Chocolate Peanut Butter Cake

Indulge in the ultimate treat with Chocolate Peanut Butter Cake, a decadent dessert featuring moist chocolate cake, rich fudge filling, and creamy peanut butter frosting. This Peanut Butter Chocolate Dessert is perfect for birthdays, holiday parties, or a cozy weekend treat. Ready in about 1 hour, Chocolate Peanut Butter Cake is sure to impress with its perfect balance of flavors. Let’s bake this crowd-pleaser!

Ingredients for Chocolate Peanut Butter Cake

Here’s what you’ll need for Chocolate Peanut Butter Cake (makes one 9×13-inch cake, serves 12):

Cake:

• 2 cups (240g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 1 tsp (5g) baking powder
• 1 tsp (5g) baking soda
• ½ tsp (2g) salt
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk, room temperature
• ½ cup (120ml) vegetable oil
• 2 tsp (10ml) vanilla extract
• 1 cup (240ml) boiling water
• ½ cup (120g) sour cream

Fudge Filling (Optional):

• 1 cup (175g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream
• 2 tbsp (28g) unsalted butter
• 1 tsp (5ml) vanilla extract

 Peanut Butter Frosting:

• 1 cup (250g) creamy peanut butter (commercial, not natural)
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• ¼ cup (60ml) heavy cream
• 1 tsp (5ml) vanilla extract
• Pinch of salt

Equipment

• Mixing bowls
• Electric mixer
• 9×13-inch baking pan
• Whisk
• Spatula
• Small saucepan (for fudge filling)
• Wire rack

Ingredient Tips

• Cocoa Powder: Use unsweetened cocoa for balanced flavor in Peanut Butter Chocolate Dessert.
• Peanut Butter: Commercial creamy peanut butter ensures smooth frosting; avoid natural peanut butter to prevent separation.
• Sour Cream: Adds moisture and tang; full-fat works best.
• Eggs and Milk: Room temperature for a smooth batter.
• Chocolate Chips: Semi-sweet balances the sweet frosting; dark chocolate works for a richer filling.

Directions for Chocolate Peanut Butter Cake

Let’s create this indulgent Peanut Butter Chocolate Dessert!

Preheat the Oven

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.

Mix Dry Ingredients

1. In a medium bowl, I sift 2 cups flour, ¾ cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
2. I set this aside for the base of Chocolate Peanut Butter Cake.

Mix Wet Ingredients

1. In a large bowl, I whisk 1 ½ cups granulated sugar, 2 eggs, 1 cup milk, ½ cup vegetable oil, and 2 tsp vanilla extract until smooth.

Combine Ingredients

1. I gradually fold the dry ingredients into the wet, mixing until just combined to avoid a dense cake. I slowly pour in 1 cup boiling water, stirring gently—the batter will be thin. I fold in ½ cup sour cream for richness and stability.

Bake the Cake

1. I pour the batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
2. I cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Fudge Filling (Optional)

1. In a small saucepan, I melt 1 cup chocolate chips, ½ cup heavy cream, 2 tbsp butter, and 1 tsp vanilla extract over low heat, stirring until smooth. I let it cool slightly until spreadable.

Make the Peanut Butter Frosting

1. I beat ½ cup softened butter and 1 cup creamy peanut butter until fluffy.
2. I gradually add 2 cups powdered sugar, ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt, beating until smooth and spreadable.

Assemble the Cake

1. If using the fudge filling, I spread it evenly over the cooled cake and let it set for 15 minutes.
2. I then spread the peanut butter frosting over the top, creating soft swirls with a spatula.

Serve

1. I slice and serve the cake at room temperature, savoring its rich, creamy flavors with a hot drink or dessert board.

Nutrition

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: ~60 minutes
• Servings: 12 (~100g per serving)
• Calories: ~450 kcal per serving (with fudge filling)
• Macros per Serving: 55g carbs, 7g protein, 25g fat, 2g fiber

Nutrition Disclaimer

Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.

Variations for Chocolate Peanut Butter Cake

Try these twists on Peanut Butter Chocolate Dessert:

• No Fudge Filling: Skip the fudge layer for a simpler, lighter cake.
• Gluten-Free: Use gluten-free all-purpose flour for dietary needs.
• Nut Crunch: Sprinkle ¼ cup chopped peanuts over the frosting for texture, inspired by Food and Tips’ Blueberry Swirl Sugar Cookies.
• Mocha Twist: Add 1 tsp instant coffee to the fudge filling for a coffee-chocolate flavor.
• Vegan Option: Use plant-based butter, coconut milk, and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan Chocolate Peanut Butter Cake.

Serving Ideas:

• Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a decadent treat.
• Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light contrast.
• Enjoy with Food and Tips’ Coconut Cooler for a refreshing twist.

Storage

I store Chocolate Peanut Butter Cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. I let refrigerated slices sit at room temperature for 30 minutes before serving to soften the frosting. For freezing, I wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months, thawing overnight in the refrigerator.

Serving Tips

• Presentation: Serve slices on a platter with a drizzle of melted chocolate for elegance.
• Garnish: Sprinkle with crushed peanuts or chocolate shavings for flair.
• Pairing: Enjoy with coffee, milk, or Food and Tips’ Grilled Lemon Herb Chicken for a unique meal.
• Portion Size: 1 slice per serving for dessert; cut smaller for a snack.
• Occasions: Perfect for birthdays, holidays, or cozy gatherings with Chocolate Peanut Butter Cake.

FAQs About Chocolate Peanut Butter Cake

Here are answers to common questions about making Chocolate Peanut Butter Cake:

Can I use natural peanut butter for the frosting?
No, commercial creamy peanut butter is best to avoid separation and ensure smooth frosting.

Can I freeze the cake?
Yes, freeze slices in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator.

Can I substitute buttermilk for sour cream?
Yes, but sour cream provides better moisture and a richer texture for this cake.

How do I prevent a dense cake?
Avoid overmixing the batter and ensure accurate measurements for a tender crumb.

Can I make this vegan?
Yes, use plant-based butter, coconut milk, and a flax egg for a vegan-friendly cake.

More Delicious Cake Recipes You’ll Love

• Mango Cake Recipe with Whipped Cream Layers
• Italian Cream Cake Recipe
• Pistachio Chocolate Lava Cakes

Conclusion

Chocolate Peanut Butter Cake is a decadent, crowd-pleasing dessert that combines rich chocolate and creamy peanut butter in every bite. Perfect for any celebration or cozy treat, it’s easy to make and endlessly customizable. Try Chocolate Peanut Butter Cake and elevate your baking game!