This Peanut Butter Chocolate Cake is a decadent masterpiece that combines rich, velvety chocolate with creamy peanut butter for an unforgettable treat. Every bite delivers a perfect balance of sweet and nutty flavors, complemented by a moist, tender crumb that melts in your mouth.
With just under two hours from start to finish, it’s surprisingly simple to create this show-stopping dessert that’s sure to impress. The luscious layers are topped with a silky frosting, adding a luxurious finish that’s as beautiful as it is delicious. Whether for a celebration or a cozy indulgence, this cake promises pure bliss in every slice.
The textures in this cake are pure magic—smooth peanut butter swirls meet dense, fudgy chocolate for a heavenly contrast. Each serving is a sensory delight, from the rich aroma of cocoa to the satisfying crunch of optional peanut toppings. Packed with flavor yet easy to assemble, this recipe is perfect for both seasoned bakers and beginners.
It’s a crowd-pleaser that brings joy to any occasion, leaving everyone craving just one more bite. Treat yourself and your loved ones to this irresistible combination that’s worth every minute of preparation.
Ingredients for Peanut Butter Chocolate Cake
- For the cake layers:
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter, melted
- ⅔ cup (155 ml) vegetable or canola oil (or any neutral cooking oil)
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) very hot or boiling water
- For the peanut butter frosting:
- 2 cups (452 g) unsalted butter, softened
- 2 cups (490 g) creamy peanut butter (avoid natural peanut butter with separated oil)
- 6 cups (750 g) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 2-4 Tablespoons milk (whole milk preferred, but any milk or cream works)
- For the ganache (optional):
- 4 oz (113 g) semisweet chocolate (chips or chopped baking bar)
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions
- Preheat oven: Preheat to 350°F (175°C). Line the bottoms of three 9” (23 cm) round cake pans with parchment paper, and grease and flour the sides or spray with baking spray. Set aside.
- Mix dry ingredients: In a large bowl, combine flour, sugars, cocoa powder, baking soda, and salt. Stir well, breaking up any clumps from the brown sugar.
- Add wet ingredients: Add melted butter, oil, eggs, and vanilla extract. Stir until completely combined (the batter may be thick).
- Incorporate buttermilk: Slowly stir in buttermilk until fully combined.
- Add hot water: Carefully add hot water and stir until the batter is uniform and smooth.
- Bake: Evenly divide the batter into the prepared pans. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans if your oven bakes unevenly.
- Cool cakes: Let cakes cool for 15 minutes, then run a knife around the edges and invert onto cooling racks to cool completely.
- Make frosting: Beat butter and peanut butter until smooth. Gradually add powdered sugar, scraping the bowl as needed. Mix in vanilla extract and salt. Add milk, starting with 2 Tablespoons, until the frosting is smooth and creamy.
- Assemble cake: Level cakes if uneven. Place the first layer on a serving platter and top with a thick layer of frosting. Repeat with the remaining layers. Apply a thin crumb coat of frosting, then freeze for 10-15 minutes. Frost the cake with a thick, even layer.
- Optional ganache: Place chocolate in a heatproof bowl. Heat cream until simmering, then pour over chocolate. Cover and let sit for 5 minutes. Whisk until smooth and let cool for 15 minutes. Drip ganache around the cake edges and spread a thin layer on top. Refrigerate to set.
- Decorate and serve: Pipe a decorative border with remaining frosting. Slice and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the peanut butter frosting and optional ganache are already show-stoppers, you can elevate this cake even further. Drizzle a caramel sauce over the ganache for a sweet, gooey addition. For a crunchy twist, sprinkle chopped peanuts or chocolate shavings on top. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes this dessert even more indulgent.
Storing Your Masterpiece: Storage and Reheating Tips
This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate it for up to 5 days, but let it come to room temperature before serving for the best texture. If you’ve already sliced it, cover the cut edges with plastic wrap to keep it moist. Freezing? Wrap individual slices tightly in plastic wrap and foil—they’ll keep for up to 2 months.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought chocolate cake mix for the layers and focus on making the homemade peanut butter frosting. You can also prepare the cake layers a day ahead—just wrap them tightly in plastic wrap and frost the next day. For the ganache, use chocolate chips instead of chopping a baking bar to save a few minutes. These small tweaks can make this recipe fit into even the busiest schedules!
