Chocolate Peanut Butter Cake Recipe in 13 Steps

Published: 18 May 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.

Table of Contents

Ingredients With Exact Amounts

Before you start baking, gather everything on this list. Having all your ingredients measured and ready before you begin — which bakers call “mise en place” — makes the entire process smoother and prevents mistakes like forgetting an ingredient mid-mix. The amounts below are for a two-layer, 9-inch round cake that comfortably serves 12 people.

For the Chocolate Cake Layers

2 cups (250g) all-purpose flour
2 cups (400g) granulated white sugar
¾ cup (75g) dark cocoa powder — Dutch-process preferred
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon espresso powder (optional, but strongly recommended)
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) neutral vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) hot brewed coffee or boiling hot water

A few notes on these ingredients: Dutch-process cocoa powder gives you a much darker, richer chocolate flavor compared to regular cocoa. It is worth seeking out at any good grocery or baking store. The espresso powder does not make your cake taste like coffee — it just deepens the chocolate flavor in a way that nothing else can replicate. If you do not have buttermilk, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular whole milk and letting it sit for five minutes. The hot coffee is what makes this cake stay moist for days; the heat causes the cocoa to bloom and release its full flavor.

For the Peanut Butter Frosting

1 cup (225g) unsalted butter, softened to room temperature
1½ cups (375g) creamy peanut butter — use Jif, Skippy, or any commercial brand
3½ cups (420g) powdered sugar, sifted
¼ cup (60ml) heavy whipping cream
1 teaspoon pure vanilla extract
¼ teaspoon fine salt

The peanut butter you choose matters more than you might think. Natural peanut butter, the kind where the oil separates and sits on top, will make your frosting oily and difficult to pipe or spread cleanly. Stick with a commercial creamy peanut butter for best results. Make sure your butter is genuinely soft before you start — not melted, not cold from the fridge, but soft enough that you can press your finger into it easily. Cold butter will create a lumpy frosting that is hard to fix.

For the Chocolate Ganache

1 cup (170g) semi-sweet chocolate chips or finely chopped semi-sweet chocolate
½ cup (120ml) heavy whipping cream

Two simple ingredients are all you need for a professional-looking ganache drip. The ratio here is important — equal parts chocolate to cream gives you a pourable consistency that sets beautifully once it cools. You can use dark chocolate instead of semi-sweet if you want a less sweet, more intense finish. Avoid using chocolate chips that contain a lot of additives, as they sometimes resist melting smoothly.

Optional Toppings and Decorations

Reese’s Peanut Butter Cups, halved or whole
Roughly chopped roasted salted peanuts
A drizzle of melted peanut butter
A sprinkle of flaky sea salt
Mini chocolate chips

The toppings are completely up to you. A handful of Reese’s cups pressed gently into the ganache while it is still soft is the classic choice and always gets a great reaction. Flaky sea salt on top is a simple touch that makes the whole cake taste more sophisticated by balancing out all that sweetness.

Step-by-Step Recipe Method

This is the core of the recipe, and it is broken down into clear stages so you can work through it without feeling rushed or overwhelmed. Read all the steps once before you start so there are no surprises. The whole process from start to finish, including cooling time, will take you about three hours.

Step 1 — Prepare Your Equipment and Preheat the Oven

Start by preheating your oven to 350°F (175°C). While the oven is heating up, prepare your cake pans. Take two 9-inch round cake pans and grease them well with softened butter or cooking spray, making sure you get into the edges and corners. Then dust the inside of each greased pan with a small amount of cocoa powder instead of flour — tap out any excess. Using cocoa powder means you will not get white dusty patches on the outside of your dark chocolate cake. For extra insurance against sticking, cut a circle of parchment paper to fit the bottom of each pan and press it in. This step takes three minutes and saves you from the nightmare of a cake that will not come out of the pan.

