Chocolate and peanut butter is a classic, irresistible combination that’s beloved by many. This Homemade Chocolate Peanut Butter Cake is the perfect dessert for anyone who loves rich, moist chocolate cake paired with the creamy, nutty flavor of peanut butter. Layered with a smooth peanut butter frosting and finished with a luscious chocolate ganache, this cake is the ultimate indulgence. Whether you’re baking for a birthday, a celebration, or just to satisfy your sweet tooth, this cake is sure to impress and become a new favorite. Ready to bake up a showstopper? Let’s dive into the recipe!
What is Chocolate Peanut Butter Cake?
Chocolate Peanut Butter Cake is a rich, moist chocolate cake layered with creamy peanut butter frosting. It’s topped with a decadent chocolate ganache that perfectly complements the sweet and salty flavors. This cake has a balanced combination of chocolate and peanut butter in every bite, making it a crowd-pleasing dessert that’s perfect for any occasion. The best part? It’s easy to make at home, and the results are bakery-quality!
Ingredients List for Chocolate Peanut Butter Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter (for extra shine)
These ingredients come together to create a moist chocolate cake with the perfect peanut butter frosting and a rich, smooth chocolate ganache topping.
Substitutions and Variations
Here are some variations and substitutions you can make to customize this Chocolate Peanut Butter Cake:
- Gluten-Free Version: Use a gluten-free 1:1 baking flour blend in place of the all-purpose flour to make the cake gluten-free.
- Dairy-Free Version: Substitute buttermilk with a dairy-free milk (like almond or oat milk) and add 1 tablespoon of lemon juice or vinegar to create the acidity needed for the cake. Use dairy-free butter and cream alternatives for the frosting and ganache.
- Extra Peanut Butter: If you’re a peanut butter lover, swirl extra peanut butter into the cake batter before baking for pockets of peanut buttery goodness throughout the cake.
- Peanut Crunch: Add some crushed peanuts or peanut butter cups between the layers or sprinkle them on top of the ganache for extra texture and flavor.
- Peanut Butter Ganache: For a double peanut butter punch, make a peanut butter ganache by replacing the chocolate chips with peanut butter chips in the ganache recipe.
Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 4: Add Boiling Water
Slowly pour the boiling water into the batter, mixing carefully. The batter will be thin, but that’s what makes this chocolate cake so moist and rich.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Peanut Butter Frosting
In a large bowl, beat the peanut butter and softened butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it reaches a spreadable consistency.
Step 7: Frost the Cake
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a generous layer of peanut butter frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting. Smooth the frosting with an offset spatula or knife.
Step 8: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Remove the pan from heat and pour the cream over the chocolate chips in a heat-proof bowl. Let it sit for about 1-2 minutes to allow the chocolate to melt, then stir until smooth. Add the butter and stir until melted and glossy.
Step 9: Pour the Ganache Over the Cake
Allow the ganache to cool slightly so it thickens but is still pourable. Pour the ganache over the top of the cake, letting it drip down the sides. You can use a spatula to gently spread the ganache, or let it drip naturally for a more rustic look.
Step 10: Chill and Serve
Refrigerate the cake for about 20-30 minutes to set the ganache. Once the ganache is firm, slice and serve! Enjoy this rich, decadent cake with a glass of milk or a cup of coffee.
How to Cook Chocolate Peanut Butter Cake: A Step-by-Step Guide
- Preheat the oven and prepare your cake pans.
- Mix dry and wet ingredients separately, then combine them.
- Add boiling water for a rich, moist cake batter.
- Bake the cakes until a toothpick comes out clean.
- Make peanut butter frosting by creaming peanut butter and butter, then gradually adding powdered sugar and cream.
- Assemble the cake by frosting between the layers and covering the top and sides.
- Make the ganache, pour it over the cake, and let it drip down the sides.
- Chill the cake briefly to set the ganache, then slice and serve!
Common Mistakes to Avoid
- Not Cooling the Cakes Completely: Make sure the cakes are fully cooled before frosting, or the peanut butter frosting will melt and become runny.
