This decadent Chocolate Peanut Butter Cake delivers pure bliss in every forkful. Rich chocolate layers embrace creamy peanut butter in this showstopping dessert that comes together in just one hour. Perfect for special occasions or weekend treats, this cake strikes an irresistible balance between two beloved flavors. With only 20 minutes of prep time, you’ll create a mouthwatering masterpiece that’s sure to become your new favorite indulgence.
Essential Ingredients for Chocolate Peanut Butter Cake
- Dry Mix: Sugar (2 cups), flour (1¾ cups + 2 Tbsp), cocoa powder (¾ cup), baking powder (1½ tsp), baking soda (1½ tsp), salt (1 tsp)
- Wet Mix: 2 large eggs, buttermilk (1 cup), oil (½ cup), vanilla extract (2 tsp), boiling water/hot coffee (1 cup)
- Peanut Butter Layer: 1 batch peanut butter frosting
- Chocolate Frosting: Melted butter (½ cup), cocoa powder (⅔ cup), powdered sugar (3 cups), milk (⅓ cup), vanilla extract (1 tsp)
- Garnish: 12 mini peanut butter cups (optional)
Step-by-Step Baking Instructions
- Prep Work: Heat oven to 350°F. Prepare two 8-inch pans with grease and parchment paper
- Mix Base: Combine all dry ingredients in a bowl. Add wet ingredients and beat for 2 minutes until smooth
- Baking Time: Pour into pans and bake 30-35 minutes. Test with toothpick for doneness
- Cooling Phase: Let cakes rest 10 minutes in pans, then transfer to cooling racks
- Layer Prep: Slice each cake horizontally, creating four thin layers
- Assembly: Stack layers with peanut butter frosting between each
- Chocolate Frosting: Mix melted butter with cocoa, then blend in remaining ingredients until smooth
- Final Touch: Cover cake exterior with chocolate frosting, decorate top with swirls and peanut butter cups
Layer Cake Success Tips
Want perfect cake layers? Let me share some helpful tips! Room temperature ingredients mix better, so set your eggs and buttermilk out 30 minutes before starting. When measuring flour, use the spoon-and-level method instead of scooping directly with the measuring cup. And don’t worry about the thin batter – it’s supposed to be that way! This creates an extra moist and tender cake.
Easy Substitutions
No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. For an extra rich flavor, try using hot coffee instead of boiling water – it won’t make the cake taste like coffee, but it will make the chocolate taste even better! You can also use natural cocoa powder or Dutch-process cocoa – both work great in this recipe.
Make-Ahead & Storage
This cake stays fresh and yummy for 3-4 days when stored in the fridge. Just keep it in an airtight container or cover it well with plastic wrap. You can even make the layers ahead of time – wrap them well in plastic wrap and freeze for up to 2 months. The frosted cake also freezes beautifully! Just let it thaw overnight in the fridge when you’re ready to enjoy it.
Serving Ideas
Make your cake extra special by serving it with a scoop of vanilla ice cream or a cold glass of milk. For a fun party presentation, sprinkle some chopped peanuts around the edge of the plate, or drizzle some warm chocolate sauce over each slice. Want to make it extra fancy? Add a swirl of whipped cream and a sprinkle of chocolate shavings on top!
Chocolate Peanut Butter Cake
Equipment
- 8 inch round baking pans
- Electric mixer
- offset spatula or butter knife
- Parchment paper
Ingredients
For the Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour plus 2 Tablespoons
For the Peanut butter frosting
- 1 batch Peanut Butter Frosting
For the Chocolate Frosting
- 1/2 cup butter melted (1 stick)
Instructions
- Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
