A luscious blend of rich chocolate and creamy peanut butter, this Chocolate Peanut Butter Cake is a show-stopping dessert perfect for celebrations or whenever you crave a decadent treat. With moist chocolate cake layers, a dreamy peanut butter cream, and a silky ganache topping, it’s an irresistible combination that delights every time.

Why You’ll Love This Recipe

This cake is the ultimate indulgence for chocolate and peanut butter lovers alike. The chocolate sponge is moist and rich, thanks to the addition of coffee or hot water, which enhances the cocoa flavor. The peanut butter cream is light yet flavorful, bringing a nutty balance to the sweetness. Topped with a shiny ganache, this cake offers a perfect harmony of textures and flavors. Whether for a birthday or special occasion, this cake delivers pure joy in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:
2 cups flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1¾ cups sugar
2 large eggs
1 cup buttermilk (or milk + 1 teaspoon vinegar)
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or coffee

For the Peanut Butter Cream:
1 cup peanut butter
½ cup butter (at room temperature)
2 cups powdered sugar
¼ cup cream or milk
1 teaspoon vanilla extract

For the Chocolate Ganache:
150g milk or dark chocolate
½ cup cream

Directions

1. Make the Chocolate Cake:
Preheat your oven to 170°C (340°F). Grease and line your cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the sugar, eggs, buttermilk, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture. Stir in the hot water or coffee last — the batter will be thin, which is exactly right.
Divide the batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool completely before frosting.

2. Prepare the Peanut Butter Cream:
Using a hand mixer or stand mixer, beat the peanut butter and butter together until creamy and light.
Add the powdered sugar gradually, followed by the cream and vanilla extract.
Continue beating until you get a fluffy, smooth texture.

3. Make the Ganache:
Heat the cream in a saucepan until just simmering, then pour it over the chopped chocolate in a bowl.
Let it sit for 1–2 minutes, then stir until smooth and glossy.

4. Assemble the Cake:
Place one cake layer on a serving plate and spread a thick layer of peanut butter cream on top.
Add the second cake layer and frost the top and sides with more cream.
Pour the ganache over the top, letting it drip down the sides naturally.
Decorate with mini peanut butter candies or a drizzle of melted peanut butter, if desired.

Servings and timing

Servings: 10–12 slices
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and assembly time: 1–1.5 hours
Total time: About 2–2.5 hours

Variations

• Chocolate Overload: Add chocolate chips or chunks to the cake batter for extra richness.

• Nut-Free Option: Use sunflower seed butter in place of peanut butter for an allergy-friendly version.

• Crunch Factor: Add crushed roasted peanuts between layers for a delightful crunch.

• Layer Upgrade: Turn this into a 3-layer cake by dividing the batter accordingly and adjusting the bake time.

• Salted Touch: Sprinkle flaky sea salt over the ganache for a sophisticated flavor contrast.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temperature before serving to restore its creamy texture.
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
Reheating is not recommended, as it may melt the cream and ganache layers.

FAQs

What makes this chocolate cake so moist?

The combination of oil, buttermilk, and hot water (or coffee) gives the cake its rich moisture and soft crumb.

Can I use natural peanut butter for the cream?

Yes, but make sure it’s well-mixed and not too runny. Commercial peanut butter gives a more stable consistency.

What kind of chocolate is best for ganache?

You can use either milk or dark chocolate depending on your preference. Dark chocolate will provide a richer contrast to the sweet peanut butter.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day in advance and store them wrapped in plastic. Assemble the day of serving for the freshest result.

How do I substitute buttermilk?

Mix 1 cup of milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5–10 minutes before using.

Can I use this recipe to make cupcakes?

Yes! This batter works well for cupcakes. Fill liners 2/3 full and bake for 18–22 minutes.

How do I get clean ganache drips?

Make sure your ganache is slightly cooled and your cake is chilled before pouring. Use a spoon or squeeze bottle to control the drips.

Is this cake freezer-friendly?

Yes, both the unfrosted cake layers and fully assembled cake can be frozen. Wrap tightly and thaw before serving.

Can I use another type of frosting?

Sure! Cream cheese frosting or chocolate buttercream also pair wonderfully with this cake.

How can I decorate the cake beyond ganache?

Top with chopped peanuts, peanut butter cups, or a sprinkle of cocoa powder for a decorative touch.

Conclusion

This Chocolate Peanut Butter Cake is the ultimate dessert for anyone who loves the rich decadence of chocolate paired with the nutty creaminess of peanut butter. With its moist layers, smooth frosting, and glossy ganache, every slice delivers pure satisfaction. Whether you’re celebrating a special event or just treating yourself, this cake is guaranteed to impress.