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
Making this cake today. Any special hints as to how I can have it turn out perfect?
To be honest it’s pretty easy! I’m sure you will make a great one. Let me know how it goes.
Strawberry Lavendar sounds good, but this chocolate peanut butter cake is EXACTLY what I want for my birthday cake! Love it!