Chocolate And Peanut Butter Cake
Chocolate and Peanut Butter Cake is a classic combination that never fails to satisfy.
This decadent dessert brings together the rich flavors of chocolate and the nutty sweetness of peanut butter. It’s the perfect indulgence!
For a year-round popular dessert, you can’t go past this Chocolate and Peanut Butter Cake. Two rich chocolate cake layers sandwiched together and completely covered with peanut butter buttercream is a dream for a peanut butter lover!
Did you know that peanut butter isn’t as common in Italy as it is in other countries like the United States? Some grocery stores stock it but it’s not that easy to find. I credit my Italian parents for being very open to new foods and introducing me to one of my great loves – peanut butter! Without it, this amazing Chocolate and Peanut Butter Cake wouldn’t exist!
Why you’ll love this recipe
- Flavor: The combination of rich chocolate and nutty peanut butter creates an indulgent taste that is hard to resist.
- Nostalgia: If you loved peanut butter cups as a child, one bite of this Chocolate and Peanut Butter Cake will take you right back.
- Indulgence: Just like my Chocolate Tiramisu, the rich chocolate flavors and decadent texture of this cake make it a perfect indulgence for special occasions or simply as a treat.
- Presentation: This peanut butter chocolate cake can be decorated as I have with frosting and mini chocolate chips or frosting and a chocolate ganache drip making it an impressive dessert!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Basic Dry Ingredients: You’ll need some baking basics – all-purpose plain flour, granulated white sugar, baking powder, and baking soda plus powdered sugar for the frosting. All of these are easily available at your grocery store and keep well so you’ll be ready when you make my Chocolate Orange Cake.
- Unsweetened cocoa powder: For this chocolate cake recipe, try to purchase Dutch-processed cocoa powder. It has intensity and richness that natural cocoa powder doesn’t. Many grocery stores keep it. Check the ingredients on the label; that will usually tell you.
- Natural peanut butter: For this frosting recipe, purchase natural creamy peanut butter. This means that there are only peanuts and salt listed in the ingredients and it doesn’t contain chunky pieces of peanuts. It should be thick and creamy not thin and runny. I haven’t tested this recipe with any other type of peanut butter. It may work but I can’t be sure. In any case, natural peanut butter is delicious!
- Unsalted butter: I prefer to use unsalted butter but if you’ve only got salted butter go ahead and use that just remember to leave out the pinch of salt.
- Peanut oil: Along with butter, oil adds moisture and tenderness to the cake. Small bottles of peanut oil are available at the grocery and can be used in all your day-to-day cooking.
- Eggs: Choose the best quality eggs you can afford. It does make a difference whether you’re making homemade mushroom ravioli or cakes like this one.
- Buttermilk: You’ll find this in the dairy cabinet at the grocery store. The acidity in buttermilk works its magic to create a more tender and soft cake.
- Strong brewed coffee: Brewed coffee is great if you have it. Alternatively, make up a strong cup with instant coffee granules or powder. Did you know you can also use instant coffee in this Cappuccino Cake?
- Vanilla extract: For the best flavor, use vanilla extract, not vanilla essence or vanilla flavoring.
- Milk: Just a splash for the frosting. Use whatever milk you generally keep at home.
See recipe card for quantities.
Instructions
Preheat the oven to 340ºF/170ºC before beginning to prepare the cake batter. Butter two 8-inch round cake pans (20 cm), line the bases with parchment paper and flour the sides. Gently tap out any excess flour.
To ensure a smooth batter, sift or whisk any dry ingredients that may have formed clumps.
Mix all the cake ingredients in a stand mixer on low speed then on medium-high speed for 3 minutes until light and creamy.
Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 30-35 minutes. Cool on a wire rack.
Beat the butter, peanut butter, and vanilla extract until it is smooth and fluffy.
Mix in the powdered sugar gradually then add milk together until the frosting is creamy. Beat on high speed until fluffy.
Spread the first cake with a layer of frosting, and top with the second cake layer.
