Get ready to indulge in the ultimate flavor combination! This chocolate peanut butter cake recipe brings together the rich, deep notes of chocolate with the creamy, salty-sweet goodness of peanut butter. Imagine moist, fudge-like cake layers, generously covered in a luscious peanut butter frosting, then crowned with a silky chocolate ganache.
You’ll learn how to create this show-stopping dessert from scratch, perfect for any occasion. This is truly the perfect chocolate peanut butter cake.
Table of Contents
Why You’ll Love This Chocolate Peanut Butter Cake
This isn’t just any dessert; it’s an experience. Here’s why you’ll absolutely adore this indulgent chocolate peanut butter cake:
- The cake boasts a wonderfully moist, fudge-like, and spongy texture that melts in your mouth.
- Hidden chocolate chips throughout the cake provide delightful bursts of melted chocolate.
- The peanut butter frosting delivers a bold, authentic peanut butter flavor that balances the richness of the chocolate.
- It’s perfectly sweet, offering true indulgence without being overwhelmingly sugary.
- This incredibly rich, homemade dessert is guaranteed to impress everyone who tries it.
Ingredients
Here are the fresh, high-quality ingredients you will need to bake this incredible chocolate peanut butter cake:
For the Chocolate Cake:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (64g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons instant espresso powder (optional)*
- 1/2 cup (113g/120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) mini semi-sweet chocolate chips, tossed in 1 Tablespoon flour
For the Peanut Butter Frosting:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (440g) creamy peanut butter*
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 Tablespoons (45g/ml) heavy cream, at room temperature
For the Chocolate Ganache:
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 1 cup (240g/ml) heavy cream
Optional Garnish:
- Chopped or mini peanut butter cups
Notes & Substitutions
- Use natural unsweetened cocoa powder for the best flavor and texture; Dutch-processed will react differently. Understanding the difference between natural and Dutch-processed cocoa powder is key to successful baking outcomes.
- Espresso powder or black coffee enhances the chocolate flavor without making it taste like coffee. If you don’t have sour cream, Greek yogurt is an excellent substitute.
- For buttermilk, simply add 1/2 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill to the 1/2 cup line with whole milk. Let it sit for 5 minutes before using.
- Always opt for conventional creamy peanut butter like Jif or Skippy for the frosting; natural varieties are often too oily.
- Ensure all cold ingredients are at room temperature for a smooth batter and frosting. As highlighted by baking experts, room temperature ingredients promote better emulsion and a smoother batter.
- For the ganache, quality semi-sweet chocolate makes a significant difference.
Equipment
- Gathering your tools before you begin ensures a smooth baking process. You will need three 9-inch round cake pans for the layers.
- For mixing, a stand mixer with paddle and whisk attachments, or a good handheld electric mixer, is essential. Have rubber spatulas and an offset icing spatula ready for spreading.
- A bench scraper helps achieve professional-looking smooth sides. Don’t forget parchment paper rounds for easy cake release and a cake carrier for storage and transport.
Instructions
Creating this show-stopping chocolate peanut butter cake is a fun and rewarding process. Follow these steps carefully for the best results.
Make the Chocolate Cake
- Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, then line the bottoms with parchment paper rounds and grease the parchment as well. This prevents sticking and ensures your cake layers release easily.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder. Set this dry mixture aside. In a separate medium bowl, use a mixer to combine the oil, eggs, and sour cream on medium-high speed until fully blended. Add the buttermilk and vanilla extract, beating until combined.
- Pour the wet ingredients into the dry ingredients. Add the hot water or coffee, then whisk or beat on low speed until the batter is completely smooth and combined. Gently fold in the flour-coated mini chocolate chips. The batter will be thin and might have some air bubbles, which is normal. Divide the batter evenly among your three prepared pans.
- Bake for 24–26 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in their pans on a wire rack for 1 hour. Carefully run a knife around the edges to loosen, then invert the cakes onto the rack, remove the pans, peel off the parchment, and allow them to cool completely. Expect a slight sink in the middle as they cool.
