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This chocolate peanut butter cake is the ultimate dessert for anyone who loves the classic combination of chocolate and peanut butter. With three gorgeous layers, it’s rich, decadent, and guaranteed to be the showstopper at birthdays, holidays, or any special occasion.
Perfect Peanut Butter Chocolate Cake Recipe
The deep, rich chocolate and the creamy, nutty peanut butter flavors come together to create perfection. To make this cake even more amazing, it’s topped with a drizzle of chocolate ganache and sliced peanut butter cups.
The best thing about this cake is that it looks like something out of a bakery window, but bakers of all levels can make this! And everyone loves chocolate and peanut butter together, especially in one bite! And who wouldn’t want this as their birthday day cake?
Ingredients You Will Need
- all-purpose flour-provides the base structure of the cake.
- granulated sugar-adds sweetness and moisture to the cake.
- brown sugar-adds on to the sweetness.
- cocoa powder-provides a deep, rich chocolate flavor.
- baking powder-helps the cake rise and have a light fluffy texture.
- baking soda-also helps the cake rise.
- salt-balances other ingredients and the sweetness.
- unsalted butter-adds moisture to the cake and adds richness to the flavor.
- vegetable oil-keeps the cake moist.
- buttermilk-or substitute with 1 cup milk + 1 tablespoon of lemon juice.
- eggs-binds the ingredients together.
- vanilla extract-enhances the flavors
- boiling water-gives the cake batter a smooth and creamy texture.
- Reese’s Peanut Butter Cups, cut into halves
Creamy Peanut Butter Frosting Ingredients
- creamy peanut butter-the base of the frosting, giving it the nutty flavor.
- unsalted butter, softened-adds more creaminess to the frosting.
- powdered sugar-sweetens and thickens the frosting.
- milk-used to get the frosting to desired thickness.
- vanilla extract-enhances the flavors.
- salt-balances the flavors.
Ingredients for the Chocolate Ganache
- semi-sweet chocolate chips-creates a rich, shiny topping.
- heavy cream-thins the chocolate so it easily drizzles down the side of the cake, while adding richness to the ganache.
Directions
STEP 1. Preheat your oven to 350°F and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
STEP 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla.
STEP 3. Use a stand mixer or hand mixer, and on medium speed, mix until combined. Gradually stir in the boiling water (the batter will be thin).
STEP 4. Divide the batter evenly between the prepared pans and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
STEP 5. Remove the cakes from the pans and transfer them to wire racks. Let the cakes cool completely before frosting.
Prepare the Peanut Butter Frosting
STEP 1. In a large bowl, beat the peanut butter and softened butter until smooth. Gradually add the powdered sugar, mixing well.
STEP 2. Add the milk, vanilla, and salt, then beat until light and fluffy. Add one tablespoon of milk at a time until the frosting reaches your desired consistency.
Make the Chocolate Ganache
Add the heavy cream and chocolate chips to a microwave safe bowl. Microwave for 30-60 seconds until the chocolate is melted. Then stir together. You can also make the ganache on the stovetop.
Heat the cream in a small saucepan until it begins to simmer. Then add in the chocolate chips, whisking together until they are melted, and the ganache is smooth and shiny.
Assemble the Cake
STEP 1. Place one cake layer on a serving plate. Evenly spread a generous amount of peanut butter frosting on top.
STEP 2. Add the second layer and frost the top, then add the third layer, frost the top and sides of the cake. Chill the cake for 15-30 minutes before drizzling the ganache.
STEP 3. Once the cake is chilled, pour the chocolate ganache over the top, letting the ganache drip down the sides. Decorate with chopped peanuts or mini peanut butter cups on top.
Tips
- Room Temperature Ingredients: Let your eggs, butter, and buttermilk get to room temperature before using. This helps the batter to be smooth and the frosting smooth and creamy.
- Chill Before Frosting: Refrigerate the frosted cake for 15–20 minutes before adding ganache to avoid melting.
- Crumb Coat: Frost the outside of the cake with a thin layer of frosting to cover the crumbs. Then use an offset spatula to finish frosting the cake.
Variations for Chocolate Peanut Butter Cake
- Salted Caramel Chocolate Peanut Butter Cake: Spread a layer of salted caramel sauce over the peanut butter frosting between the cake layers.
- Garnish: Drizzle salted caramel over the chocolate ganache and sprinkle with sea salt flakes for a sweet-and-salty treat.
- Add More Chocolate: Add milk chocolate, dark chocolate, or white chocolate chips to the cake batter for an extra burst of chocolaty goodness. Or swap the peanut butter frosting for chocolate-peanut butter buttercream frosting for double the decadence.
- Add Nutty Crunch: Sprinkle crushed nuts over the ganache for a nutty finish.
- Make Cupcakes: Turn this cake into cupcakes for individual servings. Divide the batter evenly among cupcake liners, filling 3/4 of the way full. Then bake at 350 degrees F for 18–22 minutes. Once they have cooled, frost with the peanut butter frosting and drizzle with ganache for a mini version of the cake.
FAQ’S
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Then assemble and frost the cake when you are ready to use it. Once it’s frosted, it can be stored in the refrigerator for 2-3 days. You can also store the unfrosted cake layers in the freezer for up to 3 months.
Buttermilk helps make the cake moist and actually enhances the flavor. If you don’t have buttermilk, you can make a substitute with 1 tablespoon of vinegar to a cup of milk. Stir it together and use it in place of buttermilk.
Let the ganache cool slightly so it thickens but is still pourable. Use a spoon or piping bag to drizzle it over the top edges, allowing it to drip down naturally. If you don’t have a piping bag, you can also use a Ziploc sandwich bag instead. Cut the tip of one corner of the bag and use it to drizzle the chocolate over the cake.
Store the cake or leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cake (frosted or unfrosted) by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
More Dessert Recipes
Chocolate Peanut Butter Cake
Equipment
- Cake Pans
- Mixing Bowl
- Mixer
- Microwave safe bowl
Ingredients
Cake Ingredients
- 21/4 cups all purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup dark cocoa powder
- 11/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
Topping: Peanut Butter Cups, cut in half
Peanut Butter Frosting Ingredients
- 4 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Chocolate Ganache Ingredients
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Directions for Cake
- Preheat your oven to 350 degrees F and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla. Use a stand mixer or hand mixer, and on medium speed, mix until combined.
- Gradually stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the pans and transfer them to wire racks. Let the cakes cool completely before frosting.
Directions for Peanut Butter Frosting
- In a large bowl, beat the peanut butter and softened butter until smooth.
- Gradually add the powdered sugar, mixing well. Add the milk, vanilla, and salt, then beat until the frosting is light and fluffy.
- Add one tablespoon of milk at a time until the frosting reaches your desired consistency.
Make the Chocolate Ganache
- Add the heavy cream and chocolate chips to a microwave safe bowl. Microwave for 30-60 seconds until the chocolate is melted. Then stir together.
Assemble the Cake
- Place one cake layer on a serving plate. Evenly spread a generous amount of peanut butter frosting on top.
- Add the second layer and frost the top, then add the third layer, frost the top and coat the sides of the cake.
- Chill the cake for 15-30 minutes before drizzling the ganache on top.
- Once the cake is chilled, pour the chocolate ganache over the top, letting the ganache drip down the sides. Sprinkle chopped peanuts or mini peanut butter cups on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
