Peanut Butter Chocolate Cake: The Ultimate Indulgent Dessert Recipe
Have you ever craved a dessert that combines the rich, nutty flavor of peanut butter with the decadent sweetness of chocolate? This peanut butter chocolate cake is the answer to your dessert dreams. Making this cake at home allows you to control the quality of ingredients, adjust sweetness to your preference, and create a show-stopping centerpiece for any celebration. Whether you're hosting a birthday party, holiday gathering, or simply treating yourself, this homemade peanut butter chocolate cake recipe delivers bakery-quality results without the hefty price tag. The moist chocolate layers paired with creamy peanut butter frosting create an irresistible combination that will have everyone asking for seconds.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- Optional: ¼ cup chocolate chips for garnish
- Optional: 2 tablespoons chopped peanuts for topping
Timing / Cooking Schedule
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes (plus 1 hour cooling time)
This timeline doesn't include cooling and frosting, so plan for about 2 hours total from start to serving. The active work is minimal, making it perfect for weekend baking projects.
Step-by-Step Instructions
Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy removal. Pro tip: Dust the greased pans lightly with cocoa powder instead of flour for a cleaner appearance on dark cakes.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking thoroughly distributes the leavening agents evenly, ensuring your peanut butter chocolate cake rises uniformly.
Step 3: Combine Wet Ingredients Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until well combined. The batter will be thick at this stage—this is normal.
Step 4: Add Boiling Water Carefully stir in the boiling water. The batter will become very thin, almost like liquid. Don't worry—this creates an incredibly moist cake. Mix just until combined to avoid overmixing.
Step 5: Bake Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door during the first 25 minutes to prevent sinking.
Step 6: Make the Frosting While cakes cool, beat peanut butter and butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla and beat until light and fluffy, about 3-4 minutes.
Step 7: Assemble Once cakes are completely cool, place one layer on your serving plate. Spread a generous amount of peanut butter frosting on top. Place the second layer on top and frost the entire cake. Garnish with chocolate chips and chopped peanuts if desired.
Nutritional Information
Per serving (serves 12):
- Calories: 580
- Protein: 10g
- Carbohydrates: 72g
- Fat: 30g
- Fiber: 3g
- Calcium: 8% DV
- Iron: 15% DV
Tips, Variations, or Cooking Advice
Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free flour blend. For dairy-free needs, use almond milk and coconut oil, and choose a dairy-free peanut butter alternative or coconut cream frosting.
Flavor Variations: Add espresso powder (2 teaspoons) to intensify chocolate flavor. For a salted caramel twist, drizzle caramel sauce between layers and sprinkle with sea salt.
Make-Ahead Tips: Bake cake layers up to 2 days ahead and store wrapped in plastic wrap at room temperature. Frosting can be made 3 days ahead and refrigerated; bring to room temperature before using.
Serving Suggestions: Pair with vanilla ice cream or fresh berries for contrast. This peanut butter chocolate cake also pairs beautifully with coffee or cold milk.
Common Mistakes to Avoid
Overmixing the Batter: Once you add the boiling water, stir just until combined. Overmixing develops gluten and creates a tough, dense cake instead of a tender crumb.
Frosting Warm Cake: Always wait until cake layers are completely cool before frosting. Warm cake will melt the frosting, causing it to slide off and creating a messy presentation.
Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Baking at too high a temperature causes doming and cracking; too low results in dense, undercooked centers.
Not Measuring Flour Correctly: Spoon flour into measuring cups and level off with a knife. Scooping directly from the bag packs too much flour, resulting in dry cake.
Skipping the Parchment Paper: Even greased pans can stick. Parchment paper provides insurance for easy release, especially with this moist batter.
Storage / Leftovers Tips
Store your peanut butter chocolate cake recipe creation in an airtight container at room temperature for up to 3 days. The peanut butter frosting remains stable without refrigeration, though refrigeration extends freshness to 5 days—just bring to room temperature 30 minutes before serving for best texture.
For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Frosted cake can be frozen for 2 months; freeze uncovered for 1 hour until frosting is firm, then wrap carefully. Thaw overnight in the refrigerator.
Individual slices can be wrapped and frozen for grab-and-go treats. Microwave frozen slices for 20-30 seconds for a warm, freshly-baked taste. The combination of peanut butter chocolate cake flavors actually intensifies slightly after a day, making leftovers even more delicious than the fresh-baked version.
