Chocolate Peanut Butter Cake

Indulge in the decadent delight of our chocolate peanut butter cake, a fusion of rich chocolate cake layers, creamy peanut butter frosting, and a glossy chocolate ganache topping.

Jump to Recipe

Prep Time30 minutes mins

Cook Time18 minutes mins

Total Time48 minutes mins

Servings12

Indulge in the irresistible world of chocolate and peanut butter with our chocolate peanut butter cake. This decadent treat combines moist chocolate cake with creamy peanut butter frosting, creating an out-of-this-world dessert.

Chocolate Peanut Butter Cake Ingredients

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The chocolate cake features a rich blend of flour, cocoa powder, and instant coffee for a deep chocolate flavor. 

The frosting combines peanut butter, powdered sugar, heavy cream, and vanilla for a luscious topping. 

Lastly, a luxurious chocolate ganache made from semi-sweet chocolate, heavy cream, and a touch of butter adds a glossy finish to the cake.

Substitutions and Additions

CHOCOLATE: Try using dark chocolate for the ganache to intensify the chocolate flavor or white chocolate for a different twist. It will alter the overall taste and appearance of the cake.

GARNISH: While we suggest Reese’s Pieces candies for garnish, you can explore other toppings. 

Try crushed peanuts, chocolate shavings, or even a drizzle of caramel for added decadence.

COFFEE: You can substitute a half cup of hot brewed coffee for the hot water in this recipe. 

This will not add a “coffee” flavor but will just intensify the rich chocolate flavor. Be sure not to use espresso or flavored brewed coffee.

PEANUT BUTTER: Any brand of store-bought creamy peanut butter will work great for the peanut butter buttercream frosting. 

We do not recommend using chunky or natural peanut butter. These will alter the texture of your frosting.

How To Make This Chocolate Peanut Butter Cake Recipe

Creating your chocolate peanut butter cake is an easy process. Follow these steps for success:

For The Chocolate Cake

STEP ONE: Preheat the oven to 350°F. Spray three (8-inch round) cake pans with baker’s spray and set aside.

STEP TWO: In a medium mixing bowl, sift together the cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

STEP THREE: In a separate, large mixing bowl, whisk together the granulated sugar, eggs, whole milk, canola oil, and vanilla extract.

STEP FOUR: Add the dry ingredients to the bowl of the wet ingredients and whisk until fully combined. 

STEP FIVE: Add the instant coffee granules to the very hot water, stir to dissolve the coffee into the water, then add to the batter. Whisk until you have a smooth chocolate cake batter.

STEP SIX: Evenly divide batter between the three prepared cake pans. You can use a kitchen scale to ensure that each of the pans is approximately the same weight.

STEP SEVEN: Bake the chocolate cakes for 20-25 minutes or until a toothpick inserted comes out clean. 

Allow the cakes to cool in the pans for ten minutes before transferring them to a wire rack to cool completely before frosting them.

For The Peanut Butter Frosting

STEP ONE: In the large bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until light and fluffy with no lumps. 

Add the creamy peanut butter and beat again until fully combined and smooth.

STEP TWO: Add the sifted powdered sugar and mix until all the powdered sugar is fully incorporated. 

You will need to start on low speed and build your way up to medium-high speed. 

You may need to stop and scrape down the sides and bottom of your bowl when making your frosting to ensure that all the ingredients are evenly incorporated.

STEP THREE: Add the heavy cream and vanilla extract and mix again for two to three minutes or until your peanut butter frosting is smooth and fluffy. 

You want your frosting to be slightly on the thick side yet still spreadable. 

You can add a little extra powdered sugar to the frosting, starting with a half cup at a time, to thicken the frosting if it is too thin. 

If it is too thick, you can add extra heavy cream, starting with one tablespoon at a time. 

Be sure to stop and scrape down the sides and bottom of the bowl with each addition to ensure your frosting is evenly mixed.

STEP FOUR: Remove one cup of the frosting and place it into a large piping bag fitted with a decorative piping tip to pipe the decorative dollops around the edge of the cake once fully frosted.

STEP FIVE: Add one cooled cake layer to a serving plate or cake stand. 

