Chocolate Peanut Butter Cake

Prep 30 mins
Cook 25 mins
Add'l 45 mins
Total 1 hr 40 mins

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top! Prepare to fall in love!

Looking for more chocolate and peanut butter desserts? Here are my most popular recipes: Chocolate Peanut Butter Sheet Cake, Peanut Butter Blossoms, and Peanut Butter Cup Cookies.

Chocolate peanut butter cake on a pedestal.

Chocolate Peanut Butter Cake

Chocolate and Peanut Butter — a combination after my own heart. If you are craving an extra rich chocolate cake with a thick peanut butter frosting and a layer of chocolate ganache, this cake is for you. This is one of the moistest cakes I have ever made. Every layer is sheer perfection.

I have made this Chocolate Peanut Butter Cake for countless birthdays – I will always contend that it is THE perfect birthday cake. It is one of Jorge’s favorites so it makes it perfect for Father’s Day as well. Heck,  you don’t even need a special occasion. This cake will disappear on a random Tuesday just as fast. I promise. 

Ingredients for Chocolate Peanut Butter Cake

Do I need any special ingredients for Chocolate Peanut Butter Cake?

I know the list of ingredients might appear daunting, but I promise the hardest part is waiting for the cake to cool! This chocolate cake contains fairly standard cake ingredients that you probably already have in your pantry:

  • Flour
  • Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Salt
  • Water
  • Sugar
  • Butter
  • Vanilla Extract
  • Vegetable Oil
  • Eggs
  • Dark chocolate

I recommend a good quality dark chocolate and cocoa powder, you’ll be surprised the difference it will make in your final product. Creamy peanut butter will be essential to the peanut butter frosting.

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top! #ChocolatePeanutButterCake #ChocolateCake #PeanutButterCake #ReesesCake #Dessert #CakeRecipes #LayeredCake #ChocolateCakeRecipe #Cake

It is always important to test the freshness of your baking powder and baking soda – this helps yield a proper rise on your cake layers. To do this for baking powder – drop a healthy pinch of powder into about ½ cup of hot water. For baking soda – drop a healthy pinch into about a ½ cup of hot water with ¼ teaspoon vinegar. If they fizz – they are still good to use!

How to make Chocolate Peanut Butter Cake

First we make the chocolate layers for the cake. This batter is pretty straight forward, don’t be nervous when it’s a little thinner of a batter than some cakes are. It will bake up perfect and moist!

Once the cake layers are cool, beat together the peanut butter frosting until it’s light and fluffy. Frost that cake in thick layers of this peanut butter frosting and then pop it into the fridge while you make the chocolate ganache to go on top. 

Chocolate Ganache

For the “cherry” on top of this delectable cake… let’s talk about the chocolate ganache! It really takes this Chocolate Peanut Butter Cake to the next level. It honestly makes it taste just like a Reese’s Peanut Butter Cup, but in cake form! 

This Chocolate Ganache is easy to make, you don’t need any fancy skills! And the key to the perfect texture for using on top of desserts or ice cream is corn syrup. I know, corn syrup. However, you absolutely cannot skip the corn syrup in the ganache if you want that glistening perfect texture to drizzle on the cake. It’s just two teaspoons worth! 

Slice of Chocolate Peanut Butter Cake on a plate.

Tips for making the best Chocolate Peanut Butter Cake:

  • Use a good quality dark chocolate and cocoa powder. 
  • Do not rush the melting of the chocolate or sugar. Doing so may burn the ingredients and making it unusable and you will have to start over again. 
  • Ensure your cake batter is spread evenly between all three cake pans so they bake evenly. 
  • Allow proper cooling time before assembling or frosting cake, otherwise you are going to have a messy melted cake on your cake plate. 
  • Give the ganache enough time, about 5 minutes, to firm up so it properly drizzles and adheres to the chocolate peanut butter cake. 

Chocolate Peanut Butter Cake on a cake plate with chocolate drizzled on top.

Can I make this cake ahead? How do I store it?

Yes. It’s best within the first 2-3 days after baking it…but, good luck keeping it around that long! It’s always gone so fast in my house, we just can’t stop taking a bite here and there. 

