Peanut Butter Chocolate Cake
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This peanut butter chocolate cake is the ultimate chocolate and peanut butter combo. It’s a rich homemade chocolate cake paired with a creamy peanut butter frosting and topped with a chocolate ganache drip and peanut butter cups.
If you want to decorate even more add some Reese’s peanut butter cups for added decorations. This cake makes for a great birthday party cake, potluck dessert, or for an after-dinner treat. Any occasion is a great reason to make this peanut butter and chocolate layered cake.
Now if you love peanut butter and chocolate desserts I have a couple more you might want to try. Try this chocolate peanut butter lava cake or my popular layered no-bake chocolate peanut butter dessert.
Why You’ll Love This Cake
- Rich chocolate cake layers
- Creamy peanut butter frosting in every bite
- Chocolate ganche is decadent and takes the cake over the top
- Perfect for birthdays, holidays, or for any peanut butter chocolate lover
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Cocoa Powder: Use unsweetened cocoa powder for the base of the cake. It will add a nice rich chocolate flavor.
Butter & Vegetable Oil: The butter is going to add a nice richness to the cake but also it aids in keeping the cake moist. Vegetable oil or canola oil are going to be used to also help add moisture into the cake.
Eggs: Use large eggs. It’s best to use room temperature eggs as it blends the best with the ingredients.
Milk: Whole milk is used as a wet ingredient. It will add moisture and rich flavors to the cake as it bakes up.
Peanut Butter: Use your favorite creamy peanut butter to blend with the other ingredients to give you that stand-out nutty flavor.
Peanut Butter Cups: Reese’s peanut butter cups are used to decorate the top of the cake. You are welcome to skip or add even more peanut butter cups if you want.
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Substitutions and Variations
- You can use any any neutral oil in place of the vegetable oil for the cake.
- Use 3 9-inch pans instead of 4 8-inch pans for this recipe.
- Use dark or semi-sweet chocolate chips in the ganache instead of milk chocolate chips.
- Boxed Cake Mix: Skip a homemade chocolate cake and use a chocolate boxed cake mix instead. I have an amazing doctored chocolate cake mix recipe.
- Nut Butter Frosting: You are welcome to swap the peanut butter out with any type of nut/seed butter you would like. Almond butter, sunflower butter, cashew butter, etc. Just alter how much you use to ensure you get the proper end result texture of the frosting.
- Skip the Ganache: If you are not a fan of ganache you can leave it off. Or use chocolate sauce or hot fudge in replace of the ganache if you prefer.
- Decorations: Feel free to decorate your cake any way you want. Chocolate shavings, sprinkles, or leave your cake bare. The choice is totally yours.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Peanut Butter Chocolate Cake
Step 1: Preheat the oven and then grease your round cake pans. Then set them aside. In a bowl add all your dry ingredients. Mix well then set to the side.
Step 2: In a mixing bowl or stand mixer you will add your butter, oil, and sugar. Mix for 2-3 minutes or until it is light and fluffy in texture. Add in the eggs, and mix one at a time. Ensure you scrape down nthe sides of the bowl.
Step 3: Then you will work alternate adding in the dry ingredients and milk a little at a time. Mix until all the ingredients are combined.
Step 4: Divide the batter into the pans and bake as directed. Once the cakes are done, place them on a cooling rack to allow them to fully cool.
Step 5: Make the peanut butter frosting. In a mixing bowl add your butter, peanut butter, and vanilla. Mix on medium speed until nice and smooth. Work in the powdered sugar, and then whip until fluffy.
Step 6: Then for the ganache add your chocolate and whipping cream into the microwave-safe bowl. heat in increments mixing until the chocolate is melted and the ingredients are well incorporated.
Step 7: Now assemble the peanut butter chocolate cake by leveling the cooled cakes, adding peanut butter frosting between each layer and on the outside of the cake. Add the chocolate ganache drop around the edge of the cake with cooled ganache.
How to Store and Freeze
You can store this peanut butter chocolate cake in the fridge or at room temperature on the counter. Just place in an airtight container to prevent it from drying out. Then store the cake for up to 4-5 days.
