Pumpkin Patch Chocolate Peanut Butter Cake

 

From Half Baked Harvest

3 soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with delicious creamy peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 24

Ingredients

• 3 large eggs, at room temperature
• 1 cup + 2 tablespoons buttermilk, at room temperature
• 1/4 cup + 2 tablespoons plain greek yogurt
• 3/4 cup canola oil
• 1 tablespoon vanilla extract
• 2 1/4 cup all-purpose flour
• 2 1/4 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 2 1/4 teaspoons baking soda
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon kosher salt
• 1 cup + 2 tablespoons hot black coffee

Peanut Butter Frosting

• 1 1/2 cups creamy peanut butter
• 1 stick (1/2 cup) salted butter, at room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Chocolate Frosting

• 2 sticks (1 cup) salted butter, at room temperature
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream, at room temperature

Instructions

• Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
• In the bowl of a stand mixer (or use a hand-held mixer) beat together the eggs, buttermilk, yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until combined and smooth. Slowly stream in the hot coffee, mixing until combined. The batter should be pourable, but not super thin.
• Pour the batter among the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. To create the look of "dirt" look in your "pumpkin patch", simply take a serrated bread knife and slice off the top rounded portion of each cake layer. If you'd prefer not to have an extra step - skip.
• To make the peanut butter frosting. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until light and fluffy.
• To make the chocolate frosting. Add the butter, powdered sugar, cocoa powder, and vanilla to the bowl of a stand mixer. Beat until light and fluffy. Add the heavy cream and whip the frosting for 1-2 minutes, until light and fluffy.
• To assemble, place one cake layer on a serving plate or cake stand. Spread half the peanut butter frosting over the cake. Add the 2nd cake layer and spread with the remaining peanut butter frosting. Add the final cake layer and frost the outside of the cake with the chocolate frosting. Decorate as desired with cake crumbs and mini peanut pumpkins (recipe below). Chill 1 hour to allow the cake to set up. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.