Step 2 — Mix the Dry Ingredients

In a large mixing bowl, add the flour, sugar, dark cocoa powder, baking soda, baking powder, salt, and espresso powder. Use a balloon whisk to stir these together for about one full minute. You want everything evenly combined before the wet ingredients go in. This step also breaks up any clumps in the cocoa powder, which tends to pack together and can create pockets of dry cocoa in your batter if left unmixed. Do not skip this — properly combined dry ingredients mean an evenly flavored cake.

Step 3 — Combine the Wet Ingredients

In a separate medium bowl or large measuring jug, crack in the two eggs and lightly beat them. Add the buttermilk, vegetable oil, and vanilla extract, then whisk everything together until it looks uniform. You do not need to beat it aggressively — just make sure the eggs are fully broken up and everything is combined. Set this mixture aside. Now, in a small heatproof cup or bowl, have your hot brewed coffee or boiling water ready. You will add this last, and it needs to be genuinely hot so that it properly blooms the cocoa.

Step 4 — Make the Batter

Pour the wet ingredient mixture into the bowl of dry ingredients all at once. Using a hand mixer on medium-low speed, or a whisk if you are mixing by hand, combine everything just until you can no longer see dry flour. The batter will look quite thick at this point. Now, slowly pour in the hot coffee or hot water while mixing on low speed. The batter will thin out significantly — this is exactly what you want. A thinner batter is what gives you an incredibly moist cake. Mix until just smooth, about 30 seconds on low. Do not overmix at this stage, because working the batter too much develops gluten and makes the cake tough instead of tender.

Tip: If your batter looks thin and runny, do not panic. This is normal for this recipe and is what makes the cake so moist.

Step 5 — Pour and Bake

Divide the batter as evenly as possible between your two prepared pans. If you want to be precise, use a kitchen scale — each pan should get about the same weight of batter. Gently tap each pan on the counter two or three times to release any large air bubbles trapped in the batter. Place both pans in the center of the preheated oven. If your oven has one rack, you can bake both pans side by side. If the pans do not fit side by side, place them on two separate racks and swap their positions halfway through baking so they cook evenly. Bake for 30 to 35 minutes. At the 30-minute mark, open the oven and insert a toothpick into the very center of one of the cakes. If it comes out with just a few moist crumbs clinging to it, the cake is done. If it comes out with wet batter, close the oven and check again in five minutes.

Step 6 — Cool the Cakes Completely

This step is non-negotiable. Once the cakes come out of the oven, let them sit in their pans on a wire cooling rack for exactly 15 minutes — not more, not less. After 15 minutes, run a thin knife or offset spatula around the edge of each pan to loosen the cake, then carefully invert each one onto the wire rack. Peel off the parchment paper from the bottom and let the cakes cool completely to room temperature. This usually takes at least one hour. If you try to frost a warm cake, the frosting will melt, slide off, and create a mess that is nearly impossible to fix. Be patient. You can even wrap the cooled layers in plastic wrap and refrigerate them overnight, which actually makes them easier to frost and level.

Step 7 — Make the Peanut Butter Frosting

Once your cake layers are completely cool, it is time to make the frosting. In the bowl of a stand mixer fitted with the paddle attachment — or in a large bowl using a hand mixer — beat the softened butter and peanut butter together on medium speed for about three minutes. You want the mixture to look very light, fluffy, and pale. Scrape down the sides of the bowl at least once during this process. Now reduce the mixer speed to low and add the sifted powdered sugar in three additions, about one cup at a time. Add the vanilla extract and salt. With the mixer still on low, slowly drizzle in the heavy cream. Once all the cream is in, increase the speed to medium-high and beat for another two to three minutes until the frosting is very light, fluffy, and holds its shape. If it looks too stiff, add a tiny splash more cream. If it looks too loose, add a bit more powdered sugar. Taste it — it should be creamy, slightly sweet, and unmistakably peanut buttery.