If it’s going to be longer than a few hours before you serve it, I recommend storing this Chocolate Peanut Butter Cake in the fridge just to be on the safe side. Before serving it, allow the cake to come to room temperature for best flavor and texture. 

Up close image of Chocolate Peanut Butter Cake

I have made this Chocolate Peanut Butter Cake every year for Jorge’s birthday for the past 7 years. It has become his officially birthday cake! Sometimes I swap the peanut butter frosting recipe for my favorite chocolate buttercream frosting to create an epic chocolate on chocolate cake!

I can’t wait for you all to try it out — I know it’s going to be your new favorite too! Please leave a review/comment below letting me know how it turns out for you! 

Yield: serves 12

Chocolate Peanut Butter Cake

Chocolate and Peanut Butter Dream Cake -- it tastes like a giant Reese's cup in cake form! Start with a crazy moist, rich chocolate three layer cake with creamy peanut butter frosting and top it with a sweet dark chocolate glaze! #Chocolate #Cake #PeanutButter

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 45 minutes
Total Time 1 hour 40 minutes

Ingredients

Chocolate Cake

  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups sugar
  • 5 oz dark chocolate, chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs

Peanut Butter Frosting

  • 2 sticks unsalted butter, room temperature
  • 1 1/4 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups powdered sugar
  • about 2 tablespoons milk
  • Chocolate Sauce

Instructions

  1. Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  3. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
  4. Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
  5. Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans until cool to the touch – then frost.
  7. Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
  8. When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
  9. Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
  10. Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

Nutrition Information:

Yield:

12 Servings

Serving Size:

1 Serving

Amount Per Serving: Calories: 745Total Fat: 40gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 88mgSodium: 682mgCarbohydrates: 90gFiber: 3gSugar: 66gProtein: 9g

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Comments

116 Responses
  1. MJ Perry

    I had no problems with this cake. It came out gorgeous & impressed the men in my life (my nephews birthday). One stated “top 5 best things I’ve ever made, 10/10”. Even if your not wanting peanut butter ( i used 1 cup of sugar) frosting the cake is a keeper. For those that the cake crumbled, be sure to let it cool long enough as well. I almost did the same thing to one but not too bad and saved my other 2 that pulled out perfectly. I have to make the birthday boy another cake because it was a fourth of July birthday and he only got a bite everyone else got a piece but him because he was so busy handling fireworks safely and we forgot to pull a piece for him (that’s how good it was). lesson learned, lol

    1. Gretchen

      Thanks for the recipe. This impressed my guests for my husband’s birthday. My BFF worked at a cupcake shop for years so I invited her over the morning after I baked it to help with decoration. She had me make a corn syrup free ganache with 1/2 c heaving whipping cream and 1 cup semisweet chocolate chips in the double boiler. She did a crumb layer of frosting and then a second layer after refrigerating for half an hour. It gave us some good talk time. Everyone loved it, even our one year olds begged for seconds.

  2. Lindsey G

    Made this for my husband’s birthday. What a delightful cake! I made him a
    4” mini cake with 2 layers by cutting the recipe in half. Turned out great. Followed all instructions and made the chocolate sauce. Absolutely decadent! Thanks! (Wish I could upload a pic of my results.)

      1. Samantha Blum

        My cake fell apart every time I tried to ice it too. Other than that delicious! Any tips on how to make the cake without it crumbling everywhere?

        1. Jessica

          Hi Samantha! Usually with a cake like this, the reason it may crumble on you is due to the cake being over-baked. Was it dry? If it turned out dry and crumbly, I’d recommend watching closely and pulling it out of the oven a little sooner! Hope this helps!

  3. Jenessa Gronemeyer

    This worked out ok for me, but the chocolate sauce was a complete fail. I made it twice following the exact instructions and it was a weird putty-like texture and was very greasy. I had to keep it on the heat to keep it at a spreadable texture. I should have left it off the cake. When I put it on it immediately hardened and is now sliding off the side of the cake because of the greasy texture. Ruined an otherwise nice cake…

  4. Miranda Wynne

    Hi! I’ve seen this question a lot but no answer. Is the dark chocolate just any old chocolate bar we like or is it bakers chocolate?

  5. Aleksandra Kowalska

    Hi. I dont think anyone asked you yet…could you please tell me if I have to cook the base in 3 separate pans? I have just one at home and I would have to wait to cool them down to start another portion. Can I cook it all in one and cut it through?

