This is the best chocolate peanut butter cake, with the most decadent, creamy peanut butter frosting! Serve it as a birthday cake, for special occasions, or have a slice with your afternoon coffee!
Chocolate Cake with Peanut Butter Frosting
There’s nothing better than decadent layers of moist chocolate cake! Pair that with a delicious peanut butter frosting, with hints of vanilla and espresso in the chocolate, and your taste buds won’t know what hit them!
This chocolate peanut butter cake recipe will be sure to impress all of your friends! It’s beautiful enough to serve for any occasion, and is sure to be loved by all.
Why You’ll Love this Chocolate Peanut Butter Cake Recipe:
- Easy: Rest assured, this cake recipe is so easy to make at home, but it’ll taste like it came from a bakery!
- Flavorful: This is the perfect cake because it has flavor profiles of espresso powder, natural peanut butter, and natural cocoa powder!
- Beautiful: Decorating cakes can be daunting, but this one is so simple, while still looking impressive!
How to Make Chocolate Peanut Butter Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Cake: Whisk the cake batter ingredients together, pour them into the cake pans, and place them in the oven.
- Frosting: Whisk together the peanut butter frosting ingredients until smooth.
- Assemble: Once the cake is finished, allow it to cool, then frost the cake, and enjoy!
Ingredient Notes
- Brown Sugar: Regular granulated sugar may be used instead.
- Shortening: Vegetable oil may be used in place of the shortening.
- Yogurt: Sour cream may be used instead.
- Buttermilk: To make buttermilk, remove 2 Tbs milk and whisk in 2 Tbs white vinegar or lime juice. Let the mixture stand for 5 minutes before adding to the recipe.
- Hot Water: Hot coffee can be used instead, eliminating the instant espresso powder.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
You sure can! Divide the batter evenly between the wells of cupcake pans, filling ⅔ full, and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. This recipe should yield 24-30 cupcakes.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
This chocolate cake with peanut butter frosting is the perfect think to serve at parties or occasions. Who doesn’t love this classic flavor combo?
Recipe Tips and Tricks
- Place chocolate chips on top for a fun (and delicious) decoration!
- Do not overmix the cake batter once the flour has been added, as this causes the gluten to overdevelop, resulting in a rubbery, crumbly cake.
- Cake strips are a wonderful tool to aid in baking even flat cake layers. These are the ones I use; just click here!
- If the frosting is too thick, simply mix in 1-2 tsp milk until the desired consistency has been achieved.
Make Ahead Instructions
The cake layers can be baked ahead and wrapped tightly in plastic wrap to store in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before frosting and serving.
The peanut butter frosting can be made ahead and stored in a Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator and gently rewhip before using.
The fully assembled cake can be made up to 1 day in advance and stored tightly wrapped at room temperature.
Storage Instructions
Store leftover chocolate peanut butter cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing Instructions
Freeze chocolate peanut butter cake whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
Substitutions
- Brown Sugar: Regular granulated sugar may be used instead.
- Shortening: Vegetable oil may be used in place of the shortening.
- Yogurt: Sour cream may be used instead.
- Buttermilk: To make buttermilk, remove 2 tablespoons milk and whisk in 2 tablespoons white vinegar or lime juice. Let the mixture stand for 5 minutes before adding to the recipe.
- Hot Water: Hot coffee can be used instead; just eliminate the instant espresso powder.
Variations
This cake is adaptable to a variety of baking vessels.
- For a sheet cake, bake at 350°F in a 9×13-inch baking pan for 35-40 minutes.
- For cupcakes, bake at 350°F in lined cupcake tins for 18-20 minutes
- For a bundt cake, bake at 350°F in a 10-cup bundt pan for 50-55 minutes.
- For a smaller layer cake, bake at 350°F in 3 (8-inch) round cake pans for 5-10 minutes longer than the stated recipe.
Tips for the Best Chocolate Peanut Butter Cake
- I recommend using natural cocoa powder in this recipe, though you can use any cocoa powder you have on hand.
- Stirring cocoa powder with hot water helps to “bloom” the cocoa, releasing its intense flavor and thickening the liquid.
- While the espresso powder is optional, I highly recommend it. It does not make the cake taste like coffee; it just enhances the chocolate flavor.
- Do not overmix the cake batter once the flour has been added as this causes the gluten to over develop resulting in a rubbery, crumbly cake.
- Cool the cakes completely before frosting; otherwise, the frosting will melt off!
- To prevent the frosting from separating, use a no-stir creamy peanut butter, such as Skippy or Jif.
