If you are a fan of the classic combo of rich chocolate and creamy peanut butter, this Chocolate Peanut Butter Cake Recipe will become your ultimate go-to for any celebration or cozy dessert craving. It’s a luscious, multi-layered cake that balances deep cocoa flavors with velvety peanut butter frosting, creating a perfect harmony of textures and tastes that practically melts in your mouth. Trust me, once you try this cake, it will earn a permanent spot on your favorite recipes list.

Ingredients You’ll Need

A slice of three-layer dark chocolate cake sits on a white plate with a gold rim, showing alternating thick layers of rich dark chocolate cake and light brown creamy frosting. The outside of the cake is covered in smooth dark chocolate frosting. On one side of the plate, there is a swirl of light brown frosting decorated with small nut pieces. In the blurred background, part of the whole cake is visible with matching frosting swirls on top. The setting features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Peanut Butter Cake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in delivering that moist, tender crumb and irresistibly rich frostings. From the cocoa powder’s deep chocolate essence to the creamy peanut butter’s indulgent flavor, these components come together effortlessly to create magic.

All-purpose flour: Provides the structure for the cake, ensuring it’s soft but sturdy enough to hold layers.
Unsweetened cocoa powder: Brings deep, natural chocolate richness without any added sugars.
Baking powder and baking soda: Essential for the cake’s rise and fluffy texture.
Domino’s Bakers Sugar: Sweetens the batter perfectly while contributing to a tender crumb.
Salt: Enhances all the flavors, preventing the sweetness from becoming flat.
Large eggs: Bind everything together and add moisture.
Milk of choice: Adds moisture and helps dissolve the dry ingredients smoothly.
Canola or vegetable oil: Keeps the cake moist with a light crumb.
Vanilla extract: Rounds out the flavors with a warm, comforting aroma.
Instant coffee powder (optional): Amplifies the chocolate notes without making the cake taste like coffee.
Boiling water: Helps bloom the cocoa for a rich, intense chocolate flavor.
Unsalted butter (softened): Key to creamy, fluffy frostings with the perfect consistency.
Domino’s Powdered Sugar: Creates smooth, sweet frostings that whip up beautifully.
Creamy peanut butter: The star ingredient in the peanut butter buttercream, lending its beloved nutty taste.
Heavy whipping cream: Adds richness and silky smoothness to the chocolate buttercream.
Dark chocolate chips (melted and cooled): Infuses the frosting with an extra layer of decadent chocolate.

How to Make Chocolate Peanut Butter Cake Recipe

Step 1: Prepare the Pans and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Spray three 8-inch round cake pans with a non-stick cooking spray, then line each pan’s bottom with parchment paper. Give the parchment a light spray to ensure the cakes release perfectly after baking. This prep step saves you from any sticky situations and ensures your layers come out smoothly for assembly.

Step 2: Mix the Dry Ingredients

Sift together all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda in a large bowl. Sifting helps avoid lumps and aerates the mixture for a tender cake. Add the baker’s sugar and salt, then give everything a quick whisk to combine the dry ingredients evenly.

Step 3: Combine Wet Ingredients and Mix

In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and mix thoroughly for about 30 seconds until you get a lump-free batter. This quick mixing prevents overworking the flour, which can make cakes tough.

Step 4: Add Coffee-Infused Boiling Water

Stir the instant coffee powder into the boiling water until dissolved. Adding hot liquid to the batter intensifies the chocolate flavor by blooming the cocoa powder. The batter will be thin, but that’s exactly what creates a moist, fudgy crumb. Divide the batter evenly among the prepared pans.

Step 5: Bake and Cool the Cake Layers

Bake for 30 to 45 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience here pays off since frosting a warm cake can cause melting and slide.

Step 6: Make the Peanut Butter Buttercream Frosting

In a large bowl, beat softened butter until fluffy. Add the creamy peanut butter and salt, continuing to mix until fully incorporated. Gradually add powdered sugar, starting slow and then increasing speed to avoid a sugar cloud. Beat for 2 to 3 minutes until light and fluffy, adding milk as needed for a creamy texture that’s perfect for spreading or piping.

