Peanut Butter Chocolate Cake is the ultimate indulgence: moist, rich chocolate layers filled and coated with creamy peanut butter frosting, finished with a silky chocolate ganache drip and garnished with mini peanut butter cups. Chilled, this cake stays wonderfully moist for up to a week in the refrigerator and tastes like a dessert from a high-end bakery.
Why you’ll love this Peanut Butter Chocolate Cake:
- Rich & Moist Chocolate Cake – Easy to make but deeply chocolatey and tender. When stored in the fridge it stays moist for several days.
- Luscious Peanut Butter Frosting – Silky, buttery peanut butter frosting that complements the chocolate perfectly.
- Simple Chocolate Drip – A straightforward ganache method that creates an elegant drip, even if you’re new to the technique.
Ingredient Overview:
The full recipe with exact measurements and detailed directions is in the recipe card below.
- Butter – Salted butter adds flavor and richness; use unsalted if you prefer but adjust the salt in the frosting.
- Peanut Butter – Use regular creamy peanut butter (not natural) for the best texture and flavor in the frosting.
- All-purpose Flour – Spoon into the measuring cup and level, or weigh the flour for accuracy to avoid a dry cake.
- Eggs – Use large eggs at room temperature for proper mixing and structure.
- Cocoa Powder – Dutch-process or black cocoa works well for a deep chocolate color and flavor.
- Buttermilk – Use real buttermilk for tenderness and flavor.
- Chocolate – Good-quality semi-sweet chocolate or melting wafers make a glossy, smooth ganache.
Substitutions & Variations:
- Gluten-Free/Dairy-Free – This version hasn’t been tested for gluten-free or dairy-free swaps.
- Nut Allergies – Sunflower seed butter or another allergy-friendly spread may work in the frosting, but adjust sugar and salt to taste. For a completely nut-free alternative, consider using a cookie-butter based frosting instead.
How to Make This Cake:
Step 1: Make the Cake Batter. Whisk the dry ingredients together, then add the wet ingredients and mix until just combined. Scrape the bowl to ensure everything is incorporated.
Step 2: Bake Cake Layers. Divide batter between prepared pans and bake as directed in the recipe card. Cool in the pans for 10 minutes, invert, and allow the layers to cool completely before frosting.
Step 3: Make the Frosting. Beat butter and peanut butter until smooth, then add powdered sugar in batches with heavy cream to reach the desired consistency. Stir in vanilla and a pinch of salt, then taste and adjust sugar or salt as needed.
Step 4: Assemble the Cake. Place the first layer on your cake plate, spread a portion of frosting, add the second layer, chill briefly, then repeat for remaining layers. Apply a crumb coat, chill to set, then finish frosting the outside of the cake. Chill again before adding the ganache.
Step 5: Make the Chocolate Drip. Heat heavy cream until it begins to simmer, pour it over finely chopped chocolate, and let it rest a few minutes. Stir until smooth and add a splash of oil if needed to reach a pourable consistency. When the ganache has cooled slightly, pour it over the chilled cake and use an offset spatula while turning the cake to encourage even drips.
Serving & Storing:
Chill the cake 20–30 minutes to set the ganache, then pipe frosting swirls on top and garnish with mini peanut butter cups and chopped peanuts. Store leftover cake in an airtight container in the refrigerator; press plastic wrap over any exposed cut surfaces to keep slices from drying out. Properly stored, the cake keeps well for 5–7 days.
Expert Baking Tips:
- Oven Thermometer – Use an oven thermometer to confirm your oven’s actual temperature, since accuracy varies and can affect baking results.
- Kitchen Scale – Weighing ingredients, especially flour, gives the most consistent results and avoids dry or dense cakes from over-measuring.
FAQs:
Yes. You can halve the recipe and bake it in two 8-inch pans, make one-third of the recipe for a single 8- or 9-inch pan, or bake the full batch in a 9×13 pan for a sheet cake. Half a batch will also convert well to cupcakes.
Yes. Fill cupcake liners about two-thirds full to prevent overflow. The full recipe yields roughly 38–42 cupcakes.
Special Tools:
Helpful but optional items:
- Offset Spatula – Makes spreading frosting and smoothing surfaces much easier.
- Cake Turntable – Makes assembly and applying the ganache drip smoother and more controlled.
- Piping Tip – A wide star tip (such as Wilton 6B) works well for piping swirls on top.
More Peanut Butter & Chocolate Recipes to Try:
- Peanut Butter Chocolate Cheesecake
- Peanut Butter Blondies with Chocolate Ganache
- Salted Peanut Butter Chocolate Tart
- No-Bake Peanut Butter Pie
- Bakery-Style Peanut Butter Chocolate Cookies
- Buckeye Brownies
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Peanut Butter Chocolate Cake
Ingredients
For the Cake Batter
- 1 and 1/2 cups hot water
- 1 cup black or dutch-process cocoa powder
- 1 tbsp espresso powder
- 3 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups light brown sugar, packed
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 3/4 tsp salt
- 1 and 1/2 cups buttermilk, room temperature
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
For the Frosting
- 2 cups salted butter, softened
- 2 cups creamy peanut butter
- 7 cups powdered sugar, or to taste
- 2-3 tbsp heavy cream
- 1 tbsp vanilla extract
- pinch of salt
For the Chocolate Drip
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1-3 tsp vegetable oil (optional, to thin)
- mini peanut butter cups, for garnish
- chopped peanuts, for garnish
Instructions
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Prep: Preheat the oven to 350°F. Prepare three 9-inch cake pans by greasing, lining with parchment, greasing again, and lightly flouring.
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Make the Cake Batter: Combine hot water with cocoa and espresso powder until dissolved and let cool slightly. Whisk the dry ingredients together in a large bowl. Add oil, buttermilk, and vanilla to the cocoa mixture. Lightly beat the eggs, then pour the liquid and eggs into the dry ingredients and whisk gently until combined.
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Bake: Divide batter evenly among the three pans and bake at 350°F for 24–28 minutes, until a toothpick comes out with moist crumbs. Cool in the pans for 10 minutes, then invert onto cooling racks and cool completely.
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Make the Frosting: Beat butter until creamy, add peanut butter, then incorporate powdered sugar in batches, using heavy cream to reach a spreadable consistency. Mix in vanilla and a pinch of salt; taste and adjust.
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Assemble: Place a small dab of frosting on the cake plate, set the first layer down, and spread about 1½ cups of frosting on it. Add the second layer, chill briefly, then add the final layer (upside down for a flat top). Apply a thin crumb coat and chill 20–30 minutes. Finish frosting the outside as desired.
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Make the Chocolate Drip: Place chopped chocolate in a bowl. Heat cream until simmering and pour over the chocolate. Let sit for a few minutes, then stir until smooth. Add 1–3 tsp oil if needed for pourability. With the cake chilled, pour ganache into the center and spread toward the edges to create drips. Chill until set, then pipe frosting swirls and garnish with mini peanut butter cups and chopped peanuts.
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Serve & Store: Allow the cake to chill so the ganache and frosting set. Store slices in an airtight container in the fridge, covering exposed surfaces to prevent drying. Leftovers keep well for 5–7 days.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
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