Chocolate Peanut Butter Cake

Why You’ll Love This Recipe

This cake brings together two beloved flavors in the most decadent way. The moist chocolate cake is simple to make yet rich in taste, while the peanut butter frosting adds creaminess, nuttiness, and just the right amount of sweetness. It’s perfect for birthdays, potlucks, or anytime you want a show-stopping dessert with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Eggs
• Whole milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee
• Creamy peanut butter
• Unsalted butter
• Powdered sugar
• Heavy cream or milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Prepare the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add wet ingredients: Mix in eggs, milk, oil, and vanilla extract until well combined. Gradually add hot water or coffee, mixing until the batter is smooth. It will be thin—this is normal.
4. Bake: Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
5. Make the peanut butter frosting: In a large bowl, beat peanut butter and softened butter until creamy. Gradually add powdered sugar, then beat in cream or milk until smooth and spreadable.
6. Assemble the cake: Place one cake layer on a plate, spread with frosting, then add the second layer. Frost the top and sides evenly.
7. Optional garnish: Top with chopped peanuts, chocolate shavings, or a drizzle of melted chocolate.

Servings and timing

This recipe serves 12 to 14 people.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and assembly time: 1 hour
Total time: About 2 hours

Variations

• Add a chocolate ganache: Pour a layer of ganache over the top for an extra chocolatey finish.
• Crunchy twist: Use crunchy peanut butter or add chopped roasted peanuts for texture.
• Peanut butter filling only: Use classic chocolate frosting outside and peanut butter frosting just between layers.
• Peanut butter cups: Add chopped peanut butter cups between layers or on top for a fun garnish.
• Vegan version: Use dairy-free milk, plant-based butter, and egg replacers to create a vegan-friendly dessert.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

To freeze, wrap the cake tightly in plastic wrap and foil, or freeze individual slices. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Microwave individual slices for 10–15 seconds if you prefer a slightly warm cake.

FAQs

Can I use natural peanut butter for the frosting?

Natural peanut butter can be used, but be sure it’s well-stirred and not too oily, or the frosting may separate.

Why is my frosting too thick or too thin?

Adjust the consistency by adding a little more cream if it’s too thick or more powdered sugar if it’s too thin.

Can I make this cake in advance?

Yes, both the cake layers and frosting can be made a day ahead. Store separately and assemble when ready to serve.

Is brewed coffee necessary in the cake?

Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. You can use hot water if preferred.

Can I use a boxed cake mix?

Absolutely. You can use a chocolate cake mix and pair it with homemade peanut butter frosting for convenience.

What kind of cocoa powder should I use?

Both natural and Dutch-processed cocoa powder work. Dutch-processed gives a deeper, smoother flavor.

Can I make cupcakes instead?

Yes, this recipe makes great cupcakes. Adjust the baking time to about 18–22 minutes.

How do I get smooth frosting on the cake?

Use a cake scraper or an offset spatula and apply frosting in thin layers, chilling between coats if needed.

Can I use almond or another nut butter?

Yes, almond or cashew butter can be substituted for peanut butter if you prefer a different flavor profile.

Is this cake overly sweet?

The combination of chocolate and peanut butter balances the sweetness nicely, but you can reduce the powdered sugar slightly in the frosting if desired.

Conclusion

Chocolate Peanut Butter Cake is a rich, indulgent dessert that combines the best of both worlds—deep chocolate and creamy peanut butter. It’s easy to make, incredibly flavorful, and perfect for any occasion. Whether you’re baking for a celebration or just craving a decadent treat, this cake delivers every single time.

Chocolate Peanut Butter Cake

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Chocolate Peanut Butter Cake is a rich and indulgent dessert combining moist chocolate cake layers with creamy, sweet-and-salty peanut butter frosting. It’s the perfect treat for any chocolate and peanut butter lover, ideal for birthdays, holidays, or just because.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.,In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.,Add eggs, milk, oil, and vanilla extract. Mix until smooth.,Slowly stir in the hot water or coffee. Batter will be thin.,Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.,Cool cakes in the pans for 10–15 minutes, then turn out onto wire racks to cool completely.,Make the frosting: beat peanut butter and butter until smooth and creamy.,Gradually add powdered sugar, beating until well combined. Add cream or milk as needed to reach spreadable consistency.,Place one cake layer on a serving plate and spread with frosting. Top with second layer and frost the top and sides.,Optional: Garnish with chopped peanuts, chocolate drizzle, or peanut butter cups.

Notes

Brewed coffee intensifies the chocolate flavor but doesn’t make the cake taste like coffee.,Use smooth peanut butter for the silkiest frosting. Natural peanut butter can be used if it’s well mixed and not oily.,To make cupcakes, divide batter into cupcake liners and bake for 18–22 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 38g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 55mg