This decadent chocolate & peanut butter cake is perfect for special occasions and celebrations! Moist, fluffy chocolate cake layered with thick, creamy peanut butter frosting and topped with peanut butter cups – yum!
This chocolate & peanut butter cake is SO indulgent and full of rich chocolate peanut-buttery flavor. It’s like Peanut Butter Cups and chocolate birthday cake combined for the most delicious treat!
It’s such a fancy-looking cake that it seems like I spent all day baking in the kitchen but trust me…it is super easy to make, and it definitely doesn’t take all day. 🙂
You’ll want to make this chocolate & peanut butter cake for your next celebration too!
CHOCOLATE & PEANUT BUTTER CAKE
Since I make this peanut butter & chocolate cake with simple easy-to-find ingredients from scratch, it’s a healthier option to store-bought cakes or cake mixes and frostings, which tend to be filled with mystery ingredients like modified corn starches, chemicals, and hydrogenated oils.
No thanks, we don’t want to celebrate birthdays and special occasions with yucky ingredients!
Don’t worry though, if a boxed cake mix is what you have on hand for now, you can still follow this recipe for an amazing chocolate peanut butter cake!
CHOCOLATE PEANUT BUTTER CAKE INGREDIENTS
Here’s what you’ll need for your cake with peanut butter and chocolate to ensure you have everything on hand for baking day. Then we’ll talk about each component.
Note: You can also use a natural store-bought chocolate cake mix. Look for a mix with a short, simple ingredients list.
HOW TO MAKE CHOCOLATE AND PEANUT BUTTER CAKE
Ready to make your yummy chocolate and peanut butter cake? Let’s get started with the chocolate cake recipe.
CHOCOLATE CAKE INGREDIENTS
INSTRUCTIONS FOR MAKING THE CHOCOLATE CAKES
Step 1. Preheat the oven to 350F. Prepare the homemade chocolate cake mix recipe as directed in a large bowl and set aside. In a medium bowl, combine the remaining ingredients. Add the wet ingredients to the dry and stir until JUST combined. Do not over-stir the batter. A few lumps are fine.
Step 2. Butter and flour two 8×2 inch cake pans or line them with parchment paper. Divide the batter evenly between the pans.
Step 3. Bake for 20-25 minutes until a toothpick comes out clean when inserted in the middle, adding additional time as necessary. Allow to cool on wire racks completely before icing and/or decorating.
PEANUT BUTTER FROSTING INGREDIENTS
INSTRUCTIONS FOR MAKING PEANUT BUTTER FROSTING
Step 1. In the bowl of a stand mixer, or a large bowl with a hand mixer, use the flat paddle to beat the butter on medium-high until it is very, very smooth. Pause the mixer every minute or so to scrape down the sides.
Step 2. When the butter is very smooth, add the peanut butter and vanilla. Beat on medium-high until the butter and peanut butter are thoroughly incorporated. You may have to pause the mixer to scrape down the sides a couple of times.
Step 3. Turn the mixer to medium-low and add the powdered sugar, ½ cup at a time, letting each measure incorporate into the mixture before adding the next half cup.
Step 4. When you’ve added 3 cups of powdered sugar, taste the frosting and if desired, add the remaining ¼ cup powdered sugar and mix well. The frosting will look a bit grainy at this point. That’s normal.
Step 5. Remove the paddle blade, scrape the frosting from the blade into the bowl, and secure the whisk attachment. Turn the mixer on high and add the heavy whipping cream 1 Tablespoon at a time, letting the mixer incorporate each Tablespoon for about 30 seconds before adding another.
Step 6. When you’ve added all of the heavy whipping cream, let the mixer whip for another 30 seconds and then turn it off. The frosting will lighten up in color and become incredibly fluffy. Use for your cakes, cupcakes, or filling as desired!
HOW TO ASSEMBLE THE CHOCOLATE & PEANUT BUTTER CAKE
Step 1. Once your chocolate cakes are cooled completely, and your peanut butter frosting is made, chop about 10 peanut butter cups into small pieces and set aside.
Note: If you’d like, slice 4 or 5 peanut butter cups in half to garnish the top of the cake (see photos for decorating tips).
Step 2. Place the first completely cooled cake layer on a cake stand. Spread a thin layer of frosting on top and then top with half of the chopped peanut butter cups (these will form the middle layer).
Step 3. Place the second completely cooled cake layer on top of the frosted bottom layer and then spread the peanut butter frosting on the top and sides of both cake layers, covering the whole cake.
Step 4. Sprinkle the remaining chopped peanut butter cups over the top of the fully frosted cake and decorate with ½ slices of peanut butter cups (one for each slice you’ll cut).
Note: If you want to get fancy with your decorating, you can reserve ¾ cup of frosting for decorating the top and sides using a pastry bag and star tip to pipe frosting around the edges of the cake.
CHOCOLATE PB CAKE RECIPE NOTES
For the cake:
- Leveling the chocolate cake isn’t generally necessary, but if your cake has dramatically domed in the middle you may want to trim it with a sharp knife.
- If you want to make your cakes and frosting a day ahead and assemble your cake the next day, feel free to do that to save time.
- Store leftover chocolate & peanut butter cake covered in an airtight container or plastic wrap in the refrigerator for up to 5 days (it never lasts that long at my house!).
For the peanut butter frosting:
- There is no need to add salt because of the peanut butter.
- The heavy whipping cream is not optional because this is what makes it so creamy!
- I have only used natural peanut butter (Skippy’s natural) which contains peanuts and salt, but Jif or regular Skippy should work. If your peanut butter has added sugar (including high fructose corn syrup), you may want to use less powdered sugar.
CAN REAL FOODIES EAT CHOCOLATE PEANUT BUTTER CAKE?
