• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me

Stephanie's Sweet Treats

menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Income Reports
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Layered Cake Recipes

    Oct 23, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Chocolate Peanut Butter Cake

    213 shares
    Jump to Recipe Print Recipe
    Pinterest pin for chocolate peanut butter cake.

    This chocolate peanut butter cake is a layered moist chocolate cake with peanut butter frosting. It is topped with a chocolate drip and a peanut butter plus extra peanut butter cups.

    Cut open chocolate peanut butter cake.

    This chocolate peanut butter cake is the best of soft and moist chocolate cake and the perfect combination of chocolate and peanut butter. Every part of this cake is carefully tested to make this the best chocolate peanut butter cake. This cake is a hit at any special occasions and makes the perfect birthday cake.

    For other peanut butter recipes try, Peanut Butter Cheesecake, Banana Peanut Butter Cookies, and Peanut Butter Chocolate Chip Cookies.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions- Cake
    • Step By Step Instructions- Frosting and Drip
    • Assembling the Cake Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This Recipe Works

    • Moist chocolate cake- I have spent a lot of time perfecting this recipe to get layers of moist chocolate cake. You will love it.
    • Peanut butter frosting- This fluffy peanut butter frosting is good enough to eat on its own. It brings the whole cake together to make the perfect cake.
    • Peanut butter and chocolate drip- Having both peanut butter and chocolate drips makes this cake as beautiful as it is delicious.
    Decorated cake on a cake stand.

    Ingredient Notes

    Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Unsweetened cocoa powder- I strongly recommend dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
    • Oil- Use canola oil, vegetable oil, or olive oil.
    • Eggs- Pull the large eggs out 2 hours before baking.
    • Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
    • Hot water- The water needs to be steaming. The hot water helps to bloom the chocolate. You can also use hot coffee instead.
    • Unsalted butter- Pull this out 2 hours before using to reach room temperature.
    • Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
    • Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
    • Peanut butter- Use creamy, not chunky, as it will be mixed into the frosting. I don't recommend natural peanut butter as it will have a different consistency than the regular peanut butter.

    Step By Step Instructions- Cake

    Here is how to make and bake the cake layers.

    For the cake layers, you don't need an electric mixer, it can be made by hand. For the frosting, use a stand mixer with a paddle attachment or a hand mixer.

    STEP 1: Mix the dry ingredients. First, sift the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Then, add the white sugar.

    STEP 2: Mix the wet ingredients. In a large bowl, mix the oil, vanilla extract, eggs, and buttermilk using a whisk. Heat the water in a small saucepan until steaming.

    Then, slowly whisk in the hot water in.

    STEP 3: Pour. Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix otherwise the cake can become tough.

    Then pour ⅓ of the cake batter evenly into your prepared pans with parchment paper and baking nonstick spray.

    Wet ingredients in a bowl.
    Chocolate cake batter in a glass bowl.

    STEP 4: Bake cake. Bake the cakes for 24-28 minutes until a toothpick inserted comes out clean

    Cool the cakes on a cooling rack completely before decorating.

    Cake layers on a wire rack.

    Step By Step Instructions- Frosting and Drip

    Here is how to make the frosting and drips.

    STEP 1: Start the frosting. In a large mixing bowl, sift the powdered sugar. Set that aside and use your mixer to beat the butter and peanut butter on high speed for 3 minutes.

    STEP 2: Beat frosting. Add in just half of the powdered sugar and mix on low speed until it starts to incorporate. Then add the rest of the powdered sugar. Follow with the vanilla and salt. Beat it on high speed until the frosting is creamy and smooth.

    STEP 3: Chocolate drip. When you are ready to decorate, pour the chocolate chips in a bowl. Heat the heavy cream on the stove until steaming. Pour the hot cream over the chips and let it sit for 2 minutes.

    Use a rubber spatula to mix it together. If there are chocolate chunks remaining, heat it in the microwave in 10 second intervals until they melt.

    STEP 4: Peanut butter drip. Heat the peanut butter in a microwave safe bowl until it is melted.

    Peanut butter frosting in a glass pan.

