Peanut Butter Drip Cake with Chocolate Sprinkles
Peanut Butter Drip Cakes are the best treats for peanut butter and chocolate lovers. This cake has moist peanut butter cake, thick peanut butter icing, and chocolate ganache drips down the sides. The final touch? An plenty of chocolate sprinkles for texture and whimsy. Birthdays, celebrations, and special occasions call for this dessert.
Ingredients
Peanut Butter Cake:
- 2.5 cups (315g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 240g smooth peanut butter
- Softened unsalted butter—1/2 cup (115g).
- 300g granulated sugar
- 100g packed brown sugar, 1/2 cup.
- 4 big room-temperature eggs.
- Two teaspoons vanilla
- Room temperature 1 1/4 cups (300ml) buttermilk.
For Peanut Butter Frosting:
- 240g smooth peanut butter
- Softened unsalted butter—1/2 cup (115g).
- Sifted powdered sugar—3 cups (360g).
- 1/4 cup (60ml) heavy cream—more if needed.
- 1 tsp vanilla
- A pinch of salt balances sweetness.
For Chocolate Ganache Drip:
- Heavy cream—1/2 cup
- Finely chopped 4 oz (115g) semi-sweet chocolate.
- For shine, use 1 tablespoon unsalted butter.
- For topping:
- 1/2 cup chocolate sprinkles
Instructions
1. Cake prep:
- Heat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease.
- Mix flour, baking powder, soda, and salt in a medium bowl. Set aside.
- Combine peanut butter, butter, granulated sugar, and brown sugar in a large bowl and beat until frothy, 3-4 minutes.
- Beat each egg carefully after adding it. Mix in vanilla.
- Add the dry ingredients to the wet components in three batches, alternating with buttermilk, starting and finishing with dry. Just blend.
- Spread batter evenly in prepared cake pans and smooth tops with a spatula.
- Bake the cakes for 25–30 minutes until a toothpick put into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to finish cooling.
2. Make Peanut Butter Frosting:
- Mix peanut butter and butter in a large bowl until smooth.
- Add powdered sugar slowly and mix on low speed.
- Increase speed to medium-high with heavy cream, vanilla extract, and salt. Frosting should be soft and fluffy. If the frosting is too thick, add more heavy cream until desired.
3. Build the Cake:
- After cakes cool, level the tops if needed.
- Place one cake layer on a cake stand or dish. Cover with peanut butter frosting evenly.
- Repeat the second layer, then add the third.
- Smooth the remaining peanut butter frosting on the cake’s top and sides with a spatula or cake scraper.
4. Make Chocolate Ganache Drip:
- Heat heavy cream in a small pot on medium until it simmers. Remove from heat and pour over chopped chocolate in a heatproof bowl.
- Wait 2-3 minutes, then stir until the chocolate melts and the ganache is smooth.
- Melt and mix butter.
- Cool the ganache until it thickens but remains pourable.
5. Drip Ganache:
- Pour chocolate ganache around the cake’s edges and down the sides with a spoon or piping bag. Next, cover the cake with a thin layer of ganache.
- Place chocolate sprinkles on the cake top and sides while the ganache is wet.
6. Final Touches and Serve:
- Slice the cake after 30 minutes of setting.
- Taste and texture are greatest at room temperature.
Perfection Tips
- Before starting, make sure all ingredients are room temperature. This smooths batter and icing.
- If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Wait 5 minutes before using.
- Warm ganache if it’s too thick to drop. It may be too thin, so let it cool for a few minutes before applying.
Conclusion
- This Peanut Butter Drip Cake with Chocolate Sprinkles is a gorgeous treat with rich flavours. Every bite is a symphony of textures and flavours from the creamy peanut butter frosting, soft cake layers, smooth chocolate ganache, and crunchy sprinkles. This cake will please anyone, whether you’re celebrating or treating yourself.