Make the Peanut Butter Frosting
- Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium-high speed for about 2 minutes until it becomes creamy and smooth. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add the creamy peanut butter and beat for another 1–2 minutes until it is fully combined with the butter. The mixture will be a bit thin at this stage. Next, add the confectioners’ sugar, vanilla extract, and a pinch of salt. While the mixer runs on low speed, slowly pour in the room-temperature heavy cream.
- Once all the cream is incorporated, increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is light, creamy, and well combined.
- If the frosting appears too thin, you can add up to 1/4 cup more confectioners’ sugar. You should have approximately 3.5–4 cups of delicious peanut butter frosting, enough for filling, crumb coating, and decorating.
Assemble Cake & Apply Crumb Coat
- Place your first cooled cake layer on your cake stand, turntable, or serving plate. Using a large or small offset icing spatula, evenly spread about 1 cup (240g) of the prepared peanut butter frosting over the top.
- Carefully place the second cake layer on top, aligning it. Spread another 1 cup of peanut butter frosting evenly over this layer. Repeat with the third cake layer.
- Once all layers are stacked, apply a thin layer of the remaining frosting all over the top and sides of the entire cake. This is your crumb coat, which traps any loose crumbs. Use a bench scraper to smooth the sides for a neat finish.
- Chill the cake, uncovered, in the refrigerator for at least 30 minutes, or up to 3 hours, to allow the crumb coat to set firmly. This crucial step creates a stable base for your final frosting or ganache layer.
Make the Chocolate Ganache
- Finely chop the quality semi-sweet chocolate and place it in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to gently simmer around the edges. Avoid letting it come to a rapid boil, as this can scorch the cream.
- Carefully pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2–3 minutes; this allows the chocolate to soften gently. Then, using a metal spoon or small rubber spatula, slowly and gently stir the mixture until the chocolate has completely melted and the ganache is smooth and glossy. The finer you chop your chocolate, the quicker it will melt into a luscious ganache.
- The ganache will be thin at this stage. Refrigerate it for at least 30 minutes, or up to 1 hour, to allow it to thicken slightly. You want it to be pourable but not watery, resembling a thick syrup, before you apply it to the chilled cake.
Decorate the Cake
- Retrieve your chilled, crumb-coated cake from the refrigerator. Pour or spoon the slightly thickened chocolate ganache over the top of the cake. Use an icing spatula to gently smooth the top and spread any excess ganache down the sides. A bench scraper can help achieve perfectly smooth sides.
- If you wish to add extra flair, pipe the remaining peanut butter frosting around the top edge of the cake. I used a Wilton 1M piping tip for the decorative border in the example photos.
- Finally, if desired, garnish the top with chopped or mini peanut butter cups for a delightful finish to your chocolate peanut butter cake. Serve immediately or chill, uncovered, for 4–6 hours before serving. This gorgeous cake can be enjoyed at room temperature or chilled.
Pro Tips & Troubleshooting
- Achieving the perfect chocolate peanut butter cake requires a few key techniques. Always allow cakes to cool completely before frosting, and chill your crumb-coated cake thoroughly to prevent crumbs from mixing into your final layers.
- For ganache, aim for a consistency that is pourable but not too thin; if it’s too runny, chill it longer. If it becomes too thick, you can gently rewarm it over a double boiler.
- Measure your ingredients accurately, especially flour, by using the spoon and level method to avoid a dense cake. Handle delicate cake layers with care, using cake lifters if needed.
- If your ganache isn’t melting properly, ensure your chocolate is finely chopped and the cream is hot enough.
Serving, Storage, & Variations
- Serve your decadent chocolate peanut butter cake at room temperature for the best texture and flavor, or chilled if preferred. Cover any leftover cake tightly, ideally in a cake carrier, and store it in the refrigerator for up to 5 days.
- For longer storage, individual baked cake layers can be wrapped well and frozen for up to 3 months. A frosted cake can also be frozen, wrapped, for the same duration.
