Chocolate peanut butter cake is a rich, indulgent dessert that combines two favorite flavors into one amazing treat. The moist chocolate cake layers are paired with creamy peanut butter frosting, creating the perfect balance of sweet and salty. This cake is a crowd-pleaser for birthdays, special occasions, or simply when you’re craving a decadent dessert.
What makes this cake so special is the deep chocolate flavor from cocoa powder and the smooth, nutty richness of the peanut butter frosting. It’s easy to customize too — you can add peanut butter cups, drizzle chocolate ganache on top, or even use it as a base for a layered birthday cake. Plus, you don’t need fancy equipment to make it; just a few mixing bowls and basic baking tools are enough. Whether you’re a chocolate lover, a peanut butter fan, or both, this cake is sure to become a favorite in your kitchen.
Ingredients and Substitutions
For the Chocolate Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder – Use high-quality cocoa for a richer flavor.
- 2 cups (400g) granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup (240ml) buttermilk – Substitute with milk + 1 tablespoon vinegar if needed.
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or brewed coffee – Coffee enhances the chocolate flavor.
For the Peanut Butter Frosting:
- 1 cup (240g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- 2½ cups (300g) powdered sugar
- ¼ cup (60ml) heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Make the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until well combined.
- Gradually add the hot water or coffee, mixing until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Peanut Butter Frosting
- In a large bowl, beat the peanut butter and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Add the vanilla, salt, and heavy cream. Beat on medium-high speed until light and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting on top.
- Place the second cake layer over the frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Decorate with chopped peanut butter cups, a chocolate drizzle, or extra frosting if desired.
Variations and Customizations
- Add Chocolate Ganache: Pour warm chocolate ganache over the frosted cake for an extra indulgent finish.
- Make Cupcakes: Divide the batter into cupcake liners and bake for 18–20 minutes.
- Extra Peanut Butter Flavor: Add a peanut butter swirl to the cake batter before baking.
- Layer with Peanut Butter Cups: Sprinkle chopped peanut butter cups between the cake layers.
FAQs
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance, wrap them tightly, and frost before serving.
Can I freeze chocolate peanut butter cake?
You can freeze the unfrosted cake layers for up to 2 months. Thaw and frost when ready.
What’s the best cocoa powder to use?
Use unsweetened natural cocoa powder or Dutch-process cocoa for a deeper chocolate flavor.