Chocolate Peanut Butter Cake

Introduction
Chocolate Peanut Butter Cake is the ultimate indulgence for dessert lovers, blending the rich decadence of chocolate with the creamy, salty-sweet goodness of peanut butter. This cake has become a staple at birthdays, celebrations, and family gatherings, beloved by children and adults alike for its irresistible flavor combination. The harmony between chocolate and peanut butter is one of the most iconic duos in dessert history, offering layers of complexity with each bite—moist cake, velvety frosting, and sometimes a crunch of peanuts or chocolate chips. It’s not just a treat; it’s an experience, a centerpiece that turns any occasion into a special memory. Whether you’re a seasoned baker or a curious beginner, this guide will walk you through everything you need to know to make a show-stopping Chocolate Peanut Butter Cake that’s as delicious as it is unforgettable.

The History of Chocolate Peanut Butter Cake
The origins of Chocolate Peanut Butter Cake can be traced back to the early to mid-20th century, when peanut butter became a widely available pantry staple in American households. The pairing of chocolate and peanut butter rose in popularity during this era, thanks to candies like the Reese’s Peanut Butter Cup, first introduced in 1928. As the love for the combination grew, bakers began experimenting with incorporating these flavors into cakes, cookies, and bars. Chocolate cake, already a popular dessert, provided the perfect rich, moist foundation for the creamy, nutty contrast of peanut butter frosting. Over time, the Chocolate Peanut Butter Cake evolved, influenced by regional tastes and trends, from simple sheet cakes to elaborately layered confections with ganache drizzles and peanut butter mousse fillings. Today, it continues to be reimagined in various forms across bakeries, cafes, and home kitchens worldwide, beloved for its comfort-food appeal and decadent flavor profile.

Ingredients Breakdown
For the chocolate cake: 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt, 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, 2 tsp pure vanilla extract, 1 cup boiling water or hot coffee (to intensify the chocolate flavor). For the peanut butter frosting: 1 cup unsalted butter, softened, 1 cup creamy peanut butter, 3–4 cups powdered sugar, 1 tsp vanilla extract, 2–4 tbsp heavy cream or milk for desired consistency. Optional fillings or toppings include mini peanut butter cups, chopped peanuts, chocolate ganache (made from 1 cup heavy cream and 1 cup semi-sweet chocolate chips), or even layers of peanut butter mousse or fudge. Each ingredient plays a role in building the cake’s flavor, texture, and overall balance—from the leavening agents in the cake batter to the fat content in the frosting for smooth spreadability.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed using a hand mixer or stand mixer until the batter is smooth.
4. Gradually add the hot water or coffee to the batter, mixing carefully (the batter will be thin, which is normal).
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
7. For the frosting, beat the butter and peanut butter together until light and fluffy. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and enough cream or milk to achieve a smooth, spreadable consistency.
8. Once the cakes are completely cool, place one layer on a serving plate or cake board. Spread a thick layer of peanut butter frosting on top.
9. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Smooth with an offset spatula or create decorative swirls.
10. Optional: drizzle chocolate ganache over the top of the cake, letting it drip down the sides. Garnish with chopped peanuts or peanut butter cups for extra flair.
11. Chill the cake for at least 30 minutes to set the frosting before slicing. Serve at room temperature for the best texture and flavor.

Tips for the Perfect Chocolate Peanut Butter Cake
Use high-quality cocoa powder for a rich chocolate flavor—Dutch-processed cocoa works beautifully for a deep color and smoother taste. Don’t overmix the batter; just combine until smooth to avoid a dense cake. Using hot coffee instead of water enhances the chocolate flavor without making the cake taste like coffee. Make sure the cake layers are completely cool before frosting to prevent the frosting from melting. Chill the cake for 15 minutes between layers of frosting to make assembly easier and neater. Use a serrated knife to level cake layers for a professional look. If you’re short on time, the cake layers can be baked ahead and frozen, tightly wrapped, for up to one month. Always bring butter to room temperature before making frosting for optimal texture. A turntable and bench scraper can help achieve smooth frosting on the sides for a bakery-style finish.

