The Ultimate Chocolate and Peanut Butter Cake Recipe

Get ready to create a show-stopping dessert that combines two of the world’s most beloved flavors: chocolate and peanut butter. This chocolate and peanut butter cake features rich, moist chocolate cake layers, generously filled and frosted with a dreamy peanut butter buttercream. A glossy chocolate ganache drip finishes this decadent masterpiece, making it a crowd-pleasing dessert perfect for any celebration.

Why You’ll Love This Chocolate Peanut Butter Cake

This chocolate and peanut butter cake recipe is designed for home bakers to achieve bakery-worthy results. Here’s why you’ll adore making and eating it:

• Achieve unbelievably moist chocolate cake layers every time, thanks to the secret ingredient combination.
• Experience intense, balanced peanut butter flavor in the creamy frosting, complementing the rich chocolate perfectly.
• Enjoy a smooth, glossy chocolate ganache that adds an extra layer of decadence and visual appeal.
• Discover a perfect texture contrast with mini chocolate chips folded into the cake batter.
• Impress everyone with a beautiful presentation that’s surprisingly achievable for home bakers, even beginners.

Ingredients

For the Chocolate Cake

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (64g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons instant espresso powder (optional)
• 1/2 cup (113g/120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 1/2 cup (120g/ml) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g/ml) hot water or black coffee
• 1 cup (170g) mini chocolate chips, tossed in 1 Tablespoon flour

For the Peanut Butter Frosting

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (440g) creamy peanut butter
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 Tablespoons (45g/ml) heavy cream, at room temperature

For the Chocolate Ganache

• 8 ounces (226g) quality semi-sweet chocolate, finely chopped
• 1 cup (240g/ml) heavy cream

Optional Garnish

• Chopped or mini peanut butter cups

Notes & Substitutions

Using natural cocoa powder ensures the proper acidity reaction with baking soda, crucial for the cake’s lift and texture. For more on the science behind this, understand how natural cocoa powder reacts with baking soda for leavening. Espresso powder or hot coffee isn’t for flavor, but for deepening the chocolate taste in this impressive chocolate and peanut butter cake. If you don’t have sour cream, an equal amount of full-fat Greek yogurt works well. For buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar; let it sit 5 minutes. Use conventional creamy peanut butter for frosting, not natural, to prevent separation and ensure a smooth texture. Always use room temperature ingredients for a seamless, emulsified batter and frosting. As highlighted by baking experts, room temperature ingredients lead to better emulsification and a superior final product. For chocolate ganache, baking bars offer superior melting and flavor over chocolate chips.

Equipment

Gathering your tools before you start makes baking this chocolate and peanut butter cake a breeze. You’ll need a stand mixer or a handheld mixer for efficiency. Prepare three 9-inch cake pans, or adjust to 8-inch for taller layers. Parchment paper rounds are essential for easy cake release. Large icing spatulas and an offset spatula will help with spreading. A cake turntable and a bench scraper are optional but helpful for smooth frosting. A piping bag with a Wilton 1M tip creates beautiful borders. Don’t forget a cake carrier for storage!

Instructions

Creating this delicious chocolate and peanut butter cake involves a few distinct stages, from baking the moist chocolate layers to assembling and decorating with the dreamy peanut butter frosting and glossy ganache. Follow these steps for a perfect result.

For the Chocolate Cake

Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line the bottoms with parchment paper rounds, and grease the parchment. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In a separate bowl, beat the oil, eggs, and sour cream on medium-high speed until combined. Add the buttermilk and vanilla, beating until incorporated. Pour the wet mixture into the dry ingredients, add the hot water or coffee, and whisk on low speed until just combined. Fold in the flour-coated mini chocolate chips. Divide the thin batter evenly among the prepared pans, about 6–6.5 cups total. Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on a wire rack for 1 hour. Carefully run a knife around the edges, remove the cakes, peel off the parchment, and let them cool completely on the rack. The centers may slightly sink; this is normal.

For the Peanut Butter Frosting

While the cakes cool, prepare your delightful peanut butter frosting. With a stand mixer fitted with a paddle attachment (or a handheld mixer), beat the softened unsalted butter on medium-high speed until it becomes creamy and smooth, about 2 minutes. Scrape down the sides of the bowl. Add the creamy peanut butter and beat until fully combined, another 1–2 minutes; the mixture will be thin. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. While the mixer runs on low speed, pour in the room temperature heavy cream. Increase the speed to medium-high and beat for 1–2 minutes until the frosting is light, fluffy, and completely combined. If the frosting seems too thin, beat in up to 1/4 cup more confectioners’ sugar. You should have about 3.5–4 cups of this decadent peanut butter frosting.

