This rich, decadent chocolate cake is layered with a smooth, creamy peanut butter frosting and finished with glossy chocolate ganache. Join me in making the best chocolate peanut butter cake you’ll ever try!
Peanut butter and chocolate are the dream team when it comes to finding that perfect flavor and texture combination, and my chocolate peanut butter cake recipe will highlight this perfect union.
If you’re looking for the best birthday cake recipe, look no further. Our peanut butter chocolate cake also makes the perfect dessert for anniversaries, family get-togethers, or special occasions.
Our homemade cake is also an indulgent treat you can make for yourself just because you deserve the deliciousness!
Besides being perfectly delicious, my chocolate peanut butter cake has a beautiful presentation that you’ll be proud to display. I can honestly say this is one of my favorite cake recipes.
A multi-layered cake can feel daunting at first, but the reward is worth the challenge. I’ll walk you through how to assemble this three-layer chocolate cake. It’s easier than you think.
What’s the Secret to Making a Moist Cake?
I spent many years perfecting my recipe for a moist, rich, and delicious chocolate cake. While many factors are at play when making the perfect cake, I’d like to share how to keep your cake from becoming dry.
The simple secrets to a moist cake are:
– Using oil in the recipe
– Not over-mixing your batter
– Not over-baking your cake
Why You’ll Love This Cake
- Rich and indulgent: Chocolate peanut butter cake is the perfect cake to treat others (and yourself.) The ganache drip finish is the ideal addition to make this cake melt in your mouth.
- Flavorful: Peanut butter frosting rests in between layers of moist chocolate cake for a delicious combination appreciated by children and adults alike.
- Beautiful presentation: Multiple cake layers add to the beauty! Our chocolate peanut butter cake is easy to decorate, and the end result is a smooth, polished look that even a novice baker can accomplish.
What’s not to love?
If you love peanut butter and chocolate desserts, make sure to try our peanut butter pie recipe.
Ingredients to make Chocolate Peanut Butter Cake
Let’s start by gathering the ingredients we need to make our chocolate peanut butter cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make a Chocolate Peanut Butter Cake
Begin by preheating the oven to 350 degrees F.
To make it easier to remove your cakes after baking, line three 8-inch cake pans with parchment paper and spray with non-stick baking spray.
- Add the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and table salt to the bowl of a stand mixer (or a large mixing bowl and an electric hand mixer).
- Using the paddle attachment, stir to combine.
- In another large bowl, add milk, vegetable oil, vanilla extract, and eggs.
- Whisk to combine.
- Add the wet ingredients to the dry ingredients.
- Mix until just combined.
- Slowly add hot water (or hot coffee) to the batter.
- Mix on low speed until well combined, but don’t overmix the batter.
Tip: Scrape down the sides of the bowl as needed to make sure all ingredients are well combined. - Divide the cake batter evenly between prepared cake pans.
- Place the pans on the center rack of the preheated oven and bake for 22-25 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Remove the pans from the oven and place them on a wire rack (in the pans) to cool for 2-3 minutes.
- After allowing the cakes to cool in the pans, remove them from the pans and place them on wire racks to cool completely.
Tip: Use caution when handling the pans and cakes, as they will still be hot.
How to make Peanut Butter Frosting
- Add the butter and peanut butter to the bowl of a stand mixer (or a large mixing bowl and an electric hand mixer).
- Mix until well combined.
- Add about half of the powdered sugar.
- Mix until smooth.
- Add three tablespoons of water or milk.
- Mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add the remaining water or milk and mix until smooth.
*Watch the consistency of the creamy peanut butter frosting to prevent it from becoming too thin.
How to make Chocolate Ganache
- Add chocolate chips to a heat-proof bowl.
- Microwave or heat the heavy cream on the stovetop until it just begins to boil, then pour it over the chocolate chips.
- Allow the mixture to sit for 2-3 minutes, then whisk until smooth.
- Let the chocolate ganache cool before using.
How to Assemble Chocolate Peanut Butter Cake
Use a large serrated knife to remove the tops of the cake layers so they are flat.
