Chocolate and Peanut Butter Cake is a classic duo that always delights.
This rich, indulgent cake pairs deep chocolate flavor with creamy peanut butter frosting for a dessert that’s perfect for celebrations or a special treat.
This Chocolate and Peanut Butter Cake features two moist chocolate layers filled and covered with a silky peanut butter buttercream — a dream for anyone who loves that sweet-salty peanut butter flavor combined with chocolate.
Peanut butter isn’t as widely used in some countries as it is in places like the United States, so I’m grateful my family introduced me to it. That love of peanut butter inspired this cake.
Table of Contents
Why you’ll love this recipe
- Flavor: The marriage of rich chocolate and nutty peanut butter creates an irresistible, indulgent taste.
- Nostalgia: If you enjoyed peanut butter cups as a child, this cake will bring back those comforting flavors.
- Indulgence: With a dense chocolate crumb and creamy frosting, this cake is a perfect celebratory dessert.
- Presentation: The finished cake looks impressive and can be decorated with mini chocolate chips, a ganache drip, or other toppings.
For full ingredient amounts and the printable recipe card, see the recipe section below.
Ingredients
- Dry staples: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and powdered sugar for the frosting.
- Unsweetened cocoa powder: Dutch-processed cocoa gives a deeper, richer chocolate flavor; sift if lumpy.
- Natural creamy peanut butter: Choose a smooth variety made from peanuts (and salt) only; it should be thick and not runny.
- Unsalted butter: Room temperature unsalted butter gives better control of salt in the frosting. If using salted butter, reduce added salt.
- Peanut oil or another neutral vegetable oil: adds moisture and tenderness to the cake.
- Eggs: Use room-temperature eggs for a lighter texture.
- Buttermilk: The acidity helps produce a tender crumb. You can make a substitute if needed (see notes).
- Strong brewed coffee: Enhances chocolate depth. Use cooled brewed coffee or dissolve instant coffee in hot water.
- Vanilla extract: Use real vanilla extract for best flavor.
- Milk: A little milk in the frosting helps adjust consistency.
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 340ºF (170ºC). Grease two 8-inch (20 cm) round cake pans, line the bottoms with parchment paper, and dust the sides with flour. Tap out excess flour.
Whisk or sift dry ingredients to remove any lumps.
Combine all cake ingredients in a stand mixer on low speed until incorporated, then increase to medium speed and beat for about 3 minutes until the batter is light and creamy.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a skewer comes out clean. Cool the cakes on a wire rack.
To make the peanut butter frosting, beat room-temperature butter, peanut butter, and vanilla extract until smooth and fluffy.
Gradually add powdered sugar, mixing on low until incorporated. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency. Beat on high briefly until light and fluffy.
Place one cake layer on a serving plate, spread a generous layer of frosting, then top with the second layer.
Frost the top and sides of the cake with the remaining buttercream, smoothing with a long spatula for a clean finish.
Decorate the cake as you like — mini chocolate chips, chopped peanuts, or a ganache drip all work beautifully.
Marcellina’s Hint: For the lightest texture, bring ingredients to room temperature before mixing so fats combine evenly and trap air in the batter.
Substitutions.
- Oil: Use any neutral vegetable oil (sunflower, corn) instead of peanut oil.
- Buttermilk: Make a quick substitute by adding 2 teaspoons lemon juice or vinegar to ¾ cup whole milk; let sit 10 minutes.
- Milk: Replace with a splash of cream or water if needed.
Variations
- No coffee: Substitute water or milk for the brewed coffee.
- Extra peanut butter: Fold 1 cup peanut butter chips into the batter for extra texture and flavor.
- Double chocolate: Finish with a cooled chocolate ganache poured over the frosted cake for an elegant look.
Equipment
A stand mixer is convenient but a hand mixer works fine. You’ll also need two 8-inch (20 cm) round cake pans, spatulas, measuring cups or a kitchen scale, and a serrated knife for leveling.
Storage
If not serving right away, chill the cake until the frosting firms, then store covered in the refrigerator for 3–4 days. Bring to room temperature before serving for best flavor.
