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This Peanut Butter Chocolate Cake is irresistible: three layers of tender, moist chocolate cake finished with a silky peanut butter frosting. Rich chocolate and creamy peanut butter pair perfectly in every bite—expect requests for seconds.
This simple recipe is designed for anyone who loves the combination of peanut butter and chocolate. The chocolate layers are soft and moist, and the peanut butter frosting is smooth and spreadable. Using a dependable chocolate cake base and a creamy buttercream makes this cake a fast favorite for celebrations or cozy afternoons.
If you enjoy chocolate cake, you might also like Chocolate Coffee Cake, Chocolate Fudge Cupcakes or Chocolate Ganache Cake.
WHY THIS RECIPE WORKS
- Simple chocolate layers: Soft, tender cake layers that are quick to prepare.
- Luxurious peanut butter frosting: A rich, creamy buttercream that spreads smoothly and keeps well.
- Fast and impressive: Easy to make yet elegant enough for special occasions.
INGREDIENT NOTES
Below are key ingredients and why they matter. For exact quantities refer to the recipe card.
- All-purpose flour: Use flour with 10–11% protein for a light, tender crumb.
- Cornstarch: Adds extra softness to the cake.
- Sugars: Granulated sugar provides sweetness and moisture; brown sugar adds a subtle caramel note.
- Baking powder and baking soda: Provide lift for a fluffy texture.
- Salt: Enhances and balances the chocolate flavor.
- Eggs: Use room-temperature eggs for better emulsification and volume.
- Coffee: Freshly brewed coffee intensifies the chocolate taste; hot water can be used as a substitute.
- Oil: Neutral-flavored oil (canola, vegetable) keeps the cake moist.
- Sour cream: Adds moisture and tender structure to the cake.
- Unsweetened cocoa powder: Dutch-process cocoa gives a deep, rounded chocolate flavor.
- Butter and creamy peanut butter: For the best buttercream texture use softened butter and a smooth peanut butter like Skippy or Jif.
STEP BY STEP INSTRUCTIONS
Follow these steps to bake and assemble the cake. A stand mixer with a paddle attachment or a hand mixer is helpful. You will need three 20 cm (8-inch) round cake pans lined with parchment paper.
The full recipe ingredients and measurements are provided in the recipe card below.
Preheat the oven to 170ºC / 340ºF (conventional) and line three 20 cm / 8-inch cake pans with parchment paper.
STEP 1: Combine all dry ingredients in a large bowl and stir to blend. In a separate bowl whisk together the wet ingredients until combined.
STEP 2: Gradually pour the wet ingredients into the dry and mix gently until the batter is smooth and lump-free.
STEP 3: Divide the batter between the prepared pans and bake for 28–30 minutes or until a cake tester comes out clean. Cool on a wire rack; remove from pans after about 5 minutes and let cool completely.
BUTTERCREAM AND ASSEMBLING
STEP 1: In a stand mixer (paddle) or with a hand mixer, beat the butter and peanut butter on medium-high for 2 minutes. Scrape the bowl and beat another 2 minutes until smooth.
STEP 2: Add the powdered sugar, vanilla and milk in two additions. Mix on low until each addition is incorporated, scrape the bowl, then mix on low for 1 more minute.
STEP 3: Level the cooled cake layers with a serrated knife so the tops are even.
STEP 4: Place the first layer on your serving board, add two generous scoops of frosting and spread evenly with an offset spatula. Repeat with the second layer, then top with the final layer and apply a thin crumb coat around the cake.
STEP 5: Finish the decoration with reserved cake crumbs, peanut butter cups (mini or large), and a few peanuts around the edge as desired.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams yields the most reliable and consistent results.
- Don’t overmix: Finish with a gentle fold using a spatula to ensure everything is evenly combined without overworking the batter.
- Choose the right pan color: Light-colored aluminum pans bake more gently and help prevent a thick, dry crust; dark pans can brown faster and may dry the cake.
FAQ
Yes. Use full-fat Greek yogurt in a 1:1 substitution.
Yes. Bake the layers and wrap them well (they freeze and defrost quickly). Store the frosting at room temperature in an airtight container and remix before assembling. Assemble the cake the next day.
Insert a cake tester or toothpick into the center; when it comes out clean or with a few dry crumbs, the layers are done.
HOW TO STORE
Store the cake covered at room temperature in an airtight container or wrapped in plastic. It is best eaten within a few days for optimal texture and flavor.
Other Layer Cake Recipes To Try
If you enjoyed this cake, please leave a star review and tag @juliemarieeats on Instagram. Follow for more recipe ideas and inspiration.
Simple Peanut Butter Chocolate Cake
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Equipment
- 3x 20 cm (8 in) baking pan
Ingredients
CHOCOLATE CAKE LAYERS
- 360 g warm coffee or water (for instant coffee: use 2 tsp instant)
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp salt
- 165 g vegetable oil
- 270 g sour cream (14–18%), room temperature
- 3 large eggs, room temperature
- 3 tsp vanilla extract
PEANUT BUTTER FROSTING
- 200 g butter, room temperature
- 210 g creamy peanut butter
- 310 g powdered sugar
- 1 ½–2 tbsp whole milk, room temperature
- 1 ¼ tsp vanilla extract
DECORATION (OPTIONAL)
- Large and mini peanut butter cups
- Small handful of peanuts
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven to 170ºC / 340ºF and line three 20 cm / 8-inch pans with parchment.
- Make the coffee and let it cool slightly while preparing the other ingredients.
- Sift and combine the dry ingredients in a bowl.
- Whisk the wet ingredients, including the coffee, in a separate bowl; avoid overbeating the eggs.
- Slowly combine wet and dry ingredients until the batter is smooth and free of lumps.
- Divide the batter among the prepared pans and bake 28–30 minutes or until a tester comes out clean. Cool completely before frosting.
PEANUT BUTTER FROSTING
- Sift the powdered sugar. Beat butter and peanut butter for 2 minutes, scrape the bowl and beat another 2 minutes.
- Add powdered sugar, vanilla and milk in two additions, mixing on low until incorporated. Scrape and mix 1 minute more.
ASSEMBLING
- Level each cooled layer, then place the first layer on your serving board. Spread frosting between layers and apply a thin crumb coat to the outside.
- Finish decorating with cake crumbs, peanut butter cups and peanuts around the edge as desired.
Nutrition
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