If your cake is slightly domed from baking, you can use a large serrated knife to carefully remove the domed portion to give you a flat, even cake layer. 

Add approximately one cup of the peanut butter frosting to the top of the first cake layer and spread evenly from edge to edge with an offset spatula. 

Add the second cake layer, followed by more frosting, then the third cake layer. Add the remaining peanut butter frosting to the top and sides of the cake. 

Be sure that your frosting is evenly spread over the top and sides of your cake.

For The Chocolate Ganache

STEP ONE: Add the chopped semi-sweet chocolate bar, heavy cream, and unsalted butter to a medium-sized microwave-safe bowl. Microwave on high for one minute. 

Allow the warmed cream and chocolate to sit for one minute, then whisk to completely combine the ingredients into a smooth, silky ganache. 

Allow the ganache to cool slightly on the counter while still retaining a pourable consistency before adding to the cake.

STEP TWO: Using a large spoon, carefully spoon the chocolate ganache onto the top of the cake, allowing it to drip down the sides. 

Carefully smooth the chocolate into an even layer, covering the entire surface of the top and down the sides of the cake. 

You can use an offset spatula or plastic bench scraper to carefully spread the ganache into a thin, even coating on the entire surface area of the cake. 

Place the cake into the refrigerator to firm up the ganache layer for a minimum of one hour before piping the decorative dollops of peanut butter frosting around the top edge of the cake. 

You can add the optional Reese’s Pieces candies for garnish.

How To Serve

Serve this chocolate peanut butter cake as the star of any occasion. Here are some creative ways to enjoy it:

Serve generous slices of this layer cake with a scoop of vanilla ice cream and drizzle with hot fudge sauce for the ultimate indulgence.

Pair small slices with a cup of your favorite tea, latte, or coffee for a delightful afternoon break.

Who doesn’t love the combination of chocolate and peanut butter? Check out our chocolate peanut butter brownies and chocolate peanut butter crazy cake if you are craving more.

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Storage

We’ve got a few handy storage tips to ensure your cake stays fresh so that you can enjoy every last bite.

MAKE AHEAD: You can prepare the chocolate cake layers and frosting in advance. Store the cake layers in an airtight container at room temperature for up to two days. 

Refrigerate the frosting, covered, for up to three days. Assemble the cake just before serving for the freshest results.

IN THE FRIDGE: If you have leftovers, store the cake in the fridge. Cover it with plastic wrap or place it in an airtight container. 

It will stay fresh for up to three to four days. Remember to allow individual slices to come to room temperature for the best texture.

IN THE FREEZER: To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. 

Freeze for up to three months. When ready to enjoy, thaw in the fridge overnight, then bring to room temperature.

Why We Love This Recipe

This chocolate peanut butter cake is a beloved favorite for several reasons:

IRRESISTIBLE FLAVOR: The combination of rich chocolate and creamy peanut butter creates a flavor duo that’s simply heavenly.

MOIST CAKE: Thanks to the addition of hot coffee, our chocolate cake turns out incredibly moist with a deep, robust flavor.

VISUAL APPEAL: The glossy chocolate ganache and decorative peanut butter dollops make it not only delicious but also visually stunning.

Our chocolate peanut butter cake is a delightful dessert that combines the rich, deep flavors of chocolate with creamy peanut butter. Whether celebrating a special occasion or simply indulging in a sweet treat, this cake is a crowd-pleaser that will leave you craving more. 

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Chocolate Peanut Butter Cake

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Indulge in the decadent delight of our chocolate peanut butter cake, a fusion of rich chocolate cake layers, creamy peanut butter frosting, and a glossy chocolate ganache topping.