    1. Jessica

      Hi! Yes, this recipe needs to be baked in three separate pans to make it a 3 layer cake. You can bake it in a large casserole pan like a sheet cake if you would prefer!

  6. Alysha

    I absolutely love this recipe. I found this recipe by chance a couple weeks ago. I last minute decided to surprise my bf with the cake because chocolate and peanut butter are his favorite. I did not have a pan sticking problem. I did grease my pans well with Baker’s Joy and they flipped right out. It was most and absolutely delicious. I used Ghirardelli cocoa powder and 90% dark chocolate. Otherwise filled directions with no changes. We are using the chocolate cake recipe for cupcakes but using a homemade maraschino cherry frosting this time. Fingers crossed it turns out as well as the chocolate peanut butter cake did!

  7. Eunice

    So I know I can’t bake cakes… Mine never works, but I tried this one… It got stuck in the pan. But very yummy and very moist!!. Works great for cake pops too

  8. Brent Myrand

    I want to love this cake, but I just don’t get it. I’ve tried to make it twice now and both times after getting the cake out of the pans and trying to put on the cooling racks before stacking, they crumble when even slightly moved and fall right apart. I don’t understand.

  9. Ginny

    This looks delicious and I am trying it right now. 2 things: you indicate 3 pans but when you assemble, it sounds like only 2 cakes. So maybe that’s why I didn’t have enough icing. But easy enough to whip up a little more.  Second, I have worked for a pro baker and, for any cake, the best solution is to spray sides with Pam then line the bottom with parchment. When they cool, make sure your run a knife around edge before turning them out. 
    Can’t wait to taste this cake tonight! Thanks!

  10. Sami

    The peanut butter icing is the best I’ve ever had! But I had the same issue a lot did, my cake completely stuck and even trying to work around when I got it out the entire half layer was left in the pan and the cake just crumbled 🙁 even when trying to put the icing on it just crumbled. But I managed to get it somewhat together but for next time idk what to do about the sticking! I used the aluminum baking pans.

  11. Samantha

    Also, what is the difference between the confectioners sugar and powered sugar? Can I use just all powdered sugar?

    1. Jessica

      I wouldn’t recommend it from a flavor stand point, but yes you can. If you have canola oil or peanut oil, I would recommend those one olive oil.

  12. stepahnie

    I made this cake twice and both times the cake would not come out of pan without breaking, so disappointed since this was a birthday cake

  13. Malia

    This was the best chocolate cake I’ve ever had. I followed the recipe exactly and this will now be an annual birthday cake. Love it! Thanks so much!

  14. Parimala Stephens

    recipe looks amazing!
    Just wondering what kind of dark chocolate you used for both the cake and glaze. Did you use the baker’s bars or something like that, or a certain percent of chocolate for it to be “dark”?

  15. Amber K

    Just made this for my husbands birthday. I’m no baker… I can’t frost a cake to save my life. I only made two 9 in pans and I doubt there was enough icing for 2 let alone 3 layers. Anyways it’s looks awful but it taste ooooh so good!! Hahaha! I’ll definitely be trying this again. 

  16. Norma L Rivas-Stegall

    I’m going to make this yummy cake for my daughters birthday.
    Where can I purchase the cake scraper that you use?

  17. MissMel82

    Wow. Wow. Wow. This the BEST of all chocolate cakes ever!! I went ahead trying it not thinking much of it because each time you find a recipe online they always comment on how awesome it is. Well this my friend, let me tell you, this is it!!! This recipe I am proud to say is DA BOMB! haha For you out there who haven’t succeeded with the recipe yet, I couldn’t imagine how that is even possible. I made it 3 times so far, 1st time at home, 2nd time for coworkers at work and 3rd time to bring at a dinner invitation because that’s what my coworkers requested… not to mention how some of them chocolate lovers had to ask for the recipe 🙂 They were ALL a success. The cake never sticked to the pan, holds firm while it’s always moist, delicious and just wonderful in every way. Well… thank youuuu for sharing this “keeper”. 🙂

  18. connie myers

    I’m an experienced baker. I made the chocolate dream cake. It TOTALLY stuck to the pans. I normally use wax paper or parchment or grease and flour. My pans are old thin aluminum.I think using paper would be a better idea for you to use when sharing with novice bakers.