Step 8 — Level and Stack the Cake

Before you start frosting, look at the tops of your cake layers. If they have domed up in the center during baking — which is very common — use a long serrated bread knife to carefully slice off that dome so you have a flat, level surface. Place one cake layer on your serving plate or cake board. Scoop a generous amount of peanut butter frosting onto the top of this first layer and spread it out to the edges with an offset spatula or the back of a large spoon. Aim for a layer that is about half an inch thick. This frosting layer between the cake is what gives you that satisfying peanut butter flavor in every bite. Now carefully place the second cake layer on top, bottom-side up so you get a perfectly flat top surface.

Step 9 — Apply the Crumb Coat

A crumb coat is a very thin first layer of frosting applied all over the outside of the cake — top and sides — before the final decorative layer goes on. Its job is to trap any loose crumbs that break off the cake so they do not end up mixed into your final coat of frosting. Using an offset spatula or a regular butter knife, spread a thin, even layer of peanut butter frosting over the entire outside of the cake. Do not worry about it looking perfect at this stage. Once you have covered every surface, place the cake in the refrigerator for 15 to 20 minutes until the crumb coat feels firm to the touch. This quick chill makes applying the final layer of frosting much easier.

Step 10 — Apply the Final Frosting Layer

Take the chilled cake out of the fridge. Now load up your offset spatula with a generous scoop of frosting and start spreading it over the top of the cake, working from the center outward. Then work your way down the sides, adding more frosting as needed. To get smooth sides, hold your spatula still and rotate the cake slowly on a turntable if you have one, or just work around the cake in sections. You do not need a perfectly smooth, flawless finish — a slightly rustic look with swirls and texture looks beautiful and very homemade in the best way. Once you are happy with the frosting, put the cake back in the fridge while you make the ganache.

Step 11 — Make the Chocolate Ganache

Pour the heavy cream into a small saucepan and place it over medium heat. Watch it carefully. As soon as you see small bubbles forming around the edges and the cream is steaming, remove it from the heat immediately — you do not want it to fully boil. Pour the hot cream directly over the chocolate chips in a heatproof bowl. Do not stir for two full minutes. Let the heat do the work. After two minutes, use a rubber spatula to stir slowly from the center outward in small circles. The chocolate and cream will come together into a smooth, shiny ganache. Let it sit at room temperature for about 10 to 15 minutes, stirring occasionally, until it has thickened slightly. You want it to be pourable but not runny. To test, lift your spoon and watch how it drips — it should flow slowly and steadily, not splash.

Step 12 — Pour the Ganache and Decorate

Take your chilled frosted cake out of the fridge. Pour the ganache slowly over the center of the top of the cake, then use an offset spatula to gently guide it toward the edges. As it reaches the rim, let it drip naturally over the sides. Do not force it — the drips will form on their own. If you want more control over where the drips fall, use a spoon to guide small amounts of ganache over specific spots on the edge. Once you are happy with the drip pattern, quickly add your toppings before the ganache sets — press Reese’s cups gently into the surface, scatter chopped peanuts, or do a final drizzle of melted peanut butter in thin lines over the top. Let the ganache set at room temperature for about 20 minutes before slicing, or pop the cake in the fridge for 10 minutes to speed this up.

Step 13 — Slice and Serve

To get clean, beautiful slices, use a large sharp knife dipped in hot water and wiped dry between each cut. This keeps the frosting and ganache from smearing as you slice. Serve the cake at room temperature — not straight from the fridge — because cold cake is denser and does not taste as good. If you have stored the cake in the refrigerator, take it out at least 30 minutes before serving so the frosting softens and the crumb loosens up. Store any leftovers in an airtight container in the refrigerator for up to five days. Each slice will still be moist and delicious.

Variations in the Recipe

Once you have made the classic version of this cake and you know how each component works, you can start playing around. Below are some popular and well-tested variations that change the format, the flavor, or the difficulty level while keeping that winning chocolate and peanut butter combination front and center.

1. Sheet Cake Version — Perfect for a Crowd

If you are baking for a big group and do not want to deal with stacking layers and frosting the sides, the sheet cake version is your best friend. Pour the entire batter into a greased 9×13 inch baking pan and bake at 350°F for 35 to 40 minutes. Once cooled, frost the top generously with the peanut butter frosting, then pour the ganache directly over the frosting for a thinner but equally delicious glaze. This version is much simpler to serve — just slice it into squares right in the pan. It is ideal for potlucks, office parties, and family gatherings where slicing and plating individual slices from a layered cake would be a hassle.

2. Bundt Cake Version — Elegant and Easy to Serve

Baking this batter in a well-greased and cocoa-dusted Bundt pan creates a visually stunning cake without any frosting or stacking involved. Grease every single crevice of the Bundt pan extremely well with butter, then dust it with cocoa powder. Pour in the batter and bake at 350°F for 50 to 55 minutes, checking with a toothpick at the 50-minute mark. Let the cake cool in the pan for exactly 15 minutes before inverting it onto a wire rack. Once fully cool, drizzle alternating ribbons of melted peanut butter and chocolate ganache over the grooves of the cake for a beautiful presentation that requires almost no decorating skill at all.

3. Six-Layer Showstopper Cake

If you really want to impress people, bake three cake layers instead of two, then slice each one in half horizontally to create six thin layers total. This gives you six alternating layers of moist chocolate cake and thick peanut butter frosting when assembled, which makes for the most balanced, peanut-buttery bites possible. Use a long serrated knife and work slowly and carefully when halving each layer. A cake leveler tool makes this much easier if you have one. Roughly three-quarters of a cup of frosting per layer is the right amount. This version requires more patience but the cross-section when you slice into it is absolutely beautiful and always gets gasps.

4. Gluten-Free Version

To make this cake gluten-free, simply replace the all-purpose flour with an equal weight of a good-quality 1-to-1 gluten-free baking flour blend. Bob’s Red Mill and King Arthur both make reliable blends that work well in chocolate cake. Everything else in the recipe stays exactly the same. The texture will be very slightly denser than the original, but the flavor is just as rich and the frosting and ganache cover it perfectly. This is a great option when you are baking for guests with dietary restrictions and still want to serve something impressive.

5. Cake Mix Shortcut — For When You Need It Fast

If you are short on time or short on ingredients, you can build this recipe around a boxed Devil’s Food cake mix. Use the mix as your base but replace the water called for on the box with an equal amount of hot brewed coffee. Add an extra egg, substitute butter for the oil, and follow the rest of the package instructions. The result tastes far more homemade than a standard boxed mix cake. Once baked and cooled, layer and frost it with the homemade peanut butter frosting from this recipe and finish with the ganache. The frosting and ganache do most of the flavor-lifting, so even a mix-based cake comes out tasting pretty spectacular.

6. Peanut Butter Cup Filling Variation

For an extra indulgent twist, chop up a large handful of Reese’s Peanut Butter Cups into rough chunks and fold them into the peanut butter frosting before spreading it between the layers. When you slice into the cake, you get little pockets of candy tucked into the frosting which is an absolute treat. You can also press whole mini Reese’s cups into the frosting layer between the cake tiers before placing the second layer on top, though this does make the cake slightly harder to cut cleanly. Either way, it adds an extra dimension of texture and flavor that peanut butter cup fans will absolutely love.

Mistakes to Avoid

Baking is more forgiving than most people think, but there are a handful of common mistakes that can take a great recipe and produce a disappointing result. Here are the ones that come up most often with this cake, along with exactly how to avoid them.

1. Frosting a Warm Cake

This is the single most common mistake bakers make with layered cakes, and it is also the easiest to avoid. When you take a cake out of the oven, it is still radiating heat from the inside even after the outside feels cool to the touch. If you spread peanut butter frosting onto a warm cake layer, the heat will start to melt the butter and fat in the frosting, causing it to slide, pool, and look greasy. The two layers will not hold together properly and the whole cake can start to lean and collapse. Always give your cake layers at least one full hour to cool at room temperature before frosting, and if you have the time, wrap them and chill them in the fridge for an extra 30 minutes. Cold cake layers are firm, stable, and much easier to work with.

