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A realistic slice of homemade chocolate peanut butter cake with dark, moist layers, creamy peanut butter frosting, glossy chocolate ganache, and a topping of peanuts and chocolate candies on a white plate.

Chocolate Peanut Butter Cake

5 from 1 vote
A rich, moist Chocolate Peanut Butter Cake layered with smooth peanut butter frosting that stays tender for days—thanks to a secret ingredient! This crowd-pleaser is easy to make, forgiving for beginners, and always gets rave reviews at parties.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake:
  • 1¾ cups All-purpose flour
  • ¾ cup Cocoa powder - Unsweetened
  • 1 cup Granulated sugar
  • ½ cup Brown sugar - Light or dark
  • 2 Eggs - Room temperature
  • ½ cup Vegetable oil - Or melted butter
  • 1 cup Buttermilk - Or milk + 1 tablespoon vinegar
  • 1 cup Hot coffee - Slightly cooled
  • 2 teaspoon Vanilla extract
  • 1½ teaspoon Baking soda
  • 1½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 tablespoon Mayonnaise - Optional for extra moisture
For the Peanut Butter Frosting:
  • 1 cup Creamy peanut butter - Or crunchy if preferred
  • ½ cup Butter - Softened
  • 2½ cups Powdered sugar
  • 2–4 tablespoon Heavy cream - Adjust for consistency
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - Optional
Optional Extras:
  • ½ cup Mini chocolate chips - For garnish or mix-in
  • ½ cup Chopped peanuts - For texture
  • ¼ cup Chocolate ganache - For drizzling
  • ½ cup Crushed peanut butter cups - For topping

Equipment

  • 2 9-inch round cake pans (Greased and lined with parchment)
  • 1 Electric mixer (Hand or stand)
  • 2–3 Mixing bowls (Large)
  • 1 set Measuring cups & spoons
  • 1–2 Wire cooling racks

Method
 

  1. Preheat the oven to 350°F, grease two 9-inch pans, and line the bottoms with parchment paper.
  2. In separate bowls, mix the dry ingredients and whisk the wet ingredients, then combine and stir in hot coffee.
  3. Pour the batter evenly into the pans and bake for 28–32 minutes, or until a toothpick comes out clean.
  4. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  5. Beat butter until fluffy, add peanut butter, then gradually mix in powdered sugar, cream, and vanilla.
  6. Place one cake layer on a plate, spread frosting, add the second layer, frost the top and sides, and decorate.

Nutrition

Serving: 125gCalories: 480kcalCarbohydrates: 55gProtein: 7gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 55mgSodium: 310mgPotassium: 280mgFiber: 3gSugar: 38gVitamin A: 420IUVitamin C: 0.1mgCalcium: 75mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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