Chocolate Peanut Butter Cake

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 45 minutes
Total Time 1 hour 40 minutes
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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! Perfect for birthdays or any special occasion, it’s a must-try for chocolate and peanut butter lovers.

Why I Love this Peanut Butter Chocolate Cake

Chocolate and peanut butter โ€” a combination after my own heart. This is one of the moistest cakes I have ever made. I took my best chocolate cake recipe and added a fluffy peanut butter frosting, making every layer sheer perfection! I have made this chocolate and peanut butter cake recipe for countless birthdays. It is one of Jorgeโ€™s favorites so it makes it perfect for Fatherโ€™s Day as well. Heck, you donโ€™t even need a special occasion, this cake will disappear on a random Tuesday just as fast! Check out what makes it so amazing:

  • Rich: If you’re craving an extra rich chocolate cake with a thick peanut butter frosting, this cake is for you. It’s perfect for all the chocolate lovers in your life!
  • Easy: While the layered look of this cake is pretty daunting, don’t worry – it couldn’t be easier to assemble this picture perfect chocolate cake recipe.
  • Perfect for parties: I have made this chocolate and peanut butter cake every year for Jorgeโ€™s birthday for the past 7 years. It has officially become his birthday cake!
  • Impressive: While you and I know the truth (that this cake is quick and easy), no one else needs to know that! Let yourself enjoy the bragging rights of serving this gorgeous layered cake.

Looking for more chocolate and peanut butter desserts? Check out this easy chocolate peanut butter sheet cake, classic peanut butter blossoms and giant Reeseโ€™s peanut butter cookies that are sure to impress!

Ingredients for chocolate peanut butter cake recipe in order from top to bottom: water, dark chocolate, vanilla, oil, eggs, granulated sugar, all purpose flour, butter, cocoa powder, baking soda, salt and baking powder.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this decadent chocolate cake with peanut butter frosting. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • All Purpose Flour: Spoon the flour into the measuring cup then level the top with a butter knife. Do not dunk the cup straight into a packed bag of flour. If you do, you will overly pack the flour into the cup and use more flour than needed, causing your cake to be overly dense.
  • Dark Chocolate: Dark chocolate or semi-sweet chocolate work perfectly to create the richest flavor and to balance the sweetness from the sugar. I don’t recommend swapping this with milk chocolate.
  • Peanut Butter: Creamy peanut butter is essential for making the smooth frosting. Natural peanut butter is usually too oily, so I recommend using standard peanut butter.
  • Milk: You can use any milk that you have on hand. If you do not want to have to refrigerate the cake for storage, I recommend using evaporated milk (canned milk) in the peanut butter frosting!
A slice of chocolate layered cake is presented with peanut butter frosting and peanut butter cups.

How to Make this Chocolate Peanut Butter Cake

Don’t let the layers intimidate you, I promise it’s easier than you think it will be! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

  • Make the batter: Whisk together the dry ingredients first. Then, combine the sugar and water on your stove top. Bring to a boil, then remove from the heat and mix in the chocolate and butter. Whisk in the oil and vanilla, then beat in the eggs (quickly so they don’t cook)! Then, whisk in the dry ingredients until smooth.
  • Bake: Divide the chocolate cake batter evenly between your prepared pans and bake. Allow cake to cool completely before frosting.
A crumb coat of peanut butter frosting is spread all around a chocolate layer cake.
  • Make the frosting: Cream the butter and peanut butter together, then add vanilla and salt. Add the powdered sugar in a half cup at a time. Add milk (just one tsp at a time) until the frosting goes from dry to light and fluffy.
  • Frost the cake: This is the fun part! Just make sure that there’s a thick layer of frosting between each layer to help keep things nice and sturdy. If your cakes baked up unevenly, use a large serrated knife to level the top of your cooled cakes before assembling with the icing.
  • Serve: Frost on one final thick and even layer around the outside of the cake. Decorate as desired with peanut butter cups and a drizzle of chocolate sauce on top of the cake, if desired! Slice, serve and enjoy!
An entire chocolate peanut butter layer cake is piled high with piped frosting, sprinkles, ganache and candy.

