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 need a show-stopping treat. If you love no-bake desserts, you might also enjoy this No Bake Twix Cheesecake Recipe or this Creamy Caramel Marshmallow Cups Recipe.

Ingredients

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

• ⅓ cup natural unsweetened cocoa powder
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 cup boiling water
• 1 cup buttermilk
• ½ cup salted butter
• 1 cup salted butter (for frosting)
• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 Tablespoons heavy cream or milk
• 6 ounces semisweet chocolate, chopped (or 1 cup chocolate chips, for ganache)
• ½ cup heavy cream (for ganache)

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.

Step-by-Step Instructions

Step 1 — Prep Your Pans and Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure your chocolate peanut butter cake releases cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1½ teaspoons baking soda. Sifting the cocoa helps avoid lumps.

Step 3 — Mix Wet Ingredients

In a separate large bowl, beat 2 large eggs, then add 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Mix on medium speed until fully combined.

Gradually add 1 cup of boiling water while mixing on low—this will thin the batter and intensify the chocolate flavor.

Step 4 — Combine and Pour Batter

Add the dry ingredients to the wet mixture in three additions, mixing just until combined after each. Scrape the bowl to ensure no pockets of flour remain.

Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release large air bubbles.

Step 5 — Bake the Cake Layers

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven during the first 25 minutes to prevent sinking.

Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Step 6 — Make Peanut Butter Frosting

Beat 1 cup unsalted butter (softened) with 1 cup creamy peanut butter until smooth. Gradually add 4 cups powdered sugar and ¼ cup milk, beating until light and fluffy.

If the frosting is too thick, add milk 1 tablespoon at a time. If too thin, add a bit more powdered sugar.

Step 7 — Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting over the top. Carefully place the second layer on top.

Frost the top and sides with the remaining frosting. For clean slices, chill the assembled chocolate peanut butter cake for 30 minutes before serving.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	52g
Fat	29g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy contrast to the rich chocolate peanut butter cake.
• Almond flour for all-purpose flour — Lowers carbs and provides a gluten-free option with a nutty flavor that complements the peanut butter.
• Unsweetened applesauce for oil — Cuts fat and calories while keeping the cake moist, adding subtle fruit notes.
• Natural peanut butter for regular — Reduces added sugars and sodium, enhancing pure peanut flavor in your chocolate peanut butter cake.
• Dark cocoa powder for Dutch-process — Offers more antioxidants and a deeper chocolate taste without extra alkalizers.
• Coconut sugar for white sugar — Provides a lower glycemic index and caramel-like sweetness that pairs well with peanut butter.
• Oat milk for dairy milk — Creates a dairy-free version with a mild, creamy texture that doesn’t overpower the chocolate and peanut butter flavors.
• Egg whites for whole eggs — Lowers cholesterol and fat while maintaining structure, ideal for a lighter chocolate peanut butter cake.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a glass of cold milk or a rich cup of coffee to balance the sweetness.
• Garnish with chopped salted peanuts and a drizzle of warm chocolate sauce for added texture and flavor.
• Perfect for birthday celebrations, potlucks, or as a decadent weekend treat.
• For elegant plating, dust with cocoa powder and add a fresh mint sprig.
• Transform leftovers into cake pops by crumbling the cake and mixing with frosting.

This Chocolate Peanut Butter Cake is versatile enough for casual family dinners yet impressive for special occasions, making it a crowd-pleasing dessert option.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for better emulsion and a smoother Chocolate Peanut Butter Cake batter.
• Mistake: Overmixing the cake batter. Fix: Mix just until ingredients are combined to avoid developing too much gluten, which makes the cake tough.
• Mistake: Not properly preparing your cake pans. Fix: Grease, line with parchment paper, and flour the pans to guarantee your Chocolate Peanut Butter Cake releases cleanly.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 5-10 minutes to check, as a sudden temperature drop can cause the cake to fall.
• Mistake: Frosting a warm cake. Fix: Let the cake layers cool completely on a wire rack so the rich peanut butter frosting doesn’t melt and slide off.
• Mistake: Using the wrong type of peanut butter for the frosting. Fix: Use commercial, no-stir peanut butter for a stable, spreadable consistency, not the natural, oily kind.
• Mistake: Overbaking the cake layers. Fix: Start checking for doneness a few minutes before the timer; a toothpick should have a few moist crumbs attached.
• Mistake: Skimping on the salt. Fix: Use a pinch of fine sea salt in both the cake and frosting to enhance the chocolate and peanut butter flavors.

Storing Tips

• Fridge: Store your Chocolate Peanut Butter Cake in an airtight container for up to 5 days. Keep refrigerated below 40°F (4°C) for food safety.
• Freezer: Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months in a freezer-safe container.
• Reheat: Thaw frozen cake in the refrigerator overnight. For a warm slice, microwave for 15–20 seconds or warm in a 300°F (150°C) oven until internal temperature reaches 165°F (74°C).

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

Conclusion

This Chocolate Peanut Butter Cake is a decadent treat that’s sure to impress. If you love this recipe, try our Perfectly Moist Chocolate Banana Cake Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

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

Yes, you can prepare this Chocolate Peanut Butter Cake a day in advance. Store it covered at room temperature or in the refrigerator if your kitchen is warm. The flavors often improve after resting.

What can I use if I don’t have buttermilk for the cake?

You can make a quick substitute by adding one tablespoon of lemon juice or vinegar to one cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly before using it in your Chocolate Peanut Butter Cake batter.

How should I store leftover Chocolate Peanut Butter Cake?

Store any leftover cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap.