Name: Chocolate Peanut Butter Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.75 cups All-purpose flour; 0.75 cup Unsweetened cocoa powder; 1.75 cups Granulated sugar; 2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 2 teaspoons Espresso powder (optional); 0.5 cup Canola or vegetable oil; 2 large Eggs, at room temperature; 0.75 cup Full-fat sour cream, at room temperature; 0.5 cup Buttermilk, at room temperature; 2 teaspoons Pure vanilla extract; 0.5 cup Hot water or black coffee; 1 cup Mini semi-sweet chocolate chips (tossed in 1 tablespoon flour); 0.75 cup Unsalted butter, softened to room temperature; 1.75 cups Creamy peanut butter; 1.75 cups Confectioners' sugar; 1 teaspoon Pure vanilla extract; 1 pinch Salt; 3 tablespoons Heavy cream or heavy whipping cream, at room temperature; 8 ounces Quality semi-sweet chocolate, finely chopped; 1 cup Heavy cream or heavy whipping cream; 1 cup Chopped or mini peanut butter cups (For garnish)

Jump to Recipe

If you’re searching for a dessert that captures the ultimate duo of flavors in a single, show-stopping cake, this Chocolate Peanut Butter Cake is sure to make your sweet tooth sing! Imagine the richness of moist chocolate layers swirled with velvety peanut butter frosting, topped off with a glossy chocolate ganache. It’s a treat that’s as dreamy and decadent as it sounds, perfect for celebrations or just to spoil your family on a regular day. Did you know that chocolate and peanut butter were first combined in candy bars over a century ago? It’s a classic pairing that has captured hearts for generations. Best of all, this recipe is nearly foolproof, comes together with pantry staples, and is a total crowd-pleaser—just like my Ultimate Fudge Brownies, which readers already love. Get ready to fall in love with baking all over again—your cake adventure begins now!

What is Chocolate Peanut Butter Cake?

Chocolate Peanut Butter Cake—three little words that should come with a warning sign: danger of irresistible cravings ahead! Have you ever wondered why some flavor combos just work? I mean, who first thought let’s toss together creamy peanut butter and rich chocolate in a cake? Talk about a lightbulb moment! Maybe it was someone following grandma’s wisdom that the way to a man’s heart is through his stomach—or perhaps they were simply hungry for something spectacular. Either way, you can’t go wrong here. This cake is like a big chocolatey hug layered with sweet-salty peanut butter goodness. So, if you haven’t dived into this deliciousness yet, grab your apron and get baking—you’ll want to make this again and again!

Why You’ll Love This

There are so many reasons this Chocolate Peanut Butter Cake needs to be on your must-bake list! First, the star of the show is the incredible balance of moist, rich chocolate cake layered with the creamiest peanut butter frosting—every bite is full of classic comfort and indulgent flavor. Making this showstopper at home means you’ll save money compared to a bakery version, all while customizing it to your taste (toss on those extra peanut butter cups if you’d like!). What really sets this recipe apart are the irresistible toppings: a silky chocolate ganache and the fun of sprinkling chopped peanut butter cups on top. If you love my Peanut Butter Swirl Brownies, this cake takes those flavors to a whole new level. Don’t wait—make this dreamy cake at home today and see just how easy and fun homemade baking can be!

How to Make

Quick Overview

This Chocolate Peanut Butter Cake is a simple yet magical dessert that delivers bakery-quality results from your own kitchen. With a moist crumb, creamy frosting, and a luscious ganache topping, it’s both easy to assemble and sure to satisfy any craving. Most of the time is hands-off, making it perfect for busy bakers or special occasions that call for a wow-worthy finish. You’ll spend about 20 minutes prepping and around 35 minutes baking—so dessert is just an hour away!

