Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake 

Ingredients:

For the Chocolate Cake:

• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups buttermilk

For the Peanut Butter Cheesecake:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup creamy peanut butter

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions:

Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.
Make the Chocolate Cake:
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the two prepared cake pans.

Make the Peanut Butter Cheesecake:
7. In another large bowl, beat the cream cheese until smooth.
8. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peanut butter until well combined.

Layer the Cake:
9. Spoon the peanut butter cheesecake mixture evenly over the chocolate cake batter in each pan.

Bake:
10. Bake in the preheated oven for 50-60 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean.

Cool and Frost:
11. Let the cakes cool in the pans for 15 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Make the Peanut Butter Frosting:
12. In a large mixing bowl, beat the butter and peanut butter until creamy.
13. Gradually add the powdered sugar, alternating with the heavy cream, beating until smooth and fluffy. Stir in the vanilla extract.

Frost the Cake:
14. Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of peanut butter frosting over the top.
15. Carefully place the second cake layer on top, cheesecake side down. Frost the top and sides of the cake with the remaining peanut butter frosting.
Serve:
16. Slice and enjoy the indulgent Chocolate Peanut Butter Cheesecake Cake, with its layers of rich chocolate cake, creamy peanut butter cheesecake, and luscious peanut butter frosting!

Yield:
This recipe makes a decadent Chocolate Peanut Butter Cheesecake Cake, perfect for 12-16 servings depending on slice size.