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Chocolate Peanut Butter Cake

Irresistible Chocolate Peanut Butter Cake for Sweet Tooth Lovers

This Chocolate Peanut Butter Cake combines rich layers of chocolate with creamy peanut butter frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Cake flour can yield a lighter texture.
  • ¾ cup cocoa powder (Dutch-processed preferred) Avoid natural cocoa.
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt Adjust if using salted butter.
  • 1 cup soft light brown sugar Dark brown sugar can deepen sweetness.
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 1 cup milk (whole, room temperature) Buttermilk is a great swap.
  • ½ cup unsalted butter (melted) Margarine can be used but alters taste.
  • ¼ cup unflavored vegetable oil (canola) Can substitute with applesauce.
  • 2 large eggs (room temperature) Use flax eggs for vegan option.
  • 2 teaspoons vanilla extract Opt for pure vanilla for authenticity.
  • 1 cup strong hot coffee Espresso works well too.
For the Frosting
  • ½ cup unsalted butter (room temperature)
  • 2 cups powdered sugar Consider erythritol for low-sugar version.
  • ½ cup heavy cream (room temperature) Milk can work in a pinch.
  • 1 cup peanut butter (smooth, creamy) Natural varieties can be used.
  • ½ teaspoon salt Balances sweetness.

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • spatula
  • Measuring cups
  • Measuring spoons
  • Cake Pans
  • parchment paper
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 180 °C (350°F). Grease two 9-inch cake pans and line with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, whisk together brown sugar, granulated sugar, milk, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  5. Stir in hot coffee until the batter is smooth and glossy.
  6. Evenly divide the batter between the prepared cake pans and bake for 35–40 minutes.
  7. Cool the cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
  8. Beat together unsalted butter, powdered sugar, heavy cream, peanut butter, and salt until fluffy and smooth.
  9. Level the cooled cakes and spread frosting between layers and on top and sides.
  10. Decorate with remaining frosting and sprinkle chocolate chips if desired. Slice and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 50mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 35gVitamin A: 5IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better incorporation. Avoid overmixing to keep the cake fluffy.

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