Step 7: Prepare the Dark Chocolate Buttercream Frosting

Melt dark chocolate chips in the microwave in 30-second increments, stirring in between, then set aside to cool. Beat softened butter, then mix in cocoa powder, vanilla, and salt on low speed. Slowly add powdered sugar, midway incorporating heavy cream for smoothness. Finally, blend in the cooled melted chocolate on low speed until everything comes together in a luscious, rich frosting full of deep chocolate intensity.

Step 8: Assemble and Frost the Cake

Start by placing a dollop of the chocolate frosting on your cake stand to anchor the first layer. Place one cake layer on top, then pipe a ring of peanut butter frosting around the edge and fill the center with more of the peanut butter frosting. Repeat with the second layer and peanut butter filling, and then add the third cake layer. Cover the entire cake with the chocolate buttercream, smooth or swirl as you wish.

Step 9: Decorate with Peanut Butter Swirls and Peanuts

Using any remaining peanut butter frosting, create pretty swirls on the cake’s top edge with a pastry bag and star tip. For a finishing touch, sprinkle chopped salted peanuts around the base and atop the swirls. This adds a lovely crunch and extra bursts of peanut flavor that make the cake irresistible.

How to Serve Chocolate Peanut Butter Cake Recipe

The image shows a round cake with two visible layers covered in smooth dark brown chocolate frosting. On the top, there are eight swirls of light beige cream arranged evenly in a circle near the edge. The base of the cake is decorated with a border of chopped nuts that add texture and a mix of light brown and tan colors. The cake sits on a white plate, placed on a white marbled surface with a white cloth draped around it. In the background, there are blurred green plants and yellow sunflowers adding a soft natural touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling chopped salted peanuts on top not only adds texture but also enhances the nutty flavor. For an extra festive look, you can drizzle some melted dark chocolate or even scatter mini chocolate chips for an elegant touch. Fresh strawberries or raspberries make a delightful fruity contrast when served alongside.

Side Dishes

Pair this cake with a scoop of classic vanilla ice cream or a dollop of whipped cream to balance the richness. For coffee lovers, a hot cup of espresso or rich cold brew elevates the entire dessert experience, complementing the chocolate and peanut butter perfectly.

Creative Ways to Present

Try serving individual slices with a drizzle of caramel sauce or a sprinkle of sea salt for an unexpected twist. Another fun idea is to cut the cake into small squares and serve as bite-sized dessert bars at parties. The layered look with peanut butter and chocolate frostings always brings a wow factor that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover cake is best stored in an airtight container in the refrigerator for up to 4 days. This keeps the frostings fresh and preserves moisture, so every bite tastes as good as the first slice you cut.

Freezing

You can freeze the assembled cake or just the layers wrapped tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before frosting or serving.

Reheating

Since this cake is best served chilled or at room temperature, reheating is usually unnecessary. If you prefer, bring slices to room temperature by letting them sit out for 30 minutes before eating. This brings out the full flavor and silky texture of the frostings.

FAQs

Can I make this cake dairy-free?

Absolutely! Substitute dairy milk with almond, oat, or coconut milk, and use dairy-free butter or margarine for the frostings. Just be sure your peanut butter and chocolate chips are dairy-free as well.

Is instant coffee powder necessary in this recipe?

No, it’s optional. The coffee powder simply enhances the chocolate flavor without adding a coffee taste, but if you prefer, you can leave it out entirely and still have a delicious cake.

How long does it take to make this cake from start to finish?

From preparation to fully frosted, expect about 1 hour and 5 minutes, plus cooling time for the cake layers. The frosting and assembly are quick once the cakes have cooled.

Can I use crunchy peanut butter instead of creamy?

Yes, though the frosting will have some texture from the peanuts. It adds a delightful crunch if you enjoy a little extra bite with your creamy frosting.

What’s the best way to level the cake layers?

After cooling, gently use a serrated knife to trim any domed tops so your layers stack evenly. This makes frosting and decorating easier and results in a neat, professional-looking cake.

Final Thoughts

This Chocolate Peanut Butter Cake Recipe truly showcases how wonderful simple ingredients can be when combined thoughtfully. It’s a show-stopping dessert full of rich flavor and creamy texture that’s sure to impress friends and family. Don’t hesitate to pull out your mixer and give this recipe a try – once you do, it’ll be your new favorite go-to treat for every occasion!