Chocolate Peanut Butter Cake** Recipe

If there’s one show-stopping dessert guaranteed to turn any gathering into an occasion, it’s the Chocolate Peanut Butter Cake. Imagine four impossibly tender layers of chocolate cake, each slathered with fluffy peanut butter frosting and finished with a glossy chocolate ganache crown. Every bite hits that sweet spot between rich chocolate and salty-sweet peanut butter, making it downright irresistible for cake lovers and peanut butter fanatics alike. Whether for a birthday, a holiday, or a casual sweet craving, this Chocolate Peanut Butter Cake is famously decadent and truly unforgettable!

Ingredients You’ll Need

This ingredient list is as straightforward as it is essential: every piece comes together to create a cake that’s balanced in flavor and luscious in texture. Gather these pantry basics and you’ll have everything you need for a wow-worthy finish.

• All-purpose flour: The foundation for a sturdy, moist crumb that lifts every layer to cake perfection.
• Granulated sugar: Adds sweetness and helps create that irresistible soft structure.
• Unsweetened cocoa powder: Delivers a deep chocolate flavor that’s anything but shy.
• Baking soda & baking powder: These work together to give your cake a light, airy lift.
• Salt: Don’t skip it — it sharpens all the flavors and balances out the sweetness.
• Buttermilk: Enriches the crumb for a cake that’s wonderfully tender and tangy.
• Strong brewed coffee (hot): Intensifies the chocolate notes without making the cake taste like coffee.
• Vegetable oil: Keeps every bite moist and lush.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Deepens and rounds out all the flavors.
• Unsalted butter (softened): The key for a creamy, dreamy peanut butter frosting.
• Creamy peanut butter: Star of the frosting, making it thick, flavorful, and smooth.
• Powdered sugar: Sweetens and thickens the peanut butter frosting until it’s perfectly spreadable.
• Heavy cream: Used in both the frosting and ganache, this amps up the creaminess in every layer.
• Semi-sweet chocolate (chopped): Melts beautifully into the ganache for that silky finish.
• Chocolate chips: Just the right touch of texture and extra chocolate flair for garnishing.

How to Make Chocolate Peanut Butter Cake**

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large bowl, whisk the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This little mix is the backbone of the Chocolate Peanut Butter Cake, giving it that deep color and decadent structure.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract. The hot coffee doesn’t make the cake taste like coffee at all; it just wakes up the cocoa, making your chocolate layers more intense and flavorful than ever.

Step 3: Mix Wet and Dry Batter

Pour the wet mix into the dry ingredients. Whisk until everything is just combined and the batter is ultra-smooth (it’ll be thin, and that’s perfect!). This combo ensures your Chocolate Peanut Butter Cake stays moist and tender without being dense.

Step 4: Bake and Cool

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick emerges clean from the center. Let the cakes cool completely on a wire rack. Once they’re cool, a serrated knife is your best friend for slicing each cake horizontally — you’ll end up with four slim layers ready to be stacked high.

Step 5: Make the Peanut Butter Frosting

Beat the softened butter and creamy peanut butter together on medium speed until you’ve got a unified, luscious base. Add powdered sugar gradually, then drizzle in heavy cream and finish with a splash of vanilla extract. Whip on high until the frosting looks almost like mousse — light, fluffy, and spreadably perfect.

Step 6: Prepare the Ganache

Place chopped semi-sweet chocolate and butter in a heatproof bowl. In a saucepan, heat heavy cream until it just simmers, then pour it over your chocolate and let it stand for 5 minutes. Whisk together until you get a shiny, pourable ganache that will glaze over your cake with a luxurious sheen.

Step 7: Assemble and Frost

Set the first cake layer on a serving plate and crown it with a thick spread of peanut butter frosting. Repeat with all layers, building your towering Chocolate Peanut Butter Cake with generous frosting between each. Once stacked, pour the ganache on top, letting it drip artfully down the sides for that signature look.

Step 8: Garnish

Before the ganache sets, shower the cake with chocolate chips for a little textural bite and added chocolate oomph. The finishing touch both looks and tastes fantastic!

How to Serve Chocolate Peanut Butter Cake**

Garnishes

The joy is always in the finishing touches. Sprinkle a handful of mini chocolate chips or even some chopped roasted peanuts over the ganache before it sets. If you want to take it to the next level, a pinch of flaky sea salt on top will really make the chocolate flavors pop. You could even drizzle with a little extra peanut butter for more style points.

Side Dishes

This cake loves the spotlight, but a scoop of vanilla bean ice cream alongside a slice truly complements its richness. For a slightly more sophisticated twist, serve with fresh raspberries or strawberries — the tart fruitiness balances out all things sweet and nutty.

Creative Ways to Present

Try serving the Chocolate Peanut Butter Cake as a “naked cake” (with sides exposed), or cut it into mini cake squares for an elegant dessert platter. Individual trifles with cubes of cake, dollops of frosting, and a spoonful of ganache in glass jars make for adorable party treats.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (lucky you!), cover the cake tightly and store it in the refrigerator. It stays moist for up to 4 days, and somehow gets even fudgier and more flavorful as it rests.

Freezing

The Chocolate Peanut Butter Cake freezes like a dream. Wrap individual slices or even the whole (unfrosted) cake in plastic wrap and then foil. Thaw overnight in the fridge before bringing to room temperature to serve. Even frosted or ganache-coated layers freeze well for up to 2 months.

Reheating

Your cake is best enjoyed at room temperature, so let it sit out for 30–45 minutes before serving. If you love slightly warm cake, a microwave zap at low power (about 10 seconds per slice) brings out the gooeyness without melting the frosting away.

FAQs

Can I make this cake without coffee?

Yes, you can substitute hot water for coffee if needed! Coffee simply heightens the chocolate flavor in this Chocolate Peanut Butter Cake, but leaving it out won’t hurt the recipe’s structure.

What’s the best peanut butter for the frosting?

Use a classic creamy peanut butter for the smoothest, most consistent results. Natural peanut butters can sometimes separate or make the frosting grainy, so stick with shelf-stable varieties for foolproof results.

How can I tell when the cakes are done baking?

Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, your cakes are ready to come out of the oven! Avoid overbaking, as that can dry out the layers.

Can I make this recipe as cupcakes?

Absolutely! Divide the batter among cupcake liners (about two-thirds full) and bake at the same temperature for about 18–22 minutes, or until set. You’ll have a batch of irresistible Chocolate Peanut Butter Cake cupcakes!

Can I use a different pan size?

Definitely! If you only have 8-inch pans, your cake layers will be a little thicker and may need a few extra minutes in the oven. You can also bake the batter in a 9×13-inch pan for a single-layer sheet cake.

Final Thoughts

Honestly, life’s just a little sweeter with a slice of Chocolate Peanut Butter Cake in your hand. Don’t be surprised if it becomes the most requested recipe in your collection — one taste and you’ll know why it’s a keeper. Grab your apron and make some baking magic happen today!