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Chocolate Peanut Butter Cake Recipe
5 from 16 votes

Chocolate Peanut Butter Cake Recipe

This Chocolate Peanut Butter Cake combines a rich cocoa and bittersweet chocolate cake base with creamy peanut butter frosting and a smooth chocolate ganache topping. The layered cake is moist from the buttermilk and butter-oil mixture, with deep chocolate flavors balanced by sweet and salty peanut butter icing. The recipe includes decorating suggestions using Reese's peanut butter cups and provides instructions for both the cake and its complementary frostings for a decadent dessert.

Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 14 servings
Calories: 900 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • ⅓ cup unsweetened cocoa powder natural
  • 4 ounces bittersweet chocolate chopped, or semisweet chocolate
  • 1 cup water boiling
  • 1 cup buttermilk
  • ½ cup butter salted
  • ½ cup vegetable oil
  • 1 cup brown sugar 200g, firmly packed
  • 1 cup granulated sugar (200g)
  • 2 egg room temperature, large
  • 2 teaspoon vanilla extract
  • 2¼ cups all-purpose flour (281g)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Reese's peanut butter cups for decorating
Peanut Butter Frosting
  • 1 cup butter salted
  • 2 cups peanut butter creamy
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 Tablespoons heavy cream or milk
Chocolate Ganache
  • 6 ounces semisweet chocolate chopped (1 cup chocolate chips)
  • ½ cup heavy cream

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 350°F. Prepare three 9-inch round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
  2. Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted.
  3. Once cooled, add the buttermilk to the chocolate mixture.
  4. In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy.
  5. Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract.
  6. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add half of this to the batter and mix on low speed just until combined.
  7. Pour in half of the chocolate-buttermilk mixture and mix again, just until combined.
  8. Repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
  9. Divide the batter between the prepared cake pans and bake for 20-24 minutes, or until a toothpick or cake tester comes out clean. Be sure not to overbake.
  10. Transfer each of the cakes to a cooling rack and allow them to cool completely before assembling the cake with frosting.
Frosting
  1. Beat the butter and peanut butter in a large bowl.
  2. Add powdered sugar, vanilla, and cream.
Ganache
  1. Heat cream. Pour over chocolate. Wait 5 minutes then stir until smooth. Wait 15 minutes for ganache to cool so it isn't as runny. Decorate. Let ganache firm up for at least 10 minutes in freezer before decorating with frosting swirls.
Assemble the Cake
  1. Once the cake has completely cooled, it can be assembled. Place one cake layer on a cake stand or serving plate, and cover it generously with an even layer of peanut butter frosting.
  2. Repeat with the second and third layers, then finish by frosting the sides. Make sure to reserve some of the frosting to make decorative swirls on top.
  3. Once the cake is frosted and the ganache has cooled, pour it over the middle of the top of the cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the freezer for at least 10 minutes before adding the rest of the decorative frosting.
  4. Use a decorative frosting tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake, and place mini Reese's Peanut Butter Cups between each swirl.

Notes

  • Store frosted cake at room temperature covered up to 12 hours, then refrigerate in an airtight container for up to 4 days.
  • Unfrosted cake layers keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 4 days.
  • Freeze baked and cooled cake layers wrapped in plastic wrap for up to 2 months; thaw before frosting.
  • To freeze a whole frosted cake, chill uncovered for 1 hour, then wrap tightly with two plastic wrap layers and freeze up to 1 month; thaw overnight in fridge and then set at room temperature for 2 hours before serving.
  • Individual slices can be frozen wrapped in plastic wrap in an airtight container and thawed at room temperature for 1–2 hours.

Nutrition Information

Calories 900kcal (45%) Carbohydrates 101g (34%) Protein 14g (28%) Fat 52g (80%) Saturated Fat 24g (120%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 92mg (31%) Sodium 706mg (29%) Potassium 448mg (10%) Fiber 5g (20%) Sugar 76g (152%) Vitamin A 852IU (17%) Vitamin C 0.1mg (0%) Calcium 104mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 900

% Daily Value*

Calories 900kcal 45%
Carbohydrates 101g 34%
Protein 14g 28%
Fat 52g 80%
Saturated Fat 24g 120%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 706mg 29%
Potassium 448mg 10%
Fiber 5g 20%
Sugar 76g 152%
Vitamin A 852IU 17%
Vitamin C 0.1mg 0%
Calcium 104mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.