Irresistible Homemade Chocolate Peanut Butter Cake Recipe

Rich, creamy chocolate peanut butter cake weaves magic through every delectable slice, promising pure indulgence.

Layers of decadent goodness beckon with irresistible charm.

Nutty undertones dance alongside smooth chocolate, creating a symphony of flavors.

Crafted with passion, this dessert brings comfort and joy to any gathering.

Sweet meets savory in a delightful collision of ingredients.

Smooth frosting blankets moist cake layers, whispering promises of deliciousness.

Grab a fork and let each bite transport you to dessert paradise.

Why Homemade Chocolate Peanut Butter Cake Shines

• Savor Rich Flavor Combinations: Dive into a dessert that blends chocolate, peanut butter, and banana in a heavenly symphony of tastes that dance on your palate.
• Craft with Minimal Effort: No baking required means you can create this showstopping dessert with simple mixing and layering techniques perfect for home cooks of all skill levels.
• Perfect for Crowd-Pleasing Moments: This trifle serves multiple people, making it an ideal dessert for family gatherings, potlucks, or when you want to impress friends with minimal kitchen time.
• Customize with Ease: Feel free to swap ingredients or add personal touches like extra chocolate shavings or different types of cookies to make this recipe uniquely yours.

Ingredients Needed for Homemade Chocolate Peanut Butter Cake

• All-Purpose Flour: A foundational ingredient that provides structure and texture to the chocolate cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Sugar: Adds sweetness and helps create a tender cake crumb.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances and balances the overall flavor of the cake.

• Eggs: Bind the ingredients together and contribute to the cake's rich texture.
• Milk: Adds moisture and helps create a smooth, tender cake.
• Vegetable Oil: Ensures the cake remains moist and soft.
• Vanilla Extract: Provides a warm, classic flavor that complements the chocolate.
• Boiling Water: Helps to bloom the cocoa powder and create a thin, smooth batter.

• Peanut Butter, Butter: Create a creamy, rich base for the frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Heavy Cream: Adds smoothness and helps create a fluffy frosting texture.

How to Make Homemade Chocolate Peanut Butter Cake

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F (175°C). Grab your cake pans and give them a generous coating of grease to prevent any sticky situations.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Whisk these dry ingredients until they’re perfectly blended.

Step 3: Create Cake Batter

• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Beat the mixture on medium speed until it’s silky smooth.

Slowly pour in boiling water and mix – don’t worry if the batter looks super thin, that’s totally normal!

Step 4: Bake the Cake Layers

Divide the batter evenly between your prepared pans.

Slide them into the preheated oven and bake for 30-35 minutes. Pro tip: The cake is done when a toothpick comes out clean.

Step 5: Cool the Cake

Let the cakes hang out in their pans for 10 minutes. Then carefully transfer them to wire racks to cool completely.

Step 6: Whip Up Peanut Butter Frosting

• Creamy peanut butter
• Softened butter

• Powdered sugar
• Heavy cream

Keep beating until the frosting is light and fluffy.

Step 7: Frost and Serve

Once the cakes are completely cool, spread that dreamy peanut butter frosting between layers and all over the cake. Get ready to wow everyone with your baking skills!

Pro Tips for Homemade Chocolate Peanut Butter Cake

• Swap regular milk with almond or oat milk for a dairy-free version of this decadent cake.
• Ensure boiling water is added slowly to prevent the batter from separating and maintain a smooth texture.
• Use room temperature eggs and milk to help ingredients blend more evenly and create a uniform cake consistency.
• For extra moisture, brush cake layers with simple syrup before frosting to keep the cake rich and tender.
• Opt for natural peanut butter with no added sugar to control the sweetness of the frosting and enhance the pure peanut flavor.

Variations for Homemade Chocolate Peanut Butter Cake

• Nutty Chocolate Crunch: Add chopped roasted peanuts and chocolate chips to the cake batter for extra texture and nutty flavor.
• Salted Caramel Chocolate Peanut Butter: Drizzle homemade salted caramel sauce between cake layers for a rich, sweet-salty combination.
• Banana Chocolate Peanut Butter: Mix mashed ripe bananas into the cake batter to create a moist, fruity chocolate cake with peanut butter frosting.
• Dark Chocolate Espresso Peanut Butter: Add instant espresso powder to the cake batter for a deep, intense chocolate and coffee flavor profile.