    Assembling the Cake Tips

    • Items that will be helpful in cake decoration: turntable, icing offset spatula, straight icing spatula, cake scraper, cake leveler (or a bread knife), and a cake carrier.
    • Cut the cake domes off of the chocolate cake layers by using a serrated knife. It needs to be as flat as possible.
    • Place the first cake layer down. Frost it with 1 cup of frosting.
    • Repeat with the second layer.
    • Place the last cake layer with the bottom facing up make the top of the cake as flat as possible.
    • Freeze the cake for 10 minutes.
    • Frost the outside of the cake, including the sides of the cake, in a thin layer of frosting and freeze for 10 more minutes. This will set the frosting a provide a crumb coat to give a cleaner finish.
    • Use a piping bag to run chocolate drips down the sides of the cake. Top the cake with the remaining chocolate. Freeze for 10 more minutes before adding the peanut butter drip..
    • Pour the peanut butter on top of the cake. Use an offset spatula to spread the peanut butter down the edges of the cake. Freeze for 10 more minutes to set the drip.
    • If you have peanut butter cups, decorate the top with them now. I used reese's peanut butter cups, but use your favorite!
    Frosting on top of 1 cake layer.

    FAQ

    Can this be made into cupcakes?

    Yes it can! Halve the layer cake recipe to make 12 cupcakes. Bake in a muffin tin for 18-20 minutes.

    What other cake pans can I use?

    You can also use two 9-inch cake pans, four 6-inch cake pans, or a 9X13-inch cake pan (half the frosting recipe for that one). Half the recipe to make three 6-inch cake pans, 8X8-inch square pan or 9X9-inch square pan.

    Can the cake layers be made ahead of time

    Yes it can! Once the cake layers are done cooling, plastic tightly in cling wrap. Then, freeze up to 30 days. Pull it out 1 hour before decorating.

    Close up of the chocolate peanut butter cake.

    Storing and Freezing

    Store this chocolate peanut butter cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

    Freezing

    You can freeze the chocolate peanut butter cake in individual cake slices. Place in an airtight container and freeze up to 30 days.

    One slice of cake on a plate.

    Other Layered Cake Recipes To Try

    • One slice of twix cake on a plate.
      Twix Cake
    • Side view of the black velvet cake.
      Black Velvet Cake
    • One slice of chai cake on a plate.
      Chai Cake
    • Pumpkin carrot cake cut in half.
      Pumpkin Carrot Cake

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    Cut open chocolate peanut butter cake.

    Chocolate Peanut Butter Cake

    This chocolate peanut butter cake is a layered moist chocolate cake with peanut butter frosting. It is topped with a chocolate drip and a peanut butter plus extra peanut butter cups.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 25 mins
    Decorating Time 1 hr
    Total Time 2 hrs 25 mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 845 kcal

    Ingredients
     
     

    Chocolate Cake

    • 2 ½ cups All-purpose flour
    • 1 cup Unsweetened cocoa powder
    • 1 ¾ cups White granulated sugar
    • 2 ½ teaspoon Baking powder
    • 1 ½ teaspoon Baking soda
    • 1 teaspoon Salt
    • ¾ cup Oil use canola or vegetable oil
    • 1 teaspoon Pure vanilla extract
    • 4 Large eggs room temperature
    • 1 cup Buttermilk room temperature
    • 1 cup Hot water steaming

    Peanut Butter Frosting

    • 2 ½ cups Unsalted butter room temperature
    • 1 ½ cups Peanut butter creamy
    • 5 cups Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • ½ teaspoon Salt

    Chocolate Drip and Peanut Butter Drip

    • 1 cup Semi-sweet chocolate chips
    • ¾ cup Heavy cream
    • ¾ cup Peanut butter melted
    • Peanut butter cups for decoration

    Instructions
     

    Chocolate Cake

    • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking spray. Line the bottoms of the pan with 8-inch parchment paper and spray again.
    • In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
      2 ½ cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 ¾ cups White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
    • Heat the water on the stove until steaming. In a medium bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add in the hot water.
      ¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water
    • Pour the wet ingredients into the dry. Mix until just combined. The batter will be runny. Separate between the three cake pans.
    • Bake for 24-28 minutes until a toothpick inserted comes out clean. Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake layers completely before using.