Chef’s Tips and Variations

  • Prep your pan: If youโ€™re worried about your cake sticking, flour the edges of each pan after youโ€™ve buttered them. You can also add a circle of parchment paper to the bottom to guarantee your cake will not stick!
  • Even cake layers: Ensure your cake batter is spread evenly between all three cake pans so they all bake up evenly at the same time.
  • Let the cake cool: Let the cake layers cool completely before decorating, otherwise, the icing will melt and make a big mess. The cake layers can be made a day or two before adding the frosting to save you time on the day of!
  • Add a crumb coat: A crumb coat is a very thin layer of frosting used to โ€œglueโ€ crumbs down. This prevents any crumbs from coming loose and making your icing lumpy. Apply a thin crumb layer on the top and sides of your cake and then chill cake in the fridge until frosting is firm. Then frost with the final thick layer of frosting.
  • Even Baking: These cake pan strips wrapped around your cake pans make the biggest difference for a perfectly evenly baked cake! If you use these, you should not have to level your cake!
  • Double chocolate: Sometimes I swap the peanut butter frosting recipe for my favorite chocolate buttercream frosting to create an epic chocolate on chocolate cake!
A slice of moist homemade chocolate peanut butter cake is presented on a black plate.
Landscape photo of frosted peanut butter chocolate cake.
4.5 from 252 votes
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Yield: 12 slices

Chocolate Peanut Butter Cake Recipe

This chocolate peanut butter cake recipe is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top! Perfect for birthdays or any special occasion, it's a must-try for chocolate and peanut butter lovers.
Prep Time30 minutes
Cook Time25 minutes
Additional Time45 minutes
Total Time1 hour 40 minutes

Ingredients

Chocolate Cake

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

Peanut Butter Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ยผ cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • ยฝ teaspoon salt
  • 2 cups powdered sugar
  • 2 tablespoons evaporated milk, or regular milk
  • Chocolate Sauce

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Instructions 

Cake

  • Preheat oven to 350ยฐF. Butter three 8-inch round cake pans. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • 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. Chill the butter mixture in the fridge for 10 minutes.
  • Whisk in vegetable oil and vanilla extract. Quickly beat in eggs into the melted chocolate mixture until well combined. Whisk in dry ingredients, until smooth. Do not over stir, mix just until the batter comes together.
  • Divide the cake batter evenly between the prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans until cool to the touch โ€“ then frost.

Frosting

  • Cream butter and peanut butter in a stand mixer or in a bowl with a hand mixer. Add the 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.
  • When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until perfectly light and fluffy.
  • 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.
  • Apply one final thick and even layer around the outside of the cake and top with chocolate sauce and decorate, if desired!

Video

Notes

Store: Storing your cake as whole as possible, versus slices of cake, will help it to retain the most moisture. If storing slices, I recommend wrapping them tightly with plastic wrap. To store, place cake in an airtight container and store at room temperature for up to 4 days (if you used evaporated milk). If you used a different kind of milk requiring refrigeration, for safety, store the cake in an airtight container in the fridge for up to a week.
Freeze: Wrap cake in plastic wrap then place it into a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 1 to 2 hours, until fully thawed.
Measure Flour:ย Do not scoop from a packed bag of flour, it will create an overly dense cake! Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife. This is the correct method for measuring flour!
Crumb Coat:ย A crumb coat isย a very thin layer of frosting used to โ€œglueโ€ crumbs down. This prevents any crumbs from coming loose and making your icing lumpy. Apply a thin crumb layer on the top and sides of your cake and then chill cake in the fridge until frosting is firm. Then frost with the final thick layer of frosting.

Nutrition

Serving: 1 slice, Calories: 747kcal, Carbohydrates: 82g, Protein: 11g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 682mg, Potassium: 314mg, Fiber: 4g, Sugar: 59g, Vitamin A: 724IU, Vitamin C: 0.05mg, Calcium: 86mg, Iron: 3mg

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5 stars
I have made this cake recipe many times over the last few years as both a cake and cupcakes, sometimes with the peanut butter icing sometimes not. It has become the go to chocolate cake the whole family. Great recipe!

5 stars
Great tasting and moist cake. I double the icing and cut the cakes in half for more peanut butter icingโ€ฆ so good

5 stars
This cake tastes amazing! It’s fairly easy to make but seems like there are a few small technical tweaks that it could benefit from.
For context, I’ve made this cake and followed it to the letter (with good ingredients including leaveners) 2x over a few years.

This time preparing the cake, I noted a few small things to investigate:
1. Allowing the liquid mixture to cool completely to room temperature before adding the dry ingredients
2. Increasing the flour slightly.

