the cake, place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
Add about chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
Add the final cake layer to the top of the cake.
Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
Set the cake aside and make the chocolate ganache.
Put the chocolate chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
Use a piping bag to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Chocolate Peanut Butter Pie Oreos.
Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
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