2. Using Natural Peanut Butter in the Frosting

Natural peanut butter — the kind made from just peanuts and salt with no added stabilizers — has a different fat composition than commercial peanut butter, and that makes a significant difference in frosting. Natural peanut butter is much oilier and runnier, which means your frosting will end up greasy, too loose to hold its shape, and will likely separate or look curdled after a few hours. Stick with a commercial creamy brand like Jif or Skippy that has a stable, consistent texture. This is one of those cases where the fancier ingredient is actually not the better choice.

3. Skipping the Crumb Coat

If you skip the crumb coat and go straight for the final thick layer of frosting, you are almost guaranteed to end up with brown cake crumbs mixed throughout your pale peanut butter frosting, making it look patchy and messy. The crumb coat is just a thin layer of frosting that seals those loose crumbs against the cake surface and prevents them from migrating into your final coat. It only adds 20 minutes to your process, including the chilling time, and the difference in the final appearance is dramatic. Think of it as the primer coat before the paint.

4. Overfilling the Cake Pans

This batter rises significantly during baking because of the combination of baking soda and baking powder. If you fill your cake pans more than two-thirds full, the batter will rise over the rim of the pan and spill into the bottom of your oven, creating a smoky mess and an undercooked, sunken cake. Always divide the batter evenly between the two pans and stop at about two-thirds full. If you have leftover batter, use it to make a couple of cupcakes on the side. Never be tempted to pour it all into one pan thinking it will work out — it will not.

5. Pouring Ganache That Is Too Hot

If you pour your ganache over the frosted cake while it is still very warm and runny, it will not create those beautiful thick drips along the sides. Instead, it will run straight off the sides of the cake, pool onto your serving plate, and soak into the frosting rather than sitting on top of it in a glossy layer. Let your ganache cool at room temperature, stirring it every few minutes, until it is thick enough to coat the back of a spoon and flows slowly when you tip the bowl. If it has thickened too much before you are ready to use it, place the bowl over a small pot of barely simmering water for 30 seconds and stir until it loosens up again.

6. Measuring Flour Incorrectly

Flour is the ingredient most often measured incorrectly in home baking, and the consequences show up directly in the texture of your cake. If you scoop your measuring cup directly into the bag of flour and pack it down, you can easily end up with 20 to 30 percent more flour than the recipe calls for. That extra flour makes the cake dry, crumbly, and dense. The correct technique is to use a spoon to scoop flour into the measuring cup until it is heaped, then use the back of a straight knife to level off the top. Even better, use a kitchen scale. One cup of flour should weigh about 125 grams. This single habit change will improve all your baking, not just this recipe.

7. Rushing the Ganache by Stirring Too Early

When you pour the hot cream over the chocolate and immediately start stirring aggressively, you cool the cream too fast and the chocolate does not have time to melt evenly, which can lead to a grainy or lumpy ganache with small unmelted specks of chocolate. Always wait the full two minutes before you touch it. Then stir slowly and gently from the center outward. The patience here pays off with a smooth, glossy ganache that looks like it came from a professional kitchen.

Conclusion

Chocolate peanut butter cake is one of those recipes that earns a permanent place in your rotation almost instantly. The first time you pull it out of the oven, frost it, pour that glossy ganache over the top, and slice into it, you will understand why this flavor combination has been beloved for generations. It is rich without being sickly, deeply chocolatey without being one-note, and the peanut butter frosting adds that perfect salty-sweet contrast that keeps you reaching for another slice.

The most important things to remember are simple: cool your cake completely before frosting, use the right kind of peanut butter, take your time with the ganache, and measure your flour properly. These are not difficult steps — they just require a little care and attention. If you follow this guide from start to finish, you will end up with a cake that looks and tastes like it came from a bakery, even if it is your very first time making it.

This cake works for birthdays, it works for celebrations, it works when you want to show someone you love them without having to say a word, and it absolutely works on a random Tuesday when you are craving something spectacular. Try the classic version first, get comfortable with the process, and then feel free to experiment with the variations. Once you have made it once, you will want to make it again and again. Happy baking, and enjoy every single bite.

