There’s something incredibly satisfying about a rich, chocolate cake adorned with the heavenly combination of chocolate and peanut butter. This easy Chocolate Peanut Butter Cake is everything you dream of—decadent, moist, and an absolute crowd-pleaser. The layers of fluffy cake complemented with creamy peanut butter frosting create a whimsical dessert that’s hard to resist. Perfect for any occasion, whether it’s a birthday celebration, a casual get-together, or simply a treat for yourself, this cake has a way of transforming an ordinary day into something special.

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I remember the first time I made this cake—it was a rainy afternoon, and the air was filled with the comforting aroma of baking chocolate. I had some friends over, and I thought, why not whip up something magical? That decision led to squeals of delight and smiles all around. The combination of rich chocolate and nutty peanut butter is a classic for a reason, and this recipe is so easy, even the most novice bakers will impress their guests. So, grab your mixing bowls, and let’s create a dessert that will surely leave your friends and family talking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Peanut Butter Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Peanut Butter Cake

Why You’ll Love This Recipe

Simple & Quick: With only 35 minutes of prep time and straightforward steps, you’ll have this delicious dessert ready in no time.
Irresistible Flavor: The deep, rich chocolate flavor pairs perfectly with smooth peanut butter, creating an explosion of taste that’s hard to forget.
Eye-Catching Appeal: With its generous frosting and playful decorations, this cake is as much a feast for the eyes as it is for the palate.
Flexible Serving: Perfect for any occasion, whether it’s a party or a cozy family dinner, this cake is sure to satisfy.
Diet-Friendly Options: If needed, adjust it for gluten-free or dairy-free diets with a few simple swaps.

Ingredients You’ll Need

2 cups all-purpose flour: For structure and stability, always measure properly for the best results.
2 cups granulated sugar: Sweetens the batter and adds moisture; you could substitute with coconut sugar for a different flavor.
¾ cup dutch-processed cocoa powder: Gives that rich, chocolatey essence. Dutch-processed mellows the acidity for a deeper flavor.
2 teaspoons baking powder: This is essential for leavening; make sure it’s fresh for optimal rise.
1 ½ teaspoons baking soda: Another leavening agent to ensure your cake is fluffy.
1 teaspoon fine sea salt: Enhances all the flavors in your cake; don’t skip it!
¾ cup whole milk: Adds moisture; can be swapped with almond or oat milk for dairy-free options.
½ cup vegetable oil: Keeps the cake moist; you may use melted coconut oil if desired.
¼ cup full-fat sour cream: Adds creaminess and moisture; plain yogurt can be used in a pinch.
2 large eggs, lightly beaten: Binds the cake together; room temperature eggs work best.
2 teaspoons vanilla extract: Pure vanilla extract enhances flavor beautifully; always go for quality.
1 cup hot coffee: Coffee brings out the richness of chocolate; you can substitute with boiling water.
⅔ cup peanut butter: The star ingredient in our frosting; creamy or natural will work just fine.
6 ounces full-fat block cream cheese (room temperature): Imparts richness and creaminess to the frosting.
5 tablespoons unsalted butter (room temperature): Adds creaminess and helps with spreading the frosting.
2 teaspoons vanilla extract: A lovely complement to peanut butter in the frosting.
1 pinch fine sea salt: Just a hint balances the flavors of the frosting.
2 cups confectioners’ sugar: Essential for sweetness and thickening the frosting.
2 tablespoons semisweet chocolate chips: For the chocolate ganache; use high-quality chocolate for the best results.
1 tablespoon heavy whipping cream: Helps create that luscious ganache texture.
8 Reese’s miniature cups (halved or quartered): Fun toppings that add a delightful crunch and extra peanut butter flavor.
¾ cup Reese’s minis: For extra pizzazz and a pop of peanut butter flavor.
2 tablespoons peanut butter: More drizzling goodness; feel free to use creamy or crunchy.