Equipment Essentials for a Smooth Bake
To ensure success, you’ll need a few key tools: three 9-inch round cake pans, parchment paper, and a stand mixer or electric hand mixer for the frosting. A cooling rack is essential for even cooling, and a squeeze bottle or piping bag will make applying the ganache drip a breeze. Don’t forget a toothpick to test the cake’s doneness—it’s a simple but crucial tool!
Common Questions Answered
Can I use natural peanut butter?
Not recommended—it can make the frosting too oily.
What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Can I skip the ganache?
Absolutely—the cake is still delicious with just the peanut butter frosting. These tips ensure you’re prepared for any baking curveballs!
Peanut Butter Chocolate Cake
Ingredients
For the cake layers
- 1 ¾ cup all-purpose flour (220 g)
- 1 cup light brown sugar firmly packed (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 vegetable or canola oil you may substitute any neutral cooking oil (155 ml)
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup very hot or boiling water (118 ml)
For the peanut butter frosting
- 2 cups unsalted butter softened (452 g)
- 2 cups creamy peanut butter I do not recommend using a “natural” peanut butter/the kind where the oil separates (490 g)
- 6 cups powdered sugar (750 g)
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 2-4 Tablespoons milk I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream
For the ganache (optional)
- 4 oz semisweet chocolate chocolate chips or a chopped baking bar will work (113 g)
- ½ cup heavy cream (118 ml)
Instructions
- Preheat oven to 350F (175C) and line the bottoms of three 9” (23cm) round cake pans with parchment paper and grease and flour the sides or spray with baking spray. Set aside.
- In a large bowl, combine flour, sugars, cocoa powder, baking soda and salt and stir well (break up any clumps from the brown sugar).
- Add butter, oil, eggs, and vanilla extract and stir until completely combined (batter may be thick).
- Slowly stir in buttermilk until completely combined.
- Finally, slowly (and carefully!) add hot water until batter is uniform and thoroughly combined.
- Evenly divide batter into prepared cake pans and transfer to 350F (175C) oven. Bake 20-24 minutes or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs (note: if your oven bakes unevenly you may need to rotate the cakes during baking. It is also fine to bake two cakes at one time and leave the third on the counter until the first two have finished baking, if your oven is too small to hold all 3 at once).
- Allow cakes to cool for 15 minutes then run a knife around the edge and carefully invert onto cooling racks to cool completely before frosting.
- Peanut Butter Frosting
- Combine butter and peanut butter and use an electric mixer or stand mixer to beat until smooth and creamy.
- Gradually add powdered sugar, using a spatula to scrape the bottom of the bowl as needed to ensure sugar is completely combined.
- Add vanilla extract and salt and stir well. Taste-test and add additional salt if needed.
- Gradually add milk, starting with 2 Tablespoons and only adding additional until the frosting is smooth and creamy.
- Assembling Cake
- If your cakes are uneven, you may wish to level them once they are cooled so the final cake is flat/even.
- Place first layer of cooled cake on a serving platter and cover the top with a thick layer of peanut butter frosting. Place the second cake layer evenly on top, then top this with a thick layer of frosting, and repeat with the third layer. Cover entire cake with a thin layer of frosting to make a “crumb coating” that will catch all of the crumbs.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coating of frosting around the entire cake. If using ganache, go on to the next step, if not, use remaining frosting to pipe a decorative border around the top of the cake as desired (I used an Ateco 848 tip for the cake in the photos) and serve.
- Ganache
- If using ganache, place cake in refrigerator and place chocolate in a heatproof bowl.
- Place cream in a small saucepan and heat until simmering. Pour evenly over the chocolate and cover. Allow to sit for 5 minutes.
- After 5 minutes, gently whisk together cream and chocolate until smooth. Allow to cool about 15 minutes or until it is still liquid enough to pour but firm enough that it is no longer runny (see video for a visual if needed for any of these steps).
- Remove cake from refrigerator and transfer ganache to either a squeeze bottle or a piping bag with a small round tip or a small corner snipped off. Hold bottle or bag vertically and drip ganache around the edge of the cake (if ganache is dripping all the way to the bottom of the cake, return the cake to the fridge and let the ganache cool longer).
- Once you have done your drip as desired all the way around the cake, cover the top of the cake with a thin layer of chocolate (you may not use all of the ganache).
- Return cake to refrigerator for ganache to set, then once set use remaining peanut butter frosting to pipe a border around the top of the ganache as desired (I used my favorite Ateco 848 tip here).
- Serve and enjoy!