Frost the entire cake with the remaining frosting, covering both the top and sides.
Decorate the cake with your favorite toppings or designs to personalize it.
Marcellina’s Hint: For a light and fluffy cake, ensure all ingredients are at room temperature before mixing. This allows the fats and other ingredients to blend seamlessly, creating a smooth and airy batter.
Substitutions.
- Peanut Oil – another flavorless vegetable oil can be used. Corn oil and sunflower oil both make good substitutes.
- Buttermilk – create a substitute by adding two teaspoons of lemon juice or white vinegar to three-quarters of a cup of whole milk. Allow the mixture to sit for ten minutes before using.
- Milk – use a splash of heavy whipping cream or even water if you don’t have milk on hand.
Variations
- No Coffee – Instead of coffee simply use water or milk.
- Deluxe – Fold 1 cup of peanut butter chips through the prepared batter for an extra delicious peanut butter flavor.
- Double choc – Prepare chocolate ganache topping from my Chocolate Tart recipe to pour over the frosted cake just before serving! Be sure to let the topping cool before pouring over the peanut butter frosting.
Equipment
An electric stand mixer is great to have for this Chocolate and Peanut Butter Cake recipe. However, a hand-held electric mixer will work just as well. Two 8-inch round cake pans (20 cm) are also required plus the usual baking equipment such as spatulas, measuring cups, and spoons.
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Storage
If not serving the cake immediately, chill it in the fridge until the frosting is firm to the touch. Wrap it well in plastic or pop it into a container that can comfortably hold the cake. Store for 3-4 days. Bring chilled cake to room temperature before serving to enhance flavor.
This cake can be frozen for longer storage. Actually, it freezes very well. Freeze the frosted cake for 1-2 hours until the frosting is firm. Wrap the cake tightly in two layers of plastic wrap. Store the wrapped cake in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight or at cool room temperature before serving.
Top tips
- Always preheat your oven to the specified temperature before starting. This ensures that the cake bakes evenly and prevents the batter from deflating.
- Line the cake pans with parchment paper to prevent sticking. This makes it easier to remove the cake from the pan without damaging it.
- Use ingredients at room temperature for optimal texture and a light cake. When the fats and other ingredients are at room temperature, they combine more easily to create a smooth and airy batter.
- Use a scale or spoon and level flour to ensure accuracy. Then sieve or whisk dry ingredients like cocoa powder, flour, baking powder, and baking soda to prevent lumps.
- Refrigerate unfrosted cakes overnight for easier trimming and frosting.
- Use room temperature butter for the frosting. Cut into thin slices if necessary. Avoid melted or overly soft butter. Sieve the powdered sugar for a smooth frosting. Add more milk for thinner frosting, and more powdered sugar for thicker frosting.
FAQ
Yes, this cake freezes beautifully! To freeze, frost the cake and then chill it for 1-2 hours until the frosting sets. Wrap the cake tightly in two layers of plastic wrap and store it in the freezer for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature.
Yes! Peanut butter is great for baking. One of my family’s favorite cookies are these delicious Almond Flour Peanut Butter Cookies. Be sure to use the right type of peanut butter. It should be thick and creamy not thin and runny. Every country has different brands so it may take a bit of trial and error to get the right one.
The peanut butter and chocolate combination has been popular for decades and for a very good reason. Peanut butter has a savory, nutty flavor, while chocolate contrasts with a sweet, rich taste. It’s an irresistible match that will keep you coming back for more. If you’ve never tried it, this cake is one of the best examples!
Serving Suggestions
Just like my Nutella Cake, this Chocolate and Peanut Butter Cake is wonderful served with a small glass of Italian dessert wine like vin santo. On the dessert table, include some Italian cookies like Pignoli, Italian Wedding Cookies, and Cuccidati. If you’ve stored this cake in the fridge, remember to bring it back to cool room temperature before serving and just enjoy!