To freeze: chill the frosted cake until the frosting sets, wrap tightly in two layers of plastic wrap, and freeze up to 3 months. Thaw overnight in the refrigerator or at cool room temperature before serving.
Top tips
- Always preheat the oven so the cake rises evenly.
- Line pans with parchment for clean removal.
- Use room-temperature ingredients for a smooth, airy batter.
- Measure flour accurately — spoon and level or use a scale.
- Chill unfrosted cakes overnight to make trimming and frosting easier.
- For smooth frosting, use room-temperature butter and sift powdered sugar if lumpy.
FAQ
Yes. Chill the frosted cake until the frosting is set, wrap it tightly in two layers of plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight or at cool room temperature before serving.
Absolutely. Peanut butter works well in cakes, cookies, and frostings. Use a thick, creamy peanut butter (not runny) for best results.
Peanut butter brings a savory, nutty note that balances chocolate’s sweet, rich profile. The contrast and harmony of flavors is what makes the combination so addictive.
Serving Suggestions
Serve slices with a small glass of dessert wine or a cup of coffee. Pair with simple cookies or fresh berries for a balanced dessert spread. If refrigerated, let slices warm at room temperature briefly before serving.
Related
Chocolate Cake with Caramel
Italian Carrot Cake
Pumpkin Bread with Cream Cheese Frosting
Easy Vanilla Cake
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Chocolate and Peanut Butter Cake
Equipment
-
2 8-inch (20 cm) round cake pans
Ingredients
Chocolate Cake
- 2 ¼ cups (290 grams) all-purpose plain flour
- 1 ¾ cups (350 grams) granulated white sugar
- ⅔ cup (57 grams) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch salt
- 6 tablespoons (3 ounces / 85 grams) unsalted butter
- ⅓ cup (70 ml) peanut oil
- 3 eggs
- ¾ cup (180 ml) buttermilk
- ½ cup (120 ml) strong brewed coffee, cooled
Peanut Butter Frosting
- 1 cup (2 sticks / 8 oz / 227 grams) unsalted butter
- 1 cup (260 grams) natural smooth peanut butter
- 2 teaspoons vanilla extract
- 3 (360 grams) cups powdered sugar
- 2 tablespoons milk
Instructions
Bake the Chocolate Cake
- Preheat oven to 340ºF (170ºC). Prepare two 8-inch round pans with butter, parchment, and flour.
- In a mixer bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt; whisk to break up lumps.
- Add the remaining cake ingredients and mix on low to combine.
- Increase speed to medium and beat for about 3 minutes until the batter is light.
- Divide batter between pans and bake 30–35 minutes, or until a skewer comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Prepare Peanut Butter Frosting
- Beat softened butter until light, then add peanut butter and blend until smooth.
- Stir in vanilla, then gradually add powdered sugar on low speed until combined.
- Add milk one tablespoon at a time until desired consistency; beat 2–3 minutes until fluffy.
Frost and Assemble the Cake
- Trim domes if needed. Place one layer on a plate and spread about a cup of frosting over it.
- Top with the second layer (flat side up) and cover the cake with remaining frosting, smoothing as desired.
- Optionally press mini chocolate chips around the base. Serve immediately or refrigerate for up to 3 days; bring to room temperature before serving.
Notes
- Instant coffee works if you don’t have brewed coffee. If you prefer no coffee, replace it with milk or water.
- Use natural smooth peanut butter (not crunchy) for the best frosting texture.
Tips for Success
- Measuring flour: Stir and spoon into cups, then level, or use a kitchen scale for accuracy.
- Always preheat the oven and line pans with parchment for best results.
- Room-temperature ingredients produce a lighter cake and smoother frosting.
- Sift or whisk dry ingredients to avoid lumps in the batter and frosting.
- To soften butter quickly, cut it into thin slices and let it reach room temperature.
Nutritional Estimate Per Serving
Carbohydrates: 56 g |
Protein: 10 g |
Fat: 41 g
Nutritional Disclaimer
Nutrition estimates are provided by an online calculator. For precise values, calculate using the exact brands and ingredients you use.