This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Are you ready for an amazing dessert that is easy enough to make every night but fancy enough to serve when you have guests? Today we are making this Chocolate Peanut Butter Cake.
This made from scratch chocolate cake is the perfect special occasion cake. It is perfect for a birthday celebrations or for an evening dessert. I love super easy cake recipes and this is one of them.
Make sure to check out all of my favorite cake recipes!
Table of Contents
Why We Love This Recipe
Chocolate and peanut butter is the perfect dessert combination. The depth of the chocolate flavor will have all your chocolate and peanut butter lovers coming back for more.
If you are a baker, you probably already have the majority of these pantry ingredients. The next time you need an impressive cake, this is the cake to make.
Ingredients
For the Cake
- All Purpose Flour
- Granulated Sugar
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Buttermilk
- Vegetable Oil
- Vanilla Extract
- Boiling Water
For the Frosting
- Unsalted Butter (softened)
- Creamy Peanut Butter
- Milk
- Powdered Sugar
For the Ganache
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Mini Reese’s Peanut Butter Cups
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- White Chocolate Glaze – You can use milk chocolate or dark chocolate chips if you prefer to make a chocolate frosting glaze. Also, any frosting would work great. Butter Cream Frosting, Cream Cheese Frosting or even Peanut Butter buttercream Frosting would taste delicious on this cake.
- Cake Mix – We love making cakes from scratch, but you can use a chocolate cake mix if you prefer.
How to Make Chocolate Peanut Butter Cake
- Step 1 – Prepare Oven – Preheat the oven to 350 degrees Fahrenheit and spray 2 8 inch round cake pans with a non-stick cooking spray.
Step 2 – Combine Dry Ingredients – In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
Step 3 – Add Wet Ingredients – Mix in the eggs, buttermilk, vegetable oil and vanilla extract. Beat with a hand held mixer until the batter is smooth and combined (2-3 minutes). Then stir in the boiling water until combined.
Step 4 – Pour Cake Batter – Pour the batter evenly into the prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
Step 5 – Cool Cakes – Allow the cakes to cool in the pan for 10-15 minutes and then carefully transfer them to a wire rack to cool completely.
How to Make Frosting
Step 1 – Combine Butter and Peanut Butter – In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
Step 2 – Add Powdered Sugar Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
To Assemble the Cake
Step 1 – Cut Cake – Once the cakes are completely cooled. Use a serrated knife to cut each cake in half horizontally to form 4 cakes.
Step 2 – Frost Cake – Place one of the cakes on a serving plate or cake stand. Add about ½ cup of frosting on top and continue this process with the remaining 3 cakes.
Step 3 – Add Thin Layer – Place a thin layer of frosting around the top and outside of the cake for the crumb layer and freeze for 10 minutes.
Step 4 – Add another layer – Once the crumb coat is set. Add another layer of frosting to the sides and top of the cakes. Reserve some of the frosting for the cake decorations.
For the Ganache Topping
- Step 1 – Place Ingredients – Place the chocolate chips and heavy cream in a heat proof bowl.
- Step 2 – Heat Mixture – Heat in 20 second intervals in the microwave. Stirring after each interval, until the chocolate chips are fully melted and combined.
- Step 3 – Pour Over Cake – Then slowly pour the chocolate ganache over the cake and use a spatula to gently spread it out to make sure that it covers the top of the cake and drizzles down the sides of the cake.
- Step 4 – Rest Cake – Let the cake sit for 10-15 minutes for the topping to set.
- Step 5 – Add Toppings – Place the remaining peanut butter frosting in a piping bag fitting with a large star tip and pipe the frosting around the outside edge of the cake. Decorate with the mini peanut butter cups.
- Step 6 – Serve – Then the layer cake is ready to slice, serve and enjoy!
Recipe Tips
- Combine Ingredients – Combine the cake batter ingredients with a electric mixer or a stand mixer. Make sure to not overmix the batter as this could change the texture of the cake.
- Cool Cake – Allow cakes to cool on a cooling rack before frosting. We like to make the cakes ahead of time so they are completely cooled.
- Frosting the Cake – We recommend following the frosting cake steps as they are written. This ensures that the creamy peanut butter frosting stays on the cake.
- Topping the Cake – We love the additional chocolate ganache that we frost the cake with. Piping the peanut butter frosting adds flavor and make is look so complete.
Serving Suggestions
This cake layers is rich and decadent and even better served with a scoop of vanilla ice cream. This dark chocolate cake when cut shows the beautiful layers for a crowd pleasing cake.
It is perfect served for the holidays or to make someone feel special. We love to serve with hot coffee to balance out the flavors.
Frequently Asked Questions
I kept mine in the fridge since it was a little warm in our house, but I don’t think it is necessary. This cake can be stored at room temperature in an air tight container for 3-4 days or covered with plastic wrap. Our family loved it and I loved that I didn’t have to do much work to have a fun dessert on the table that the entire family love!
More Easy Cake Recipes to Try
- Chocolate Cola Cake Recipe
- Texas Sheet Cake with Sour Cream
- Chocolate Mayonnaise Cake
- Easy Coffee Cake Recipe
- Crock Pot Apple Pie Dump Cake
- 2 Ingredient Strawberry Cake Recipe
- Chocolate Crock Pot Lava Cake
We love to hear from you. If you make this peanut butter chocolate cake recipe, please leave us a comment or a star review.
Chocolate Peanut Butter Cake
Ingredients
For the Cake:
- 1 3/4 cups All Purpose Flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon Baking Powder
- 2 teaspoons baking soda
- 1 teaspoon Salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
For the Frosting:
- 1 cup Unsalted Butter (softened)
- 2 cups creamy peanut butter
- 3-4 Tablespoons milk
- 6 cups Powdered Sugar
For the Ganache:
- 4 ounces Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- Mini Peanut Butter Cups
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray 2 8 inch round cake pans with a non-stick cooking spray.
- In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Mix in the eggs, buttermilk, vegetable oil and vanilla extract. Beat with a hand held mixer until the batter is smooth and combined (2-3 minutes).
- Then stir in the boiling water until combined.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pan for 10-15 minutes and then carefully transfer them to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
To Assemble the Cake:
- Once the cakes are completely cooled. Use a serrated knife to cut each cake in half horizontally to form 4 cakes.
- Place one of the cakes on a serving plate or cake stand. Add about ½ cup of frosting on top and continue this process with the remaining 3 cakes.
- Place a thin layer of frosting around the top and outside of the cake for the crumb layer and freeze for 10 minutes.
- Once the crumb coat is set. Add another layer of frosting to the sides and top of the cakes. Reserve some of the frosting for the cake decorations.
For the Ganache Topping:
- Place the chocolate chips and heavy cream in a heat proof bowl.
- Heat in 20 second intervals in the microwave, stirring after each interval, until the chocolate chips are fully melted and combined.
- Then slowly pour the chocolate ganache over the cake and use a spatula to gently spread it out to make sure that it covers the top of the cake and drizzles down the sides of the cake.
- Let the cake sit for 10-15 minutes for the topping to set.
- Place the remaining peanut butter frosting in a piping bag fitting with a large star tip and pipe the frosting around the outside edge of the cake. Decorate with the mini peanut butter cups.
- Then the cake is ready to slice, serve and enjoy!