  19. Amanda

    I never leave comments but I have to tell you, this chocolate cake was so good and moist. I actually combined two of your recipes because we have a peanut allergy. I did this recipe for the cake and used the strawberry whipped cream recipe from the strawberry dream cake recipe. So, so good!

  20. Deano

    So I was very excited to make this for my son’s bday – I just made two pans – followe the recipe exactly – I do bake all the time, so I am not a novice – I was surprised at how little the cakes rise? I am worried it was me or something I did – they may have come up a little bit but I expected them to reach the top of the pans? Is this to be expected – maybe the moist quatily keeps the cakes quite low? I feel like I am going to need more layers to bring this cake to a great height – but I can’t tell from the photos what height I should have expected?

  21. Tonya

    I have been looking for cake recipes with a light texture like you get in a box mix but with flavor of scratch. (I also look for scratch recipes so I can control what is in my food.) This is a great recipe! I would like to deepen the chocolate flavor as I am I chocolate fanatic…might you know how to achieve that? Can I swap the water for coffee? I’m afraid that if I add more cocoa powder or bakers chocolate that the texture will be thrown off, and as the texture was PERFECT, I do not want to compromise it. Thank you and I now can’t wait to try all of your dream cakes and look forward to new ones! 😉

    1. Jessica

      So glad to hear you enjoyed it! And I think adding coffee is a great idea to try to deepen the chocolate flavor. Please share how it turns out if you try it! 

  22. Delphine Gicquel Billington

    The cakes are in the oven so fingers crossed!
    I have a question though… The batter seems really liquid, is that normal?

  23. The Toy Box

    For anyone interested –

    You can use 2 1/2 cups of Cake Flour, and get this cake to work just fine.

    You can also use it for cupcakes, baking at 350 degrees for 20 minutes.

    Yes, much like the vanilla cake, the recipe is very soupy in batter form.

  24. Lynn

    i must say, after my first comment , I put a second batch in but gave it a good blast of heat (375) and that helped them rise perfectly.

  25. Lynn

    Did anyone else have trouble with the cake not rising? I bake a lot, and I followed the instructions precisely.

  26. g. smith

    What changes besides leaving the peanut butter out, would you do to just make this a chocolate dream cake? Thanks for a response.

  27. Cindy

    I’ve made many of your dream cakes and have made this one a couple times. Yesterday I made it but switched the peanut butter frosting (which I love, but was baking for a non-peanut butter fan) and used a Sea Salt Carmel Butter Cream frosting in it’s place. It was still a hit. Just can’t go wrong with your dream cakes! Thanks for sharing them with us!

  28. Rebecca

    Hi there, I just wanted to share that I made this cake for my husband’s birthday (he’s obsessed with peanut butter) and I selfishly used gluten free flour so that I could eat it too, and not only did he and my guests absolutely LOVE it, but none of my guests even realized it was gluten free until I told them! (I also made it dairy free.) I can’t even imagine how much more amazing this must taste with real flour and butter!

    1. Jessica

      So glad to hear you were able to make this cake work for your dietary restrictions and it still tasted great! That’s awesome!!

  29. Melissa

    Two things. Made this cake for the first time for my son’s birthday and it was fabulous! It was a little sweet for me, so I might try reducing the sugar by half cup next time.

    Second thing. I, too, had trouble getting the cakes out of the pans. Good old mom reminded of her trick — she cuts out a circle of wax paper and puts it in the bottoms of the pans. Then butter and flour on top of the wax paper. Works like a charm every time.

  30. Holly

    Hi! I’m a big fan of your dream cakes. Your pumpkin dream cake has become a family thanksgiving tradition after I made it last year.
    This weekend I want to make a cake for my dad and sister’s birthday. Both of them are chocolate lovers, so I figured this cake would be perfect! Unfortunately, my dad doesn’t much care for peanut butter. Any suggestions for a chocolate frosting substitution?
    Thanks so much!