Related
Chocolate Cake with Caramel
Italian Carrot Cake
Pumpkin Bread with Cream Cheese Frosting
Easy Vanilla Cake
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Chocolate and Peanut Butter Cake
Equipment
- 2 8-inch (20 cm) round cake pans
Ingredients
Chocolate Cake
- 2 ¼ cups (290 grams) all purpose plain flour
- 1 ¾ cups (350 grams) granulated white sugar
- ⅔ cup (57 grams) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch salt
- 6 tablespoons (3 ounces/85 grams) unsalted butter at room temperature
- ⅓ cup (70 ml) peanut oil
- 3 eggs at room temperature
- ¾ cup (180 ml) buttermilk at cool room temperature
- ½ cup (120 ml) strong brewed coffee (cooled) See Note 1
Peanut Butter Frosting
- 1 cup (2 sticks/8oz/227 grams) unsalted butter at room temperature
- 1 cup (260 grams) natural smooth peanut butter (only peanuts and salt) See Note 2
- 2 teaspoons vanilla extract
- 3 (360 grams) cups powdered sugar (confectioners sugar)
- 2 tablespoons milk
Instructions
Bake the Chocolate Cake
- Preheat your oven to 340ºF (170ºC). Prepare two 8-inch (20 cm) round cake pans by greasing them with butter, lining the bottoms with parchment paper, and dusting the sides with flour. Shake off any excess flour.
- In the bowl of a stand mixer, combine the all purpose flour, granulated white sugar, cocoa powder, baking powder, baking soda, and salt. Stir well to mix and break up any clumps. If the cocoa powder is very lumpy, sift it before adding it to the bowl.
- Add the remaining ingredients to the bowl.
- Set the mixer to a low speed to blend the ingredients.
- Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
- Increase the mixer speed to medium and beat for about 3 minutes, or until the mixture is light in color and smooth.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes. The cakes are done when they have slightly risen, are coming away from the edges of the pans, and a skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then flip them to a wire rack. Use a second wire rack to flip each cake so that the top is facing up, and allow them to cool completely before frosting.
- While the cakes are cooling, prepare the Peanut Butter Frosting.
Prepare Peanut Butter Frosting
- Beat softened butter in a stand mixer until light and fluffy.
- Add peanut butter and blend until smooth.
- Stir in vanilla extract.
- Gradually add powdered sugar, mixing on low speed. Increase to medium and blend until smooth.
- Mix in milk, adding one tablespoon at a time, until desired consistency is reached.
- Beat on medium speed for 2-3 minutes until fluffy.
- Frost your cake or cupcakes. Store in an airtight container at room temperature for up to 2 days or refrigerate. Rewhip before use if chilled.
Frost and Assemble the Cake
- Once the cakes are completely cooled, use a serrated knife to trim the domed tops if needed.
- Place the first cake on a serving plate, keeping the top side facing up.
- Spread a generous cup of frosting evenly over the top of this cake, extending it slightly over the edges.
- Position the second cake upside down on top of the frosting, so its flat side is facing up.
- Use a long metal spatula to cover the entire cake with the remaining frosting making it as smooth as possible.
- Press mini chocolate chips around the bottom inch or more of the cake as shown in the photos above.
- Serve the cake immediately or cover and refrigerate for up to 3 days. For optimal taste and texture, let the cake sit at room temperature for about an hour before serving.
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Notes
- Instant coffee can be used. Or if you don’t want to add coffee just substitute with milk or water.
- Use a natural creamy peanut butter (not crunchy) for this recipe.
- Always preheat the oven to the specified temperature before starting.
- Line the cake pans with parchment paper to prevent sticking.
- Use ingredients at room temperature for optimal texture.
- Use a scale or spoon and level the flour into measuring cups.
- Sieve or whisk dry ingredients to prevent lumps.
- Refrigerate unfrosted cakes overnight for easier trimming.
- To soften butter quickly for the frosting, cut it into thin slices and allow it to stand at room temperature.
- Sieve the powdered sugar for a smooth frosting.
- Add more milk for thinner frosting or powdered sugar for thicker frosting.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.