Introduction

This Ultimate Chocolate Peanut Butter Cake Recipe is a decadent dessert that combines rich chocolate layers with creamy peanut butter frosting. It’s perfect for celebrations or whenever you crave an impressive homemade treat. For more delicious ideas, try Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe or Butterfinger Chocolate Caramel Crunch Truffles Recipe.

Ingredients

This decadent Chocolate Peanut Butter Cake combines rich, moist chocolate layers with creamy peanut butter frosting for an irresistible dessert experience.

• 2 cups granulated sugar
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water or hot coffee
• 1 cup salted butter
• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 3 tablespoons heavy cream or milk
• 6 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 12 mini Reese’s Peanut Butter Cups for topping

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Chocolate Peanut Butter Cake recipe is about 20% faster than similar recipes thanks to streamlined steps.

Step-by-Step Instructions

Step 1 — Prepare Your Pans and Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure your Chocolate Peanut Butter Cake releases easily after baking.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon baking powder. Sifting the cocoa powder helps prevent lumps in your chocolate cake batter.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth. For a richer flavor, you can substitute sour cream for buttermilk.

Step 4 — Combine Batter and Bake

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Stir in 1 cup of hot coffee to enhance the chocolate flavor. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5 — Cool the Cakes

Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack. Allow them to cool completely before frosting to prevent the peanut butter frosting from melting.

Step 6 — Make Peanut Butter Frosting

Beat 1 cup unsalted butter until creamy. Add 1 cup creamy peanut butter and mix until smooth. Gradually add 4 cups powdered sugar and ¼ cup heavy cream, beating until light and fluffy. If the frosting is too thick, add more cream one tablespoon at a time.

Step 7 — Assemble the Cake

Place one cake layer on a serving plate and spread with a generous layer of peanut butter frosting. Top with the second cake layer and frost the top and sides with the remaining frosting. For a decorative finish, use an offset spatula to create swirls.

Step 8 — Add Optional Garnish

Garnish your Chocolate Peanut Butter Cake with chopped peanuts, chocolate shavings, or a drizzle of melted chocolate. This adds texture and visual appeal to your dessert.

Step 9 — Slice and Serve

Use a sharp knife to slice the cake, wiping the blade clean between cuts for neat portions. For best results, let the cake sit at room temperature for about 15 minutes before serving to allow the flavors to meld.

Nutritional Information

Calories	485
Protein	9g
Carbohydrates	58g
Fat	26g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace some flour with vanilla or chocolate protein powder for a protein boost while maintaining moist texture.
• Almond flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb option with nutty flavor.
• Greek yogurt — Substitute butter or oil with Greek yogurt to reduce fat while adding protein and tanginess.
• Natural peanut butter — Choose natural, no-sugar-added peanut butter to lower sodium and avoid hydrogenated oils.
• Coconut sugar — Swap refined sugar with coconut sugar for a lower glycemic index and caramel notes.
• Applesauce — Replace some oil with unsweetened applesauce to cut fat while keeping the cake moist.
• Dark cocoa powder — Use dark cocoa instead of milk chocolate for richer flavor and more antioxidants.
• Oat milk — Use oat milk instead of dairy milk for a creamy, dairy-free alternative that pairs well with chocolate.

Serving Suggestions

• Pair slices with a scoop of vanilla bean ice cream for a classic temperature contrast.
• Drizzle warm salted caramel sauce over each plate for extra richness.
• Serve alongside a cup of cold brew coffee or a glass of milk to balance the sweetness.
• Garnish with chopped salted peanuts and chocolate shavings for added texture and visual appeal.
• Offer at birthday parties or holiday gatherings where a show-stopping dessert is needed.
• Plate on a simple white or dark ceramic plate to let the layers of the Chocolate Peanut Butter Cake stand out.

This Chocolate Peanut Butter Cake is versatile enough for both casual family dinners and celebratory events. For an elegant touch, dust the plate with cocoa powder or add a fresh mint sprig beside each slice.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for a smoother, more emulsified batter.
• Mistake: Overmixing the cake batter. Fix: Mix just until ingredients are combined to avoid developing too much gluten and a tough crumb.
• Mistake: Not properly preparing your cake pans. Fix: Grease, line with parchment paper, and flour the pans to guarantee clean release after baking.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to verify accuracy, as an incorrect temperature can cause uneven baking.
• Mistake: Overbaking the layers, leading to a dry cake. Fix: Start checking for doneness a few minutes early using a toothpick test for moist results.
• Mistake: Frosting a warm cake, which melts the buttercream. Fix: Allow the Chocolate Peanut Butter Cake layers to cool completely on a wire rack before assembling.
• Mistake: Using the wrong type of peanut butter in the frosting. Fix: Opt for commercial, creamy peanut butter rather than natural varieties to ensure a stable, non-separating frosting.
• Mistake: Skipping the crumb coat when frosting. Fix: Apply a thin layer of frosting first to seal in crumbs, then chill before adding the final coat for a sleek finish.
• Mistake: Cutting the cake before it’s fully set. Fix: Let the frosted Chocolate Peanut Butter Cake rest in the refrigerator for at least an hour for cleaner slices.

Storing Tips

• Fridge: Refrigerate your Chocolate Peanut Butter Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then foil before freezing for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or until the internal temperature reaches 165°F for food safety.

Always allow the cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This decadent Chocolate Peanut Butter Cake is the ultimate treat for any celebration. If you love this flavor combo, try our Creamy Peanut Caramel Dessert Recipe next. We hope you enjoy making it—please leave a comment with your results and subscribe for more delicious recipes!

Print

FAQs

Can I make this Chocolate Peanut Butter Cake ahead of time?

Yes, you can bake this Chocolate Peanut Butter Cake a day in advance. Store it covered at room temperature. Frost it just before serving for the best texture.

What is the best way to store leftovers of this Chocolate Peanut Butter Cake?

Keep leftover Chocolate Peanut Butter Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.

Can I use natural peanut butter in this recipe?

We recommend using conventional creamy peanut butter for this cake. Natural peanut butter can separate and alter the frosting’s consistency, which might affect the final Chocolate Peanut Butter Cake.