Few combinations are as timeless and satisfying as peanut butter and chocolate. Imagine a moist, rich chocolate cake layered with creamy peanut butter frosting and finished with a smooth ganache drizzle. Peanut Butter Chocolate Cake isn’t just a dessert—it’s an indulgent masterpiece that turns any occasion into a celebration.
Whether you’re baking for a birthday, a special event, or just to satisfy your sweet tooth, this recipe is guaranteed to impress. Let’s walk you through everything you need to know to create this show-stopping cake.
Why You’ll Love Peanut Butter Chocolate Cake
- Perfect Flavor Pairing: The rich chocolate complements the creamy, nutty peanut butter beautifully.
- Moist and Tender Layers: Buttermilk and hot water ensure the cake stays soft and delicious.
- Crowd-Pleaser: This cake is a hit with adults and kids alike.
- Versatile: Customize it with a ganache drizzle, sprinkles, or even a peanut butter cup topping.
Ingredients for Peanut Butter Chocolate Cake
Here’s a breakdown of the components and ingredients needed for this decadent dessert:
For the Cake Layers
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups (220 g) | Provides structure to the cake. |
| Light brown sugar | 1 cup (200 g) | Adds moisture and a hint of molasses flavor. |
| Granulated sugar | 1 cup (200 g) | Balances sweetness. |
| Dark cocoa powder | ¾ cup (75 g) | For a rich chocolate flavor. |
| Baking soda | 1 ½ teaspoons | Helps the cake rise. |
| Table salt | ¾ teaspoon | Enhances the chocolate and peanut butter flavors. |
| Unsalted butter (melted) | ½ cup (113 g) | Adds richness and moisture. |
| Neutral cooking oil | ⅔ cup (155 ml) | Ensures a tender crumb; avocado or canola oil work well. |
| Large eggs | 2, room temperature | Binds the ingredients together. |
| Vanilla extract | 2 teaspoons | Enhances flavor. |
| Buttermilk | 1 cup (236 ml) | Keeps the cake moist and soft. |
| Hot water | ½ cup (118 ml) | Helps bloom the cocoa for an intense chocolate flavor. |
For the Peanut Butter Frosting
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter (softened) | 2 cups (452 g) | Creates a creamy base for the frosting. |
| Creamy peanut butter | 2 cups (490 g) | Avoid natural peanut butter with oil separation. |
| Powdered sugar | 6 cups (750 g) | Sweetens and thickens the frosting. |
| Vanilla extract | 2 teaspoons | Adds depth to the frosting flavor. |
| Table salt | ½ teaspoon | Balances the sweetness. |
| Milk | 2–4 tbsp | Adjusts consistency for spreading. |
For the Ganache (Optional)
| Ingredient | Amount | Notes |
|---|---|---|
| Semisweet chocolate | 4 oz (113 g) | Use chips or a chopped baking bar. |
| Heavy cream | ½ cup (118 ml) | Creates a smooth, pourable consistency. |
Step-by-Step Instructions for Peanut Butter Chocolate Cake
1. Prepare Your Baking Pans
- Preheat your oven to 350°F (175°C).
- Grease three 9-inch round cake pans and line the bottoms with parchment paper for easy release.
2. Make the Cake Batter
- In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, cocoa powder, baking soda, and salt.
- Add the melted butter, oil, eggs, and vanilla extract. Mix until just combined.
- Stir in the buttermilk and then the hot water. The batter will be thin, but this is normal.
3. Bake the Cake Layers
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Peanut Butter Frosting
- Beat the softened butter and peanut butter together in a large mixing bowl until smooth.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
- Stir in the vanilla extract and salt. Adjust the consistency with milk, adding 1 tablespoon at a time, until the frosting is spreadable but thick.
5. Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Repeat with the second and third layers, spreading frosting between each layer.
6. Frost the Outside
- Use an offset spatula to frost the top and sides of the cake. Smooth out the frosting or create decorative swirls.
7. Make the Ganache (Optional)
- Heat the heavy cream in a small saucepan over medium heat until steaming (do not boil).
- Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy.
- Let the ganache cool slightly, then drizzle it over the cake edges using a spoon or drip bottle.
8. Serve and Enjoy
- Let the cake sit at room temperature for 30 minutes before slicing.
- Serve slices with a glass of milk or a cup of coffee for the ultimate indulgence.
Tips for Success
1. Don’t Overmix the Batter
- Overmixing can lead to a dense cake. Stir just until the ingredients are combined.