To Assemble & Crumb Coat

To assemble this magnificent chocolate and peanut butter cake, place one cooled cake layer onto your cake stand or serving plate. Using a large icing spatula, spread about 1 cup of peanut butter frosting evenly over the top. Repeat this process with the second and third cake layers, spreading frosting between each. Next, apply a very thin layer of frosting around the top and sides of the entire cake; this is your crumb coat. Use a bench scraper to smooth the sides. Chill the uncovered cake in the refrigerator for at least 30 minutes (up to 3 hours) to allow the crumb coat to set firm.

For the Chocolate Ganache

While your crumb coat sets, prepare the luscious chocolate ganache. Place the finely chopped quality semi-sweet chocolate in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it gently simmers; avoid a rapid boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate. Slowly stir with a metal spoon or rubber spatula until the chocolate is fully melted and the mixture is smooth and glossy. The ganache will be thin initially. Refrigerate the ganache for at least 30 minutes, or up to 1 hour, until it thickens to a pourable consistency.

To Decorate the Cake

Remove your chilled cake from the refrigerator. Pour or spoon the thickened chocolate ganache over the top of the cake, allowing it to drip attractively down the sides. Use an icing spatula to smooth the top and a bench scraper for the sides if needed. If desired, pipe the remaining peanut butter frosting along the top edge of the cake using a Wilton 1M piping tip for a decorative border. Garnish with chopped or mini peanut butter cups for an extra touch of deliciousness. Serve your stunning chocolate and peanut butter cake immediately, or chill it uncovered for 4–6 hours before serving.

Pro Tips & Troubleshooting

Achieving a perfect chocolate and peanut butter cake is easier with a few key techniques. Always ensure all your ingredients, especially dairy and eggs, are at room temperature for optimal emulsification and cake texture. Measure flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping, to prevent a dense cake. Do not overmix the cake batter after combining wet and dry ingredients; overmixing develops gluten and can lead to a tough cake. For the ganache, use good quality semi-sweet chocolate for the best flavor and melting consistency. Chill the ganache adequately until it reaches a pourable, slightly thickened state, not too runny or too firm. Thoroughly chill the crumb-coated cake before applying final frosting and ganache to prevent crumbs from mixing in. If using 8-inch pans, increase baking time by a few minutes. For high-altitude baking, you may need to adjust flour, sugar, and leavening agents; consult a specific high-altitude baking guide.

Serving, Storage, & Variations

This impressive chocolate and peanut butter cake can be served at room temperature or slightly chilled, depending on your preference. Leftover cake should be covered tightly and stored in the refrigerator for up to 5 days. A cake carrier is excellent for maintaining freshness and preventing drying.

For longer storage, cake layers can be baked ahead and frozen for up to 3 months, tightly wrapped. The peanut butter frosting also freezes well in an airtight container for up to 1 month; thaw overnight in the refrigerator and re-whip before use. You can also freeze slices of the assembled cake, individually wrapped. This versatile recipe can be converted into cupcakes; bake for 18-22 minutes. For a sheet cake, bake in a 9×13-inch pan for approximately 40-50 minutes. Consider additional garnishes like chopped peanuts, a sprinkle of sea salt, or even a drizzle of extra melted chocolate for flair.

Nutrition

This chocolate and peanut butter cake recipe yields approximately 12-14 generous slices. While it is a rich and decadent treat, perfect for celebrations, it is meant to be enjoyed in moderation.

Please refer to the complete recipe card for precise nutritional calculations, as values may vary based on specific ingredients and brands used.

FAQ

• Can I make this cake ahead of time? Absolutely! You can bake the cake layers up to 2 days in advance and store them at room temperature, wrapped in plastic wrap. The frosting can be made 3-4 days ahead and stored in the fridge.
• How can I adapt this recipe for 8-inch cake pans? For 8-inch pans, the cake layers will be thicker. Increase the baking time by 5-10 minutes, checking for doneness with a toothpick.
• What if I don’t have buttermilk? You can easily make a DIY buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
• Why use natural cocoa powder and hot coffee? Natural cocoa powder reacts with baking soda for perfect leavening. Hot coffee or espresso powder enhances the chocolate flavor without making the chocolate and peanut butter cake taste like coffee.
• My peanut butter frosting is too thick/thin. How do I fix it? If too thick, add heavy cream 1 teaspoon at a time until desired consistency. If too thin, beat in more confectioners’ sugar 1 tablespoon at a time.

