Name: Chocolate Peanut Butter Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1.5 cups (190 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 1 cup (200 g) granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup (180 ml) vegetable oil; ¾ cup (180 ml) warm milk; 3 large eggs; 1 teaspoon vanilla extract; 200 g butter (room temperature); 1 cup (250 g) cream cheese; 1 cup (250 g) peanut butter; 2–2.5 cups powdered sugar; 1 teaspoon vanilla extract; Grated chocolate or chocolate sauce (optional)

Jump to Recipe·Leave a Review

A rich and indulgent Chocolate Peanut Butter Cake that perfectly balances deep cocoa flavor with the creamy, nutty goodness of peanut butter. This decadent dessert is soft, moist, and layered with a smooth peanut butter cream frosting that melts in your mouth — a dream come true for chocolate and peanut butter lovers alike.

Why You’ll Love This Recipe

This cake is the ultimate treat for special occasions or when you simply crave something luxurious. The combination of moist chocolate layers and luscious peanut butter cream gives you a bakery-quality dessert right from your kitchen. It’s simple to make, yet impressive enough for any celebration. Plus, it can be prepared ahead and stored for days without losing its delightful texture or taste.

Ingredients

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

For the Cake:
• 1.5 cups (190 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (180 ml) vegetable oil
• ¾ cup (180 ml) warm milk
• 3 large eggs
• 1 teaspoon vanilla extract

For the Peanut Butter Cream:
• 200 g butter (room temperature)
• 1 cup (250 g) cream cheese
• 1 cup (250 g) peanut butter
• 2–2.5 cups powdered sugar
• 1 teaspoon vanilla extract

For the Topping (optional):
• Grated chocolate or chocolate sauce

Directions

Preheat the oven to 175°C (350°F). Grease a round cake pan and dust it lightly with flour.
Prepare the cake batter: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs with sugar, oil, milk, and vanilla until smooth. Gradually mix in the dry ingredients until a smooth batter forms.
Bake the cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Make the peanut butter cream: Beat butter and cream cheese together until light and fluffy. Add peanut butter and continue beating until smooth. Mix in powdered sugar and vanilla extract until creamy.
Assemble the cake: Slice the cooled cake horizontally into two layers. Spread peanut butter cream evenly over the bottom layer, place the second layer on top, and cover the entire cake with the remaining cream.
Decorate: Garnish with grated chocolate or drizzle with chocolate sauce.
Chill and serve: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Servings and timing

This recipe serves about 10–12 slices.
Preparation time: 20 minutes
Baking time: 30 minutes
Cooling and assembling time: 40 minutes
Total time: Approximately 1 hour 30 minutes

Variations

• Chocolate Ganache Layer: Add a thin layer of chocolate ganache between the cake layers for extra richness.
• Crunchy Twist: Sprinkle chopped peanuts or crushed pretzels between layers for texture.
• Dairy-Free Option: Use plant-based milk and vegan cream cheese for a fully dairy-free version.
• Cupcake Version: Pour the batter into cupcake liners and bake for 15–18 minutes for portable treats.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days. Allow the cake to sit at room temperature for 20 minutes before serving.
• Freezer: Freeze the cake (whole or sliced) for up to 2 months. Thaw in the refrigerator overnight.
• Reheating: If desired, warm individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

1. Can I use natural peanut butter for the frosting?

Yes, but make sure it’s well-stirred and not too oily, as this can affect the frosting’s texture.

2. Can I make this cake without eggs?

Yes, substitute each egg with ¼ cup unsweetened applesauce or yogurt for a similar texture.

3. What size cake pan should I use?

A standard 9-inch round cake pan works perfectly for this recipe.

4. Can I make the frosting ahead of time?

Yes, prepare the frosting up to two days in advance and store it in the refrigerator. Let it soften before spreading.

5. Can I use another nut butter instead of peanut butter?

Absolutely! Almond or cashew butter are great alternatives.

6. Why is my cake dry?

Overbaking or adding too much flour can cause dryness. Always measure ingredients carefully and check the cake early.

7. Can I add chocolate chips to the batter?

Yes, adding ½ cup of chocolate chips enhances the chocolate flavor and texture.

8. How do I make the cake extra moist?

Add 2 tablespoons of sour cream or yogurt to the batter for extra moisture.

9. Can I frost the cake while it’s warm?

No, always let the cake cool completely to prevent the frosting from melting.

10. Can I decorate with chopped nuts on top?

Yes, chopped peanuts or hazelnuts add a lovely crunch and visual appeal.

Conclusion

This Chocolate Peanut Butter Cake is a heavenly dessert that combines rich chocolate and smooth peanut butter for a flavor experience like no other. With its creamy frosting and soft layers, it’s perfect for birthdays, holidays, or whenever you crave something indulgent. Easy to make and impossible to resist, it’s sure to become a family favorite.