My cakes have twice turned out fairly flat and dense (but so so moist!). I noticed before I’m able to pour them, that the baking soda and the first part of the baking powder are reacting. Lots of bubbles rise to the surface after mixing in the dry. My wet mixture is generally warm but not warm enough to curdle the eggs when I add the dry. Baking powders first stage activates with moisture and the second stage actives around 140 F. I’m thinking since the batter is so loose that there is no way for most of that leavening to be trapped to rise the cake. Which is why I may try increasing the flour slightly too.

Anyway, just wondering a loud so others may learn. โ˜บ๏ธ Thanks for the amazing recipe! People RAVE about this cake!

Does the cocoa powder need to be sweetened or can it be unsweetened?

5 stars
I made this cake for work. Everyone loved it. Best cake ever.

Hey Jess, whatโ€™s your instagram handle? I wanna post pics of my version of this cake but want to be sure I give you credit for the delish recipe! โค๏ธ

5 stars
Iโ€™m closing a chocolate peanut butter to make for my husbandโ€™s birthday. Your cake sounds amazing and seems to be well loved. Iโ€™ve seen cake that adds some strong brewed coffee. Do you think I could sub some coffee in place of the water that goes into making the simple syrup? Please share your thoughts.

5 stars
This is GOOD cake!!!!!!! I’ll definitely be making this one again for sure.

One thing that I did, and I suggest doing: Instead of tossing your eggs in the hot mixture and hoping they don’t curdle, I suggest tempering the eggs first by adding your hot liquid to the eggs, a little bit at a time, THEN adding the tempered mixture to the rest of the batter. That’s usually the way you’re supposed to add eggs to a hot mixture.

This cake is delicious. Can it be made using gluten free flour?

What flavor dark chocolate is best? Intense, bittersweet, semisweet or unsweetened?

I made the cake for m boyfriends birthday. I did alter the recipe and use a peanut butter icing in between layers and chocolate icing on the outside ! But i cant wait to try it.

This cake is DELICIOUS! The chocolate sauce instructions didnโ€™t work for me last time, so this time I just made an actual ganache. I wish I could post a picture!

Is the decoration on top whipped creamโ€ฆand if so how do you get the light tan color?

Is it moist enough to not have to use a simple syrup? CAN I use a simple syrup?

What kind of dark chocolate do you use? Do you use baking chocolate or just a regular bar of chocolate?

Made this today, was definitely nervous about how runny the batter was and wasn’t sure if the cake was fully done after 23min but I took them out and let them fully cool in the pans. I used 2 9inch pans. I used parchment paper in the bottom of the pans and ran a knife around the edges, came out perfectly. It all came together perfectly and is so good! My husband loves chocolate and peanut butter, he loved this cake. I just melted chocolate chips with coconut oil for the chocolate on top. Happy Valentine’s Day!

I want to make this for a birthday, but the birthday person likes milk chocolate better than dark, so for the cake can u replace the dark Chocolate with milk chocolate? And will it still have the same flavor?

And same with the chocolate sauce, if u replace the dark with milk chocolate will it still have the same taste?

First time trying this recipe. It was super moist, almost like a brownie. Next time I will use parchment paper along with buttering the pans. I waited until the cakes were completely cooled before turning them out but it stuck to the pan and I had to scrape it out and stick it onto the cakes. I did a crumb coat and then put the cake in the freezer for an hour and then finished frosting it. The peanut butter buttercream was amazing!!! My family loved this cake. I will definitely make it again.

Can you make cupcakes with this recipe if so what temp and time

Can I use the cake batter to make cupcakes??

What tip did you use for the top rosette type decorations before putting the mini candies in?

What would the measurements be if Iโ€™m using a 10 x 2 cake pan

This cake was AMAZING! The moistest chocolate cake recipe I have found so far, yet it wasn’t too dense!! The frosting was a little too peanutbuttery for me, but my husband lived it! I made this for hi. For our 15th anniversary and he sent me a text today with a cartoon character crying because his cake is all gone! So, tomorrow I am making another one!
One question, my cake was a 3 layer 9 inch – yours looks quite a bit taller than mine. Is there something I did different than you?
Thank you so very much!!

Hi
If I am using 10 inch cake should I double the recipe or is that going too be way too much and to big. Or should I do 1.5 of the portion.
Thanks
Vilma

Hi I am not trying trying to reply to anyone directly, but Iโ€™m really wanting to know how much batter I would need to make a 6โ€ round cake? I donโ€™t wanna waste any by having left over. Just wondering if you have that figured out?
Thanks!

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.