Conclusion

This ultimate chocolate and peanut butter cake is a true celebration of an iconic flavor pairing. With its unbelievably moist chocolate layers, luscious peanut butter frosting, and elegant ganache drip, it’s a dessert that promises to delight every palate. We’ve made it simple for even beginner bakers to achieve stunning, delicious results. So go ahead, bake this showstopper, and share the joy of this rich, flavorful, and truly irresistible cake with your loved ones.

The Ultimate Chocolate Peanut Butter Cake Recipe

This decadent chocolate peanut butter cake combines rich chocolate layers with a smooth peanut butter frosting and a luscious chocolate ganache, offering a perfect balance of sweet and salty flavors, ideal for any special occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 12 slices

Calories 750 kcal

Equipment

• oven
• 9-inch cake pans
• Parchment paper
• Large bowl
• Handheld or stand mixer
• Whisk attachment
• Cooling rack
• spatula
• cake stand or turntable
• icing spatula
• Bench scraper
• Heat-proof Bowl
• Small Saucepan
• Piping tip (optional)
• Cake carrier

Ingredients

  

For the Chocolate Cake

• 1 and 3/4 cups all-purpose flour (219g) spooned & leveled
• 3/4 cup unsweetened natural cocoa powder (64g)
• 1 and 3/4 cups granulated sugar (350g)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons instant espresso powder optional
• 1/2 cup canola or vegetable oil (113g/120ml)
• 2 large large eggs at room temperature
• 3/4 cup full-fat sour cream (180g) at room temperature
• 1/2 cup buttermilk (120g/ml) at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup hot water or black coffee (120g/ml)
• 1 cup mini semi-sweet chocolate chips (170g) tossed in 1 Tablespoon flour

For the Peanut Butter Frosting

• 3/4 cup unsalted butter (12 Tbsp; 170g) softened to room temperature
• 1 and 3/4 cups creamy peanut butter (440g)
• 1 and 3/4 cups confectioners’ sugar (210g)
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3 Tablespoons heavy cream (45g/ml) at room temperature

For the Chocolate Ganache

• 8 ounces quality semi-sweet chocolate (226g) finely chopped
• 1 cup heavy cream (240g/ml)

Optional Garnish

• chopped or mini peanut butter cups

Instructions

 

Cake Preparation

• Preheat oven to 350°F (177°C) and prepare three 9-inch cake pans by greasing, lining with parchment paper, and greasing again to ensure easy release.
• Whisk dry cake ingredients in a large bowl, then in a separate bowl, mix wet ingredients (oil, eggs, sour cream, buttermilk, vanilla). Combine wet and dry ingredients with hot water/coffee, then fold in flour-coated chocolate chips.
• Divide batter evenly into the prepared pans and bake for 24-26 minutes until a toothpick comes out clean. Cool cakes in pans for 1 hour on a rack, then remove from pans, peel parchment, and finish cooling.

Peanut Butter Frosting

• Beat softened butter until creamy, then add peanut butter and beat until combined. Incorporate confectioners’ sugar, vanilla, and salt while slowly adding heavy cream, then beat on medium-high speed until creamy.

Cake Assembly & Crumb Coat

• Place the first cake layer on a stand and spread about 1 cup of peanut butter frosting evenly over the top, repeating with the second and third layers. Apply a thin layer of frosting as a crumb coat around the entire cake, smooth with a bench scraper, and chill for 30 minutes to 3 hours.

Chocolate Ganache

• Place finely chopped chocolate in a heat-proof bowl. Heat heavy cream until it simmers, then pour over chocolate and let sit for 2-3 minutes. Slowly stir until smooth, then refrigerate for 30-60 minutes to thicken.

Final Assembly & Storage

• Pour thickened ganache over the chilled, crumb-coated cake, smoothing the top and sides. Optionally, pipe remaining peanut butter frosting around the edge and garnish with chopped peanut butter cups. Serve immediately or chill for 4-6 hours.
• Store leftover cake tightly covered in the refrigerator for up to 5 days, ideally using a cake carrier.

Notes

Parchment paper helps cakes release seamlessly. The cake batter is thin, and air bubbles are normal. Cakes may slightly sink in the middle as they cool. If frosting seems too thin, add more confectioners’ sugar. Ensure chocolate is finely chopped for ganache for quicker melting; avoid microwaving if it doesn’t melt. Chill cake and ganache as instructed to achieve proper texture and setting. Store leftover cake in a cake carrier for freshness.