How to Make Chocolate Peanut Butter Cake

Preheat Your Oven: Begin by preheating your oven to 350ºF. Line a 9×13 metal baking pan with parchment paper, making sure it’s all covered to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of cocoa powder, 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine sea salt. This will create the base for our rich cake.
Combine Wet Ingredients: Add ¾ cup of whole milk, ½ cup of vegetable oil, ¼ cup of full-fat sour cream, 2 beaten eggs, and 2 teaspoons of vanilla extract to the dry ingredients. Stir until well combined. Don’t worry if your batter looks a bit thick; that’s just what we want.
Incorporate Hot Coffee: Carefully mix in 1 cup of hot coffee. The batter will become thin, which is just perfect for a light and fluffy cake.
Bake the Cake: Pour the batter into your prepared pan, smoothing it out evenly. Bake for 30-35 minutes, or until the top springs back when gently pressed and a cake tester comes out clean or with a few moist crumbs.
Cool Completely: Allow the cake to cool completely in the pan on a wire rack. Patience is key here!
Prepare the Frosting: In the bowl of a stand mixer (using the paddle attachment) or a large mixing bowl with an electric mixer, beat together ⅔ cup of peanut butter, 6 ounces of cream cheese, and 5 tablespoons of unsalted butter on high speed until smooth, about 1 minute.
Add Flavorings: Mix in 2 teaspoons of vanilla extract and a pinch of fine sea salt until combined.
Incorporate Confectioners’ Sugar: With the mixer on low speed, gradually add in 2 cups of confectioners’ sugar. Once combined, beat on high speed until the mixture is creamy.
Make the Chocolate Ganache: Place 2 tablespoons of semisweet chocolate chips and 1 tablespoon of heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds on 70% power, stirring until melted and smooth. Set aside to cool slightly.
Spread the Frosting: Once the cake is completely cool, spread the peanut butter frosting over the top of the cake using a large offset spatula.
Add Toppings: Sprinkle the halved or quartered Reese’s cups over the frosted cake for that undeniable crunch and peanut butter punch.
Drizzle with Ganache: Using a piping bag or a spoon, drizzle the chocolate ganache across the top of the cake artistically.
Finish with Peanut Butter: In another bowl, microwave 2 tablespoons of peanut butter for 10-15 seconds on 50% power until it’s pourable. Drizzle this over the cake for an extra touch.
Slice and Serve: Now, slice the cake into squares and serve it up. Get ready for praise!

Storing & Reheating

To keep your Chocolate Peanut Butter Cake fresh, store it covered at room temperature for up to 2 days. If you want to extend its life, you can refrigerate it for up to a week in an airtight container. For longer storage, freeze the cake (preferably un-frosted) for up to 3 months. When you’re ready to indulge, simply thaw it in the fridge overnight. You can reheat individual slices in the microwave for about 10-15 seconds for a warm treat, but keep in mind the texture might change slightly.

Chef’s Helpful Tips

Avoid overmixing your batter once you add the wet ingredients; this can lead to a denser cake.
Always check that your baking powder and baking soda are fresh; they lose potency over time, affecting rise.
Leaving eggs and dairy ingredients out to come to room temperature can result in a better batter and texture.
Use a sharp knife to cut the cake; this will help maintain clean edges and a professional look.
Experiment with different toppings—perhaps crushed nuts or a drizzle of caramel sauce for a unique twist.

There’s no denying the joyful celebration a slice of Chocolate Peanut Butter Cake brings to any table. The velvety layers and creamy frosting create a comforting experience that feels both indulgent and nostalgic. So whether it’s for a birthday, a casual family gathering, or just because you deserve a treat, this recipe delivers time and time again. Every bite brings joy and satisfaction; I can’t wait for you to try it out!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just cool and frost it just before serving for the best texture and flavor. If making it early, store it in the fridge and bring it back to room temperature before serving.

What’s the best way to store the cake?

Store your unfrosted Chocolate Peanut Butter Cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. If freezing, wrap it well in plastic wrap and then foil to prevent freezer burn. It can last up to three months in the freezer.

Can I substitute ingredients?

Yes, many ingredients have great alternatives. For instance, use coconut oil in place of vegetable oil or Greek yogurt instead of sour cream. For gluten-free options, swap all-purpose flour with a gluten-free blend that measures cup-for-cup.

How do I know when the cake is done baking?

Check for doneness by gently pressing the top of the cake; it should spring back. You can also insert a toothpick in the center; it should come out clean or with a few moist crumbs attached. Remember that ovens can vary, so keep an eye on it!

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