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
3/4 cup full-fat sour cream, at room temperature
1/2 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
1/2 cup hot water or black coffee
1 cup mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)

For the Peanut Butter Frosting:
3/4 cup unsalted butter, softened to room temperature
1 and 3/4 cups creamy peanut butter
1 and 3/4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons heavy cream or heavy whipping cream, at room temperature

For the Chocolate Ganache:
8 ounces quality semi-sweet chocolate, finely chopped
1 cup heavy cream or heavy whipping cream

Optional garnish:
Chopped or mini peanut butter cups

Step-by-Step

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
In a separate bowl, whisk the oil, eggs, sour cream, buttermilk, and vanilla until smooth. Gradually add the wet ingredients to the dry, mixing gently. Pour in the hot water or coffee and stir until just combined—a few lumps are okay.
Gently fold in the mini chocolate chips tossed in flour.
Divide the batter evenly among the prepared cake pans. Bake for 32–35 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Let the cakes cool completely on a wire rack.
For the peanut butter frosting, beat the softened butter and peanut butter together until creamy and smooth. Add in confectioners’ sugar, vanilla, salt, and heavy cream. Beat on high until light, fluffy, and fully incorporated.
For the chocolate ganache, bring the heavy cream to a gentle simmer. Pour over the chopped chocolate and let sit for 2–3 minutes, then whisk until smooth and glossy.
Once cakes are completely cool, spread a generous layer of peanut butter frosting over the first layer. Place the second cake on top and cover the entire cake with more frosting.
Pour the cooled ganache over the top, letting it drip down the sides for that bakery-style finish. Garnish with chopped peanut butter cups if desired.
Slice, serve, and enjoy!

What to Serve Chocolate Peanut Butter Cake With

This decadent cake is perfect on its own, but you can elevate your dessert game by pairing it with a scoop of vanilla bean or salted caramel ice cream. A dollop of freshly whipped cream or a side of mixed berries adds a light, refreshing contrast to the rich flavors. For drinks, consider serving it with a hot cup of coffee, a tall glass of cold milk, or even a creamy café mocha. If you’re entertaining, complement the cake with espresso martinis or peanut butter milkshakes for a fun twist!

Top Tips for Perfecting

To achieve the best results, always use room temperature ingredients for a smooth batter and frosting. For extra chocolatey flavor, substitute hot coffee for the hot water—you won’t taste the coffee but it deepens the chocolate. No buttermilk on hand? Mix 1/2 cup milk with 1/2 tablespoon vinegar and let sit for 5 minutes. Toss chocolate chips in flour to keep them from sinking. When frosting the cake, do a quick crumb coat (a thin layer of frosting) to trap crumbs, chill, then finish with a final layer. Avoid overmixing to keep your cake tender and moist. Finally, let the ganache cool slightly so it flows nicely without running off—practice makes perfect, so have fun with it!

Storing and Reheating Tips

Store leftover Chocolate Peanut Butter Cake tightly covered in the refrigerator for up to 5 days. The flavors actually deepen and improve by day two! To freeze, wrap individual cake slices (or even the whole cake) in plastic wrap and then in foil. The cake will keep in the freezer for up to 2 months. Thaw overnight in the fridge before serving. For best texture, let slices come to room temperature before enjoying. If you like a warm dessert, microwave individual slices on low power for 10-15 seconds—just enough to soften the frosting and ganache without melting them.

FAQs

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers, wrap them tightly, and refrigerate or freeze until ready to assemble. The frosting and ganache can be made a day ahead and kept covered in the fridge.

What if I don’t have espresso powder?
No worries! The espresso powder is optional—it simply enhances the chocolate flavor but can be omitted.

Can I use natural or crunchy peanut butter for the frosting?
It’s best to use regular creamy peanut butter for the smoothest texture. Natural or crunchy varieties can make the frosting too oily or gritty.

How do I keep my cake from turning out dry?
Be careful not to overbake. Check for doneness a few minutes early, and remove the cake when a toothpick comes out with a few moist crumbs.

Is this recipe suitable for cupcakes instead of a cake?
Yes! Fill cupcake liners about 3/4 full and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.

Conclusion

Chocolate Peanut Butter Cake is the ultimate celebration of classic flavors, wrapped up in a simple, indulgent, and totally irresistible cake. Whether you’re a seasoned baker or just starting out, this recipe offers a straightforward way to wow your friends and family with homemade goodness. With its tender chocolate layers, dreamy peanut butter frosting, and luscious ganache, every bite is a taste of bliss. Don’t forget to check out other recipes on the blog for even more sweet inspiration. So, preheat that oven and treat yourself—you deserve the best chocolate peanut butter cake today!