2. Use Room Temperature Ingredients
- This helps the ingredients blend evenly and creates a smoother batter.
3. Cool Completely Before Frosting
- Frosting warm cake layers will cause the frosting to melt and slide off.
4. Customize Your Ganache
- For a thicker ganache, reduce the amount of cream slightly. For a thinner drizzle, add a splash more cream.
5. Store Properly
- Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Nutritional Information
| Nutrient | Per Serving (1/12 of cake) |
|---|---|
| Calories | ~640 |
| Protein | 9g |
| Fat | 38g |
| Carbohydrates | 69g |
| Fiber | 3g |
Why Peanut Butter Chocolate Cake Is Perfect for Any Occasion
This cake is a versatile dessert that works for everything from birthdays to potlucks:
- Special Celebrations: A rich, indulgent treat worthy of birthdays and anniversaries.
- Casual Gatherings: Its universal appeal makes it a hit at any potluck or dinner party.
- Comfort Food: Because who doesn’t love the combination of peanut butter and chocolate?
FAQs About Peanut Butter Chocolate Cake
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge.
2. Can I freeze this cake?
Absolutely! Freeze the frosted cake or individual slices in an airtight container for up to 3 months. Thaw in the fridge overnight.
3. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
4. Can I use natural peanut butter?
It’s not recommended, as the oil separation in natural peanut butter can affect the frosting’s texture.
5. How do I avoid a grainy ganache?
Make sure the cream is hot enough to melt the chocolate fully. Stir gently until smooth.
6. Can I use a different type of chocolate for the ganache?
Yes! Dark chocolate or milk chocolate can be substituted based on your preference.
A Sweet Treat Worth the Effort
There’s nothing quite like the combination of chocolate and peanut butter, and this Peanut Butter Chocolate Cake takes that pairing to new heights. It’s rich, creamy, and perfect for any occasion, from casual gatherings to milestone celebrations.
Call to Action: Ready to create a dessert that everyone will remember? Gather your ingredients, preheat your oven, and get baking! Share your creation with loved ones—it’s too good to keep to yourself.
Peanut Butter Chocolate Cake: A Decadent Dessert That Will Wow Your Taste Buds
- Total Time: 1 hour
- Yield: 12 servings
Description
A decadent dessert featuring moist chocolate cake layers, creamy peanut butter frosting, and a luscious ganache drizzle. Perfect for birthdays, special occasions, or satisfying your sweet tooth!
Ingredients
For the Cake Layers:
- 1 ¾ cups all-purpose flour (220 g)
- 1 cup light brown sugar (200 g)
- 1 cup granulated sugar (200 g)
- ¾ cup dark cocoa powder (75 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup unsalted butter, melted (113 g)
- ⅔ cup neutral cooking oil (155 ml, avocado or canola)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup hot water (118 ml)
For the Peanut Butter Frosting:
- 2 cups unsalted butter, softened (452 g)
- 2 cups creamy peanut butter (490 g)
- 6 cups powdered sugar (750 g)
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 2–4 tablespoons milk
For the Ganache (Optional):
- 4 ounces semisweet chocolate (113 g, chips or chopped bar)
- ½ cup heavy cream (118 ml)
Instructions
- Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. - Make the Cake Batter:
- In a large bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt.
- Add melted butter, oil, eggs, and vanilla extract. Mix until just combined.
- Stir in buttermilk, followed by hot water. The batter will be thin; this is normal.
- Bake the Cake Layers:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Prepare the Frosting:
- In a large bowl, beat softened butter and peanut butter until smooth.
- Gradually add powdered sugar, mixing on low speed. Stir in vanilla extract and salt.
- Adjust the consistency with milk, 1 tablespoon at a time, until spreadable but thick.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Repeat with the second and third layers, frosting between each layer.
- Frost the Outside:
Use an offset spatula to frost the top and sides of the cake. Smooth or swirl the frosting as desired. - Make the Ganache (Optional):
- Heat the heavy cream in a small saucepan until steaming (do not boil).
- Pour the cream over the chocolate and let sit for 5 minutes. Stir until smooth.
- Drizzle the ganache over the edges of the cake using a spoon or drip bottle.
- Serve and Enjoy:
Let the cake sit at room temperature for 30 minutes before slicing. Serve with a glass of milk or coffee.
Notes
- For a buttermilk substitute, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices or the whole cake for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