- If you prefer a smaller cake, you can easily make this a 2-layer cake; simply divide the batter between two 9-inch pans and increase baking time slightly (check for doneness with a toothpick).
- For a sheet cake version, bake the entire batter in a 9×13-inch pan, adjusting the baking time to around 30-35 minutes. You can also serve this peanut butter chocolate delight without the ganache for a simpler presentation.
- Consider adding a layer of crushed roasted peanuts between the cake layers for an extra textural crunch.
Nutrition
Here is an estimated nutritional breakdown for one serving of this rich chocolate peanut butter cake. Please note that these values can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 650-750 |
| Total Fat | 45-55g |
| Saturated Fat | 15-20g |
| Cholesterol | 80-100mg |
| Sodium | 300-400mg |
| Total Carbs | 65-75g |
| Dietary Fiber | 3-5g |
| Total Sugars | 50-60g |
| Protein | 10-15g |
Frequently Asked Questions
Which cocoa powder is best for this cake?
Use natural unsweetened cocoa powder for its distinct flavor and chemical reaction with the baking soda, contributing to the cake’s rise.
Can I make this cake in different size pans?
Yes, you can use two 8-inch pans (expect slightly taller layers and longer baking time) or a 9×13-inch sheet pan (adjust baking time to around 30-35 minutes).
How to prevent peanut butter frosting from being too thick/thin?
If too thick, add a tiny splash more heavy cream; if too thin, beat in a tablespoon or two of extra confectioners’ sugar until it reaches desired consistency.
Why did my cake not rise?
Ensure your baking soda and baking powder are fresh and active, and avoid overmixing the batter, which can prevent proper aeration.
Can I make this recipe as cupcakes?
Absolutely! Fill cupcake liners about two-thirds full and bake for approximately 18-22 minutes, or until a toothpick comes out clean.
Conclusion
This chocolate peanut butter cake truly embodies the irresistible harmony of two beloved flavors, offering a symphony of rich chocolate and creamy peanut butter in every bite. With its moist layers, decadent frosting, and glossy ganache, it’s a dessert that not only tastes incredible but also looks stunning on any dessert table.
We encourage you to bake this magnificent creation and savor every moment. Share your experiences and delight in the joy of baking this remarkable chocolate peanut butter cake!
Decadent Chocolate Peanut Butter Cake: The Ultimate Recipe
This recipe guides you through creating a rich, multi-layered chocolate cake with a creamy peanut butter frosting, all topped with a decadent chocolate ganache. Perfect for any special occasion, it offers a harmonious blend of sweet and savory flavors.
Ingredients
Equipment
Method
Cake Preparation
- Preheat oven to 350°F (177°C); grease three 9-inch cake pans, line with parchment, and grease again for easy release.
- Whisk dry ingredients in a large bowl, then mix wet ingredients (oil, eggs, sour cream, buttermilk, vanilla) in another. Combine wet with dry, add hot water/coffee, and mix until combined, then fold in flour-coated chocolate chips. Divide batter evenly among the three pans.
- Bake for 24–26 minutes until a toothpick comes out clean; cool in pans for 1 hour, then remove, peel parchment, and cool completely on a rack.
Peanut Butter Frosting
- Beat softened butter until creamy (2 mins), then add peanut butter and beat until combined (1-2 mins), scraping the bowl as needed.
- Gradually add confectioners’ sugar, vanilla, salt, and heavy cream on low speed; then increase to medium-high and beat for 1-2 minutes until creamy, adding more sugar if needed for thickness.
Cake Assembly
- Place the first cake layer on a stand, spread with about 1 cup of peanut butter frosting, and repeat with the remaining layers.
- Apply a thin layer of frosting as a crumb coat over the entire cake, smooth with a bench scraper, and chill for 30 minutes to 3 hours.
Chocolate Ganache
- Place finely chopped chocolate in a heat-proof bowl; heat 1 cup heavy cream until simmering, then pour over chocolate and let sit for 2-3 minutes.