- Place the first cake layer on a serving plate or cake pedestal and top with one cup of frosting.
- Smooth the frosting into an even layer, then place the next layer of cake on top and repeat this process with the remaining layers. Add a small amount of frosting to the sides and top of the cake to create a thin crumb coat.
- Allow the frosting to dry for 10 minutes before finishing it. At this time, set aside some frosting for accent piping on the top of the cake. Then, add the remaining frosting to the top of the cake and spread it to cover the sides and top of the cake.
- Use a spoon to drizzle the chocolate ganache around the edges of the cake, then fill in the top, letting the ganache drip down the sides. Smooth the top with an offset spatula and place the cake in the refrigerator for 10-15 minutes until the ganache sets.
Use the peanut butter buttercream you set aside to pipe around the top edges of the cake. If desired, add candies or chocolate pieces.
For a peanut butter lovers dream come true, use Mianture Reese’s peanut butter cups.
Layers of chocolate cake surrounded by a rich peanut butter frosting are a chocolate-peanut butter lover’s dream come true. I guarantee it’s a dessert your friends and family will be requesting time and time again.
Leftover chocolate peanut butter cake should be stored refrigerated in an airtight container or well covered with plastic wrap for 3-4 days. It can also be frozen whole or as individual slices in a well-sealed freezer-safe container for up to two months.
If you love chocolate, you’re going to love our chocolate lava cake and French silk pie recipes.
Recipe FAQ’s
Whole milk contains fat, which binds the ingredients together and improves the cake’s taste and texture.
The added protein and sugar of whole milk also add sweetness.
My recipe calls for creamy peanut butter frosting, which I believe provides the perfect combination of texture and peanut butter flavor.
However, you can replace the creamy peanut butter with crunchy if you prefer; just be aware that the frosting will not be smooth.
The hot liquid allows for the cocoa to bloom and dissolve for optimal flavor and mixing. For a deeper chocolate flavor, you can use hot coffee (decaf or regular).
More Recipes You’ll Love!
Chocolate Peanut Butter Cake
Ingredients
Chocolate cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup hot water or hot coffee (decaf or regular)
Peanut butter frosting
- 2 cups salted butter room temperature
- 1¼ cups peanut butter creamy
- 9 cups powdered sugar
- 6 tablespoon whole milk
Chocolate ganache
- 6 oz semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Cake
- Preheat oven to 350 degrees F.
- Spray three 8 inch cake pans with non-stick baking spray and line with parchment paper circles in the bottom of the pan.
- Add the all-purpose flour, granulated sugar, cocoa, baking soda, baking powder, and table salt to the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
- Add the milk, vegetable oil, vanilla extract, and eggs to another bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans.
- Place the pans on the center rack of the preheated oven and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and place them on a wire rack in the pans to cool for 2-3 minutes.
- Remove the cakes from the pan and place them back on the wire rack to cool completely.
Frosting
- Combine the butter and peanut butter in a large mixer bowl and mix until well combined.
- Add about half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
Assemble
- Use a large serrated knife to remove the tops of the cake layers so that they’re flat.
- Place the first cake layer on a serving plate or cake pedestal and top with one cup of frosting. Smooth the frosting into an even layer.Repeat the process with the next layer.
- Add the final cake layer.
- Add a small amount of frosting to the sides and the top of the cake creating a thin crumb coat. Let the frosting dry for 10 minutes before finishing the frosting.
- Add the remaining frosting to the top of the cake and spread to cover the sides and top of the cake.
Ganache and assembly
- Add the chocolate chips to a heat proof bowl.
- Microwave (or heat over stove top) the heavy cream until it just begins to boil, then pour it over the chocolate chips. Let the mixture sit for 2-3 minutes, then whisk until smooth.
- Let the chocolate ganache cool before using.
- Use a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
- Place the cake in the refrigerator for 10 -15 minutes to let the ganache firm up.
- Top the cake with the remaining frosting, spreading it over the top and sides of the cake (save a little of the frosting for piping on the top of the cake).
- Refrigerate the cake until ready to serve. Serve at room temperature.
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