- Overmixing the Batter: Be careful not to overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to a dense cake instead of a light, moist texture.
- Using Cold Ingredients: For the best results, make sure your eggs, buttermilk, and butter are at room temperature. This ensures they mix smoothly into the batter and frosting.
Serving and Presentation Tips
- Decorate with Peanut Butter Cups: For a fun decoration, chop up mini peanut butter cups and sprinkle them on top of the cake or press them into the sides of the frosting.
- Peanut Butter Swirls: For extra flair, drizzle melted peanut butter over the ganache in a swirl pattern or create a marbled effect by dragging a toothpick through the peanut butter.
- Serve with Ice Cream: This cake is incredibly rich, so serve it with a scoop of vanilla or chocolate ice cream for an extra indulgent treat.
How to Serve Chocolate Peanut Butter Cake
This cake is best served slightly chilled to keep the frosting firm, but not too cold. The ganache adds a glossy, luxurious finish, so let it set before serving. Slice into generous pieces and serve with a tall glass of cold milk, a hot cup of coffee, or even a drizzle of caramel sauce for extra decadence.
Presentation Ideas for Chocolate Peanut Butter Cake
- Rustic Drip Cake: Let the chocolate ganache drip naturally over the sides of the cake for a rustic, homemade look.
- Peanut Butter Cup Topping: Decorate the top of the cake with whole or chopped peanut butter cups for a fun and festive touch.
- Layered Elegance: If you want to go fancy, pipe extra frosting around the edges of the cake and garnish with chocolate shavings or chopped peanuts.
Chocolate Peanut Butter Cake Recipe Tips
- Room Temperature Ingredients: Make sure all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature for a smooth and even batter.
- Thin Cake Batter: Don’t worry if the cake batter seems thin after adding boiling water — this is normal and will result in a moist, rich cake.
- Chill for Clean Slices: For neat, clean slices, refrigerate the cake for 20 minutes before cutting. Use a sharp knife and wipe it clean between each slice.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers up to 2 days ahead and store them in the fridge, wrapped in plastic wrap. You can also make the frosting and ganache ahead of time and store them in the fridge. Assemble the cake on the day you plan to serve it.
Q: Can I freeze Chocolate Peanut Butter Cake?
A: Absolutely! You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and storing them in the freezer for up to 2 months. Once assembled, you can also freeze the entire cake or individual slices — just be sure to let the cake thaw in the fridge before serving.
Q: How long does this cake last?
A: When stored in an airtight container in the fridge, this cake will stay fresh for up to 5 days. You can also freeze leftovers for longer storage.
Conclusion
This Homemade Chocolate Peanut Butter Cake is the perfect dessert for any occasion, from birthdays to special celebrations or simply satisfying a chocolate-peanut butter craving. The combination of rich chocolate cake, creamy peanut butter frosting, and decadent chocolate ganache is truly irresistible. Whether you’re serving it at a party or enjoying it with family, this cake is guaranteed to impress. Give this recipe a try, and treat yourself to the ultimate chocolate-peanut butter indulgence!
PrintHomemade Chocolate Peanut Butter Cake Recipe
This Homemade Chocolate Peanut Butter Cake recipe is a decadent dessert that combines moist chocolate cake layers with creamy, smooth peanut butter frosting. Topped with a luscious chocolate ganache, this cake is the ultimate treat for fans of the classic chocolate and peanut butter combination. Whether for birthdays, holidays, or special occasions, this cake will satisfy any sweet tooth and is surprisingly easy to make!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the pans with parchment paper.
- Prepare the Chocolate Cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes, then stir in boiling water (batter will be thin).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Peanut Butter Frosting: Beat peanut butter and butter together until smooth. Gradually add powdered sugar, followed by heavy cream and vanilla, beating until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting over the top. Add the second cake layer and frost the top and sides.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until simmering, then pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Let the ganache cool slightly before drizzling over the frosted cake.
- Chill the cake for 30 minutes before serving to set the ganache.
Notes
- Add chopped peanut butter cups between the cake layers for extra crunch.
- For a lighter frosting, whip the peanut butter frosting for an additional minute or two.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 400mg
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