Chocolate Peanut Butter Cake is rich and creamy, made with cocoa powder and peanut butter, ready in under 60 minutes!
CHOCOLATE PEANUT BUTTER CAKE
Chocolate Peanut Butter Cake is the PERFECT combo of creamy peanut butter and rich chocolate cake, and my go-to for most holidays. The coffee in this cake recipe really brings out all of the chocolate flavor, and it’s always a hit when we serve it at parties!
This dessert is also totally kid friendly, because they love the peanut butter flavor, and helping to decorate. I like to set out peanut butter cups, chocolate pieces, or crushed peanuts to top this cake. Plus it’s ready in under 60 minutes, so you can make it the morning of!
HOW DO YOU STORE CHOCOLATE PEANUT BUTTER CAKE?
This chocolate cake should be stored in the refrigerator in an airtight container. The peanut butter frosting contains milk and butter, basically like a buttercream, and as a general rule I like to keep dairy-based frostings in the refrigerator. This cake will keep for about a week.
You can also follow the cake recipe and omit the peanut butter buttercream until you’re ready to serve it, and store the cake wrapped tightly in plastic wrap on the counter for 3-4 days.
CAN YOU FREEZE CHOCOLATE PEANUT BUTTER CAKE?
You can make this cake completely and freeze it for about an hour, then take it out of the freezer and wrap it tightly with plastic wrap and tinfoil and place it back in the freezer. This method prevents the peanut butter buttercream from getting dented, so it will still look freshly-made when you pull it out. This will keep for 6-8 months frozen.
WHAT CAN YOU USE TO DECORATE CHOCOLATE PEANUT BUTTER CAKE?
- Powdered sugar
- Chocolate shavings
- Caramel sauce
- Semisweet chocolate chips
- Peanut butter candies (like peanut butter cups or butterfinger)
- Chocolate ganache
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MORE CAKE RECIPES
- Easy Vanilla Cake
- Chocolate Cake Roll (Swiss Roll)
- Mint Chocolate Cake (Grasshopper Cake)
- Chocolate Chip Pound Cake
- Classic Carrot Cake
- Oreo Cake
TIPS FOR MAKING PEANUT BUTTER CAKE
- You can bake this cake using chocolate cake mix, and just make the peanut butter frosting from scratch if you’re short on time.
- You can use round cake pans to make cake layers, or a sheet cake pan if you’re feeding a larger crowd. Double the cake recipe if you want more than a two tiered layer cake.
- Bake this peanut butter chocolate cake recipe in a bundt pan, then add a layer of peanut butter buttercream frosting and dust the top of the cake lightly with powdered sugar for decoration.
- Make sure you measure your all-purpose flour exactly, using a knife to level the measuring cup. Too much all purpose flour can cause your cake’s texture to turn out dry.
- Make sure you bring your cake to room temperature before serving it. The peanut butter and the cake itself may harden slightly when it’s cold, and be mistaken for stale, while it’ll taste fine at room temperature.
- Use a toothpick to see if your dessert is baked all the way through. If it comes out clean, the cake is done.
- If you drizzle the finished cake with caramel sauce, I also like to add a teaspoon salt (the flaky kind) for a chocolate-peanut salted caramel version. I also like to use a spatula to create a fun pattern on top of the cake. You can also do this with chocolate sauce.
- Try topping this cake with colorful granulated sugar for holidays. You can also try melting chocolate chips in a microwave-safe bowl (or in a double boiler over medium-high heat), and drizzling the chocolate in a decorative pattern over the cake.
- You can use regular chocolate or dark chocolate cocoa powder for a richer flavor with the peanut butter.
- For more flavor variation, try use a teaspoon vanilla extract instead of a tablespoon, plus one teaspoon of almond extract.
- You can dust your cake pans or line them with parchment paper to make sure they don’t stick.
- I like to make this dessert in the stand mixer but you can use an electric mixer if that’s what you have.
- You can add ½ cup of sour cream to help make this peanut butter cake even more moist.
- Serve this on a dessert table along with my chocolate covered bananas and white chocolate puppy chow!
- If you’re making the peanut butter buttercream frosting from scratch, make sure you use creamy peanut butter and unsalted butter. You can top this cake with fresh chopped peanuts for extra crunch at the end.
- I also recommend using regular peanut butter, and not natural peanut butter. Natural peanut butter tends to separate and won’t set properly.
- If you’re making a layer cake, cut a thin piece off of the very top of the bottom cake layer. This will help make it flatter so the layers will stay together more easily.
- For an even better texture, replace the milk with buttermilk, which reacts with the flour to make the cake even more fluffy.
- Use this recipe to make cupcakes, then pipe the peanut butter buttercream frosting into the center of the cupcake and either dust with powdered sugar, or add more peanut butter buttercream frosting on top.
- Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9 inch cake pans.
- In a stand mixer on low speed add together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a medium bowl combine the eggs, milk, oil and vanilla and add to the stand mixer on low until just combined (or it will make a dense cake) and finally add in the boiling water carefully and stir it in with a spatula or large spoon until just combined (do not use the mixer, water is very hot).
- Pour batter into the pans and bake for 30-35 minutes then remove letting them cool completely before frosting with the peanut butter frosting.