  31. Diana

    Hi Jessica
    I’m writing to you all the way from Australlia. I have tried making your vanilla dream cake and I’ve also tried this one and they both turned out AMAZING. I was wondering if I wanted to change this to a white chocolate cake, is it just a matter of leaving out the cocoa powder and replacing the dark chocolate with white chocolate ? and maybe leave out baking powder?

    Thanks in advance

  32. Jennifer

    I made this yesterday, it was amazing! Had a little trouble with the cake sticking to the bottom of the pan (used regular cooking spray) but not too bad. Also, it seems like my cakes bake slightly uneven which makes for a lopsided cake. Anyone know what the problem might be? This cake was voted the best we’ve ever had by my family, labor intensive but so worth it. The frosting is to die for! Thank you for the amazing recipes!

  33. Carolyn

    The first time I made this cake, I had to improvise because I didn’t have enough cocoa powder. So I used the little bit of cocoa powder, a small box of instant chocolate pudding, and a little bit of creme de cacao instead. It turned out fantastic! The frosting is just perfectly balanced and is now my “go to” cake. Thank you for sharing!

  34. Allison

    I just made your cake for a friend’s shower whose favorite dessert is “chocolate and peanut butter anything” and it was delicious! I am very impressed! Thank you for sharing it because the cake was so dense, moist, and chocolatey, the frosting was deliciously sweet and peanut-buttery, the ganache was over-the-top (ha, literally!), and it looked oh-so-palatable with the toppings Blahnik Baker put on hers. Those who tried it said happily that it tasted like a giant Reese’s. I made the following adjustments to the cake for high altitude (7ooo ft) with great success: +6 T flour (used unbleached all-purpose), -1 t baking powder, -1 t baking soda, -6 T sugar, +6 T hot water, +1 T butter, +1 T oil. Thank you again!

  35. Manali

    Hi! I want to try out this recipie soon. Can I leave out the corn syrup in the chocolate glaze? As I dont get corn syrup in my country. Or is there an alternative I can use?

    1. Jessica

      Hi Manali!

      The corn syrup helps to give the chocolate a good texture. You could probably get away with using a little more milk, but just a little. The syrup is thick and sticky.

      Hope it works for you!

      1. Brittney

        Could you use dark corn syrup instead of light? Also if you google there is a way to melt down white sugar and water to make light syrup as well. For the future 

  36. Anga

    I made this cake over the Christmas break and it is the most beautiful moist cake. A friend of mine who makes the most amazing cakes said that this was the best cake she’s ever tasted! I’m making it again tomorrow – but i’m going to use a salted caramel frosting instead of the peanut butter one ….

  37. Valérie I♥Cakes

    Hi ! I didn’t know anything about dream cakes before I arrived on your blog but now I really want to try this one, I like that it uses actual chocolate instead of just cocoa powder. Do you think I can turn it into a bundt cake ??? Thanks !

  38. Kelsey

    I’ve made your Pumpkin Dream Cake, which is absolutely delicious, so I can’t wait to try this cake! My only question is can I use Dutch processed cocoa powder? I brought some recently because I’ve heard it gives a deeper chocolate flavor, but I know it’s not the same as regular cocoa powder.

  39. Christy

    Hi, I am wondering if I can make this frosting a day or two ahead of time? I am traveling for xmas, so planned on making the cakes tonight (Monday) not frosting them and taking them to my destination on Wednesday and frosting them once I get there. What do you think? Do you think I will have any problems with the cake or the frosting?

    Christy

    1. Jessica

      Hi Christy!

      Sorry for the delay, I took a much needed vacation over the holidays. I know this is now too late to help you, however I wanted to answer in case anyone has this question in the future.

      I have made this cake up to a day ahead and then stored it in an airtight container in the fridge until about an hour before I was ready to serve it. It held up very well.

      As for making the frosting ahead – I think it would be fine to make it a few days ahead. You just might need to rewhip it up before frosting the cake so it is fluffy again!

      Hope you had a Merry Christmas!

  40. M

    Hi there – I have NEVER commented on blogs,recipes etc but I must with you. Made this for my husbands birthday and it was amazing! So moist !!! I’m planning to make it again for Xmas this year but maybe as cupcakes 🙂 thank you for this recipe!