Serving Suggestions for Homemade Chocolate Peanut Butter Cake

• Sweet Celebration Centerpiece: Place the cake on a elegant cake stand surrounded by fresh berries and chocolate shavings for a stunning dessert display perfect for birthdays or special gatherings.
• Decadent Dessert Plating: Slice individual servings with a warm chocolate drizzle and sprinkle crushed peanuts on top, creating a restaurant-style presentation that elevates the cake's rich flavors.
• Ice Cream Companion Delight: Serve a warm slice alongside a scoop of vanilla bean ice cream, letting the cold creaminess contrast beautifully with the cake's warm chocolate and nutty peanut butter frosting.
• Midnight Snack Indulgence: Wrap individual slices in clear plastic with a cute ribbon for an easy grab-and-go treat that friends and family can enjoy anytime, making leftovers feel like a special gift.

How to Store Homemade Chocolate Peanut Butter Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap the entire unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.

FAQs

• Can I use natural or crunchy peanut butter for the frosting?

Yes, you can use either natural or crunchy peanut butter. However, smooth creamy peanut butter works best for a silky frosting texture.

• Is this cake good for people with nut allergies?

No, this cake contains peanut butter and is not suitable for those with nut allergies. Always check ingredients carefully if you have food sensitivities.

• Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it.

Homemade Chocolate Peanut Butter Cake Recipe

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4.5 from 37 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Moist chocolate layers of homemade chocolate peanut butter cake merge rich cocoa with creamy peanut butter frosting. Chocolate and peanut butter lovers will savor this indulgent dessert that balances sweet and salty notes perfectly.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 2 cups sugar
• 1 cup whole milk
• 1 cup boiling water
• 1 cup creamy peanut butter
• 1 3/4 cups all-purpose flour (470 ml)
• 3/4 cup cocoa powder (180 ml)
• 1/2 cup vegetable oil (120 ml)
• 1/2 cup unsalted butter, room temperature (115 g)
• 2 cups powdered sugar (240 g)
• 2 tablespoons heavy cream (30 ml)
• 1 1/2 teaspoons baking powder (7 g)
• 1 1/2 teaspoons baking soda (7 g)
• 2 teaspoons vanilla extract (10 ml)
• 1 teaspoon salt (6 g)

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Instructions

1. Calibrate oven to 350F (175C) and coat two 9-inch round cake pans with cooking spray or butter.
2. Combine dry ingredients – flour, cocoa powder, sugar, baking powder, baking soda, and salt – using a fine-mesh sifter to eliminate lumps.
3. Incorporate wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Blend using an electric mixer on medium speed until mixture becomes uniform and silky.
4. Gradually introduce boiling water into the batter, mixing gently. The consistency will become notably thin and liquid.
5. Distribute batter equally between prepared cake pans, ensuring smooth surface distribution.
6. Bake for 30-35 minutes, checking doneness by inserting a toothpick into cake center – it should emerge clean without raw batter.
7. Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks for complete temperature reduction.
8. Prepare frosting by whipping peanut butter and softened butter until achieving a smooth, integrated texture.
9. Gradually fold in powdered sugar and heavy cream, continuously beating until frosting becomes light and airy.
10. Once cakes are completely cooled, generously apply peanut butter frosting between layers and across entire cake surface.

Notes

• Opt for high-quality cocoa powder to enhance the rich chocolate flavor and ensure a deep, intense taste in your cake.
• When mixing boiling water into the batter, do it gradually to prevent scrambling the eggs and maintain a smooth, silky texture.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, keeping the cake’s moisture and texture intact.
• Try different nut butters like almond or cashew butter for a unique twist on the classic peanut butter frosting, offering alternative flavor profiles.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 397
• Sugar: 38 g
• Sodium: 270 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.3 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 49 mg