Variations and Customizations
For a lighter twist, use a chocolate sponge cake and fill it with whipped peanut butter cream. For added texture, stir chopped roasted peanuts or chocolate chips into the batter or sprinkle between the layers. Try adding a layer of chocolate ganache or peanut butter fudge between the cake layers for a rich surprise. For a no-bake version, use layers of chocolate cookies or graham crackers with a peanut butter mousse. Make it gluten-free by using a 1:1 gluten-free flour blend and checking that all other ingredients (like baking powder and peanut butter) are certified gluten-free. Veganize it by using plant-based milk, egg substitutes (like flax eggs), and dairy-free butter and chocolate. Add a hint of banana for a flavor reminiscent of Elvis’s favorite combo. Turn the cake into cupcakes for individual servings—bake for 18–22 minutes and top with swirls of peanut butter frosting and mini chocolate chips. You can also add a salty element like pretzel crumbs on top for a sweet-salty contrast. For a more intense peanut butter flavor, incorporate peanut butter chips into the batter or use peanut butter powder.

Health Considerations and Nutritional Value
While Chocolate Peanut Butter Cake is undeniably indulgent, it’s helpful to understand its nutritional profile, especially if you’re mindful of sugar or fat intake. A standard slice can contain between 400–600 calories depending on portion size and ingredients, with generous amounts of sugar, saturated fat, and carbohydrates. Peanut butter, though high in fat, also offers protein, healthy fats, and some essential minerals like magnesium and potassium. Using natural peanut butter with no added sugar or palm oil can make the cake slightly healthier. Substituting part of the oil with applesauce can reduce fat content. Whole wheat flour can be used for added fiber, though it may affect texture. Dark chocolate, when used for ganache or chips, contains antioxidants and less sugar than milk chocolate. Consider reducing the amount of powdered sugar in the frosting or using a cream cheese blend for a tangy, lower-sugar option. Keep in mind that portion control is key—enjoying a small slice with a side of fruit or black coffee can satisfy a sweet tooth without overindulgence. For those with allergies, be sure to use peanut-free alternatives or substitute almond butter, sunflower seed butter, or soy nut butter as needed.

FAQ
Can I make this cake ahead of time? Yes, you can bake the cake layers up to two days in advance or freeze them for longer storage. Assemble and frost the cake the day you plan to serve it.
Can I use a cake mix? Absolutely. Start with a chocolate cake mix and focus on making a homemade peanut butter frosting to elevate the flavor.
Can I freeze the finished cake? Yes, freeze individual slices or the whole cake (well wrapped) for up to three months. Thaw in the refrigerator overnight.
How do I keep the cake moist? Avoid overbaking and store the cake tightly wrapped at room temperature for up to 2 days, or in the fridge for longer. A simple syrup can be brushed onto the layers if needed.
Can I make it without eggs? Yes, use egg substitutes like flax eggs, applesauce, mashed banana, or commercial egg replacers for a vegan-friendly version.
Is crunchy or creamy peanut butter better? Creamy peanut butter is better for frosting smoothness, but you can use crunchy for added texture or decoration.
Can I make it nut-free? Use a nut-free butter alternative like sunflower seed butter, but always check labels and test for flavor balance before using.
What size pan should I use? Two 9-inch round pans work well, or use a 9×13-inch pan for a sheet cake style. Adjust baking times accordingly.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake combines rich, moist chocolate cake with creamy, nutty peanut butter frosting in a decadent, crowd-pleasing dessert. Easy to customize and perfect for any occasion, it’s a timeless favorite with endless variations.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Servings 12

Ingredients

  

For the Chocolate Cake:

• 1¾ cups 219g all-purpose flour, spooned and leveled
• ¾ cup 62g unsweetened natural cocoa powder (see note)
• 1¾ cups 350g granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder optional, enhances chocolate flavor
• ½ cup 120ml canola oil or vegetable oil
• 2 large eggs at room temperature
• ¾ cup 180g full-fat sour cream, at room temperature
• ½ cup 120ml buttermilk, at room temperature (see note)
• 2 teaspoons pure vanilla extract
• ½ cup 120ml hot water or black coffee (see note)
• 1 cup 170g mini semi-sweet chocolate chips, tossed in 1 tablespoon flour

For the Peanut Butter Frosting:

• ¾ cup 12 tablespoons or 170g unsalted butter, softened to room temperature
• 1¾ cups 440g creamy peanut butter (see note)
• 1¾ cups 210g confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 tablespoons 45ml heavy cream or heavy whipping cream, at room temperature

For the Chocolate Ganache:

• 8 ounces 226g high-quality semi-sweet chocolate, finely chopped
• 1 cup 240ml heavy cream or heavy whipping cream
• Optional Garnish:
• Chopped or mini peanut butter cups

Instructions

 

• Preheat your oven to 350°F (177°C). Grease three 9-inch round cake pans, then line the bottoms with parchment paper rounds and grease the parchment as well. This step ensures the cakes release easily after baking. (If needed, you can refer to a video or tutorial on how to cut parchment rounds for cakes.)