You can also freeze the cake for 3-4 months. Place in a freezer-fsafe container or place the frosted cake in the freezer until firm then wrap it in two layers plastic wrap and a layer of heavy-duty aluminum foil. Place in a freezer bag to preserve the cake. Remove the platic wrap and foil and let thaw in the fridge or on the counter when ready to eat.
Tips for Best Results
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the batter once the flour is added.
- Let the ganache cool slightly before pouring so it doesn’t run too fast.
- Chill the cake briefly before adding ganache for cleaner drips.
Recipe FAQs
You are more than welcome to make and bake the cakes ahead of time. Then store the cakes wrapped in plastic or an airtight container in the fridge for 1-2 days. Or freeze for 3-4 months. Then assemble the cake when you are ready.
You can use natural peanut butter but just know that the frosting will be a thinner texture. So add more powdered sugar to thicken up the frosting to reach the proper texture.
Lining your pan with some nonstick cooking spray and then a piece of parchment paper on the bottom of the pan helps ensure the cakes do not stick to the pan.
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Peanut Butter Chocolate Cake
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Ingredients
Chocolate cake
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted
- 3/4 cup vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups whole milk
Peanut Butter Frosting
- 1 ½ cups butter room temperature
- 2 1/4 cups peanut butter
- 2 teaspoon vanilla extract
- 6 cups powdered sugar
- 4 – 6 tablespoons heavy whipping cream
Chocolate Ganache
- 1 cup milk chocolate chips
- ⅓ cup heavy whipping cream
- 5 Reese’s peanut butter cups for garnish
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees F. Grease 4 8-inch round cake pans with nonstick cooking spray. Place an 8-inch parchment paper round in the bottom of the cake pan and spray the top of the paper with nonstick cooking spray.
- In a medium mixing bowl, add the 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk until combined. Set aside.
- In a large mixing bowl, add the melted ½ cup butter, 3/4 cup vegetable oil, and 2 cups granulated sugar. Using a hand mixer on medium speed, beat until smooth and fluffy, about 1 to 2 minutes.
- Add the 2 teaspoons vanilla extract and 4 large eggs, one at a time. Beat until each egg is combined. Scrape down the sides and bottom of the bowl.
- Alternate adding the dry ingredients and 2 cups whole milk starting and ending with the dry ingredients. Beat on medium speed until each addition is combined and scrape down the sides of the bowl.
- Divide the batter evenly into the prepared cake pans and spread evenly to the edges using an angled spatula.
- Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean or with moist crumbs. Wet batter means you need to bake the cake longer.
- Allow the cakes to cool for 20 minutes before turning out onto a wire rack to cool completely.
- While the cakes are cooling, make the peanut butter frosting.
Peanut Butter Frosting
- In a large mixing bowl, add the 1 ½ cups butter, 2 1/4 cups peanut butter, and 2 teaspoon vanilla extract. Beat using the hand mixer on medium speed until smooth and combined.
- Add the 6 cups powdered sugar and 4 – 6 tablespoons heavy whipping cream. Beat on low speed until the powdered sugar is mostly worked in. Turn the hand mixer to medium speed and continue to beat until the powdered sugar is well incorporated and the frosting is fluffy.
Chocolate Ganache
- Add the 1 cup milk chocolate chips and ⅓ cup heavy whipping cream to a small microwave-safe bowl. Microwave in 30-second increments and stir after each increment until the ganache is smooth and combined.
- Allow the ganache to cool for at least 15 to 20 minutes before using.
Assemble Cake
- Use a large serrated knife or cake leveler to level the cakes.
- Place the first layer of cake on a cake plate and add a large scoop of frosting to the top. Using an angled spatula, evenly spread the frosting to the edges of the cake.
- Repeat adding a layer of cake and frosting, making sure the cake stays level after each layer.
- Add the remaining frosting on the top of the cake and begin evenly spreading it out and down the sides the cake with a large angled spatula until the cake is completely covered.
- Pour the ganache over the top of the cake and spread into an even layer, allow some ganache to drip down the sides. You can use a squeeze bottle or piping bag to get a cleaner drip. If desired, you can decorate with extra frosting and reese’s peanut butter cups. Slice and enjoy!
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)