This Chocolate Peanut Butter Cheesecake Cake is a rich, indulgent dessert that combines moist chocolate cake layers, a creamy cheesecake center, and a smooth peanut butter frosting. It’s an impressive yet achievable cake that’s perfect for celebrations, family gatherings, or any time you want a truly decadent homemade dessert.
Why You’ll Love This Recipe
This recipe brings together three beloved flavors in one dessert: deep chocolate, creamy cheesecake, and nutty peanut butter. The cake layers stay moist and tender, the cheesecake adds a luxurious texture, and the frosting ties everything together beautifully. It looks stunning when sliced and tastes even better the next day, making it ideal for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake layers
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the cheesecake layer
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the peanut butter frosting
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. Add the eggs, milk, vegetable oil, and vanilla extract, then beat on medium speed for about 2 minutes until smooth. Slowly stir in the boiling water; the batter will be thin.
Divide the batter evenly between the prepared cake pans.
In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until creamy and fully combined. Spoon the cheesecake mixture evenly over the cake batter in each pan.
Gently spoon the remaining cake batter over the cheesecake layer, spreading carefully to cover.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
To prepare the frosting, beat the peanut butter and softened butter together until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate and spread an even layer of frosting on top. Add the second cake layer and frost the top and sides with the remaining peanut butter frosting.
Servings and timing
This cake serves 12 people.
Preparation time: 30 minutes
Baking time: 30–35 minutes
Cooling and assembly time: 45 minutes
Total time: approximately 1 hour and 50 minutes
Storage/Reheating
Store the cake covered in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, allow slices to sit at room temperature for about 20 minutes before serving. Reheating is not recommended, as it may affect the cheesecake layer.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made one day in advance and stored in the refrigerator. The flavors develop even more overnight.
Can I freeze this cake?
Yes, individual slices can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before serving.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture and best flavor.
What type of peanut butter works best?
Creamy, shelf-stable peanut butter works best for a smooth and stable frosting.
Why is the cake batter so thin?
The boiling water helps dissolve the cocoa powder and creates a moist, tender cake texture.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I add chocolate chips to the batter?
Yes, adding chocolate chips will enhance the chocolate flavor and add texture.
Will the cheesecake layer sink?
No, as long as the layers are spooned carefully and not mixed together, the cheesecake layer will bake evenly.
Can I use different pan sizes?
Two 9-inch round pans are ideal. Different sizes may require adjustments to baking time.
Is this cake very sweet?
The sweetness is well balanced by the cocoa and cream cheese, making it rich without being overwhelming.
Conclusion
Chocolate Peanut Butter Cheesecake Cake is a luxurious dessert that combines bold flavors with a beautiful layered presentation. With moist chocolate cake, a creamy cheesecake center, and smooth peanut butter frosting, it’s a memorable treat that’s perfect for special occasions or whenever you want to impress with a homemade cake.
Chocolate Peanut Butter Cheesecake Cake is an indulgent layered dessert combining moist chocolate cake, a creamy cheesecake center, and rich peanut butter frosting. Perfect for special occasions, it offers bold flavor and an impressive presentation.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
16 ounces cream cheese, softened
1/2 cup granulated sugar (for cheesecake layer)
2 large eggs, at room temperature (for cheesecake layer)
1 teaspoon vanilla extract (for cheesecake layer)
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Slowly stir in the boiling water. Batter will be thin.
Divide the batter evenly between the prepared pans.
In a separate bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla extract, and mix until creamy.
Spoon cheesecake mixture over the cake batter in each pan. Do not mix.
Gently spoon remaining cake batter over the cheesecake layer to cover.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting, beat peanut butter and butter together until creamy. Gradually add powdered sugar and heavy cream, beating until smooth and fluffy.
Place one cooled cake layer on a serving plate. Spread frosting evenly on top. Add second cake layer and frost top and sides with remaining frosting.
Notes
Use full-fat cream cheese for the best cheesecake texture.
Cake layers can be made ahead and stored in the refrigerator before assembling.
Let cake slices sit at room temperature for 20 minutes before serving for best flavor and texture.
Boiling water makes the cake batter thin but ensures a moist crumb.