  41. meredith

    Hi there! I made your cake (twice!) yesterday and had a few issues with the cake sticking slightly to the pan each time. On my first attempt, I buttered and floured the pan. After re-reading the directions, I noticed they said only to butter. So the second time, I just buttered the pan (light, non-stick, Wilton pans). Also, I let the cake cool in the pan longer the first time (45 minutes) and less the 2nd time (15 minutes). I know, I know…multiple variables in play here ruin the integrity of the experiment! 🙂 I was able to salvage them and ice them so no one could tell, but I’d rather not have a small fainting spell each time I turn the pan over.

    Any suggestions? Thanks for your recipes. Your blog is my new favorite!!

    1. Jessica

      Hi Meredith! I made this cake again over the holiday and I made sure and paid attention to exactly what I did and what happened.

      I sprayed my pans with Baker’s Joy. It’s my favorite for cakes or muffin pans. I baked them in my standard calphalon cake pans.

      I let them cool completely on a cooling rack before turning them over. When I did, they each had a very thin layer of crumbs that stuck to the bottom of the pan, but that is normal for pretty much every moist cake.

      I would recommend trying Baker’s Joy next time! 🙂

      1. Emily

        The same thing happened to my cake as well. I buttered the pans really well, but the layers completely broke a part from being stuck to the bottom. I will say though, this is an extremely moist cake!

  42. rach

    This cake has to be the best thing I have ever tasted and was so easy to make, although I had to convert the ingredients into grams as I’m in Scotland but it still turned out fab and all my friends and family where fighting to get a slice, 🙂

  43. Dee

    No worries. Despite having a kitchen that smelled like smoke and fire, I was able to salvage those cakes! It’s amazing what icing can do to hide imperfections, and I tell you- this cake tasted absolutely AMAZING!!!!!!! We all loved it so much that I went out today and bought new, larger/deeper pans so I can try making it again without the disastrous oven smoke! What a great recipe. Thank you!!!! I can’t imagine making chocolate cake any other way now that I have discovered your recipe:)

  44. David

    Oh my goodness! Thank you so much for this recipe! I absolutely loved it! I made this cake for a group of 28 people. I more particularly made it for a specific girl who loves chocolate and even more so peanut butter. It was shortly after her birthday. She loved it! And I did as well as the others. I was a bit worried how it would split up to people, but it did well. I didn’t have any 8 inch round pans by had two square 9 inch pans. They worked wonderfully. I tried to take the cake out of the pan a little to early so I lost a small amount of the bottom, but was able o easily mix it in with some of that delicious peanut butter frosting to seal it back. I also had to do 1.5x the amount of the peanut butter frosting. I love that stuff. I wasn’t sure how to serve it so I just had it covered in foil for a few hours while it sat cooling in the fridge. It was perfect!!! And I will be making it again next week. So delicious.

  45. Dee

    Hi. I made the cake today and had a bit of disastrous results. After about 20 min of baking, it smelled like something was on fire. I opened the oven to see that the cake was pouring over the edges of the pan and dripping onto the floor of the oven. Is it possible that my pans are too small for this recipe? They are standard 8″ cake pans. I measured them. Perhaps they are not deep enough. Can you please tell me how deep your pans are?

    1. Jessica

      Eek! I just measured my pans and they are 2 1/2 inches deep. I feel like they are pretty standard depth, but yours must be much shorter.

      I am sorry you that happened – I hate wasted time/ingredients!

  46. Annaliese

    I made this for a dessert auction last night…huge success!! I did add mini reece’s peanut butter cups on top and it was delicious! =)

  47. Cait

    Could you make the chocolate cake as cupcakes? I don’t know if that would affect the consistency or baking time or anything, but I’m hoping I could do it for a more finger-food friendly gathering!

  48. Holly

    Hey I’m really interested in making this cake for my brothers birthday because it looks amazing!! But is it alright to make this cake the night before? I’m just not too sure if I have the time to do it on the day. Would parts like the glaze be better put on the same day? What do you suggest?
    Also i was thinking of adding some mini reece’s pieces to the top. Do you think this would be too much or wouldn’t suit? And would i just sprinkle them on top or put some frosting under them?

    1. Jessica

      The actual cake is definitely fine to make the day before. If you could, I would hold off on frosting completely until the day you actually serve it. If you can’t do that, then I would only put on the peanut butter frosting…and save the chocolate glaze until the day of.