- If the frosting is too thick, simply mix in 1-2 teaspoons of milk until the desired consistency has been achieved.
I hope you love this chocolate peanut butter cake! This delicious cake, with its decadent chocolate and peanut butter frosting, will be a fan favorite in no time!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Peanut Butter Cake Recipe
Ingredients
For the Cake
- 3 cups all-purpose flour 360 grams
- 2½ teaspoons baking powder 10 grams
- 1¼ teaspoons baking soda 8 grams
- 1 teaspoon kosher salt 3 grams
- 2 cups granulated sugar 400 grams
- ⅓ cup vegetable oil 67 grams
- 3 tablespoons brown sugar 40 grams
- 2 tablespoons vegetable shortening 23 grams, melted (⅛ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup plain yogurt 227 grams, room temperature
- 1 cup buttermilk 227 grams, room temperature (see note)
- 1 cup unsweetened cocoa powder 84 grams
- 2 teaspoons espresso powder 5 grams, optional
- 1½ cups water 341 grams, hot (180-200°F)
For the Frosting
- 6½ cups powdered sugar 735 grams
- 2 cups unsalted butter 452 grams (4 sticks)
- 1 cup creamy peanut butter 270 grams, such as Skippy or Jif
- 2 teaspoons pure vanilla extract 8 grams
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- To make the cake batter, start by whisking the flour, baking powder, baking soda, and salt together in a medium-sized bowl. Set aside.3 cups all-purpose flour, 2½ teaspoons baking powder, 1¼ teaspoons baking soda, 1 teaspoon kosher salt
- In a separate, large bowl, whisk the sugar, vegetable oil, brown sugar, shortening, and vanilla together until well combined. Add the yogurt and buttermilk and mix.2 cups granulated sugar, ⅓ cup vegetable oil, 3 tablespoons brown sugar, 2 tablespoons vegetable shortening, 1 cup plain yogurt, 1 cup buttermilk, 1 teaspoon pure vanilla extract
- Add the flour mixture, cocoa, and instant espresso powder. Whisk just until combined. Lastly, mix in the hot water until smooth.1 cup unsweetened cocoa powder, 2 teaspoons espresso powder, 1½ cups water
- Divide the cake batter evenly into the prepared cake pans (about 600 grams per pan). Place the pans into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 3-4 minutes or until smooth and fluffy.2 cups unsalted butter, 1 cup creamy peanut butter, 2 teaspoons pure vanilla extract, ¾ teaspoon kosher salt, 6½ cups powdered sugar
- To frost the cake, start by placing one cake layer onto a cake stand. Use an offset or rubber spatula to spread about ⅔ cup of frosting onto the surface of the cake layer. Place a second cake layer directly on top and frost. Place the last cake layer on top and spread the remaining frosting onto the top and sides of the cake. If any frosting remains, spoon into a piping bag fitted with a tip and pipe swirls on top of the cake.
Notes
- Buttermilk: To make buttermilk, remove 2 tablespoons milk and whisk in 2 tablespoons white vinegar or lime juice. Let the mixture stand for 5 minutes before adding to the recipe.
- Regular granulated sugar may be used instead of brown sugar.
- Vegetable oil may be used in place of the shortening.
- Sour cream may be used instead of yogurt.
- Hot coffee can be used instead of water; just eliminate the instant espresso powder.
- I recommend using natural cocoa powder in this recipe, though you can use any cocoa powder you have on hand.
- Stirring cocoa powder with hot water helps to “bloom” the cocoa, releasing its intense flavor and thickening the liquid.
- While the espresso powder is optional, I highly recommend it. It does not make the cake taste like coffee; it just enhances the chocolate flavor.
- Do not overmix the cake batter once the flour has been added as this causes the gluten to over develop resulting in a rubbery, crumbly cake.
- Cool the cakes completely before frosting; otherwise, the frosting will melt off!
- To prevent the frosting from separating, use a no-stir creamy peanut butter, such as Skippy or Jif.
- If the frosting is too thick, simply mix in 1-2 teaspoons of milk until the desired consistency has been achieved.
- This cake can be baked in different vessels:
- For a sheet cake, bake at 350°F in a 9×13-inch baking pan for 35-40 minutes.
- For cupcakes, bake at 350°F in lined cupcake tins for 18-20 minutes
- For a bundt cake, bake at 350°F in a 10-cup bundt pan for 50-55 minutes.
- For a smaller layer cake, bake at 350°F in 3 (8-inch) round cake pans for 5-10 minutes longer than the stated recipe.
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