Chocolate Peanut Butter Cake

Table of Contents

1. Ingredients
2. Substitutions and Additions
3. How to Make Chocolate Peanut Butter Cake
4. How to Serve Chocolate Peanut Butter Cake
5. Why You'll Love This Chocolate Peanut Butter Cake Recipe
6. Recipe FAQ
7. Serving FAQ
8. Storage FAQ
9. JUMP TO RECIPE

Indulge in the ultimate Chocolate Peanut Butter Cake, a rich, moist dessert layered with creamy peanut butter frosting. This decadent cake combines chocolatey goodness with the perfect balance of sweet and salty flavors. It’s an easy, crowd-pleasing treat that’s ideal for any occasion. Top it off with chocolate drizzle for an irresistible finish!

This recipe is easy to make—just follow the step-by-step guide below! We’ve included helpful photos, pro tips, tricks, and answers to all your frequently asked questions for baking success.

This Chocolate Peanut Butter Cake takes just thirty minutes to prep and is perfect for parties, potlucks, or special occasions. The rich chocolate layers paired with creamy peanut butter frosting create a deliciously irresistible combination.

It’s a crowd-pleasing dessert that will impress your guests every time. Make this cake at home for a show-stopping treat that’s easy to bake and even more fun to eat!

What you'll need to make this Chocolate Peanut Butter Cake:

For The Chocolate Cake:

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

For The Peanut Butter Frosting:

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

To Make The Chocolate Ganache:

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

Follow along with our pictures, step-by-step instructions, and helpful tips and tricks listed below. Let’s get started on this delicious Chocolate Peanut Butter Cake and create something amazing together!

For the Chocolate Cake

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

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

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

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

FIFTH STEP: 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.

SIXTH STEP: Then, 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.

SEVENTH STEP: 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

FIRST STEP: 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.

SECOND STEP: 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.

THIRD STEP: 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. 

If necessary, 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. 

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

FOURTH STEP: 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.

FIFTH STEP: 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. 

Then, 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. 

Set the second cake layer on top, followed by more frosting, then the third cake layer. Then, 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

FIRST STEP: 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.

SECOND STEP: 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. 

Finally, you can add the optional Reese’s Pieces candies for garnish.