Now before you try to remind me that my family went through the process of quitting sugar, let me remind you that we live an 80/20 lifestyle.
That means that we still enjoy treats in moderation, and we try to make them from scratch so that we get to control the quality of the ingredients.
And it means that we do still eat cake.
I expect you’ll do the same! No one wants to live a life where you never get to enjoy any treats! Special occasions and events are going to pop up in your life, and I want you to enjoy them.
When you’re including a treat like chocolate & peanut butter cake in your day, keep these tips in mind:
- Accurately track what you’re eating. That means figuring out the nutrition information for the cake AND knowing that the portion size you’re writing down is actually the portion you ate.
- Licks, bites, and tastes count! As you’re assembling this yummy peanut butter cake, be mindful of licking the frosting off the spoon or tasting a bit of cake after leveling the chocolate cake layers.
- Keep your goals on track for the day as a whole. Include plenty of produce and lean protein and adjust your meals so that your macros for the whole day make sense.
- Don’t fret over one snack! Consistency is key to hitting your nutrition goals, and one snack is not going to change that. What you do consistently day after day is what matters.
CHOCOLATE PEANUT BUTTER IN CAKE FAQS
Can you put peanut butter in cake?
This chocolate peanut butter cake recipe calls for my silky-smooth homemade peanut butter frosting that you put in the middle layer of the cake. You could also replace some of the butter in the cake batter itself for even more peanut butter flavor, or add a chocolate ganache to the top for extra chocolate.
How to make the chocolate cake moist and fluffy?
Sifting the flour before adding it to the batter adds air and makes it lighter, resulting in a super spongy and fluffy cake!
Why is my peanut butter frosting separating?
Homemade peanut butter frosting might separate if the ingredients are either too cold or too warm. Make sure your butter and peanut butter are at room temperature before you start mixing the frosting.
MORE YUMMY PEANUT BUTTER AND CHOCOLATE DESSERTS
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Chocolate Peanut Butter Cake
This decadent chocolate & peanut butter cake is perfect for special occasions and celebrations! Moist, fluffy chocolate cake layered with thick, creamy peanut butter frosting and topped with peanut butter cups – yum!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 layer cake 1x
- Category: Dessert
- Method: Mix and Bake
- Cuisine: American
Chocolate Cake:
Peanut Butter Frosting:
Topping:
Instructions
Make the chocolate cakes:
- Preheat the oven to 350F. Prepare the homemade chocolate cake mix recipe as directed in a large bowl and set aside.
- In a medium bowl, combine the remaining ingredients. Add the wet ingredients to the dry and stir until JUST combined. Do not over stir the batter. A few lumps are fine.
- Butter and flour two 8″x 2″cake pans: divide the batter evenly between the pans.
- Bake for 20-25 minutes until a toothpick comes out clean when inserted in the middle, adding additional time as necessary. Allow to cool completely before icing and/or decorating.
Make the peanut butter frosting:
- In the bowl of a stand mixer, or a large bowl with a hand mixer, use the flat paddle beat the butter on medium high until it is very, very smooth. Pause the mixer every minute or so to scrape down the sides.
- When the butter is very smooth, add the peanut butter and vanilla. beat on medium high until the butter and peanut butter are thoroughly incorporated. You may have to pause the mixer to scrape down the sides a couple times.
- Turn the mixer to medium-low and add the powdered sugar, ½ cup at a time, letting each measure incorporate into the mixture before adding the next half cup.
- When you’ve added 3 cups powdered sugar, taste the frosting and if desired, add the remaining ¼ cup powdered sugar and mix well. The frosting will look a bit grainy at this point. That’s normal.
- Remove the paddle blade, scrape the frosting from the blade into the bowl, and secure the whisk attachment. Turn the mixer on high and add the heavy whipping cream 1 Tbsp at a time, letting the mixer incorporate each teaspoon for about 30 seconds before adding another.
- When you’ve add all the heavy whipping cream, let the mixer whip for another 30 seconds and then turn it off. the frosting will lighten up in color and become incredibly fluffy. use on your cakes, cupcakes, or fillings as desired!
Assemble the chocolate peanut butter cup cake:
- Once your cakes are cooled completely, and your peanut butter frosting is made, chop about 10 peanut butter cups into small pieces and set aside.
- Place the first completely cooled cake layer on a cake stand. Spread the peanut butter frosting on top and then top with half of the chopped peanut butter cups (these will form the middle layer).
- Place the second completely cooled cake layer on top of the frosted bottom layer and then spread the peanut butter frosting on the top and sides of both layers, covering the whole cake.
- Sprinkle the remaining chopped peanut butter cups over the top of the fully frosted cake and decorate with ½ slices of peanut butter cups (one for each slice you’ll cut).
Note: If you want to get fancy with your decorating, you can reserve ¾ cup of frosting for decorating the top and sides using a pastry bag and star tip to pipe frosting around the edges of the cake.
Notes
For the cake:
- Leveling the chocolate cake isn’t generally necessary, but if your cake has dramatically domed in the middle you may want to trim it with a sharp knife.
- If you want to make your cakes and frosting a day ahead and assemble your cake the next day, feel free to do that to save time.
- Store leftover chocolate & peanut butter cake covered in an airtight container or plastic wrap in the refrigerator for up to 5 days (it never lasts that long at my house!).
For the peanut butter frosting:
- There is no need to add salt because of the peanut butter.
- The heavy whipping cream is not optional because this is what makes it so creamy!
- I have only used natural peanut butter (Skippy’s natural) which contains peanuts and salt, but Jif or regular Skippy should work. If your peanut butter has added sugar (including high fructose corn syrup), you may want to use less powdered sugar.