    Peanut Butter Frosting

    • In a large bowl, sift the powdered sugar. Using a mixer, beat the butter and peanut butter on high speed for 3 minutes.
      2 ½ cups Unsalted butter, 1 ½ cups Peanut butter, 5 cups Powdered sugar
    • Add in half of the powdered sugar and mix on low until combined. Add in the rest of the powdered sugar and mix. Add the vanilla and salt and mix on high speed until frosting is creamy and smooth.
      1 teaspoon Pure vanilla extract, ½ teaspoon Salt

    Chocolate Drip and Peanut Butter Drip

    • Start these right when you need them. Chocolate Drip: pour the chocolate chips into a bowl. Heat the heavy cream on the stove on medium-low heat until steaming.
      1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
    • Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then, use a rubber spatula to mix until smooth. If any chocolate chip chunks remain, heat in the microwave for 10 second intervals until melted. Before applying the drip, make sure it isn't warm, if it is warm it will spill off the cake.
    • Peanut butter drip: heat the peanut butter in a microwave safe bowl until melted.
      ¾ cup Peanut butter

    Assembly

    • Cut the domes off the cake layers using a serrated knife.
    • Place the first cake layer down. Spread 1 cup of frosting over the cake. Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
    • Freeze for 10 minutes. Frost the rest of the cake. Freeze for 10 minutes to set the cake.
    • Use a piping bag to pipe the chocolate drips on the sides of the cake. Top the cake with the rest of the chocolate. Freeze for 10 minutes before adding the peanut butter drip.
    • Pour the peanut butter on top of the cake, use an offset icing spatula to spread the peanut butter down the edge of the cake. Freeze for 10 minutes to set the drip.
    • Optional: top the cake with peanut butter cups.
      Peanut butter cups

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
    High altitude baking- Add an extra 2 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 845kcalCarbohydrates: 94gProtein: 13gFat: 68gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 91mgSodium: 568mgPotassium: 412mgFiber: 5gSugar: 31gVitamin A: 1081IUVitamin C: 0.1mgCalcium: 105mgIron: 3mg
    Keyword chocolate cake, chocolate drip, chocolate peanut butter cake, layered cake, peanut butter drip, Peanut butter frosting, Reece's peanut butter cups
    Tried this recipe?Let us know how it was!

    More Layered Cake Recipes

    • Blueberry cake on a platter opened up.
      Blueberry Cake
    • Chocolate raspberry cake slice on a plate.
      Chocolate Raspberry Cake
    • Close up of brownie cake split open.
      Brownie Cake
    • Top 20 birthday cakes
      Top 20 Birthday Cake Recipes

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Gab Lib says

      March 05, 2023 at 6:35 am

      5 stars
      This cake was delicious! Mine turned out a little flatter than Stephanie's pictures, I am guessing I didn't put in the correct amount of baking powder or something. I also would like to formally request a better picture of the top of the cake ha! I am pretty good at the baking portion, but decorating has never been my strong suit. Overall, the cake was a hit with the family and I will definitely be making again. Thanks for yet another delicious recipe, Stephanie!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of me.

    Hi New Friends!

    HI! I am Stephanie!

    I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

    Learn more about me →

    Trending Recipes

    • Moist Triple chocolate cake covered in chocolate drip.
      Moist Triple Chocolate Cake
    • Chocolate chip cookie dough cheesecake on a cake stand.
      Chocolate Chip Cookie Dough Cheesecake
    • Brown butter snickerdoodle cookies on parchment paper.
      Brown Butter Snickerdoodle Cookies
    • Oreo chocolate chip cookie with a bite missing.
      Oreo Chocolate Chip Cookies

    New Recipes

    • Top view of the Lindt truffle stuffed cookies.
      Lindt Stuffed Cookies
    • Stack of two carrot cake cookies split in half.
      Carrot Cake Cookies
    • Banana pudding cookies on a white platter.
      Banana Pudding Cookies
    • Three lemon brownies on its side.
      Lemon Brownies

    As Featured In

    Logos for being featured in.
    Web Stories

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Stephanie's Sweet Treats

    • Facebook
    • Pinterest
    • Tumblr