Chocolate Peanut Butter Cake
This blog post was originally Oct 2013 and has been updated with new photos.
Hey there, and welcome back, friends.
You are in for a treat!
Chocolate Peanut Butter Cake
Chocolate peanut butter cake is a peanut lover’s dream dessert! A dark chocolate cake recipe with peanut butter frosting makes this chocolate peanut butter cake decadent and delicious!
I originally created this cake to celebrate my hubby’s birthday. He is a HUGE peanut butter fan, and I don’t think I’ve met anyone who loves peanut butter as much as he.
When he knew I wanted to make him a chocolate cake with peanut butter frosting, he said, “didn’t I see someone top a cake with loads of Reese’s and peanut butter cups the other day? Do that!” The man knows what he wants and apparently spies on me. He was referring to this cake from Kristan.
Is this cake too much? Absolutely YES! It’s a dark chocolate cake with creamy peanut butter frosting, and as you can see, topped with a chocolate ganache glaze.
Would I ever want a birthday cake with this much peanut butter and chocolate? No. This Strawberry Lavender Cake is more my birthday cake style.
But it was his day, and as a chocoholic peanut butter lover, his dream did come true with this!
If you want more desserts with peanut butter and chocolate, try out these peanut butter high-hat cupcakes.
So the next time you want to celebrate a peanut butter lover, you HAVE to make them this chocolate peanut butter cake!
Chocolate Peanut Butter Cake Ingredients
The ingredient list is long but it’s so worth it to make the chocolate and peanut butter cake.
The ingredients for the chocolate ganache are below.
- all-purpose flour
- cocoa powder
- baking powder & baking soda
- salt
- granulated sugar
- some hot water (or hot water plus hot coffee)
- dark chocolate
- unsalted butter
- vegetable oil
- pure vanilla extract
- a few large eggs
- creamy peanut butter
- powdered sugar
- some milk
- corn syrup
- garnishes like Reese’s cups and Reese’s pieces candy
How to Make Chocolate Peanut Butter Cake
Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.
In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix together on low speed for 1 minute.
In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil, and vanilla extract.
Add the eggs and whisk quickly until combined so they don’t cook.
Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.
Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.
Cool cakes in a pan for 10 minutes before inverting them onto a cooling rack and allow to cool completely before frosting.
To make the peanut butter frosting for chocolate cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.
Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.
Fill and frost the cake with peanut butter frosting. Chill in the refrigerator while making ganache.
In a small saucepan, combine the butter, milk, corn syrup, and vanilla extract and heat over medium heat until the butter is melted. Reduce heat to low and stir in the chocolate until melted.
Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken.
Pour over the top of the frosted chilled cake and allow the drizzle to drip.
Let glaze set before topping with candy. Serve!
How to Store the Peanut Butter Chocolate Cake
Store refrigerated or in an airtight container for up to 3 days.
More Chocolate Peanut Butter Recipes
- No Bake Peanut Butter Chocolate Pie
- Peanut Butter High Hat Cupcakes
- Snickers Peanut Butter Cheesecake
- Chocolate Cupcakes with Peanut Butter Frosting
- Chocolate Peanut Butter Ice Cream
What do you think of this amazing Reese’s chocolate cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Chocolate Peanut Butter Cake Recipe
Chocolate Peanut Butter Cake
Chocolate peanut butter cake is a peanut lover’s dream dessert! A dark chocolate cake recipe with peanut butter frosting makes this chocolate peanut butter cake decadent and delicious!
Ingredients
Dark Chocolate Cake:
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 cups hot water (Or 1 cup hot water plus 1 cup hot coffee)
- 5 ounces dark chocolate, chopped and melted
- 6 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
Peanut Butter Frosting:
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 ½ cups powdered sugar
- 1 ½ tablespoons milk
Chocolate Glaze:
- 4 tablespoons unsalted butter
- 2 tablespoons milk
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped
- 1 cup powdered sugar, sifted
Instructions
For the Cake:
- Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.
- In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.
- In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.
- Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.
- Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.
- Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.
For Peanut Butter Frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.
- Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.
- Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.
For the Chocolate Glaze:
- In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and stir in the chocolate until melted.
- Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted chilled cake and allow drizzle to drip. Let glaze set before topping with candy. Serve!
- Store refrigerated or in an airtight container for up to 3 days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 489Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 515mgCarbohydrates: 68gFiber: 3gSugar: 50gProtein: 7g
Chocolate & peanut butter is one of my favorite pairings, so I really can’t wait to give this cake a try! Pinned it! Thanks so much for sharing the recipe!
Thank Kim for sharing on Pinterest!! It’s a great cake if you ever get to try it 🙂
Yay for completing a 5k, Zainab! Ha, I would probably half run/half walk it as well. The longest I’ve run (when I say run, I mean jog) is about 2.75 miles without stopping.
I am in love with this cake. Seriously, if it was in front of me, I’d probably gobble all of it up. haha! Thanks so much for sharing at Marvelous Mondays. Pinning and sharing on all of the social media! Have a great week, Zainab!
Oh my that’s amazing! I stop every mile and a half and walk lol. I dislike running very much but it’s a great way to exercise and I try it once in a while. Otherwise, I can zumba all the way for my cardio! Thanks for sharing everywhere! You are truly amazing 😉
Gorgeous gorgeous gorgeous and also totally over the top out of control. LOVE this!! I lie with a peanut butter chocolate junkie too and I am TOTALLY gonna make him this next time I have an excuse! Thanks so much for sharing this at Saturday Night Fever! Be sure to check back to see if you were featured and leave us some more goodies!
Thanks Heather. Peanut butter chocolate junkies are the best :). Thanks for hosting each week!
Holy Moses! This looks amazing!!
Thanks Val!
I would totally eat the whole cake all by myself! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly for hosting each week!!
This cake is gorgeous! I especially love the candy on top. My dad’s birthday is next week and this would make a great cake to celebrate with.
Thanks Megan! I hope you try it for your dad 🙂
wow so yummy looking!!
Thank you Shamene!
This just looks crazy good!!!
Thanks Erin!
This looks fantastic!! My husband’s birthday is this week and he just told me last night that he wants chocolate & peanut butter..this is PERFECT! He will flip for this! One question-how “dark” i.e. what is the cacao content of the chocolate you used? Thanks!!
Thanks Erin! I used Hershey’s Special Dark Cocoa that is 100% cocoa. It was a dreamy decadent chocolate cake. Of course you don’t have to use dark, any cocoa will be fine. Let me know if your husband enjoys this. Mine asked for it next year already 🙂
You can’t go wrong with peanut butter + chocolate. What a beautiful cake!!
Clickin’ in from #SITSSharefest.
Thanks Shana!
Reese’s are my biggest weakness ever! I’m definitely pinning this!! It’s beautiful! Visiting from the SITS Sharefest!
Mandi the Reese’s unwrapped bites have been my latest weakness. I can’t seem to stop myself. Thanks for sharing!
Zainab, this cake looks absolutely incredible! Wow! Thank you so much for sharing it at Best of the Weekend! Pinning, of course! Have a great evening and enjoy the weekend!
Thank you so much for sharing Cindy! Have a great weekend 🙂