🍫🥜 Chocolate Peanut Butter Cake
Rich, moist, and irresistibly indulgent
If you’re a fan of the classic chocolate and peanut butter duo, this Chocolate Peanut Butter Cake will blow your mind. With soft, dark chocolate cake layers, a creamy peanut butter frosting, and a glossy chocolate ganache topping, this cake is both comforting and show-stopping. Perfect for birthdays, celebrations, or just because.
🧾 Ingredients
🎂 Chocolate Cake
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or boiling water (to intensify chocolate flavor)
🥜 Peanut Butter Frosting
1 cup unsalted butter, softened
1½ cups creamy peanut butter (not natural-style)
3 cups powdered sugar
2–4 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
🍫 Chocolate Ganache
¾ cup heavy cream
6 oz semi-sweet or dark chocolate, chopped
1 tbsp butter (for shine)
👩🍳 Instructions
1. Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Stir in hot coffee or water until fully incorporated (batter will be thin).
Pour evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Peanut Butter Frosting
Beat butter and peanut butter together until smooth and fluffy.
Add powdered sugar one cup at a time, beating between additions.
Add vanilla and 2 tablespoons of cream or milk; beat until fluffy. Add more liquid if needed for spreadable consistency.
Optional: Add a pinch of salt to enhance flavor.
3. Make the Ganache
Heat cream in a small saucepan until simmering (not boiling).
Pour over chopped chocolate and let sit 1–2 minutes.
Stir until smooth. Add butter for added gloss and richness.
Let cool slightly before pouring over cake.
4. Assemble the Cake
Place the first cake layer on a serving plate.
Spread peanut butter frosting evenly.
Repeat with second and third layers.
Use remaining frosting to cover the top and sides of the cake.
Pour ganache over the top, letting it drip down the sides.
🍽️ Serving Suggestions
Top with chopped peanuts, Reese’s cups, or chocolate curls for extra flair.
Serve with a cold glass of milk or a bold cup of coffee.
Pairs well with vanilla ice cream or whipped cream on the side.
💡 Tips & Variations
Want extra texture? Add chopped peanut butter cups between the layers.
Make cupcakes: Use the same batter and bake for 18–20 minutes.
Peanut allergy? Substitute almond or sunflower seed butter in the frosting.
📦 Storage
Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
🏁 Final Thoughts
This Chocolate Peanut Butter Cake is rich, balanced, and utterly satisfying. Each bite delivers fudgy chocolate and creamy peanut butter in perfect harmony. Whether you’re celebrating or just craving something truly decadent, this cake is guaranteed to impress.
One warning: It’s highly addictive. Consider making a second slice before you finish the first. 🍰🔥