Chocolate Peanut Butter Cake
Indulge in the ultimate dessert experience with this rich and decadent Chocolate Peanut Butter Cake—a perfect harmony of moist chocolate layers and creamy peanut butter frosting. This easy-to-make cake showcases a fluffy, cocoa-infused crumb balanced by a velvety frosting made with real peanut butter and a hint of sweetness. Whether topped with mini chocolate chips, crunchy chopped peanuts, or enjoyed as-is, this showstopping treat is ideal for birthdays, celebrations, or satisfying your most intense chocolate-peanut butter cravings. Ready in just an hour, this crowd-pleasing recipe is a must-try for any dessert enthusiast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 1 cup Creamy peanut butter
- 3 cups Powdered sugar
- 0.25 cup Milk
- 0.25 cup Mini chocolate chips (optional, for garnish)
- 0.25 cup Chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Slowly pour in the boiling water while mixing. The batter will be thin—this is normal. Mix until fully incorporated.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
While the cakes are cooling, prepare the peanut butter frosting. In a large mixing bowl, beat the unsalted butter and peanut butter together until smooth and creamy.
Gradually add the powdered sugar, beating well after each addition.
Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
Place the second cake layer on top of the frosting. Spread frosting evenly over the top and sides of the cake.
If desired, garnish with mini chocolate chips and chopped peanuts around the edges or on top.
Refrigerate the cake for 20-30 minutes to set the frosting before serving. Enjoy!
Nutrition Facts
Calories |
8212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.6 g | 514% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6661 mg | 290% | |
| Total Carbohydrate | 1165.3 g | 424% | |
| Dietary Fiber | 93.0 g | 332% | |
| Total Sugars | 821.4 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 901 mg | 69% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 5498 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