FAQs

Can I make this cake ahead of time?

Yes, absolutely, and in fact many bakers prefer to make parts of this cake in advance because it makes the whole process much more relaxed. You can bake the chocolate cake layers up to two days ahead of time. Once they have cooled completely, wrap each layer tightly in plastic wrap and store them in the refrigerator. The peanut butter frosting can also be made a day ahead and stored in an airtight container in the fridge — just take it out an hour before you plan to use it and give it a good stir or a quick beat with a hand mixer to bring it back to a spreadable consistency. The fully assembled and frosted cake keeps well in the refrigerator for up to five days.

Can I freeze this cake?

The unfrosted cake layers freeze beautifully for up to three months. Wrap each cooled layer tightly in plastic wrap and then in aluminum foil, and place them in a zip-lock freezer bag. When you are ready to use them, transfer the layers from the freezer to the refrigerator the night before and let them thaw slowly overnight. Do not try to thaw them at room temperature from frozen, as the outside will become soggy while the inside is still frozen. You can also freeze individual slices of the fully assembled cake in the same way — just let them thaw in the fridge and then bring them to room temperature before eating.

What kind of peanut butter works best?

For this frosting, you want a standard commercial creamy peanut butter. Brands like Jif, Skippy, or Peter Pan work perfectly because they have a stable, consistent texture that emulsifies well with the butter and powdered sugar. Natural peanut butter, which is made from just peanuts and is much oilier, will make the frosting too loose and greasy. If you absolutely must use natural peanut butter, stir the jar thoroughly before measuring and be prepared to add extra powdered sugar to compensate for the extra oil. But whenever possible, stick with the commercial option.

My frosting is too stiff — how do I fix it?

A frosting that is too stiff usually means not enough liquid. Add your heavy cream one teaspoon at a time, beating on medium speed for about 30 seconds after each addition. It is much easier to thin a frosting than to thicken one that has gone too far the other way, so add liquid slowly. If your frosting is stiff because the butter was too cold when you started, you can try setting the bowl over a pan of warm water for 20 seconds and then beating it again. Room temperature butter is essential for a smooth, fluffy frosting.

Can I make this cake without coffee?

Yes, you can replace the hot coffee with an equal amount of boiling hot water and the cake will still taste great. The coffee is there to deepen and enhance the chocolate flavor, not to add a coffee taste to the cake — you genuinely cannot taste the coffee in the finished product. But if you prefer to avoid it completely, hot water works just fine. The cake will still be moist and chocolatey; the coffee just adds a subtle extra layer of richness that you might notice if you taste both versions side by side.

Why did my cake sink in the middle?

A cake that sinks in the center is almost always caused by one of three things. First, the oven temperature was too low, which means the structure of the cake did not set fast enough before the leavening gases escaped. Second, the oven door was opened too early in the baking process — the rush of cool air collapses the rising structure. Third, the cake was underbaked and the center was not fully cooked through when it came out of the oven. Always check with a toothpick before pulling the cake out, make sure your oven is properly preheated, and avoid opening the door during the first 25 minutes of baking.

Can I make cupcakes using this recipe?

Yes, this batter makes excellent cupcakes. Line a standard 12-cup muffin tin with paper liners and fill each cup about two-thirds full with batter. Bake at 350°F for 18 to 22 minutes, checking with a toothpick at the 18-minute mark. Let the cupcakes cool completely before frosting. Pipe the peanut butter frosting onto each cupcake using a large star piping tip for a beautiful swirl, then drizzle a little ganache over the top and press a mini Reese’s cup into the center. These cupcakes are always a hit at parties and are much easier to serve than a whole layered cake.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to five days. If you do not have a container large enough to fit the whole cake, you can press a sheet of plastic wrap directly against the cut surface of any exposed cake to prevent it from drying out. Always bring refrigerated cake to room temperature for at least 30 minutes before serving — cold cake is denser and the frosting is harder and less creamy than when it is at room temperature. The flavors also open up as the cake warms, which makes a real difference in how it tastes.

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