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 12

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Ingredients

  

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Chocolate Cake

• 2 cups cake flour
• ⅔ cup unsweetened cocoa powder
• 1¾ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups granulated sugar
• 3 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup canola oil
• 1½ teaspoons vanilla extract
• ½ cup very hot water
• 2 teaspoons instant coffee granules

Peanut Butter Frosting

• 1 cup unsalted butter, room temperature
• 2 cups creamy peanut butter
• 4 cups powdered sugar, sifted
• 6 tablespoons heavy cream
• 2 teaspoons vanilla extract

Chocolate Ganache

• 4 ounces semi-sweet baking bar, chopped
• ⅓ cup heavy cream
• 1 tablespoon unsalted butter
• Reese’s Pieces candies, optional garnish

Instructions

 

Chocolate Cake

• Preheat oven to 350°F. Spray 3 (8-inch round) cake pans with baker’s spray and set aside.
• In a medium mixing bowl, sift together the cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
• In a separate, large mixing bowl, whisk together the granulated sugar, eggs, whole milk, canola oil, and vanilla extract.
• Add the dry ingredients to the bowl of the wet ingredients and whisk until fully combined.
• To the very hot water, add the instant coffee granules, stir to dissolve the coffee into the water, then add to the batter. Whisk until you have a smooth chocolate cake batter.
• Evenly divide the batter between the three prepared cake pans. You can use a kitchen scale to ensure that each of the pans are approximately the same weight.
• Bake the chocolate cakes for 20-25 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting them.

Peanut Butter Frosting

• In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until light and fluffy with no lumps. Add the creamy peanut butter and beat again until fully combined and smooth.
• Add the sifted powdered sugar and mix until all the powdered sugar is fully incorporated. You will need to start on low speed and build your way up to medium-high speed. You may need to stop and scrape down the sides and bottom of your bowl when making your frosting to ensure that all the ingredients are evenly incorporated.
• Add the heavy cream and vanilla extract and mix again for 2-3 minutes or until your peanut butter frosting is smooth and fluffy. You want your frosting to be slightly on the thick side yet still spreadable. You can add a little extra powdered sugar to the frosting, starting with ½ cup at a time, to thicken the frosting if it is too thin. If it is too thick, you can add extra heavy cream, starting with 1 tablespoon at a time. Be sure to stop and scrape down the sides and bottom of the bowl with each addition to ensure your frosting is evenly mixed.
• Remove 1 cup of the peanut butter frosting and place it into a large piping bag fitted with a decorative piping tip to pipe the decorative dollops around the edge of the cake once fully frosted.
• Add one cooled cake layer to a serving plate or cake stand. If your cake is slightly domed from baking, you can use a large serrated knife to carefully remove the domed portion to give you a flat, even cake layer. Add approximately 1 cup of the peanut butter frosting to the top of the first cake layer and spread evenly from edge to edge with an offset spatula. Add the second cake layer, followed by more frosting, then the third cake layer. Add the remaining peanut butter frosting to the top and sides of the cake. Be sure that your frosting is evenly spread over the top and sides of your cake.

Chocolate Ganache

• Add the chopped semi-sweet chocolate bar, heavy cream, and unsalted butter to a medium-sized microwave-safe bowl. Microwave on high for 1 minute. Allow the warmed cream and chocolate to sit for 1 minute, then whisk to completely combine the ingredients into a smooth, silky ganache. Allow the ganache to cool slightly on the counter (but still at a pourable consistency) before adding to the cake.
• Using a large spoon, carefully spoon the chocolate ganache onto the top of the cake, allowing it to drip down the sides. Carefully smooth the chocolate into an even layer covering the entire surface of the top and down the sides of the cake. You can use an offset spatula, or plastic bench scraper, to carefully spread the ganache into a thin, even coating on the entire surface area of the cake. Place the cake into the refrigerator to firm up the ganache layer for a minimum of 1 hour before piping the decorative dollops of peanut butter frosting around the top edge of the cake. You can add the optional Reese’s Pieces candies for garnish.

Notes

• Ensure your eggs, milk, and butter are at room temperature. This promotes even mixing and better texture in the cake.
• You can make a 2-layer, 9-inch round cake with this recipe if you do not have the three 8-inch pans called for in the recipe.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• For pretty, clean slices, it is best to allow your chocolate ganache layer to firm up completely before slicing and serving your cake.

Nutrition

Calories: 967kcal | Carbohydrates: 101g | Protein: 17g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 387mg | Potassium: 548mg | Fiber: 6g | Sugar: 75g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 4mg

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