Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting is the perfect homemade cake recipe for celebrating birthdays, holidays, or special occasions.

There’s just something undeniably yummy about the combination of chocolate and peanut butter, isn’t there? It’s a match made in flavor heaven, and that’s exactly what this Chocolate Cake with Peanut Butter Frosting offers.

A deep, rich chocolate cake combined with a creamy, salty-sweet peanut butter frosting. All that, topped off with a decadent chocolate ganache, this cake is a dream for chocolate and peanut butter lovers alike.

This Chocolate Cake with Peanut Butter Frosting offers a wonderful dessert experience that will be a hit at any gathering. It’s a fantastic cake to make for a birthday or just when you’re in the mood for a special treat.

The salty-sweet combination of the chocolate cake with the creamy peanut butter frosting is sure to win rave reviews from all who taste it. Happy baking!

Common Questions About Chocolate Cake with Peanut Butter Frosting

How can I make my chocolate cake moist?

Keeping your chocolate cake moist starts with the cake batter. The addition of hot water to the mixture, as in this recipe, is a secret trick for enhancing the chocolate flavor and creating a moist cake.

Also, be careful not to overbake your cake; this can dry it out.

Can I use natural peanut butter in the frosting?

Yes, you can use natural peanut butter in the frosting. However, it may change the texture slightly, making it a bit more grainy rather than perfectly smooth.

Can I use Dutch-processed cocoa powder instead of natural cocoa powder?

Yes, you can use Dutch-processed cocoa powder if you prefer. It will give the cake a deeper, more intense chocolate flavor.

Storage

This homemade chocolate cake is so moist and wonderful that it might not make it through the night!

Refrigerator:

Cover your chocolate cake with peanut butter frosting in an airtight container and store it in the refrigerator. It should keep for about 3-4 days.

Freezer:

You can also freeze the cake. Wrap it well in plastic wrap and then foil. It will keep for about 1-2 months. Defrost in the refrigerator before serving.

Tips

Not all chocolate cakes are made alike. Here are a few pointers for making this one turn out amazing!

• Make sure your butter for the frosting is at room temperature. This helps to create a smooth, creamy peanut butter frosting.
• For a uniform, professional look, use an offset spatula to spread the frosting and ganache.
• To ensure your cakes come out of the pan easily, grease your pans thoroughly, and consider lining the bottom with a round of parchment paper.
• For an intense chocolate flavor, you can substitute hot coffee for the hot water in the recipe. The coffee amplifies the chocolate taste.
• Use a serrated knife to level the tops of the cake layers. This ensures a steady, flat-topped cake that’s easier to frost.

Ingredients

Simple ingredients come together here to make a delicious, mouth watering dessert. This is, hands down, one of my absolute favorite cakes! Here is a full list of ingredients.

Cake

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Large egg
• Whole milk
• Hot water
• Vegetable oil
• Vanilla extract

Frosting

• Salted butter
• Peanut butter
• Confectioner’s sugar
• Whole milk

Ganache

• Milk chocolate chips
• Heavy cream

Toppings

• Peanut butter cups

How to Make Chocolate Cake with Peanut Butter Frosting

Follow these steps to make your very own peanut butter-chocolate masterpiece! 

Cake

1. Preheat the oven to 350°f.
2. In a mixing bowl, combine and mix the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add the egg, milk, water, oil, and vanilla. Mix until the batter is fully incorporated and smooth.
4. Grease two 6” cake pans with shortening or butter and then divide the batter between them.
5. Place the pans on a baking sheet for convenience and bake on the center rack at 350°f for 24 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked. OR if they spring back when gently pressed in the center with your finger.
6. Once baked, remove and set on a wire rack to completely cool before removing the cakes from the pan. Should take about 25 minutes at room temperature.

Frosting

1. While the cakes are cooling, combine the softened butter and peanut butter in a mixing bowl. Using a stand or hand mixer, beat until creamy and soft peaks form. 
2. Gradually add the confectioner’s sugar and milk, alternating the two until the frosting is silky and light.