      As for the mini reece’s, I think that is a great idea. I would put them on right after I poured on the glaze. That way the glaze will harden and hold on the reese’s cups!

  49. merlene

    Planned on making this cake later in the day and mistakenly bought unsweetened chocolate insetead of dark 🙁 any idea on how I can make the unsweetened work? Was really looking forward to making this

    1. Jessica

      Hi Merlene – I would really recommend using dark and not unsweetened. Unless you add more sugar…but then that could throw the whole cake off. I would just wait until you had some dark chocolate instead!

  50. Jill

    Hi Jessica! This cake looks amazing! I wanted to make it today for my son’s bday tomorrow but only have 9 inch cake pans. Will that change the cooking time?

    1. Jessica

      It will probably take a few minutes off the baking time. Just keep a close eye on them in the last 5 minutes or so! 🙂

  51. Monica

    Hey Jessica! This cake looks like it could sweep me right off my feet into dream land. I have one question…How does this chocolate cake compare to the Dark Chocolate Marshmallow Cake? Both sound amazing, but I’d like to know what makes each unique or different. Thanks so much!

  52. debbie

    OMG……I just have to say that my daughter and I love anything peanut butter and chocolate, but I usually don’t make cakes because they just don’t seem to turn out. We normally stick to brownies or cookies, but we are SOOOOOOOO…..glad that we tried your recipe. It is FABULOUS!! The cake is so moist and chocolatey and there are no words to describe the peanut butter frosting. We doubled the recipe if that tells you anything!!! The ganache was literally the “icing on the cake”. Thank you so much! This is the best cake I have ever made or eaten anywhere, and I have had a lot of cake! We plan on making it again next week!

    1. Jessica

      Oh no! I have never had that happen before. Maybe you could try reheating it next time if it separates. How strange! Glad it was still delicious!

  53. Renee @ Awesome on $20

    This cake is gorgeous. Your husband is a lucky man! I’m thinking I might need to make this for my own birthday this year.

  54. Donna @ The Slow Roasted Italian

    I am a cake gal, but dry cakes are awful. Developing the perfect moist cake recipe is a journey and this is the perfect combination!

  55. Zainab

    Wow!! This is dreamy, for lack of a better descriptor. My husband would kill for this because he is always asking for peanut butter cake.

  56. Ashley | Spoonful of Flavor

    I’m dreaming of eating a slice right now! My husband would love this cake, reeses and any combination of PB and chocolate are his favorite.

  57. Angie | Big Bear's Wife

    PeanutButter and Chocolate is my hubby’s “go-to” favorite ever flavor! His b-day is coming up soon and this would be perfect

  58. Nicole

    This looks wonderful. Would it be possible to substitute almond butter for people with peanut allergies. Yes, I know that I shouldn’t be looking at peanut butter dream cakes, but it just looks too tempting to not try. 🙂

    1. Jessica

      I don’t see why not! If you end up trying it, make sure and come back and let us all know how it works out! 😉

  59. Meagan @ Scarletta Bakes

    Wow, does this cake look like, well, A DREAM! I just love the chocolate/peanut butter flavor combo going on. Happy birthday to the birthday boy!

  60. Vanessa

    This looks so good. I made a chocolate peanut butter cake awhile back for a friend and it was a great combination.

    I am so with you on hating dry cake! I have never understood how people swear by a cake and then I make it and it taste like cornbread! I swear by oil, sour cream to make cakes moist! I LOVE MOIST CAKES! :)))

  61. Karly

    I LOVE cake, but I always always always fail at making them. Even from a box mix. Ugh. I’m totally going to attempt this one though. It looks amazing!!

    Wish me luck?

  62. Meagan @ A Zesty Bite

    Hmm this is definitely a dreamy cake. I have an obsession with chocolate and this is loaded with it.

  63. Katrina @ Warm Vanilla Sugar

    This cake is definitely my dream…but I really need to try your other dream cakes as well. Looks awesome!

  64. Averie @ Averie Cooks

    I love how puffy and luscious this cake looks! And PB + choc IS for sure a dream! The pic of Jorge is classic 🙂 And the cake – mmm, so good! I love how the final chocolate layer is almost just hanging onto the PB. So thick and fab!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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