- Slowly stir until smooth; if not melting, avoid microwaving and refer to troubleshooting. Refrigerate the ganache for 30 minutes to 1 hour to thicken.
Final Assembly & Serving
- Pour/spoon thickened ganache over the chilled, crumb-coated cake, smoothing the top and sides.
- Optionally, pipe remaining peanut butter frosting around the edge using a Wilton 1M tip and garnish with peanut butter cups.
- Serve immediately or chill for 4–6 hours; leftover cake can be stored covered in the refrigerator for up to 5 days, ideally in a cake carrier.
Nutrition
Notes
- Parchment paper helps cakes release seamlessly.
- The cake batter is thin and may show air bubbles, which is normal. Cakes may slightly sink in the middle as they cool; this is expected.
- Remember to scrape down the sides and bottom of the bowl when making frosting to ensure all ingredients are combined.
- Adjust confectioners’ sugar as needed if the frosting seems too thin.
- For the ganache, finely chopped chocolate will melt quicker; do not microwave if it’s not melting, instead refer to troubleshooting tips.
Tried this recipe?
Let us know how it was!Decadent Chocolate Peanut Butter Cake: The Ultimate Recipe
This recipe guides you through creating a rich, multi-layered chocolate cake with a creamy peanut butter frosting, all topped with a decadent chocolate ganache. Perfect for any special occasion, it offers a harmonious blend of sweet and savory flavors.
Ingredients
Equipment
Method
Cake Preparation
- Preheat oven to 350°F (177°C); grease three 9-inch cake pans, line with parchment, and grease again for easy release.
- Whisk dry ingredients in a large bowl, then mix wet ingredients (oil, eggs, sour cream, buttermilk, vanilla) in another. Combine wet with dry, add hot water/coffee, and mix until combined, then fold in flour-coated chocolate chips. Divide batter evenly among the three pans.
- Bake for 24–26 minutes until a toothpick comes out clean; cool in pans for 1 hour, then remove, peel parchment, and cool completely on a rack.
Peanut Butter Frosting
- Beat softened butter until creamy (2 mins), then add peanut butter and beat until combined (1-2 mins), scraping the bowl as needed.
- Gradually add confectioners’ sugar, vanilla, salt, and heavy cream on low speed; then increase to medium-high and beat for 1-2 minutes until creamy, adding more sugar if needed for thickness.
Cake Assembly
- Place the first cake layer on a stand, spread with about 1 cup of peanut butter frosting, and repeat with the remaining layers.
- Apply a thin layer of frosting as a crumb coat over the entire cake, smooth with a bench scraper, and chill for 30 minutes to 3 hours.
Chocolate Ganache
- Place finely chopped chocolate in a heat-proof bowl; heat 1 cup heavy cream until simmering, then pour over chocolate and let sit for 2-3 minutes.
- Slowly stir until smooth; if not melting, avoid microwaving and refer to troubleshooting. Refrigerate the ganache for 30 minutes to 1 hour to thicken.
Final Assembly & Serving
- Pour/spoon thickened ganache over the chilled, crumb-coated cake, smoothing the top and sides.
- Optionally, pipe remaining peanut butter frosting around the edge using a Wilton 1M tip and garnish with peanut butter cups.
- Serve immediately or chill for 4–6 hours; leftover cake can be stored covered in the refrigerator for up to 5 days, ideally in a cake carrier.
Nutrition
Notes
- Parchment paper helps cakes release seamlessly.
- The cake batter is thin and may show air bubbles, which is normal. Cakes may slightly sink in the middle as they cool; this is expected.
- Remember to scrape down the sides and bottom of the bowl when making frosting to ensure all ingredients are combined.
- Adjust confectioners' sugar as needed if the frosting seems too thin.
- For the ganache, finely chopped chocolate will melt quicker; do not microwave if it's not melting, instead refer to troubleshooting tips.
Tried this recipe?
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