Looking for a light, fluffy, and moist chocolate cake recipe? Then look no further….this is my “go to” recipe. It is simply the BEST!
For the cake:
- 1 package of devil’s food cake mix
- 1 (3.9 oz) package of instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons of vanilla extract
- 1/2 cup warm water
- Preheat oven to 350.
- Combine all ingredients in the bowl of your stand mixer. Beat for about two minutes on medium speed until well combined.
- Pour into desired pan and bake.
*For bundt cakes, bake 50 to 55 minutes.
*For 9 inch cake layers, bake 25-30 minutes.
*For cupcakes, bake 18 minutes.
Recipe adapted from My Baking Addiction.
For the Peanut Butter Frosting:
- 3 sticks of unsalted butter, softened
- 1 cup of creamy peanut butter
- 2 Tablespoons of vanilla extract
- 5.5 cups of sifted powdered sugar
- 6-8 Tablespoons of heavy whipping cream (if using milk, the amount will be less). I only use 4 tablespoons of whipping cream total.
- In the bowl of your mixer, cream butter and peanut butter on medium speed until light and fluffy….takes a few minutes.
- Turn mixer down to low and add in powdered sugar, little by little.
- Add vanilla and whipping cream and beat until combined.
- Add an additional Tablespoon of whipping cream at a time until you reach desired consistency.
- Turn mixer to high speed and beat until smooth and fluffy!
For the chocolate ganache:
- 4 oz of semi sweet chocolate, cut into little pieces
- 1/2 c heavy whipping cream
- 2 Tablespoons light corn syrup
- 2 Tablespoons vanilla
- 2 Tablespoons honey
- Heat cream over medium heat until it starts to bubble.
- Place chocolate pieces into a glass (heat proof ) bowl.
- Pour the hot whipping cream over the chocolate.
- Let it sit for five minutes. Then whisk it together.
- Add vanilla, honey, and corn syrup. Whisk together.
- Let it sit until you have desired thickness. The longer it sits, the thicker/harder it becomes. Wouldn’t recommend letting it sit longer than 10 minutes.
*Decorate cupcakes or cake as desired.
*I used a 1M Wilton tip to pipe the peanut butter frosting onto the cupcakes, drizzled the chocolate ganache on top, and topped it off with a Reese’s peanut butter cup! Plus I added a little surprise into each cupcake…before baking the cupcakes I lightly pushed a frozen mini Reese’s peanut butter cup into each cupcake!
Enjoy! Would to hear what you think if you give this a try:)