Make the Cake:

• In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set the dry ingredients aside. In a separate bowl, using a handheld mixer or a stand mixer fitted with a whisk attachment (or simply a hand whisk), mix the oil, eggs, and sour cream on medium-high speed until well combined. Add the buttermilk and vanilla extract, and continue beating until fully incorporated. Slowly pour the wet ingredients into the dry ingredients, then add the hot water or coffee. Mix on low speed or gently whisk by hand until the batter is smooth and fully combined. Fold in the mini chocolate chips that have been tossed in flour. The batter will be thin and may have some air bubbles on the surface, which is completely normal. You should have about 6 to 6½ cups of batter (approximately 1400g).
• Divide the batter evenly among the prepared cake pans. Bake for 24 to 26 minutes, or until a toothpick inserted in the center of each cake comes out clean. Baking times may vary, so it’s a good idea to check a few minutes early.
• Once baked, remove the cakes from the oven and place them on a wire rack to cool completely in the pans. It’s normal for the centers to sink slightly as they cool.

Make the Peanut Butter Frosting:

• While the cakes are cooling, prepare the frosting. Using a stand or hand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Add the creamy peanut butter and continue beating for another 1–2 minutes, until the mixture is fully blended. Again, scrape the sides and bottom to ensure everything is well combined. The mixture may seem thin at this point. Add the confectioners’ sugar, vanilla extract, and salt. With the mixer on low speed, slowly pour in the heavy cream. Once all the cream is added, increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is creamy and well combined. If the consistency is too thin, you can add up to ¼ cup more confectioners’ sugar. This recipe yields about 3½ to 4 cups (approximately 850g) of frosting—enough for filling, a crumb coat, and some decorative piping.

Assemble the Cake + Apply a Crumb Coat:

• Place the first cake layer on a cake stand, turntable, or serving plate. Spread about 1 cup of peanut butter frosting evenly across the top. Repeat this process with the second and third layers, adding about 1 cup of frosting between each. Apply a thin layer of frosting around the entire cake to act as a crumb coat, smoothing it with a bench scraper or spatula. Refrigerate the cake, uncovered, for at least 30 minutes (or up to 3 hours) to allow the crumb coat to set.

Make the Chocolate Ganache:

• While the cake chills, prepare the ganache. Place the finely chopped chocolate into a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it gently simmers—do not let it come to a full boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate. Then, using a metal spoon or small rubber spatula, gently stir until the chocolate is fully melted and the mixture is silky smooth. The ganache will be thin at first; this is normal. The finer the chocolate is chopped, the quicker and more evenly it will melt. If needed, chill the ganache in the refrigerator for 20–30 minutes to allow it to thicken to a spreadable consistency. (Avoid using the microwave to reheat.)
• Once the ganache has thickened, pour or spoon it over the chilled, crumb-coated cake. Use an offset spatula to smooth the top and a bench scraper for the sides. If desired, pipe remaining peanut butter frosting around the top edge of the cake using a decorative piping tip—Wilton 1M was used in the original version. Garnish with chopped or mini peanut butter cups for extra flair.
• Serve the cake immediately, or refrigerate uncovered for up to 4–6 hours before serving. It can be served either chilled or at room temperature.

Storage:

• Cover any leftover cake tightly and refrigerate for up to 5 days. A cake carrier works well for both storing and transporting the cake.

Notes

Cocoa Powder:
This recipe specifically calls for natural unsweetened cocoa powder because its acidity reacts properly with the baking soda to give the cake structure and rise. Avoid using Dutch-processed cocoa powder, as it’s alkalized and won’t work the same way in this recipe.

Espresso Powder and Coffee:
Both espresso powder and brewed coffee enhance the chocolate flavor without making the cake taste like coffee. They’re optional, but highly recommended if you want a deeper, more intense chocolate taste. If you prefer not to use coffee, simply omit the espresso powder and replace the hot coffee with an equal amount of hot water.

Sour Cream:
Full-fat sour cream helps give the cake a rich, moist texture. However, if you don’t have sour cream on hand, plain yogurt (preferably full-fat) makes a suitable substitute. The result will be slightly less rich, but still delicious.

Chocolate Ganache:
While you can use high-quality dark or semi-sweet chocolate chips for the ganache, pure chocolate baking bars are the better option for melting because they don’t contain stabilizers like chips do. Look for baking bars labeled “semi-sweet” with about 56% cacao content—brands like Baker’s or Ghirardelli work well and are usually available in 4-ounce (113g) bars near the chocolate chips in the baking aisle.