Decorate

1. Once the cakes are fully cooled, use a cake or bread knife and slice off the domed center of the cakes making them flat-topped.
2. Place the bottom layer on a flat surface such as a cake plate or cardboard round. 
3. Add a dollop of frosting and evenly spread leaving a 1/2” thickness.
4. Invert the other cake layer upside down and place it on top of the other frosted cake layer.
5. Completely frost the two layers of cake with a generous layer of frosting. Smooth the frosting as desired.
6. Place the frosted cake in the fridge for 30 minutes.

Ganache

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. 
2. Microwave for 45 seconds. Remove and mix until smooth. If the chocolate is not fully melted, microwave in 20-second intervals stirring between until the ganache is smooth.
3. Let the ganache cool to 90°f before adding it to the cake.
4. Place the ganache in a piping bag without a piping tip OR use a cake decorating squeeze bottle. Cut a very small hole in the tip. Pipe the ganache around the edge of the cake, creating small drips that flow down the side of the cake. Space them out as desired. (please see my post on the perfect chocolate ganache drip cake for detailed instructions)
5. Once the edge is piped, fill in the remaining cake top with the ganache. Smooth with an offset spatula.
6. Allow the ganache to cool and harden – should take about 15 minutes on the countertop room temperate or 10 minutes in the fridge.
7. Place the remaining peanut butter frosting in another piping bag with an open star tip. Pipe swirl of peanut butter frosting around the cake top evenly space.
8. Chop the peanut butter cups into bite-size pieces and spread them over the ganache top.
9. Chill until ready to serve.

Kitchen Supplies You’ll Need for Chocolate Cake with Peanut Butter Frosting

In addition to standard baking tools like mixing bowls, a whisk, and a rubber spatula, you will need the following:

• Two 6” cake pans
• Cooling rack
• Stand or hand mixer
• Cake or bread knife
• Cake plate or cardboard round
• Offset spatula
• Piping bag with an open star tip (optional)
• Cake decorating squeeze bottle (optional)
• Microwave-safe bowl

What to Serve With Chocolate Cake with Peanut Butter Frosting

This Chocolate Cake is decadent and rich, making it the perfect standalone dessert. If you want to add a little something extra, consider serving it with a scoop of vanilla ice cream or a cup of hot coffee, both of which will complement the chocolate and peanut butter flavors nicely.

Why You Should Make Chocolate Cake with Peanut Butter Frosting

• It’s a Crowd-Pleaser: This cake’s flavor combination is a hit at parties and special occasions. Chocolate and peanut butter are classic flavors that appeal to both kids and adults.
• It’s Surprisingly Easy to Make: Despite its impressive presentation, this cake is straightforward to prepare. The steps are clearly laid out and easy to follow.
• Great for Leftovers: If you have any leftover cake, it stores well in the refrigerator or freezer. You can look forward to a delicious cake slice anytime you want.
• Versatile: This recipe can be modified to fit your taste or dietary needs. Switch out the peanut butter for almond or cashew butter if you prefer, or use dark chocolate instead of milk chocolate for the ganache.

Variations and Add-Ins for Chocolate Cake with Peanut Butter Frosting

• Add a crunch: Consider adding chopped peanuts or sprinkles to the top of the cake for some extra texture.
• Try different candy: If you’re not a fan of Reese’s peanut butter cups, you can top your cake with different candy like Snickers or Milky Way.
• Switch up the frosting: Try substituting the peanut butter frosting with a cream cheese or a caramel buttercream for a different flavor combination.
• Make it a triple layer cake: Increase the quantities of the ingredients and bake three cakes for an even more impressive dessert.

If you love this tasty cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!

More Great Chocolate and Peanut Butter Combos

Buckeye Cookies

Peanut Butter Cup Cookies

Buckeyes

Peanut Butter Pie

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